Fresh Corn I Pressure Cooker Recipes

INSTANT POT / PRESSURE COOKER CORN ON THE COB

Steps:

• Add 2 cups water to the pressure cooking pot. Place a steamer basket in the pressure cooking pot, and stack the corn inside the basket. If needed, you can break the ears of corn in half to help them fit better inside the cooking pot. Lock the lid in place. Select High Pressure and 2 to 3 minutes cook time*. When the cook time ends, turn off the pressure cooker and do a quick pressure release. When the valve drops, carefully remove lid. Remove from the cooking pot to a serving platter. Just prior to serving, slather the corn in butter and season with salt and pepper to taste.

CORN ON THE COB - PRESSURE COOKER RECIPE

Steps:

• Husk the corns, cut off the bottom "stub" and wash well.
• To the pressure cooker base add the water, and arrange the corn vertically, with the larger end in the water and the smaller end up - if the ear is too tall lay it diagonally or snap it in half and put the wider end onto the base of the pressure cooker. Do not crowd the corn cobs - leave space around ears for steam to get there and cook the kernels evenly.
• Close and lock the lid of the pressure cooker.
• Electric pressure cookers: Cook for 2 minutes at high pressure. Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 1 minute pressure cooking time.
• When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
• Serve with lots of butter and salt.

INSTANT POT® FRESH CORN RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
• Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
• Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.

FRESH CORN ON THE COB ALA PRESSURE COOKER

Steps:

• Place corn into the pot and cover with water so that the pressure cooker is about 1/2 full. Add butter, salt and sugar.
• Bring to high and cook for 2 minutes ( crispy corn) to 10 minutes ( soft corn ).
• Turn off heat and let pressure come down naturally.