Instant Pot Corn on the Cob (Electric Pressure Cooker) - Recipes That Crock! (2024)

FAQs

How long does it take to cook corn in a pressure cooker? ›

Peel off the skin of the corn, wash well. Put as whole or cut into half into a pressure cooker, fill up water enough to cover it completely. Add in salt. Pressure cook for one whistle on high and leave on simmer for 15 minutes.

Generally, if your slow cooker meat, soup, or stew recipe calls for 8 hours on the low setting or about 4 hours on the high setting, it should be fully cooked in about 25 to 30 minutes in the Instant Pot. For chicken or turkey, use the 15-minute poultry button. While volume doesn't matter, density does.

Pack the corn kernels loosely into jars but don't shake the jars or press down the corn. Pour boiling water over the kernels, leaving a 1-inch headspace in each jar. Wipe the jar rims and adjust the lids. Process in a pressure canner for 55 minutes for pints and 85 minutes for quarts.

Pressure Cooking

You can cook as many ears of corn as will fit in your pressure cooker. The time to pressure will be longer if you are cooking more than 6 ears, so you may want to decrease your PC time to 3 minutes IF you like firm corn kernels. Put the pressure lid on and make sure the valve is in the sealed position.

Avoid cooking corn for too long. "If you have super fresh corn — which can even be eaten raw — it's a waste of time to cook for the common recommended time of 20 [or more] minutes," says Jones. Overcooking can also result in chewy and firm kernels. You can steam for 8-10 minutes or less, or even use the microwave.

An Instant Pot does have more functionality (like sautéing, pressure cooking, slow cooking, and acts as a rice cooker, steamer, and warmer!) than a slow cooker, but if you don't plan to use all of its extra functions and just prefer the simplicity of a slow-cooker, then you might prefer a Crock-Pot.

Another tip, taken from an Instant Pot Facebook group, is to open the valve all the way on your Instant Pot lid when slow cooking. This allows some moisture and steam to release and keeps the Instant Pot from overcooking your slow cooker recipes.

Even though both can produce similar results, there is a main difference between a slow cooker and a pressure cooker. A slow cooker will cook food longer at a lower temperature, whereas a pressure cooker uses hot steam to cook food much quicker.

The pot of the slow cooker usually sits on a base that houses the heating element on the bottom, while Crockpots have their pots inside of a container (or crock) and get heating from all sides. Therefore, slow cookers heat up slower than crockpots, with the heat level higher on the bottom of the pot.

Why is a pressure cooker better than a slow cooker? ›

As for convenience, because a pressure cooker cooks so darn fast, you aren't sacrificing all that much on that front, either. Anything that takes eight hours to cook in a slow cooker can be cooked in about 45 minutes in a pressure cooker, and most things cook much, much faster even than that.

Both appliances produce deep flavors.

Slow cookers utilize long cooking times to develop these richer flavors, while pressure cookers use high heat and pressure to impart as much flavor as possible in a shorter time.

The corn could have been harvested at the wrong time. The kernels should be plump, shiny, and filled with milk. If liquid does not cover the corn in the jar, it can turn brown. Also, if the processing temperature is too high, it will overcook and cause browning.

It's a six quart pot and can only hold four pint jars. If you are someone who does pressure canning on any scale, you will find this limitation totally infuriating. There's very rarely an instance when four pint jars is the sum total of a batch of stock, or beans, or pumpkin cubes.

Recommended Varieties

Most sweet corn varieties are acceptable for canning and freezing. Bodacious and Incredible are good extra-sweet yellow varieties. Temptation, Delectable, and Providence are good extra-sweet bicolor varieties. Silver King, Silver Princess, and Whiteout are extra-sweet white varieties.

My electric pressure cooker takes about 10–15 minutes to pressurize and cook. It really depends on the amount of liquid inside. Little amount of liquid will reach boiling point a lot faster and will bring the cooker to pressure much faster than if the pot is half full.

At this pressure, water boils at 121 °C (250 °F) (described in vapour pressure of water article). The higher temperature causes food to cook faster; cooking times can typically be reduced to one-third of the time for conventional cooking methods.

At that pressure, water boils at 121°C (250°F). That means food can cook at a much higher temperature than it ever could at atmospheric pressure—and since cooking reactions speed up at higher temperatures, your food cooks faster.

Remember that pressure cookers require a minimum amount of liquid and a maximum amount of food to function properly. Depending on the model and recipe, your pressure cooker may take up to 20 minutes to build up pressure.