Add the trivet insert to the bottom of the instant pot with the
Water (1 cup)
and stand the
Corn Cobs (4 ears)
up on the trivet.
Add the lid, set the pressure valve to the sealing position, and set it to cook on high for 2 minutes.
While the corn is cooking, mix together the
Salted Butter (1/2 stick)
Grated Parmesan Cheese (2 Tbsp)
Garlic Salt (1/2 tsp)
Dried Parsley (1/2 tsp)
in a small mixing bowl until well combined.
When the corn is done cooking, carefully flip the pressure valve to quickly release the pressure.
Serve the hot corn slathered in the garlic parmesan herb butter.