Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (18)
Instant Pot Corn on the Cob
NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 6%
CARBS 16G33% OF CAL
2G FIBER2G ADDED3G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 14G67% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet corn cooked in cream and butter in an Instant Pot, producing tender, juicy kernels. A simple side that tastes like summer in minutes.
sideamerican🥘 pressure cookergluten freevegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 Ears Corn on the Cob ((can use 4 to 6 ears), shucked and halved)
- 4 cups water
- 1/2 cup heavy whipping cream ((or 1 cup half and half*))
- 1 Tbsp granulated sugar
- 3 Tbsp salted butter
At a glance
PER SERVING · TIME 10M
CAL 10%·PRO 6%
CARBS 16G33% OF CAL
2G FIBER2G ADDED3G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 14G67% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 57mg
- Total sugar
- 5g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 20mg
- Iron
- 0.38mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 57MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.