Corn on the cob is best if bought fresh and cooked the same day. The sugar in the corn starts converting to starch immediately after it is picked. Cooking corn on the cob in a pressure cooker uses steam and pressure to quickly cook the corn while preserving the vitamins and minerals. Most pressure cookers provide the standard 15 psi (Pounds per Square Inch) pressure setting, which helps to determine cooking times. Cooking corn on the cob in a standard pressure cooker is fast and easy.

Things You'll Need

Remove the husk and the silk from the ears of corn. Brushing downward on a cob of corn with a damp paper towel will remove every strand of silk.

Cut or break in half the larger ears of corn. The size of your pressure cooker will determine how large the ears should be.

Put one cup of water into a standard sized pressure cooker (15 psi) and place the steamer basket that came with the unit in the bottom. Put the corn on top of the steamer basket in layers.

Check your pressure cooker’s instruction manual to fasten the lid on the cooker. Turn the burner on under the closed pressure cooker to medium high.

Lower the heat to medium when your unit comes up to pressure. Most units have an indicator that will rise to indicate the unit has come up to pressure. Check the owner’s manual for your unit.

Cook the corn on the cob for 3 minutes. Remove the pressure cooker unit from heat and carefully carry the unit to the sink in a tilted position. Slowly trickle cold water over the pressure cooker until all the pressure has been released, which only takes a few seconds. Normally you will hear a popping sound when the pressure has stabilized.

Open the lid on your pressure cooker. Using tongs, remove the cooked corn on the cob, being careful not to get burned by the steam and hot water.