Enjoy this super simple corn on the cob in the Instant Pot with creamy garlic butter. It's juicy, crunchy, and incredible quick!
Prep Time5 minutesmins
Cook Time3 minutesmins
Servings: 8servings
Calories: 91kcal
Equipment
1 pressure cooker
Ingredients
For the corn
4-8earscorn on the cob
1cupwater
For the garlic butter (optional)
1/4cupbuttersoftened
2tbspfresh parsleychopped
1/2tspdried basil
1/4tspdried thyme
1/4tspkosher salt
1/2tspgarlic paste
1pinchred pepper flakes
Instructions
Remove the husks from corn. Add water to the pressure cooker place a trivet in and then pile the corn in and secure the lid.
Cook on high pressure for 3 minutes. Then quick release the pressure. Corn will be bright and tender when ready.
While cooking, combine all ingredients for the garlic butter together and mix well.
Once the corn is done, brush on all sides with the garlic butter. There will be enough butter for 8 large ears of corn.
Notes
You can also make this recipe with frozen corn. Just add the water, pile in the corn and cook in the instant pot for 5 minutes on high pressure.Corn on the cob with husks can be cooked in the Instant Pot for the same amount of time and then peeled afterwards.If you want a classic buttered corn instead of garlic butter, just butter the corn after it is done and season to taste with salt and pepper.