Trim the ends of the corn ears to fit more in the pot. Shuck the corn, removing husks and silk. Optionally, cut the ears in half.

Insert the trivet into the Instant Pot and add 1 1/2 cups of water (2 cups for 8 qt models). If no trivet is available, place the corn directly in the pot.

Arrange the corn ears on the trivet. Seal the lid and set the steam release to the sealing position.

Select 'Pressure Cook' or 'Manual' and adjust the time to 2 minutes for firmer corn or 3 minutes for softer corn (4 minutes if unshucked). Set to High Pressure.

Once cooking is complete, perform a Quick Release by turning the steam release knob to the Venting position.

After the pin drops, carefully open the lid and remove the corn. Serve with butter and salt to taste. DEVOUR!