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Instant Pot Corn on the Cob
There is no easier way to make Corn on the Cob than in an Instant Pot. It is quick, easy, and so reliable - the corn always comes out so tender and crisp.
Servings: 4 ears of corn
- 4 ears of corn (or as many as you can fit in your Instant Pot)
- 1 ½ cups water
Chop the ends off of the ears of corn so you can fit them in the Instant Pot. You can shuck them if you want to, but I think leaving the husks on helps steam them.
Place a trivet or sling in the pot and pour in 1 ½ cups of water - use 2 cups if you have an 8 quart IP.
Stack the ears of corn in the pot in opposing/perpendicular layers.
Close the lid and turn the knob to the sealed position.
Press the Pressure Cook or Manual button (at High Pressure) and using the + or - button or dial, set the time to 3 to 4 minutes for corn with the husks on or 2 minutes for corn with the husks off.
When the cooking cycle is finished, press the Cancel/Off button and immediately turn the knob to the venting position to Quick Release the pressure. Stand back when you do this so you don't get steam in your face.
When the pin in the lid drops and all the pressure has been released, open the lid and carefully remove the corn.
Peel the corn, serve with your favorite toppings and enjoy!
COOK TIME TIPS:
4 minutes with husks on will make soft and tender corn.
3 minutes with husks on is good if you are going to use the corn in another dish that will be cooked a little longer, such as throwing it on the grill, making creamed corn, etc.
2 minutes WITHOUT husks will also make soft and tender corn, but I like the flavor it gets from the corn being steamed in the husks - the husks seem to trap the moisture nicely.
Serving: 1ear | Calories: 232kcal | Carbohydrates: 50g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 729mg | Fiber: 5g | Sugar: 17g | Vitamin A: 505IU | Vitamin C: 18mg | Calcium: 11mg | Iron: 1mg