Quick Pot / Pressure Cooker Corn in Cob is easier and tastes better than corn cooked in boiling water. No longer waiting for a big pot of water to boil! Just add water and corn to the strainer and focus your attention on getting dinner on the table.
Easy Pressure Cooker Corn in Cob, full of Quick Pot in the back
When you will first start using cooker pressure, you will never think it would be so easy to cook corn on a cob in a pressure cooker. If you think it wouldn’t save that much time, and you would have to break the cores in half because they wouldn’t get into the pressure cell. you would not be so wrong!
Not only does corn fit easily in a pressure cooker, but it also has a cooking time of only 2 minutes! Plus, since you don’t have to wait for a large pot of water to boil, you can start cooking right away! And the best part is that as it is smoked and uncooked, it tastes better!
Table of Contents
CREATING A PRESSURE COOKER SEVEN IN A QUICK BED
The Quick Pot is one of the most popular types of electric cookers. They are easy to use and your quick pot can help you create this delicious Pressure Cooker Corn on the Cob! It’s faster and easier than the top stove.
How To Make Corn In Cob In A Quick Pot
GETTING THE RIGHT TIME TO COOK MAIZE
Although cereal grains are often counted on the tables for stressful cooking, I have found that their duration does not give the best results. Maybe I like my vegetables a little more than others, or maybe my height, I’m not sure.
For making perfect corn on the cob in the Fast Pot, I like to use a 2-minute cooking time and a quick pressure release.
A pan full of corn on the cob, cooked and prepared from an electric press
The exact duration of your cooking will depend on many factors:
- how soft you are you love your corn
- that your corn ears have just been plucked
- how delicious is the corn variety you chose
- the amount of cereal you have in the cooking pot
- material for your steamer basket (stainless steel, silicone, etc.)
If you are unsure, I always recommend that you start shortly because you can add another minute or two. You will find your pressure cooker returns to pressure immediately after removing the pressure. So it won’t add much time if you need one or two minutes.
PRESSURE COOKER CORN ON THE COB WRAPPED AND PACKED IN A STEAMER BASKET INSIDE THE INSTANT POT
You will like stainless steel basket steamer image of Amazon for making corn on a cob in a press. It has a large pop-up handle in the middle that you take off so you can fit a nice full-size corn cob inside your 6-quart pressure cooker.
Or if you prefer not to remove the handle, you can use a green silicone basket with handles to help you remove your corn from the pressing cooking pot.
To remove the corn from your electric cooker, I like to use silicone mini mitts so that I can just grab the corn cobs one by one and place them on the board. However, if that is too hot for you, the conventional pot lumps work well.
So if you don’t look in the store, here’s how to say:
- The color of the husk should be light green and tightly wrapped (this means fresh)
- The silk material on top of the husk (also called “tassel”) should be brown and slightly sticky (dry or dark means the maize is old)
- The husk should not have brown holes, especially at the top (Because this may mean that the bugs get to the corn first.)
- Maize should feel strong under the husk, and you should be able to feel each grain. You do not want any locations without characters (again, because of distractions)
- Maize in the husk and husks still exist as well as green and brown husks
HOW TO KEEP MAIZE SEVEN
- If you are cooking it within a few hours of purchase, keep your corn cob in its cob at room temperature. If not, they will remain fresh if you put them in the fridge inside the husks and wrapped tightly in a plastic bag.
- After cooking, you can wrap any remaining corn in plastic and toss it directly into the cob. When you are ready to eat, transfer the frozen corn to the steamer basket. Add a cup of water to a pressure cooking pot and boil the corn until it is warm. (To avoid excessive cooking, I start with 1 minute of cooking and add from there until you get your right time.)
