Corn on the cob is the perfect summertime side dish. It’s sweet, salty, perfectly crisp, and even the pickiest eaters love it. Forget heating up the kitchen just to make a side dish to go with your next BBQ creation. Make delicious Instant Pot Corn on the Cob instead.
Why You’ll Never Make Corn On The Cob Any Other Way
- Fast. Make a tasty and inexpensive side dish in less than 30 minutes .
- Easy. With just a little work shucking, then with a push of a button, you can have a family favorite ready without any babysitting.
- One Pot. Who doesn’t love a side dish that requires only one dish to be washed?
- Pour and Cook. Shuck your corn, add the ears and pour some water into the pot, and cook. That’s it!
Equipment You’ll Need
- Instant Pot
- Trivet (the one that comes with your Instant Pot works just fine, too)
Grab These Ingredients Before Getting Started
- Corn
- Water
Yep. That’s it. All you’ll need to make Instant Pot Corn on the Cob is a few ears of corn and some water.
Sure, you can add all of the toppings you love to make it a little more exciting (we’ll talk about that a little later) but for this super simple recipe, you’ll only need two ingredients.
How To Choose Fresh Corn
Depending on where you live and what time of the year you’re shopping for corn, you may have corn that is less than freshly picked to choose from. This is why it’s so important to know how to tell if your corn is going to meet your standards.
The two main things to look for when choosing corn on the cob from your local grocer or farmer’s market are dryness and pitting .
Dryness. The first thing to examine when you’re choosing the perfect ear of corn is the silk that grows from the tip. This should be relatively full of volume and not brittle. If it is brown, brittle, and dry, the corn you’re buying may be less than fresh.
Pitting. Starting from the top edge of the ear of corn, gently pull back a small portion of the husk and inspect the kernels. The kernels should be full without any noticeable pitting in them. If you see pitting, the corn is likely to be dry and less sweet than a freshly picked ear.
How To Make Instant Pot Corn On The Cob
- Remove the husk and silk from the ears of corn
- Place corn on top of a trivet in your Instant Pot liner
- Add 1 cup of water to your Instant Pot liner
- Place the lid on the Instant Pot and turn the venting knob to the sealing position
- Cook under high pressure for 3 minutes
- Turn off your Instant Pot and carefully turn the venting knob to the venting position for a quick pressure release
- Once the pressure pin drops, carefully remove the Instant Pot lid, remove the corn from the Instant Pot liner, and serve as desired (additional serving suggestions below)
Tips And Tricks
- Check the size. Not only is making sure the ears of corn will fit inside of your pot important, but checking to make sure they are a uniform size is equally important. Ears of corn that have drastically different-sized kernels will cook at different speeds.
- Remove as much of the silk as possible. Remove as much of the silk as you can before cooking under pressure. The silk will turn a deep brown color after it is cooked. While it will not hurt you to consume it isn’t very appealing to the eye.
- Don’t overcook. Some recipes can be quite forgiving if you forget to do a natural release as soon as the cooking time is complete. This is not one of those recipes. If you allow the Instant Pot to release steam naturally your corn will be overcooked.
Creative Ways To Serve Corn On The Cob
No matter how traditional it is, serving a steaming hot ear of corn slathered in butter and salt and pepper will always be my favorite way to enjoy this classic favorite.
However, there are times that I need to break up the routine or need to spice things up so it pairs with the main course a little more cohesively.
Here are some other ideas to jazz up your next batch of Instant Pot Corn on the Cob :
- Grill it.
- Make Mexican street corn .
- Cut it off of the cob.
- Add some citrus.
- Make it sweet.
Can You Make It Ahead Of Time?
If you’re not incredibly picky about the texture of your corn on the cob, cooking it ahead of time is an option.
Unfortunately, the kernels can be temperamental and easy to overcook. If you plan on making the corn ahead of time and reheating, reduce the amount of time to 1 minute in the Instant Pot. This will leave the corn slightly undercooked so that when it is reheated it will be cooked to perfection.
How To Reheat Instant Pot Corn On The Cob
There are a few different ways to reheat your corn on the cob.
If you reduced the time to make ahead as I suggested above, you can place the corn back in the Instant Pot on the trivet with 1 cup of water and set the timer to zero minutes (yes, I said zero). Once the pot comes to pressure, immediately release the pressure.
If you have an air fryer, you can place the corn in the air fryer basket and cook it at 250F for 2-3 minutes. This will give it a slightly crispy bite.
If you’re in a rush, wrap a wet paper towel around the individual ears of corn and place it on a microwave-safe plate. Microwave the ears of corn for 45 seconds.
More Easy Instant Pot Recipes
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
If you love this Instant Pot Corn on the Cob as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!
Instant Pot Corn On The Cob | Quick No-Fuss Corn On The Cob Recipe
Equipment
- Instant Pot
- STEAMER RACK / TRIVET
Ingredients
- ▢ 4 ears Corn
- ▢ 1 cup water
Instructions
- Remove the husk and silk from the ears of corn
- Place corn on top of a trivet in your Instant Pot liner
- Add 1 cup of water to your Instant Pot liner
- Place the lid on the Instant Pot and turn the venting knob to the sealing position
- Cook under high pressure for 4 minutes
- Turn off your Instant Pot and carefully turn the venting knob to the venting position for a quick pressure release
- Once the pressure pin drops, carefully remove the Instant Pot lid, remove the corn from the Instant Pot liner, and serve as desired
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Nutrition
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Corn On The Cob | Quick No-Fuss Corn On The Cob Recipe
Ingredients
- 4 ears Corn
- 1 cup water
Instructions
- Remove the husk and silk from the ears of corn
- Place corn on top of a trivet in your Instant Pot liner
- Add 1 cup of water to your Instant Pot liner
- Place the lid on the Instant Pot and turn the venting knob to the sealing position
- Cook under high pressure for 4 minutes
- Turn off your Instant Pot and carefully turn the venting knob to the venting position for a quick pressure release
- Once the pressure pin drops, carefully remove the Instant Pot lid, remove the corn from the Instant Pot liner, and serve as desired
Instant Pot Corn On The Cob | Quick No-Fuss Corn On The Cob Recipe https://twosleevers.com/instant-pot-corn-on-the-cob/
This pressure cooker Chicken Tinga recipe is a sweet, spicy and utterly delicious authentic Mexican dish. Use is as a filling for tacos, or eat it plain with some guacamole. It’s delicious either way!
Why Your Whole Family Will Love These Chicken Tinga Tacos
- Fast. Less than 30 minutes of cook time in your Instant Pot .
- Easy. Saute aromatics in your Instant Pot , add chicken, and cook under pressure.
- Low Carb . Only 3 net carbs per serving in this tasty main course .
- Authentic. Loaded with all of the traditional Mexican flavors you expect in Chicken Tinga.
What IsInstant PotChicken Tinga?
Tinga chicken is basically a shredded chicken dish that has green and red tomatoes and chipotle chiles. You usually use the resultant chicken in tortillas as a grown-up version of a taco recipe .
Nice when you want something other than the typical Tex-Mex ground beef taco mix.
Another fantastic thing about this Chicken Tinga recipe is how quick and easy it is to make! The Instant Pot makes this recipe so incredibly simple to make and it does a fantastic job of infusing the meat with tons of flavor. It’s so much better than your typical ground beef with taco seasoning tacos and it’s just as simple to make.
Looking for more great taco filling recipes? Check out my Mexican Pulled Pork recipe ! You can use the pulled pork to make tacos, burritos or just about anything else your heart desires!
What Does Tinga Mean?
Tinga is a Mexican dish made with shredded meat in a red chili sauce. Basically, all of your comfort food dreams made a reality.
Is Chicken TingaGluten-Free?
Chicken Tinga is a healthy gluten-free , dairy-free , and low carb recipe! Make this for your ketogenic, allergy sensitive friends, and family for a great dinner option.
A tinga de pollo is typically made with vegetables that are broiled, but I wanted to skip that step. So what I did instead, was I charred the vegetables in the pot on sauté mode to get them slightly burned and smoky.
I added a few different things like fish sauce and cider vinegar for flavor, and the end result was something that was slightly smoky, a little spicy, a little sweet, and just perfect on a corn tortilla.
So next time you’re cooking up some chicken tacos for taco Tuesday, give this Chicken Tinga recipe a try! It’s so very easy to make and the end result is so delicious you’ll never want to go back to making standard taco seasoning ground beef tacos again.
How To Make Chicken Tinga
- Char the vegetables
- Add all ingredients except chicken and let spices bloom
- Cook with chicken in your Instant Pot 15 mins HP, NPR
- Shred chicken
- Puré using an immersion blender and thicken the sauce
- Mix sauce and chicken and serve
How To Make Slow Cooker Chicken Tinga
Adapting this recipe is SO SIMPLE. All you need to do is insert all of the ingredients into the slow cooker and cook on low for 6 hours.
If you’re in a rush, simply adjust the temperature to HIGH and cook for 4 hours and add to a tortilla of your choice when the internal temperature of the chicken reaches at least 165F.
Absolutely perfect tinga tacos made while you enjoy life outside of the kitchen.
Want To Try Chicken de Pollo Tostadas?
The best thing about tostadas is the deliciously crispy crunch in each bite. If you add my Chicken Tinga recipe to a tostada shell (or an air fried low carb shell) you’ll get amazing chicken tostadas every time.
More Of OurBest Taco Recipes
- Tacos de Alambre
- Baked Chicken Tacos
- Buffalo Chicken Tacos
- Chicken Street Tacos
- Instant Pot Chicken Tacos
If you love this Chicken Tinga recipe, share it with your friends and family on Facebook or Pin to make it again later.
Chicken Tinga | Tinga de Pollo Recipe
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 2 ( 2 ) Tomatillos , sliced thin
- ▢ 1/2 ( 0.5 ) Onion , sliced thin
- ▢ 4 cloves ( 4 cloves ) Garlic , minced
- ▢ 1/3 cup ( 78.33 g ) Chicken Broth
- ▢ 7 ounces ( 198.45 g ) Canned Fire Roasted Tomatoes , canned
- ▢ 1 ( 1 ) Chipotle Chile in Adobo Sauce , from can. ONE chile, not one can
- ▢ 1/2 teaspoons ( 0.5 teaspoons ) Ground Cumin
- ▢ 1/4 teaspoons ( 0.25 teaspoons ) Ground Cinnamon
- ▢ 1/2 teaspoons ( 0.5 teaspoons ) Dried Oregano
- ▢ 1 teaspoon ( 1 teaspoon ) Sugar Or Other Sweetener Equivalent
- ▢ 1 tablespoon ( 1 tablespoon ) Fish Sauce
- ▢ 1 tablespoon ( 1 Tbs ) Apple Cider Vinegar
- ▢ 1.5 pounds ( 680.39 g ) Boneless Skinless Chicken Thighs , , skinless, boneless
Instructions
- Heat the Instant Pot on Sauté, and once it’s hot, add oil.
- Put down tomatillo slices in a single layer on one side, add onions in as flat a layer as possible on the other, and nestle in the garlic cloves. You’re going to let these char, so do not move these for a while.
- Once the thinner slices start to look a little burned, flip the vegetables. The bottom of your pot will have large black spots where the vegetables have burned, but this is a good thing.
- Once the vegetables seemed well charred, add in the tomatoes and broth and deglaze the pan, scraping up all the lovely brown bits.
- Add all the other ingredients except chicken and cook for 1-2 minutes to allow the spices to bloom.
- Add in chicken, close and seal the lid, and set your Instant Pot to 15 mins HP or use the Poultry setting. Let is release pressure naturally when done.
- Open and remove chicken pieces and shred.
- Using an immersion blender emulsify the sauce in the pot until the mixture is smooth. You may have to tilt the pot to get all the sauce to one side.
- Turn the pot on sauté and start to thicken the sauce for 10 minutes. You want a thick sauce coating the chicken so it won’t drip out thinly as it is added to the tortilla. Once it’s thickened a bit, add in the chicken and heat through.
- Serve with corn tortillas as a taco filling, or over rice or cauliflower rice for a low-carb option.
- Top with chopped cilantro, crema, finely chopped red onions, shredded cabbage or avocado slices.
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Nutrition
Originally published May 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
