- 6 ears corn husks and silk removed and broken in half
Pour 1 1/2 cups water into the Instant Pot and place trivet in pot.
Add the corn to the pot on their ends.
Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 15 minutes to build up pressure before it begins cooking.
When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover. Serve!
HOW TO FREEZE CORN ON THE COB – TWO WAYS
- Corn kernels – Prepare corn on the cob in the Instant Pot as directed. Once the corn is completely cool, place the end of a cob inside a large mixing bowl. Use a sharp chef’s knife or a Corn Kernel Cutter to remove the kernels into the bowl from the top of the cob to the base. Follow the corn around the whole cob until the corn is clean.
- Spoon the corn into a heavy duty freezer bag and completely squeeze the air out of it as you zip it closed. You can place this in your deep freeze for up to 6 months.
- Corn on the cob whole – Prepare the corn on the cob in the Instant Pot. Once the corn is completely cool, wrap each cob in saran wrap or aluminum foil then place it inside a heavy duty freezer bag and seal it tightly. Place it in the freezer for up to 6 months.
Calories: 49.44kcal | Carbohydrates: 10.8g | Protein: 1.76g | Fat: 0.77g | Saturated Fat: 0.1g | Sodium: 130.29mg | Fiber: 1.24g | Sugar: 2.34g