This is my old instant pot corn recipe and is a great dish to make on those days when everyone is on a different schedule.
If you’re a corn fan and you’ve missed eating it. You will certainly want to give this instant pot corn dish a try.
Everybody loves corn, right? It’s awesome. My whole family loved it. So, this instant pot corn recipe is now becoming a staple in my home. Thank you so much my instant pot, once again for making my life easier! and making my vegan journey so much easier. I’m a fan!”
Oh, my goodness! I am in love with corn on the cob! Also, I cannot wait for you to make this for dinner. You’re going to want to hug me after you take that first bite. So, I accept virtual hugs Facebook and Instagram.
Table of Contents
How to Store Instant Pot Corn on the Cob?
Cooked corn on the cob should cook and consume on the day, but if you are not going to eat that day, you can be stored.
– Firstly, you should remove the stem and leaves to prevent moisture loss
-Then store in a container in the refrigerator.
Instant Pot Corn ingredients
1 Cup Water.
4 ears corn on the cob.
Nutrition Fact of corn on the cob
(Serving Size: 1 ear)
Total Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 2.5 mg
Potassium: 158.1 mg
Carbohydrate: 14.1 g
Protein: 2 g
Step by Step Instructions
Pour 1 cup of cold water in the instant pot.
Place a steamer basket in the instant pot cooking pot.
Stack 4 ears of corn on the cob inside.
Lock the lid and cook on high pressure for 2 to 3 minutes.
Allow the pressure to release quickly. Then remove the lid carefully.
Serve immediately, slather the corn in butter and season with salt and season with salt and pepper to taste as your desired.