If you are looking for the best Instant Pot Corn on the Cob, this one is it. It’s creamy, sweet, and delicious. You will find it super easy with simple ingredients.
Instant Pot Corn on the Cob
Since purchasing an Instant Pot, I have been experimenting with so many new recipes. If you are unfamiliar with what an Instant Pot is, be sure to see my What’s an Instant Pot post I shared with you here. I love how quickly I can make our dinners with it. So much quicker than our slow cooker.
MY LATEST RECIPESI crave corn on the cob so often during the summer months. My whole entire family loves it too! It’s the perfect side dish for just about any meal. We enjoy it with burgers, dogs, chicken, and especially when we are making ribs.
To be totally honest, corn on the cob has always been a treat for my family. I seriously despised having to get out my large stock pot, boil water, and allow the corn on the cob to cook for what seemed like forever. Not with the Instant Pot. I can now make the corn on the cob so much quicker with no large pans and water to boil. Plus.. the flavor is so much better.
Many recipe creators state that Instant Pot corn on the cob can be ready in 2-3 minutes. I found that to not be the case. The Instant Pot needs to have to come to pressure, then cook for 6 minutes, and then finally, I think the pressure needs to be naturally released to finish cooking. So in all actual reality, it is closer to a half hour from start to finish.
So it really does take just about as long as cooking the Corn on the Cob in the Instant Pot as it does boiling traditionally on the stove. But… the flavor when the corn is cooked in the Instant Pot is off the charts AMAZING! The butter, milk, and bit of sweetness from the sugar really get absorbed into the corn. Plus… no large stockpot to dig out and cleanup afterwards.
I lather on some extra butter because there is something about rolling that ear around in some deliciousness. Extra butter is not needed unless you are a crazy butter fan like I am, lol.
INGREDIENTS
5+ ears of Corn, shucked
1/2 cup Milk
1 cup Water
4 tbsp Butter
1 tsp Salt
1 tsp Sugar
DIRECTIONS
Place all ingredients in Instant Pot.
Set to “Pressure Cook”.
Set time to 6 minutes, pressure to high, delay to off and keep warm to off.
Press start.
It will take several minutes to reach pressure and then will cook for 6 minutes.
After cooking is complete, allow pressure to release naturally (10-15 minutes).
Have you made a Corn on The cob recipe in your Instant Pot?
Instant Pot Corn on the Cob
Ingredients
- 5 + ears of Corn shucked
- 1/2 cup Milk
- 1 cup Water
- 4 tbsp Butter
- 1 tsp Salt
- 1 tsp Sugar
Instructions
- Place all ingredients in Instant Pot.
- Set to "Pressure Cook".
- Set time to 6 minutes, pressure to high, delay to off and keep warm to off.
- Press start.
- It will take several minutes to reach pressure and then will cook for 6 minutes.
- After cooking is complete, allow pressure to release naturally (10-15 minutes).
Thanks for the great recipe! I made this tonight to go with chipotle burgers! It was the best corn we’ve had in a long time. I’ve been boiling my corn with the milk, butter, and sugar mixture for awhile but the Instant Pot was so much better. I was nervous because I didn’t NPR, the burgers were done so I wanted to serve the corn but it was perfect even with a rapid release!
This is the only way I’ll be making corn on the cob from now on!
I’m curious….I’d love to try this. Did you use the trivet or not? I am assuming no, because it’s not mentioned in the directions, but just wanted to confirm. Thanks!
Hi jill! Sorry for the delay in responding. We were on a family vacation. You will not need to use the trivet in this Instant Pot recipe. Have a great weekend- Jen
have tried this and, while very tasty, the milk became stringy when done. How do I avoid that?
This is the best corn! This was only the second time I used the instant pot, but this turned out perfect! I will never boil my corn on the stove again!
It was good and very tender. I’m still not understanding, why milk? My milk also turned stringy. Why? Thank you
Personally, I wouldn’t ruin the flavor of fresh corn by cooking in scalded milk. Yuck! Also cooking corn with salt causes the kernels to get tough. Plain water and unsalted butter is the way to go. Salt after cooking.