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four cooked ears of corn in a silver bowl with orange flowers
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5 from 2 votes

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.
Prep Time2 mins
Cook Time4 mins
Pressure Building6 mins
Total Time12 mins
Course: Dinner
Cuisine: American, Southern
Keyword: corn on the cob, instant pot corn, instant pot corn on the cob, ip corn on the cob
Servings: 4 ears of corn
Calories: 232kcal
Author: Kari
Cost: $2


  • 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.
    a pile of husk peels from corn
  • 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.
    an instant pot with a red sling in it
  • Stack the ears of corn in the pot in opposing/perpendicular layers.
    three ears of corn with husks on in an instant pot
  • Close the lid and turn the knob to the sealed position.
    an instant pot from the top with the vent closed
  • 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.
    the front of an instant pot set to high pressure for 4 minutes
  • 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.
    an instant pot from the top with the vent open
  • When the pin in the lid drops and all the pressure has been released, open the lid and carefully remove the corn.
    an instant pot with cooked steaming corn in it
  • Peel the corn, serve with your favorite toppings and enjoy!
    four ears of corn with the husks peeled back



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