Cut the ends off of the ears of corn (you can fit more in this way). Shuck the corn and remove the husks and silk them if you want to. You can also cut the ears in half, if you like.

Place the trivet in the pot, and pour in 1 ½ cups of water (2 cups for the 8 qt). If you don't have the trivet or a steamer basket, just add the ears to the pot.

Stack the ears of corn in the pot. Close the lid and set the steam release knob to the sealing position.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 2 minutes for firmer result, and 3 minutes for a little softer result (4 minutes for unshucked corn).  High Pressure.

When the cooking cycle is finished, turn the steam release knob to the Venting position to do a Quick Release of the pressure.

When the pin in the lid drops down, open the lid and carefully remove the corn. Slather with butter and sprinkle with salt, and enjoy!