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Instant Pot Corn on the Cob

Instant Pot corn on the cob is a fast pressure cooker method for plump, juicy kernels with a tender bite. Steam corn on a trivet for 2 minutes, quick-release right away, then finish with melted butter and flaky salt.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

corn on the cob
  • 4 corn Husked and broken in half.
  • 1 cup water
  • 3 tbsp unsalted butter
  • 0.25 salt To taste; use flaky salt for serving if available.
  • 0.25 pepper To taste.
  • 1 fresh chives For serving.

Equipment

  • 1 instant pot

Method
 

Steam the corn
  1. Pour 1 cup of water into the Instant Pot and place the trivet inside.
  2. Stack the corn halves on the trivet, allowing them to overlap if needed.
  3. Seal the lid and cook on High Pressure for 2 minutes.
  4. Perform a quick release immediately when the timer ends.
  5. Carefully remove the corn with tongs.
Finish and serve
  1. Top immediately with butter, salt, pepper, flaky salt, and fresh chives, then serve.

Notes

Pro tip: overlap the corn on the trivet—steaming will still cook it evenly as long as the Instant Pot builds pressure properly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat briefly in a steamer or microwave until warmed through. Freezing is not recommended for best texture. For a dairy-free option, swap the butter for olive oil or a dairy-free butter substitute.