Want intensely-flavored corn on the cob with plump kernels waiting to burst open with every bite? Pressure cook it for a fast flavor-packed meal!
Pressure cooking corn is faster than conventional cooking since you only have to boil two cups of water instead of a big ol’ pot of water. Steaming the corn under pressure means that the flavor stays in the kernels not the cooking water.
The corn cobs’ shape makes this recipe easy because you won’t need to fiddle with accessories or use a steamer basket.
Two satisfied pressure cooker corn customers, Ada and Vito.
hip pressure cooker corn tips
- One to many -Use the method described below to steam one or however many corn cobs will fit in your pressure cooker (usually 9-12). Don’t crowd them, leave some room between the corn so the steam can get in there and cook the kernels. The cooking time remains the same whether you’re pressure cooking one or twelve ears.
- Last minute – Keep corn at it’s freshest by waiting until just before cooking to husk. Then, wash it well before dropping into the pressure cooker.
- Snap to fit – If the cob is too tall, just snap in half and stand each end into the cooker. The corn tips can go over the pressure cooker’s “max” line as long they don’t interfere with the valves and safety systems – if you’re not sure what this means, then just snap the corn to fit below the max line.
- Old corn – Not-so-fresh corn will need a longer pressure cooking time (try 5 minutes) because the kernels become tougher and less sweet as the corn ages.
- Tough wait– To keep the corn warm after cooking without overcooking it (which will make it tough, keep the cooked in the closed pressure cooker (after you’ve released the pressure, of course) until you’re ready to serve.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||1-2 min.||High(2)||Normal|
- Serves: 8 ears
- Serving size: 2 ears
- Calories: 63
- TOTAL Fat: 1g
- TOTAL Carbs: 14g
- Sugar Carbs: 2.4g
- Sodium: 10mg
- Fiber Carbs: 2g
- Protein: 2.4g
- Cholesterol: 0.0mg
- 8 ears corn
- 2 cups water
- Husk the corns, cut off the bottom "stub" and wash well.
- To the pressure cooker base add the water, and arrange the corn vertically, with the larger end in the water and the smaller end up - if the ear is too tall lay it diagonally or snap it in half and put the wider end onto the base of the pressure cooker. Do not crowd the corn cobs - leave space around ears for steam to get there and cook the kernels evenly.
- Close and lock the lid of the pressure cooker.
- Electric pressure cookers: Cook for 2 minutes at high pressure.
Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 1 minute pressure cooking time.
- When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
- Serve with lots of butter and salt.
Put the cobs in vertically, if they are too tall lay the cobs diagonally or, snap in half and set the halves vertically.
What is your favorite way to dress freshly-cooked corn? Let us know in the comments section!
This method works prefectly in my Breville Smart Cooker. Same time, pressure and release works for aspargus as well.
I like to put in a spice ball loaded with whatever flavor. Usually I just pack the spice ball
with dehydrated Habanero Pepper, but today I am going to try something different.
Today I will use sunflower seeds in the spice ball. Hopefully giving the corn a little bit
of a nutty flavor.
Does “normal” release mean natural release?
No, Normal is not Natural- you can click on the name of the release and it will take you to an article that describes all of the pressure cooker opening methods (might be hard to see that it’s clickable with the new design).
We only want to cook 2 ears of corn as we are elderly. How can we get them to stand up?
Abby, you can place them sideways or use the steamer basket. ; )
I’m new here, and I was confused at first. It seems that “normal” can be read as “vent” or “purge”.
I found this site while searching for my mom’s old “tomato soup cabbage rolls” recipe. I’m not sure how “normal” applies to stovetops- it wasn’t an option on old stovetops. Removing the center weight might result in a geyser. My mom would quick cool in one of 2 ways… immersion/running water, or tapping the pop-up with a fork. First one also tests the integrity of the casting. Second one tests the pressure release at the same time by pulsing it. What is “normal” on a stovetop?
So far the Instant Pot seems so much safer!
Other than that, everything else on your site is very informative and helpful. I haven’t tried many recipes yet, but this site does seem to be a great one to learn from. Lots of great information here. I know I will be visiting often.
Mark, apologies for the confusion but the reality is that there is no industry-wide standard for pressure cooking opening methods. Every manufacturer calls it whatever they like. I have tried my best to come up with clear names that I use consistently on the website. If you’d like to know more, you can read more about the opening methods here (or by clicking on the recommended opening method in the table above the recipe.
I have laid three corn ears down, the middle one on top of the other two and they cooked as well as standing them up.
So happy I found your website. I have several stove top Kuhn Rikon PCs, so no need to purchase an Instant Pot. With the popularity of IP, i’ve Been having difficulty finding new recipes for stovetop PCs.
Now for my question, would it not be beneficial when laying the corn horizontally, to place a low steamer rack in the pot and not have it “swimming” in water? If so, would the timing change?
I now live in a higher altitude (5300 ft above sea level) so am having to learn a new way to cook. Adjust timing of recipes by 1.15?
Thank for your reply in advance.
Sharon, my recipe has you steam the corn. If you place the corn vertically on the steamer basket it ensures that the kernels are more evenly steamed, vs. lying down and being stacked which would cause under-cooked spots in the areas where the cobs are touching each other.
P.S. I don’t recommend boiling corn in the pressure cooker vertically or horizontally.
No one has sugested using hot water to start with in the pressure cooker. Either just from the kitchen tap or heating up filtered water in the microwave while husking the corn. Seems obvious so I must be unaware of something others know.
Del, using hot water reduces the time the cooker takes to come to pressure. This is usually OK but keep in mind that the recipes (at least the ones I write) count on this time as part of the pressure cooking time. Feel free to use boiling water, but if the food comes out as under-done, now you’ll know why.
My corn was not cooked.
Wow. Where did you find fresh corn in December?!? This is a recipe for fresh, not dried, corn.
Thank you for the recipe, all this while I have been microwaving them. Not a taste that brings you back to eat again.
This pressure cooking option opened a whole new sea of flavours – Oregano Seasoning has been best so far.