Servings: 8

4 cups Water 4 cups Water
2 cups Whole Milk 2 cups Whole Milk
1 stick Butter, salted 1 stick Butter, salted
⅓ cup Honey ⅓ cup Honey
1 Tbsp Creole Seasoning 1 Tbsp Creole Seasoning
8 ears Corn, sweet, shucked 8 ears Corn, sweet, shucked

Pour the water and milk into the pot.
Turn on the Sauté setting (to start warming the liquid).
Slice the butter into several pieces and add them to the pot.
Whisk in the salt.
When the liquid is warm, whisk in the honey and stir until it dissolves.
Stir in the Creole seasoning.
Cover the pot and let the liquid start to simmer.
Carefully add the corn to 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 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes (5 minute natural release).
-This will help the foam subside.
Turn the steam release knob to the Venting position to do a Controlled Quick Release of the steam/pressure. (That means to release the pressure in short bursts until you can be sure none of the liquid spews out of the steam vent with the steam).
When the pin in the lid drops back down, open the lid.
Serve the corn from the pot using tongs.
Garnish as desired.