Pressure Cooker Toasted Corn Stock
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Toasted Corn Stock, made in a Pressure Cooker or Instant Pot, is a great way to use leftover corn cobs and husks to make a stock perfectly suited for soups, chowders and polenta

Author: Tony Bailey
  • 6 Ears Fresh Corn
  • 5 Cups Water
  • 1 Chopped Yellow Onion
  • 2 Tablespoons Whole Black Peppercorns
  1. Remove the husks from the ears and place on a sheet pan. Place a wire rack on top of them and toast for 15 minutes at 350 degrees. Check on them and continue toasting until they have a nice golden color
  2. Cut the kernels from the cob and reserve in a bowl (especially if you'll be making chowder)
  3. Place the husks in the pressure cooker and cover with the cobs.  Add the chopped yellow onion, peppercorns and water.

  4. Pressure cook for 45 minutes and strain the liquid through a cheesecloth before using