The funny thing is when I first heard about the Instant Pot I thought it was a gimmick. Now, I try to convert everyone I know! (You’ll know I truly love & care about you if I gift you an IP for your birthday.)
This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.
There are a few main dishes I think are amazing in the IP, but my favorite thing to use it for is side dishes. It’s like a shortcut/cheat code and I really needed it. I love cooking dinner but hate juggling my attention to focus on cooking the main dish & side dishes. I don’t have that much attention available to give!
We regularly make my Instant Pot Twice Baked Potato Casserole recipe, but my new obsession is Instant Pot Corn on the Cob cooked in milk, honey, butter and flavored with a little creole seasoning.
The result is a juicy, savory, slightly sweet corn on the cob with a little spice. Oh-so-delicious!
You just throw everything in the Instant Pot and set the cook time for 4-6 minutes, depending on how “done” you like your corn. No stirring or babysitting. A completely hands-off side dish. It’s a dream come true!
Sometimes the creole seasoning smell can linger on the Instant Pot sealing ring. If this happens to you, check out the post I made detailing how you can deodorize your Instant Pot ring.
Other Instant Pot Recipes:
- Instant Pot Copycat Wendy’s Chili
- Instant Pot Twice Baked Potato Casserole
- Instant Pot Caramelized Onion Dip
- Instant Pot Crab Legs
6 Ears of Corn
1 Cup Milk
1 Cup Heavy Cream
4 Tbsp Honey
1 Tablespoon Creole or Cajun Seasoning
1 Stick Unsalted Butter
8 cups water
Place all ingredients in your Instant Pot (I used a 6 quart for this recipe). Close the lid and ensure that vent is set to “sealing”.
Cook on “High Pressure” for 4-6 minutes, depending on how done you like your corn.
When Instant Pot has completed cooking, let it NPR (natural pressure release) for 5 minutes. Then quick release the rest of the way.
Remove corn from Instant Pot and serve immediately. Feel free to sprinkle on a little extra cajun spice and ladle the excess liquid on the corn.
*The leftover broth from this recipe can be used for the bases of soups and chowders.
- Calories: 250