The electric pressure cooker is my new favorite tool for quick summer dinners. It can cook tender ribs in less than an hour, make shredded beef for quick tacos, and, most surprisingly, cook up corn on the cob to tender, juicy perfection.
If you’ve ever shied away from steaming or boiling a big batch of corn because you were short on time or didn’t have the right equipment, this Instant Pot corn is for you.
Use the Instant Pot to Pressure-Steam Corn in Minutes
One of the Instant Pot’s best features is its ability to pressure-steam. We’ve used this power to cook eggs and chicken to perfection. You’ve probably heard of mythic Midwesterners who put their corn water on to boil before they even pick the corn — in part because of the time it takes to boil a whole big kettle of water but also to lock in the corn’s sweetness. The Instant Pot pressure-steaming gives us the same, soft sweet corn we adore from boiling but in a fraction of the time.
Electric pressure cookers are considered one-pot wonders for their ability to quickly prepare big pieces of food, but their residual heat is often overlooked. Here, we are cooking the corn first, but then using the residual heat present in the insert to melt butter for the corn. It’s the simplest, tastiest tip for corn from the Instant Pot that you’re not using yet.
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Key Steps for Buttery Instant Pot Corn
- Husk and halve the corn. Because of the shape and size of most electric pressure cookers, you can’t just stick the corn in it and put the lid on — it just won’t fit! Instead, husk and halve the ears before cooking.
- Steam the corn on a trivet. You could technically boil your corn in the Instant Pot, but it will take a lot longer to come to pressure and cook. Do this instead: Put a cup of water in the Instant Pot, put a trivet (the one that came with your IP is ideal) in the pot, and then stand the corn halves on top of the trivet. This ensures that each ear cooks evenly.
- Melt the butter after steaming. Move your steamed corn to a serving platter and then carefully discard the steaming water. Drop a stick of butter into the pot’s insert and watch the residual heat of the pot melt the butter without burning it.
Serving Instant Pot Corn
Pour the melted butter directly over the steamed corn and watch the corn disappear alongside grilled burgers. Or, return the buttered corn to the insert and use the warm setting to keep the corn hot while you finish preparing dinner or wait for guests to arrive.
The Instant Pot is the fastest, easiest way you can cook corn for a crowd this summer and you’re going to love having this new technique up your sleeve!
How To Make Buttery Corn on the Cob in the Instant Pot
What You Need
- 8tablespoons(1 stick) unsalted butter
- Salt, as needed
- 6-quart or larger electric pressure cooker
- Pressure cooker trivet
- Measuring cups and spoons
- Preparing the corn for the Instant Pot. Remove the corns husks and silks. Cut or break each ear in half. Place a heatproof trivet or small wire rack in a 6-quart or larger Instant Pot. Add the corn, standing them up side-by-side on the trivet.
- Add 1 cup of water and cook for 5 minutes under HIGH pressure. Add the water. Close the pressure cooker, make sure the valve is sealed, and set to 5 minutes of HIGH manual pressure.
- Quick release the pressure. When the 5 minutes is up, quick release the pressure. Using tongs, transfer the corn to a serving platter. Pour out any remaining water in the cooker.
- Use the warm insert to melt the butter. Return the insert to the pressure cooker. Add the butter and use the residual heat to melt the butter.
- Pour the butter over the steamed corn and serve immediately. Pour the melted butter over the corn and serve immediately with salt.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.