Instant Pot Corn On The Cob
Ingredients:
4 to 6 ears of corn, shucked
1/2 c water and 1/4 cup unsalted butter
1/2 c extra water (if not using butter)
1 tsp sugar (option)
DO NOT add salt it makes the corn tough
Directions:
If possible stand the ears of corn up, inside the pressure cooker’s removable container.
Add sugar (if chosen) to the 1/2 cup of water. Dissolve first and then add to container. Then add the 1/4 cup of butter (if chosen) and put into the bottom of the container beneath the ears of corn.
Close lid, turn and secure lid. Check that the pressure valve is in the right spot and plug in the pressure cooker. Set the manual timer to the number of minutes needed. 1 ear = 1 minute. 4 ears = 4 minutes 6 ears = 6 minutes and so on. Add a little more water if you put more than 6 ears of corn on the cob. It takes mine about 1 to 2 minutes to heat before the pressure and timer kicks in with 4 ears of corn on on the cob.
When the time is up, unplug machine and do the quick release (so the corn will not cook any extra) Quick release on mine: turn valve to release pressure. Make sure that the steam (release) from this is not pointing in a direction that will cause a problem. This takes less than a minute and then when you see that there is no more pressure or steam coming from the valve, open and serve. If the lid will not open give it a few more seconds. The corn will be sweet (with the sugar), buttery and steamed and not soggy Season to taste!
