Instant Pot Mexican Street Corn Pasta Salad

Step 1

Pour uncooked shells into the Instant Pot, and add the water and sea salt

Step 2

Cover, and turn valve to sealing position, and hit PRESSURE COOK for 4 minutes

Step 3

When time is up, do a quick release, and hit CANCEL

Step 4

When pin drops, uncover, and carefully remove pasta to a large bowl

Step 5

Cook the corn kernels with the olive oil over medium high heat, stirring frequently, until slightly charred

Step 6

Add corn to the bowl of pasta, then add remaining ingredients, and mix well

Step 7

Season with sea salt and pepper, if desired, to taste

Step 8

Serve immediately, or keep refrigerated until ready to serve