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Guys. Have you bought an Instant Pot yet?
It took me a while to get comfortable with mine. I don’t know why the thought of pressure cooking was so intimidating.
It is a total lifesaver in the camper where I don’t want to deal with large pots of boiling water. It doesn’t heat up our tiny space and it takes zero time to get things done.
Okay, that last bit might have been an exaggeration.
Let me show you how easy this is. Fresh corn is almost free at the grocery store right now so you may as well give the recipe a try. Worst case scenario, you’re out two bucks. Best case? Buttery, salty, perfect corn on the cob.
First put your little trivet in the bottom of your Instant Pot.
If you’re unfamiliar with the lingo…I was too…it’s the little circular cooling rack with handles that came with your pot. š
Pour in one cup of water.
Pile as much corn as you like on top of the trivet.
Now lock on your lid and set it to high pressure for 2 minutes. Seriously. Two minutes.
When it’s done, quick release the steam. Be careful! That steam is HOT!
I’m never quite prepared for my corn to be done as quickly as it is so I just leave the lid on until I’m ready. The corn stays warm but doesn’t get mushy no matter how long I’ve left it in.
The next part is a trick that my husband taught me. Grab a piece of bread. Butter and salt the heck out of it. Now wrap it around the corn and twirl. Your mouth will thank me.
I wish I had a picture of the glistening, buttery perfection that is the end result of this recipe but… My children ate it. Enjoy!
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