Easy Pressure Cooker Corn on the Cob

Easy Pressure Cooker Corn on the Cob

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!

Vito is really glad to have his photo taken while eating.

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.
Eating Corn
Ada REALLY enjoys her freshly pressure-cooked corn.
Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger none 1-2 min. High(2) Normal
4.9 from 14 reviews
Corn on the Cob - Pressure Cooker Recipe
Nutritional Information
(per serving)
  • 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
Recipe type: pressure cooker
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 8 ears corn
  • 2 cups water
  1. Husk the corns, cut off the bottom "stub" and wash well.
  2. 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.
  3. Close and lock the lid of the pressure cooker.
  4. 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.
  5. When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
  6. Serve with lots of butter and salt.
Give the husked corn a quick rinse before pressure cooking.
Give the husked corn a quick rinse before pressure cooking.

corn in the pressure cooker

Put the cobs in vertically, if they are too tall lay the cobs diagonally or, snap in half and set the halves vertically.

EASY Pressure Cooker Corn Cobs

EASY Corn on the Cob Pressure Cooker Recipe

What is your favorite way to dress freshly-cooked corn?  Let us know in the comments section!

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  1. I was shown a way to microwave corn in the husks. Cut off the stalk end before microwaving, squeeze the husk end and the cob will slip out cleanly.

    Would that technique work with the pressure cooker?

    1. Pressure cooking corn in the husk would take significantly longer – with the husk slightly open (from cleaning) it would take 10 minutes. A completely closed husk would take longer – I don’t know how much. Doing it that way will likely NOT be faster than your microwave method.



  2. The photo of Vito is outstanding Laura. For a moment I thought it was a poster from the 1950s Ada’s photo is cute too but Vito takes the ‘cob’ in my opinion :)

    Last summer before I had a pressure cooker, my Israeli neighbour invited us for dinner. I couldn’t believe she cooked corn on the cob in a stovetop pressure cooker. I mean, how long does it take to boil a pot of water and drop in some corn? But now I see the reason – more flavour, less water to boil. Thanks – I’m going to give this a try.

    1. We’ve got to enjoy him while it lasts… he’ll be a young man soon!!!! Somehow the lighting made both pictures look like paintings – I swear the only “filters” used were a cloudy day and some minor color corrections! But, you’re right I thought it looked like a 1950’s ad, too!

      Glad to hear you’re willing to give pressure cooking corn a shot!



    2. Hi Laura – I’m trying to turn off “notify me of new comments” for this thread and I can’t find a way to do that without leaving another comment. I hope this works. Also, when I do get an email notice of new comments, the link in the email isn’t working. This has happened with every comment made since I made my initial comment three weeks ago.

      1. Yes the links in emails have been broken for at least a year. I keep forgetting to mention it. Just the ones for the main site. The forum emails are fine.

        As for the Unsubscribe I can confirm it. I just tried. I don’t usually bother to turn off notifications here. Always happy to be notified. Still it would be nice to have a subscribe/unsubribe check box that was independent of posting a comment. There have been more than a few times I have posted an inane comment just to get notified of updates to a thread I was interested in but had nothing worthwhile to contribute.

        1. Greg, there should be a check-box called “notify me of new comments” under the comment box that you can un-check. Does it not show up for you? BTW, I just made some tweaks in the background. Let’s see if it works for your now. If you get an error message, please tell me what it says.



      2. Thanks for telling me, Soozbc. I just sent you a message to get more information. While I wait for your reply I’m going to go tinker on the server to see if anything is out of order.



  3. Local corn is just coming in now…perfect timing! I rated a 4 because I use much less water. Will try your way too. Sooo goood!

  4. Just a quick question: there seems to be different terminology for how to release the pressure. When you say normal release, does that mean to let it come down naturally? Or to open it right away if I am ready to serve. Thanks so much for your recipes and tips!

    1. Normal release means open the valve and release pressure it is also known as quick release, manual release and automatic release. : )




  5. Why so much water if you’re just steaming for 2 minutes? I’d imagine 0.5-1cup to be sufficient.

  6. I use about a quarter cup of water. The built up steam from the cooker provides more than enough. I usually prepare 4 ears since there are only 2 of us. I pressure cook for 4 mins. and let rest in pot until ready to serve.

    1. You can substitute the minimum requirement for your pressure cooker for the 2 cups – it’s only important to bring the cooker to pressure.



  7. I tried a recipe for Elote (Mexican style corn on the cob). It sounded strange, but the first bite was amazing. They recommend grilling the corn on the grill, but I’m sure it would be great on this corn, too. Smear with butter, then smear with mayo, then sprinkle with cotija cheese (you can use Parmesan if you can’t find cotija cheese), then a light sprinkling of chile powder. Serve with lime wedges. Trust me enough to fix one ear that way and I’ll bet you do the rest of them, too.

    1. Wow! What a great idea to use mayo to stick-on the rest of the ingredients – thanks for sharing this seasoning tip.



  8. Your kids are so cute! They look just like their mom! :)

  9. Of all the ways I’ve prepared corn on the cob over the years, this yielded by FAR, the best tasting, juiciest corn! The first time my corn has ever had enough flavor on it’s own to forego the butter and salt!

    1. I’m glad to read that you tried it and it was a huge success!



  10. It’s been so hot here I went to the farmer’s market early this morning — and it was such a pleasure to have the 3 ears of corn pressure cook in less time than it took to pan-fry the fish!

    The photos of your children are great, Laura. Be glad you aren’t in New York this week!

    1. Welcome back, Madeline! Unfortunately, we’re melting here too but the kids have it easy as they go to “day summer camp” in a mediterranean pine forest which has it’s own little micro-climate (and it smells great, too).

      So glad to hear you enjoyed this super easy recipe.



  11. I blanched and froze a lot of corn last year but have not found a good way to cook it because it comes out soggy, have you tried to pressure cook frozen corn? maybe this is my answer.

  12. Try cooking in pressure cooker with just enough water to cover. Set for 4 minutes. Release pressure or let it go down on its own. Drain and season with butter.

  13. Thanks for this! I think next time I will try 1 cup of water…and possibly set for 1 minute instead of two, mine was a little more done than I prefer. Love this idea!

  14. Why is this listed on the paleo page? Corn is not paleo.

    1. Brenda,

      I see fresh corn as a “whole vegetable” while dried, degermed and ground corn as “a grain.” However, as Greg pointed out there are lots of Paleo Diet variations. We’re not trying to tell you what to eat, just give you a collection of recipes that are compatible with your chosen eating plan – ultimately, the choice of which recipes to make is yours! : )



  15. I’ve been micro-ing my corn for years. The problem is that a micro time changes exponentially as you add material. For example, 1 cob in the husk takes 2 min in my machine (1×1). 2 cobs, 2×2=4 min, 3 cobs, 3×3=9 minutes.
    Its just the way they work.
    If I serve 3 people, the 1st cob is served before the last is cooked….well, you can see the isue.
    The pressure cooker does a potful or 1 cob in the same time (some variation in the “getting up to pressure” time but minimal).
    My guess is that a microed cob retains slightly more nutrition aas there is no water added but I bet it is slight. If we wanted to get really fussy, we could add a steeamer basket to keep the cobs out of the water but really…..
    Both methods are “set & forget”. Just wait for the beep. Unlike the old, energy-intensive water boil method.
    Lastly, peeling the husk at high temps isn’t too much fun for this cook.
    This typed as I wait for 4 cobs to PC cook.
    Oh, yah. Don’t forget to save your corn water for stock or the next batch of bread.

    1. Walter, do you microwave them in the husk? At least with broccoli and chickpeas – microwaves have shown to have similar vitamin retention properties. The water in this technique only touches the bottom “row” of corn on the cob. What did you think of your pressure-cooked cobs?!?



  16. Sooooo good! I did 7 minutes & 4 minutes natural. 6 cobs, a mix of older & young, all came out perfect
    I have all 3 of my “growed-up” daughters PCooking now and the grandkids love cooking the cobs!. (They are pretty cute too!)
    In the micro, I remove most of the husk and the stem so there is less material to cook but leave enough wrapping to steam the kernels. Let it cool a bit, fold the husk back to use as a handle. Well, I USED to but who wants one ear of corn?

    Sorry my exponential micro math was off (1×1=2?!?) but more does ltake much longer to do more.
    Same with potatoes. Tonight, we are using your suggestion for prebaking but finishing on the BBQ with the steak (while the cobs PCook)

    Thanks, Laura, for your site & book.

  17. Whoa. Mistype. I PCooked the cobs for THREE minutes on high with 4 minutes natural release. (Instant Pot Duo)

    Also, the 1 cup of water from the potatoes/corn cob PCook is delicious in our bread machine bread.

  18. Perfect. I love cooking my corn this way. Thank you!

  19. I’m new to pressure cooking, but one thing that I’m confused about is how long it takes my cooker to get up to pressure and how that impacts cooking time. I have the Breville Fast Slow Pro, which is supposed to be one of the more powerful ones at 1000 watts, but even with just the minimum water and nothing else in the cooker, it still takes 15 minutes to get up to 12 atms of pressure, and then another 2-3 minutes to release the steam.

    For something such as corn, which is so sensitive to overcooking, I would think that the heat-up time would make it a non-starter for the pressure cooker. Steaming corn only requires 5-10 minutes to cook, and effectively for much of the heating and pressure release time, it’s going to be exposed to temps above 100C.

    Does my cooker take longer to get up to pressure than most? Or is there really not much cooking going on at lower pressures? Something else? I guess the main confusing thing is that the recipes usually have precise timing numbers for how long to cook, but those numbers are smaller than the time it takes to get up to pressure.

    I appreciate any insights people have.

  20. Hi, Andrew
    As Laura the Wise will tell you, I’m sure, the time getting up to pressure does indeed do some cooking but all recipes take this into consiteration. No need to sweat it. Just push your buttons to the recipe’s specs & sit back.
    After the beep, once the time is up, the food will keep cooking as the pressure is only gradually going to come down. Thats due to the effeciency of the cooker, minimal surface area and good insulation. When you get used to the cooker, you can begin to adjust cooking of some items so you can natural release (leave the food until the pressure is equal to the outside, when the pressure valve will drop.) Even then, the food will be at a slow boil.
    Since I’m very into saving energy at all times, I use this to advantage, rarely quick releasing pressure.
    Some foods will require precise cooking time as they will overcook. These usually are quick pressure released as soon at the cooking time is up.
    Also, every cooker is a bit differant. I’ve used a Fagor and now an Instant Pot. Only minor differances it cooking performance.
    Someone can correct me but I think that the big issue is the pressure that the pot use. Most are in a similar range so most recipes are OK for these.
    Throw some cobs in and have a go.
    I would recommend Lauras book. She has a good section on thecooking process. You can find very helpful stuff all over this site.
    http://www.hippressurecooking.com/how-to-use-the-pressure-cooker/ wwill get you started.

    Cooking is science + fun = yum.

  21. There is so much more flavor when you pressure cook corn on the cob. This is just my preference but I set the cooker to 4 minutes and walk away. The corn has a lot of flavor and I, so far, have had no problems with under or overcooked corn.

  22. I’ve been using this method all summer. I don’t like heating my house up with boiling water. Plus, the corn floats to the top and I don’t like continuously pushing down the floating corn. I’ll keep using this method.

  23. I put a couple of tablespoons of butter into the water and add Mrs Dash seasonings that I like to the water. On stove top bring the water to a boil and add corn. When comes to a boil again time for ten minutes. The butter and the seasonings cook into the corn. I will have to try this in the pressure cooker.

  24. This worked quite well! Can’t wait for the farm fresh corn of summer to try this out.

    Lightening fast compare to the old baking method!

  25. Hi, I just got my instant pot. Can you just 4 ears of corn and if so time and how much water is needed.

    Kay :)

    1. Yes you can. No need to change anything.

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