Living in the Midwest we eat a lot of corn on the cob, I needed a better way to cook it, viola Instant Pot Corn on the Cob. Using my glass top stove with a huge stock pot takes FOREVER. An hour later I will finally be serving it. It’s just so difficult for my glass top stove to boil water for a large stock pot.
So we needed a second option.
The first time I made Corn on the Cob in the Instant Pot, I realized I had been cheated out of hours of my time! This was so easy. This was so much less mess. And frankly less water and less power. I could make dinner like I normally do when I’m serving Corn on the cob. Plop the corn in the Instant Pot and they would be finished about the same time as the rest of the meal.
All I needed was an Instant Pot, the trivet that came with it, water, butter, salt, a casserole dish, tongs and oven mitts. Remember to do this on counter space where the steam won’t strip your cabinets. Also always open the pot away from your face.
Your corn will taste just like it had been boiled in your stockpot. With the satisfaction that it was cooked efficiently. I did 4 large cobs, cut in half. You can try 6-8 long cobs if you have a large enough Instant Pot.
Remove the husks and silk from the corn. Cut off either side if it's buggy or bad. Remove excess cob edge if necessary.
Depending on the size of your Instant Pot (pressure cooker) you may cut the cobs in half or keep them one size. They should all be similar size.
Place Trivet in the Instant Pot, add the ears of corn, standing up, next to each other. Add the cup of water.
Carefully seal the lid of the Instant Pot, make sure the valve is closed (the knob in the back should be in the middle instead of the side) and set the timer for 5 minutes on manual (if yours has an option to put it on high, choose this/mine doesn't). Remember it will take a few minutes to reach pressure. Once it reaches pressure it will count down from 5 minutes.
Once it's hit 5 minutes, carefully use tongs or a spatula to move the valve over so you can quick release. This helps the pressure cooker lower pressure quickly. If anything but steams come out of this, flip it back (with the spatula) and allow the pressure to release slowly (should not happen with this recipe).
Once all steam has left, you can carefully remove the lid and your corn is ready! Carefully remove with tongs or remove the trivet with tongs/oven mitts and pour the corn into a casserole dish, slather with butter and serve with salt.