- 4–8 ears of corn, husks removed
- 1 cup water
- Add 1 cup of water into the instant pot insert. Place your ears of corn into the instant pot. You can opt to use a trivet if you have one, and lay the ears of corn horizontally over the trivet. Place 2 to 4 ears laying on the bottom, and then the remaining 2 to 4 ears laying over top of the bottom layer. If you don’t have a trivet, simply stand the ears of corn up vertically in the instant pot and lean them around the side to keep them upright
- Place the lid onto the instant pot and set the valve to “sealing”. Set the cook time to manual high pressure for 3 minutes. Once the timer goes off, do a quick release to release the pressure and then open the lid
- Use tongs to remove the ears of corn. Add butter or salt and enjoy immediately, or use corn kernels in a recipe, or let cool and freeze for later
How to Freeze the Whole Cob of Corn:
To freeze the entire ear of corn after it’s been cooked in the instant pot you will first allow it to cool completely. Once it’s no longer warm to the touch, wrap up each ear of corn with tin foil. Wrap it tightly and so that the tin foil overlaps where it meets so that there’s no exposed area. Then add each wrapped corn cob to a freezer-safe container or bag. Before reheating, place the corn in the refrigerator to thaw.
How to Freeze Kernels:
To freeze the kernels from your corn on the cob, you will want to allow the ears of corn to cool completely. Then, hold each ear vertically with one hand at the top and the bottom of the ear resting on a cutting board. Use a sharp knife to slice the kernels off of the cob from the top to the bottom.
Work your way around the cob repeating this until all that’s left is the core. Add the kernels to a freezer-safe bag and squeeze all of the air out before sealing it. Before reheating, place the corn kernels in the refrigerator to thaw.
- Serving Size: 1 ear
- Calories: 72
- Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g