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Instant Pot Corn on the Cob

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Instant Pot Corn on the Cob with a flavor bomb! Best corn for 4th of July. The longer it sits in the buttery, milky, yummy goodness, the better!

Instant Pot Corn on the Cob

Corn on the cob cannot be simpler than cooking it in a Instant Pot, Ninja Foodi or Pressure Cooker  and it only takes a few minutes.

 No longer do you have to stand over a stove, waiting for water to boil.

Just pop these babies into your Instant Pot, Ninja Foodi or Pressure Cooker and in a few minutes, you have nice and hot buttery Corn on the Cob.

Cast of Ingredients for Instant Pot Corn on the Cob

Cast of Ingredients for Instant Pot Corn on the Cob

After one bite of my Pressure Cooker Corn on the cob, you will never go back to plain corn on the cob again!

Cast of Ingredients for Instant Pot Corn on the Cob

  • Corn
  • Butter
  • Heavy Cream, Half & Half or Milk
  • Sugar
  • Salt

The corn will bathe in the flavored liquid and the longer you let it sit in all the deliciousness, the better!

For an incredible treat to your mouth, you have got to try my Mexican Corn on the Cob Street Food (Elote) recipe which is made on the charcoal grill. Additionally, if you want to use your air fryer, oven or Mealthy Crisplid (this accessory turns your Instant Pot into an air fryer!!!!!), try this Elote, Corn on the Cob recipe instead.

Butter, Sugar, Cream and Salt are added to pressure cooker cooking pot

Butter, Sugar, Cream and Salt

Since we are using Instant Pot, Ninja Foodi or Pressure Cooker, the corn will only cook for a very short amount of time. 

Will Milk Curdle for Instant Pot Corn on the Cob?

  • No, not really.
  • Try using whole milk or heavy cream for a richer flavor.
  • The gunk you may see is the mil fat separating. It is not curdled!

Summer is the best time of the year for corn. Try my Fresh and Simple Corn Salsa Recipe and bring it to your next gathering.

Corn is Added to the Liquid in Cooking Pot

Corn is Added to the Liquid in Cooking Pot

During the winter, Pressure Cooker Vegetarian Corn Chowder Soup is delicious and can be made with fresh or frozen ears of corn.

Can the Recipe be Doubled?

  • Yes, You can add as much or as little corn as you like.
  • The corn does not necessarily need to sit in the liquid.
  • After cooking, just rotate the corn around, so that all the corn gets to soak in the liquid gold.

You can add as much corn that will comfortably fit in the pot. Standing them up may help if you want to cook a lot.

Add Corn Back to the Pot After Straining Out Milkfat

Add Corn Back to the Pot After Straining Out Milkfat

There is a way to avoid the gunk/milkfat from sticking to the corn.

Instant Pot Corn on the Cob on a Trivet

  • If you are concerned about the milkfat separating, you can put the corn on top of a trivet rather then in the liquid.
  • After cooking, remove the trivet and then just strain the pieces of milkfat from the liquid and pour it back into the pot with the corn.

Those who want to enjoy the corn soaked in the flavor bomb liquid can. Those who want plain corn can grab their piece before the corn goes into the liquid.

Spoon Butter Liquid Over Corn to Serve

Spoon Butter Liquid Over Corn to Serve

Instant Pot Corn on the Cob made in this delicious liquid is a thing of beauty. 

Let the corn stay warm in the pot until you are ready to serve. Rotate the corn or give the pot a shake every once in a while. You want to make sure all the ears get a nice liquid gold bath.

Be prepared for some juicy corn with this flavor infusion!!!!!

Watch the video below as I walk you through every step and detail of this recipe. I’ve given you a ton of information above, but sometimes a live visual of the process helps so you can follow along. I have my own cooking show on my YouTube Channel, , so be sure to check it out and subscribe!


Watch the video and then scroll to the bottom for the printable recipe card.

Pressure Cooker Carolina BBQ Spare Ribs

Pressure Cooker Carolina BBQ Spare Ribs

Of course, you can always just cook plain corn on the cob with just water.

But, that would be boring.

Can Frozen Corn Be Used for Instant Pot Corn on the Cob.

Yes, you can have corn on the cob with my flavor bomb all year long.

When using frozen corn on the cob, you won’t need to add any water to the cooking pot.

The ice that melts from the frozen corn is enough.

Instant Pot Corn on the Cob

Instant Pot Corn on the Cob

Serve with Pressure Cooker BBQ Pork Spare Ribs, Pressure Cooker Holiday Baked Beans and Pressure Cooker Summer Picnic Potato Salad.

More Instant Summer Picnic Recipes to Make:

Kitchen Equipment and Essentials

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Here is the handy printable recipe:

Instant Pot Corn on the Cob

5 from 20 votes
Print Pin Save Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 minute
Pressure Release: 10 minutes
Total Time: 16 minutes
Servings: 4 servings
Calories: 219kcal
Author: Jill Selkowitz

Ingredients

Fancy Method

  • 4 Ears Corn on the Cob fresh or frozen
  • 1/2 cup Water
  • 1 cup Heavy Cream or Half & Half, Milk
  • 1 Tablespoon White Sugar
  • 1/4 cup Butter
  • 1 teaspoon Sea Salt

Plain Jane Corn on the Cob

  • 4 Ears Corn on the Cob (or more)
  • 1 cup Water
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Stainless Steel Trivet Set

Instructions

  • Add corn, water, cream or milk, sugar, salt and butter to Pressure Cooker cooking pot.
  • Lock on lid and close Pressure Valve.  Cook on low pressure for 2 minutes or high pressure for 1 minute.
  • When beep sounds, wait at least 10 minutes and then release the rest of the pressure. 
  • The corn can sit in the liquid until ready to serve.

To Avoid Gunk/Milkfat on Corn

  • Add corn, water, cream or milk, sugar, salt and butter to Pressure Cooker cooking pot.
  • Place a trivet into cooking pot. Place corn on top of trivet.
  • Lock on lid and close Pressure Valve.  Cook on low pressure for 2 minutes or high pressure for 1 minute.
  • When beep sounds, wait at least 10 minutes and then release the rest of the pressure. 
  • Open lid and remove corn to a plate. You can also and serve the corn plain if someone does not want the corn in the butter liquid.
  • Use a strainer and strain out the milkfat or gunk. It's just the fat separating from the milk. The milk is not curdled.
  • Pour the liquid back into the cooking pot and place the corn into the pot and allow it to soak up the liquid gold until ready to serve

Plain Corn on the Cob

  • Add 1 cup water to cooking pot.
  • Place trivet into pot. Place corn on top of trivet.
  • Lock on lid and close Pressure Valve.  Cook on low pressure for 2 minutes or high pressure for 1 minute.
  • When beep sounds, wait at least 10 minutes and then release the rest of the pressure. 

Video

Notes

The longer the corn sits in the pot with the buttery goodness, the better it becomes. If you can make this early in the day and let it sit until dinner, you will have the best corn ever!
If some people want plain corn and others want corn with the flavor bomb, place a trivet above the corn in the flavor bomb liquid and then place corn on top. You can then serve plain corn to whomever wants it plain and then serve corn in the liquid gold to whomever likes the buttery goodness.
If using frozen corn on the trivet with liquid gold below, do NOT add water to the butter mixture.
Frozen corn can be used for this recipe. If using frozen corn in the flavor bomb liquid, do NOT add any water, just the other ingredients.

Nutrition

Nutrition Facts
Instant Pot Corn on the Cob
Amount Per Serving
Calories 219 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 23mg8%
Sodium 61mg3%
Potassium 486mg14%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 11g12%
Protein 6g12%
Vitamin A 589IU12%
Vitamin C 12mg15%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Instant Pot Pressure Cooker Corn on the Cob!

Instant Pot Corn on the cob

Instant Pot Corn on the cob

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Comments

  1. Becky Estabrooks says

    5 stars
    Hi Jill. Just a quick question. You did say the corn should be in the liquid but only the bottom layer is. Do I add more liquid so the top ones are touching the liquid and the bottom ones are covered in liquid?

    Reply

  2. Janie Tallman says

    5 stars
    Oh wow…. I’m in corn heaven! I haven’t been using my pot much lately but, OMG for corn it’s the Bomb!
    I hope you’ve been staying out of facebook jail lately. LOL ( I used to be a moderator for Amy DeLong)

    Reply

  3. Cathy says

    5 stars
    I have tried both methods, eating the ‘fancy’ version as I type this…around all the corn splatters on my keyboard and screen lol! It is SO good, texture is beautiful, crisp and juicy all at the same time! Thanks!!

    Reply

  7. Werra Watson says

    5 stars
    I am not the most adventurous of cooks, but since your recipes are always AMAZING. I decided to go ahead
    and try the in the pot recipe with the milk and butter.

    WOW.

    Hubby was skeptical and he just said “This is REALLY good”.

    Thanks for another great recipe.

    Reply

  9. Marion says

    5 stars
    I’ve been cooking fresh corn for many, many years. This was the easiest and best way to do it. I had both my pots full, along with milk and butter, and it was delicious. Plus, didn’t heat up my kitchen with a large pot of boiling water.

    Reply

  10. Jennifer says

    Hi, Jill,

    I notice in the recipe for the corn done on the trivet, you specify “steam (high pressure)” but on the fancy method, you just specify “high pressure.” Is the fancy method also done on steam or manual?

    Thanks! I enjoy your recipes!

    Reply

  11. NanH says

    5 stars
    This is without a doubt the BEST.CORN.ON.COB recipe I’ve ever made! So quick and easy and so delicious. (I made the milk-butter-sugar version)
    Thanks!!

    Reply

  12. Debbie Hollingshead says

    5 stars
    Jill, I made the “in pot for butter flavor” version tonight for dinner. I was out of milk so I subbed low fat half & half. The corn was a big hit. So tender and sweet! Thank you for sharing all your great recipes. I make your yogurt weekly. THE BEST!!!

    Reply

  14. Karen Uden says

    I’m confused on the directions. The ingredients for inside the pot call for 1/2 cup each of water and milk but then later when you say to add everything, you don’t mention milk. If you don’t do the milk, that’s only 1/2 c. total liquid which doesn’t sound like enough but if you add the milk, I thought you weren’t supposed to add milk or it would curdle. Thanks

    Reply

  15. Kimberly Closner says

    Hi Jill, the ingredient for in the pot say milk however it’s not in the directions. I just wanna make sure I add it before pressure cooking? Thank you.

    Reply

  17. Pat Darden says

    Hi Jill, wondering if this would work for blanching corn to freeze for later use? I think the time should be reduced but not sure. Your thoughts?

    Reply

  19. Joann Santoni says

    5 stars
    Hello
    I used my 8 qt. Power Pressure XL
    today for corn on the cob. I did Jill’s recipe with the butter, water, sugar, milk and salt. I cooked 8 cobs with the same amount of ingredients and it turned out so good! Everyone loved it!

    Reply

    • Jill says

      Hi Joann~

      Thank you so much for your comments. I am glad that you were pleased with your corn. 🙂

      Jill

      Reply

  20. Deanna says

    Hi,
    I used my new Go Wise 6qt EPC to cook 3 small ears of corn tonight following the instructions above (and on many other sites). I put 1 1/2 C of water in the cooker, placed the rack in the bottom, placed the 3 small ears (not big because co-worker grew them in his garden) on the rack. I closed the cooker, made sure pressure valve was on “Steam,” plugged it in, pressed the “Steam” function button and reduced time to 2 minutes. I felt it was taking too long, but wasn’t sure. Eventually, I got an “E3” code. The unit had over-heated. Unplugged and carefully opened the lid. The corn was edible — barely. Kind of mushy. But the pot had boiled (?) dry and was all scorched. Hoping I didn’t ruin it. I’ve only cooked 4 things in it since I just got it last week! What did I do wrong?? So disappointed.

    Reply

    • Jill says

      Hi Deanna~

      1-1/2 cups of water should not have left you with no water in the pot. I would call the company and ask about that, so they can guide you on why you got an E3 error code. I sure am sorry that happened.

      Jill

      Reply

      • Donna says

        Her problem was caused by the fact that she didn’t close the pressure valve. And yhe water boiled out of the pot. She needed to set her pot on a steam setting or even manual. Reading the letter she left her vent opened.