Shuck the corn. Cut the end off the cob with a sharp knife, then twist hard to remove the corn inside. Alternatively, peel the leaves away until you get to the last layer and pull hard to invert the corn and pull out.
Pressure Cook the Corn
Add the trivet (metal steam rack) and pour one cup of water into the pressure cooker. Place the cobs on the trivet. Place them in alternating directions if you're cooking enough corn to have them in layers.
Put the lid on and seal the lid, ensuring the venting knob is in the sealing position. Select "Pressure Cook" (if there are different options) on MANUAL (high pressure) mode and cook for 5 minutes.
Once cooked, use a kitchen towel to carefully use the quick release (turn the venting knob to the venting position) to release the remaining steam in the pressure cooker. Once the floating valve drops, carefully open the lid. Enjoy!
Storing and Freezing
To Store: Allow the corn to cool completely, then transfer to an airtight container and store in the fridge for 3-5 days. To Freeze: All the corn to cool completely, then flash freeze on a baking sheet without the cobs touching (usually for a few hours or overnight). When frozen solid, transfer into Ziplock bags. It'll keep for up to six months.
To Reheat
Soak the corn cobs in warm water for 2-3 minutes in a pot with a lid or wrap a damp paper towel around them and microwave in 15-20 second intervals until ready.
Video
Notes
Use fresh corn: The fresher the corn, the sweeter and juicier it will be.
Times may vary: Based on the size of your ears of corn and how tender you like your corn. For example, for tender-crisp results, 2-3 minutes may be enough for you. I recommend starting with the lower time as it’s fairly easy (and quick) to bring the pot back up to pressure if you need to add an extra minute.
Use hot water to save time: If you use hot water in your cooker, reaching full pressure will take less time.
If the corn is too long: If it’s only slightly too long, you can just trim the stem end. Otherwise, chop the cobs in half.
If you don't have a trivet: Use a steamer basket or rolled-up balls of foil.