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Corn on the cob in a pressure cooker.
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5 from 2 votes

Instant Pot Corn on the Cob

Get perfect corn on the cob every time! You can either make it without the husk or husk on.
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 19kcal
Author: Julie Evink


  • 1-10 ears Corn on the Cob
  • 1 ½ c. water room temperature or cold


  • Remove the husk and silks from the corn on the cob if desired.
  • Place the trivet in the pot of the Instant Pot. Pour water into the pot.
  • Stack the ears of corn in the inner pot. Close the lid and set the steam release knob to the sealed position.
  • Press the Pressure Cook/Manual button and select 2 minutes for shucked corn. If you put the corn in the pot with the husk still on set to 3-4 minutes.
  • When cooking is done, quick release pressure by turning the steam release knob to venting position and releasing pressure.
  • When the pin drops down, open the lid and carefully remove the corn.
  • Husk if needed, then slather with butter and sprinkle salt on.



  • You’ll need 2 c. of water if you are using an 8 or 10 quart Instant Pot. You can also use the 3 quart Instant Pot with the 1 c. of water, but you might have to cut the corn in half to fit and not as many ears will fit.
  • You can cook frozen corn in you Instant Pot! I usually do when corn is not in season. You will need to cook it for the same amount of time as fresh corn with husks – about three to four minutes.


Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg