6 small ears of corn, shucked and cleaned (see note)
Scallions, for garnish
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.
To make corn: set a trivet in Instant Pot and add 1 cup of water, then set shucked corn on top of trivet.
Cook on high pressure for 3 minutes. Remember to turn the pressure valve to SEALING function before cooking.
Once done, use quick release function: turn knob to venting.
Remove corn and top with compound butter and scallions.
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.