Pressure Cooker Corn on the Cob
Discover how to make perfectly tender Instant Pot corn on the cob in just minutes! This pressure cooker method delivers juicy, flavorful corn with minimal effort, ideal for summer barbecues, family dinners, or a quick side dish. Save time and enjoy sweet, buttery corn every time with this foolproof recipe.
Pressure Cooker Corn on the Cob is such a quick way to get to enjoy that wonderful taste of summer, corn on the cob!
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Once your pressure cooker comes up to pressure, it only takes minutes for the corn to cook.
Why Use an Instant Pot for Corn on the Cob?
Cooking corn on the cob in an Instant Pot is a game-changer. The pressure cooker locks in flavor, ensures even cooking, and cuts down prep time significantly. Whether you’re preparing a single ear or a dozen, this method is fast, reliable, and mess-free. Plus, it’s perfect for busy weeknights or last-minute gatherings.
Benefits of Pressure Cooker Corn:
- Speed: Ready in under 10 minutes, including prep and cooking.
- Flavor: Retains the corn’s natural sweetness and juiciness.
- Ease: No boiling water or babysitting a pot.
- Versatility: Works with fresh corn or frozen corn.
Corn on the Cob in a Pressure Cooker
Using a pressure cooker to cook your corn on the cob is so easy…
- dump in your water
- add your trivet or aluminum foil balls
- place your shucked corn on the cob in the cooking pot
- secure lid and make sure valve is close
- set time for 3 minutes
- quick release after cooking has finished

I love that the corn on the cob is steamed, not boiled in a pot of water.
Corn on the Cob Compound Butter
Now I’m a huge fan of just butter and salt and pepper on my corn, but this compound butter is also a delicious option.

Compound Butter Ingredients
- softened butter
- minced garlic
- paprika
- parsley
This compound butter is super easy to assemble, but you will need at least 1 hour in the freezer to let it firm up.

I find using a hand mixer to cream it all together is the easiest way. Then you just need to place it in wax paper or parchment paper, creating a log and freeze until you’re ready to serve.

Doesn’t that look amazing! This cob recipe gives you delicious sweet corn in just minutes.
Other Sweet Summer Corn Options:
- parmesan cheese
- spicy seasoning
- garlic butter
Pressure Cooker Corn on the Cob

Equipment
- pressure cooker
Ingredients
- 6 ear of corn shucked and cleaned
- 2 cups water
Instructions
- Add the water to the pressure cooker liner.
- Add the trivet or rolled up aluminum foil balls to the base of the pressure cooker.
- Add the shucked and cleaned corn on top of the trivet or aluminum foil balls.
- Place the pressure cooker lid on and lock into place.
- Make sure the pressure cooker valve is sealed.
- Set the pressure cooker to manual (high) or steamed vegetable setting for 3 minutes.
- Once the pressure cooker finished cooking, do a quick release of the steam. (I use a wooden spoon handle with a pot holder on to make sure that I am safe).
- Serve immediately.
Serve with whatever you love on your corn on the cob, but I highly recommend you try this compound butter.
Corn on the Cob Compound Butter

Ingredients
- ½ cup butter softened
- 1 tbsp garlic minced
- 1 tsp paprika
- ¼ cup parsley chopped
Instructions
- Add ingredients in a bowl.
- With a hand mixer, mix together on a low speed until combined.
- Take a sheet of parchment paper (or wax paper) and scoop the creamed butter into the center, trying to make it into a long log shape. While rolling up the parchment paper, continue to shape into a log.
- Freeze the compound butter for at least 1 hour or until ready to serve.
- Slice and serve on HOT corn on the cob.