Instant Pot Corn on the Cob with Southern Spicy Butter

Prep Time 00:05 Cook Time 00:03 Inactive Time 00:10 Total Time 00:18, plus chilling time Yields 6


  • 1/4 cup grass-fed butter, softened
  • 2 teaspoons parsley, chopped finely
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • Pinch allspice
  • 6 small ears of corn, shucked and cleaned (see note)
  • Scallions, for garnish


  1. To make compound butter: place butter, parsley and spices in a bowl and mash together. Transfer the butter to a small piece of parchment and wrap to form a log. Chill the butter until solid, about 1 hour.
  2. To make corn: set a trivet in Instant Pot and add 1 cup of water, then set shucked corn on top of trivet.
  3. Cook on high pressure for 3 minutes. Remember to turn the pressure valve to SEALING function before cooking.
  4. Once done, use quick release function: turn knob to venting.
  5. Remove corn and top with compound butter and scallions.

Recipe Notes

  1. This recipe is for a 6  or 8 quart instant pot. If your IP is smaller, you may not be able to cook 6 corn cobs at once.
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