Ingredients
- 10 ears of corn on the cob shucked with husks and silks removed
- 1-1 1/2 cups water (for 6-8 quart models) increase to 2 cups for 10-quart models
- Butter, salt, and pepper optional, for serving
Instructions
- Trim the ends of the corn ears to fit more easily into your Instant Pot. Optionally, cut the ears in half.
- Insert the trivet or steamer basket into the Instant Pot and add the water. If you don’t have a trivet, use crumpled foil or a heat-safe rack to keep the corn above the water.
- Arrange the corn ears on the trivet, alternating directions to maximize space and ensure even cooking. 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 or up to 4 minutes for very thick ears. Set to high pressure.
- Once cooking is complete, perform a 'quick release' by carefully turning the steam release valve to the 'venting' position using a long utensil and standing back to avoid steam burns. Alternatively, let the pressure naturally release for 5 minutes before quick releasing the remaining pressure to help prevent overcooking and steam bursts.
- After the pressure pin drops, carefully open the lid and use tongs to remove the corn.
- Serve immediately with butter, salt, and pepper, or your favorite toppings.