Place corned beef on rack. Lock the lid in place. Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. Carefully remove lid. Always remember to remove the lid away from your face. If desired, add a pinch of salt to the water for extra flavor. Carefully place the prepared corn on the trivet or steamer basket. Close the pressure cooker lid securely. Set the pressure cooking time to 2 minutes on high pressure. Once the cooking time is complete, carefully release the pressure according to the manufacturer’s instructions. Close the lid and cook at high pressure for 60 minutes. Allow the pressure to release naturally for 10 minutes. Open the lid and serve. Note: You can also make Corn Beef in an Electric Pressure Cooker using a crockpot setting. Simply follow the same instructions but cook on low for 8-10 hours. Put lid on, close steam valve and set to high pressure for 9 minutes. Allow for a 2 minute natural release when done. Then quick release rest of steam. Lift your lid, fluff rice mixture with a fork and sprinkle 1 cup of your cheese on top. Now gently mix that in and set top on again just for 3 minutes so that melts. In a small bowl, combine the cookie crumbs and butter. Spread evenly in the bottom and springform pan. Place in the freezer for 10 minutes. In a mixing bowl mix 7 ounces cream cheese, 1/4 cup honey, and 1/2 teaspoon vanilla at medium speed until smooth. Gradually beat in melted yellow candy melts. Place the soaked and rinsed corn in a large pot. Add enough water to cover the corn completely. Bring the water to a boil over medium-high heat. Reduce the heat to low and let it simmer for about 30-45 minutes or until the corn becomes tender. Once cooked, drain any remaining water and season with salt, butter, or oil to taste. Place the insert inside your Instant Pot® and place the corn on the cob on top of it. Add the water and secure the lid. Place the pot on high pressure/manual and set the cooking time to 2 minutes. It will take about 5-10 minutes for the pot to pressurize and then the 2 minutes will start counting down. Let the pot naturally release for 5 Add corn, potatoes, vegetable broth, thyme, paprika, salt, and pepper to the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's QO0yhrX.

how to cook corn in pressure cooker