Instant Pot Corn on the Cob is SO easy and delicious! There’s nothing better than fresh sweet corn dripping with melted butter and salt in the summer time. This is a side dish that goes well with almost any meal and it’s never been easier than in your pressure cooker.

My baby boy (a term I use lightly since he’ll be 10 years old this month) loves yellow and orange foods. He actually has never said that; it’s just an observation that my husband and I have made.

His favorite foods are mac & cheese (or any kind of pasta really), popcorn (buttered!), carrots, french fries (do they qualify as yellow?), and cheese dip. I’m not sure he’s even aware that he always wants food in this color range, but he does. Daily.

Anyway… last year a friend of the family gave us a 50-gallon trash bag full of fresh-picked sweet corn. They’d already put up all the corn they could possibly use for a year so they were sharing with anyone who wanted some.

We happily took a bag and added some to our freezer. But we also wanted to cook some right away and enjoy it fresh – when it’s best! That’s when I decided we’d try some in my Instant Pot.

And it worked like a dream. Why? Let me explain.

How to Choose the Best Fresh Corn

• If you’re picking the corn yourself, look for tiny holes in the husks and avoid those ears. That means there are probably insects or worms in the corn.
• If you’re buying fresh corn, look for bright green husks. Also, the tassels on the end should be silky and brown or golden. Not dry, fragile, or black. If the husks are dull or dark, OR the tassels are black and dry, the corn is not fresh.
• If you’re using fresh-picked corn, it’s best to cook it or freeze it within a day or two of picking.
• For this recipe, I used shucked corn but you can also cook it in the husk – see the tips below!

Cooking Frozen Corn in the Instant Pot

I can hear it now… someone asking, “What about frozen corn?” Yes, you can cook frozen corn in the Instant Pot. While I highly recommend fresh sweet corn (there’s just nothing better!), I understand that fresh is not always available or easy, so frozen is a great alternative.

And since we got a 50-gallon bag of corn, obviously we couldn’t eat it all while fresh, so here’s how to cook frozen corn in an Instant Pot:

• Place the trivet in your pressure cooker, then add 1 cup of cold water.
• Place the frozen corn cobs right on the rack, stacking them alternately, just as you do the fresh corn.
• Seal Instant Pot and cook for 4 minutes on High Pressure.
• Quick Release the pressure when it’s done to avoid over-cooking.

Why Cook Corn in the Instant Pot?

This may seem silly to some of you but we got a new cooktop when we remodeled our kitchen in 2019 and I hate it (but can’t really afford to replace it so soon).

It’s a smooth, touch-controlled glass-top contraption, and boiling anything on our cooktop is a nightmare. The minute one drop of water splashes out of a pot, the cooktop shuts off.

Do you know how often boiling water splashes out? A lot. And it’s so freakin’ frustrating to start a pot of water, then go do something else while I wait, only to come back and find it off and not boiling because a drop of water splashed out. Ugh!

Anyway… that’s why I love that I can now cook corn in my Instant Pot and never have to boil it again! It’s foolproof and so, so easy. Let me show you.

But first…

Tips for Instant Pot Corn on the Cob

• If you’d like to cut the ends off your corn and cook it in the husk, you can! Just add 1 minute to your cooking time.
• Change up your corn with toppings! Our favorite toppings are salt and butter, but you can also add parmesan, garlic, cilantro, chili powder, and/or lime juice.
• Approximately 6 ears of corn will fit in a 6-quart Instant Pot and up to 9 ears will fit in an 8-quart Instant Pot. If the stalks are too long, trim them!
• Quick-release the pressure as soon as the timer is done to avoid overcooking!

Now let me show you the easy-peasy steps:

First clean the corn and remove the silks.

Next, place the trivet in your Instant Pot, then pour the water in.

Place the corn in the pot, alternating the directions they’re turned so that there’s some space between them.

Seal the lid closed and set to High Pressure for 2 minutes. When done cooking, quick-release the pressure.

Open lid carefully and remove corn. Serve immediately with your favorite toppings!

And that’s it!! So easy and delicious! Here are some dishes that would go great with Instant Pot Corn on the Cob:

• Instant Pot Country Style Ribs
• Instant Pot Mississippi Pot Roast
• Instant Pot Potato Salad

Here’s the printable recipe for you:

Instant Pot Corn on the Cob

---

• Author: Rose Atwater
• Prep Time: 5
• Cook Time: 2 mins plus sealing and release
• Total Time: 58 minute
• Yield: 4-8

Print Recipe

Pin Recipe

Description

Instant Pot Corn on the Cob is SO easy and delicious! There’s nothing better than fresh sweet corn dripping with melted butter and salt in the summertime. This is a side dish that goes well with almost any meal and it’s never been easier than in your pressure cooker.

---

Ingredients

Corn, husked and cleaned

1 cup cold water

---

Instructions

1. Clean corn and remove silks
2. Pour water into Instant Pot
3. Place trivet into pot
4. Add corn to pot
5. Close lid and set to High Pressure for 2 minutes
6. When done cooking, immediately release the pressure.
7. Open lid carefully and remove corn
8. Serve immediately with your favorite toppings

Equipment

Instant Pot

Buy Now →

• Category: Side Dish
• Method: Pressure Cooker
• Cuisine: American

Keywords: corn on the cob, fresh corn, frozen corn, Instant Pot, pressure cooker, IP Corn, Instant Pot Corn

Instant Pot Southern Green Beans are made with fresh green beans and bacon, of course, in true Southern-style. These are a terrific side dish any day of the week and especially perfect for Thanksgiving, Christmas & New Years!

My husband jokes that green beans and corn were the only two vegetables his family ever ate when he was growing up. He actually says they had three vegetables… green beans, French-style green beans, and corn. ?

Coming from a family that ate all the vegetables, I had my work cut out for me exposing him to new vegetables. Granted, I was the pickiest of my siblings so I don’t eat all the things my family eats, but I certainly ate a bigger variety than Richy did.

But in the meantime, I needed to figure out how to add a little variety to our green beans and dress them up more than just dumping a can in a pot and heating.

Add bacon & onions to green beans for flavor!

One thing my family always did to add a lot of extra flavor to green beans was throw in a slice or two of bacon.  My mama would add onions too. As a young girl and teen, I didn’t appreciate the onions but now that I’m a little older, I don’t mind them so much.

Anyway, with that in mind, I’m sharing a recipe for how we ate green beans growing up.  The only thing I’m changing is that I’m making them in my Instant Pot.

Instead of having to simmer them for hours on the stove-top or bake them in the oven, cooking them in the pressure cooker dramatically reduces the cooking time.  And also? They’re still delicious!!

Looking for a recipe that’s not cooked in the Instant Pot? Check out this recipe for Old Fashioned Green Beans with Brown Sugar & Bacon. ⬅️⬅️⬅️That’s another family favorite!

Benefits of cooking green beans in your Instant Pot:

Being able to cook them in the Instant Pot has other benefits too.

• For one, if you’re cooking a large meal for the holidays, this opens up one more burner on your stove. If you’re anything like me, oven space and cooktop space is always limited during the holidays so this is an easy way to free up some space.
• Also, you can cook them so easily and so quickly… you can focus on other dishes that’ll need more attention.  I love it that I can literally make these at the “last minute” and have them ready in no time!

That sounds like a win-win to me!  So let’s get to it…

Instant Pot Southern Green Beans Recipe

Here’s what you’ll need for the recipe:

• 2 pounds fresh green beans, washed and trimmed
• ½ cup chopped onion
• 4 slices bacon, cut into pieces
• 1 ½ cup chicken stock
• 1 teaspoon salt (or to taste)
• ½ teaspoon pepper

Turn on your Instant Pot and press the “saute” button. When the display reads “hot,” add the chopped bacon and cook until crisp. Remove the bacon and reserve for garnish, if desired.

Then add the chicken stock to the pot and deglaze the bottom by scraping the cooked on pieces with a wooden spoon. Cancel the saute function.

Add the onions to the pot and then the green beans. Season with salt and pepper.

Seal the electric pressure cooker with the lid and turn the vent valve to sealing. Press the “manual” button and set it for 8 minutes. When the timer beeps, release the pressure.

Serve green beans topped with bacon, if desired.  Of course you’ll serve with bacon, right?  I do… except I forgot to add it back for the pictures ?

Shop my favorite kitchen tools:

Mixing Bowls

Buy Now →

Instant Pot

Buy Now →

Silicone Sling

Buy Now →

But you add the bacon, okay?  Do it for me!!

Other Instant Pot Side dishes we love:

• Instant Pot Black-Eyed Peas
• Instant Pot Baked Potatoes
• Perfect Rice in the Instant Pot

Alrighty – enjoy!

Here’s the printable recipe for Instant Pot Southern Green Beans…

Instant Pot Southern Green Beans

---

• Author: Rose
• Prep Time: 5
• Cook Time: 8
• Total Time: 13 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Instant Pot Southern Green Beans are made with fresh green beans and bacon, of course, in true Southern-style. These are a terrific side dish any day of the week and especially perfect for Thanksgiving, Christmas & New Years!

---

Ingredients

Scale 1x2x3x

2 pounds fresh green beans, washed and trimmed

½ cup chopped onion

4 slices bacon, cut into pieces

1 ½ cup chicken stock

1 teaspoon salt (or to taste)

½ teaspoon pepper

---

Instructions

1. Turn on the electric pressure cooker using the “saute” function. When the display reads “hot,” add the bacon and cook until crisp. Remove the bacon and reserve for garnish, if desired.
2. To the electric pressure cooker, add the chicken stock and deglaze the bottom by scraping the cooked on pieces with a wooden spoon. Cancel the saute function.
3. Add the onions to the pot and then the green beans. Season with salt and pepper.
4. Seal the electric pressure cooker with the lid and turn the vent valve to sealing. Program the electric pressure cooker to cook on “manual” or “pressure cook” for 8 minutes. Release the pressure.
5. Serve green beans topped with bacon, if desired.

• Category: Side Dish
• Method: Pressure Cooker
• Cuisine: American

Keywords: southern, southern-style, green beans, side dish, Thanksgiving, Christmas, Southern Style Green Beans, southern green beans

Instant Pot Potato Salad is so delicious and easy to make!  This is a classic potato salad with no onions or relish, although you can add either or both to make it your own! It’s cool, creamy, loaded with texture and flavor!

First… here’s a short video for you showing how I make the potato salad:

Potato Salad is easily one of my most favorite summer dishes! But I’m pretty picky about how I make it.  I don’t like raw onions. I really don’t like celery. And while I will eat potato salad with relish, that’s not favorite thing either.

I also make two different kinds of potato salad… this recipe I’m about to share and a “Loaded Baked Potato Potato Salad” that has bacon, cheddar cheese, sour cream and more!! Doesn’t that sound terrific? Maybe I’ll share that recipe soon.

Instant Pot Potato Salad

But for now, I present to you, my classic potato salad recipe with no onions, no celery and no relish.  This is a “southern” potato salad, so I do use mayo, mustard and boiled eggs.  I heard recently that there are potato salad recipes with no mayonaise and it shocked me.

I seriously had no clue… how can it be potato salad if it doesn’t have mayo??  But after a little googling, I was convinced… there are a million ways to make potato salad without mayonaise.

Anywho, one reason I especially love making potato salad in my Instant Pot is there’s no risk over overcooking the potatos and ending up with that mushy, watery texture. By cooking in a pressure cooker, the pototoes are cooked perfectly while retaining their firmess and original texture.

You see that also in this Instant Pot Baked Potatoes post.  In fact, this recipe starts in the exact same way as that one… with boiled eggs added in.

Also, I can cook the eggs at the same time as the potatoes and it comes together so quickly.

One last thing – I prefer russet potatos for potato salad. But I have made this same recipe with red potatoes and with Yukon Gold or yellow potatoes as well. All varieties are delicious!!

Alrighty, let’s get down to the recipe.  You’ll need 4 pounds of potatoes, water, eggs, mayonaise, mustard (I use spicy mustard, but standard yellow works great), then salt & pepper.

If you don’t have an Instant Pot, check out my other potato salad recipe on Rose Bakes: {No Onion} Baked Potato Salad.

Here are some other recipes you might like:

Perfect Rice in the Instant Pot

Instant Pot Black-Eyed Peas

Here’s the printable recipe for you:

Print

Instant Pot Potato Salad

---

• Author: Rose Atwater
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

Intant Pot Potato Salad is so delicious and easy to make!  This is a classic potato salad with no onions or relish, although you can add either or both to make it your own! It’s cool, creamy, loaded with texture and flavor!

---

Ingredients

Scale 1x2x3x

• 4 pounds potatoes* (about 8 large)
• 5 large eggs
• 1 cup mayonnaise (not low-fat, not Miracle Whip)
• 2 tablespoons spicy brown mustard
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper

---

Instructions

Scrub your potatoes clean. Stab with a fork 4-5 times each.

Pour 1 cup of water in your Instant Pot. Place the rack or steamer basket in the bottom, then place your potatoes on top.  Then place the eggs on top of the potatoes.

Lock the lid and set the vent to “Sealed”.

Set to manual pressure for 6 minutes.*

After it beeps, use quick release and open the pressure cooker.

When the potatoes and eggs are cool enough to handle, peel them both and chop.  See my video here for how to quickly chop an egg.

Add the potaotes back to the pot, then the eggs and other ingredients.  Mix until well incorporated, then serve warm or chill for an hour or so if you like cool potato salad.

• Category: Side Dishes
• Method: Pressure Cooker
• Cuisine: American

Keywords: potato, potato salad, salad, summer, no mayo potato salad