Pressure Cooker Corn on the Cob is such a quick way to get to enjoy that wonderful taste of summer, corn on the cob!Jump to Recipe
Once your pressure cooker comes up to pressure, it only takes minutes for the corn to cook.
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 in your shucked corn on the cob
- 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
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!
Corn on the Cob is prepped so quickly in the pressure cooker. Get that delicious steamed corn in just minutes!
- 6 ear of corn shucked and cleaned
- 2 cups water
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 with whatever you love on your corn on the cob, but I highly recommend you try this compound butter.
Delicous Compound Butter with garlic, parsley, and paprika.
- ½ cup butter softened
- 1 tbsp garlic minced
- 1 tsp paprika
- ¼ cup parsley chopped
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.
This compound butter is great on chicken, steak, and fish also.