Buttery Instant Pot Corn On The Cob Food
INSTANT POT GARLIC BUTTER CORN ON THE COB
Sweet corn is slathered with garlic, butter, salt and pepper. The easiest and tastiest corn on the cob! You'll never go back boiling corn on the stove again.
Provided by Karen Petersen
Categories Side
Time 17m
Number Of Ingredients 7
Steps:
- Pour water into the bottom of the Instant Pot. Place trivet in the Instant Pot.
- Place corn on top of the trivet. Lay it on top of each other crosswise.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes on high pressure. When the time is up perform a quick release by moving the valve to venting. Remove the lid.
- Make the garlic butter by stirring together the butter, garlic, salt, pepper and parsley until smooth. Slather the butter on the corn on the cob and enjoy.
Nutrition Facts : Calories 123 calories, Sugar 6.4 g, Sodium 209.9 mg, Fat 5.2 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 2.1 g, Protein 3.4 g, Cholesterol 10.2 mg
BUTTERY INSTANT POT CORN ON THE COB
Steps:
- Preparing the corn for the Instant Pot. Remove the corns husks and silks. Cut or break each ear in half. Place a heatproof trivet or small wire rack in a 6-quart or larger Instant Pot. Add the corn, standing them up side-by-side on the trivet.
- Add 1 cup of water and cook for 5 minutes under HIGH pressure. Add the water. Close the pressure cooker, make sure the valve is sealed, and set to 5 minutes of HIGH manual pressure.
- Quick release the pressure. When the 5 minutes is up, quick release the pressure. Using tongs, transfer the corn to a serving platter. Pour out any remaining water in the cooker.
- Use the warm insert to melt the butter. Return the insert to the pressure cooker. Add the butter and use the residual heat to melt the butter.
- Pour the butter over the steamed corn and serve immediately. Pour the melted butter over the corn and serve immediately with salt.
Nutrition Facts : SaturatedFat 7.6 g, UnsaturatedFat 0.0 g, Carbohydrate 19.1 g, Sugar 6.4 g, ServingSize Serves 8, Protein 3.5 g, Fat 12.9 g, Calories 189 cal, Sodium 339.1 mg, Fiber 2.0 g, Cholesterol 0 mg
INSTANT POT CORN ON THE COB
No need to heat up a big pot of water -- and your kitchen in the process -- just to enjoy some fresh summer corn. Cooking corn in a pressure cooker with minimal water allows the flavor to shine through, and it couldn't be easier. Serve simply with butter, salt and pepper.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 1
Steps:
- Add 1 1/2 cups water to a 6-quart Instant Pot® and add the rack. Stand the corn on the rack, broken ends down (the corn will fit snugly). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
3 MINUTE INSTANT POT CORN ON THE COB
Enjoy this super simple corn on the cob in the Instant Pot with creamy garlic butter. It's juicy, crunchy, and incredible quick!
Provided by Kimber
Categories Side Dish
Number Of Ingredients 9
Steps:
- Remove the husks from corn. Add water to the pressure cooker place a trivet in and then pile the corn in and secure the lid.
- Cook on high pressure for 3 minutes. Then quick release the pressure. Corn will be bright and tender when ready.
- While cooking, combine all ingredients for the garlic butter together and mix well.
- Once the corn is done, brush on all sides with the garlic butter. There will be enough butter for 8 large ears of corn.
Nutrition Facts : ServingSize 1 ear of corn, Calories 91 kcal, Carbohydrate 9 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 127 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g
INSTANT POT CORN ON THE COB
Make and share this Instant Pot Corn on the Cob recipe from Food.com.
Provided by bookwurm320
Categories Vegetable
Time 3m
Yield 5 ears
Number Of Ingredients 4
Steps:
- Place water in bottom of IP. Insert trivet (in husk).
- For buttery flavor, husk corn and put it directly in the water.
- set time for 3 minutes.
Nutrition Facts : Calories 133.6, Fat 4.1, SaturatedFat 1.7, Cholesterol 6.1, Sodium 139.2, Carbohydrate 24.8, Fiber 2.8, Sugar 5.4, Protein 4
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INSTANT POT CORN ON THE COB (WITH CAJUN BUTTER & LIME)
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Reviews 4Category SideCuisine AmericanTotal Time 20 mins
- Cut the corn cobs in half and place in the pressure cooker pot, standing up. This way, you can fit more corn in the pot, without overcrowding. This also leaves more space between the corn for the steam to get in.
- Add a cup of water to the pot. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 2 minutes. After 3 beeps the pressure cooker will start going.
- Once the timer goes off, allow the pressure to release for 2-3 minutes and then use the quick release method before opening the lid.
- Strain the corn into a large sieve and place the pot back inside the pressure cooker. Turn the Sauté function key and after about a minute, once it starts to heat up, add the butter, garlic and spices. Stir for 20-30 seconds for the garlic to cook off slightly. Turn the heat off. Remove the inner pot with the butter and add back the cooked corn cobs. The easiest way to stir the corn cobs through the butter and spices is to place a lid or a large plate over the top of the pot, and then using a towel, lift the pot and give it a good shake, turning it upside down a few times. This way, the corn cobs can move around the pot and get coated with the butter more evenly.
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