Corn-on-the-cob cooked perfectly in about 25 minutes from start to finish without heating up the kitchen, standing over a pot of boiling water, or having to wrap each ear with waxed paper or plastic wrap for microwave cooking? It's all possible in a pressure cooker!
Pressure Cooker Corn-on-the-Cob
Yield: 1-8 ears of corn
Approximate Total Time for 4 ears of corn: 25 minutes
Electric Pressure Cooker Size: 6 quarts
Remove the husks and silk from the corn. Pour 1.5 cups of water into the pressure cooker pot, and place the trivet into the pot. Place the corn on the trivet criss-crossing each layer. Lock pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual), and cook on High pressure for 3 minutes for 5 or less ears and 4 minutes for 6-8 ears. Once the cooking cycle is complete, open the steam vent to release pressure (Quick Release). Carefully remove lid; serve.
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