Instant Pot Polenta

4.54 from 13 votes

Love polenta but don't have time to do all that stirring? Instant Pot polenta is beautifully creamy and delicious, and so easy to make!

Prep Time5

Cook Time9

Additional Time to Pressurize11

Total Time25

Course: Sides & Vegetables

Cuisine: Italian

Diet: Gluten Free

Servings:

1 cup polenta or coarse ground cornmeal (not quick cooking)
1 teaspoon kosher salt
4 cups water or unsalted chicken broth
2 tablespoons unsalted butter
ground black pepper, to taste
1 cup shredded Parmesan or Pecorino cheese, optional (if you use grated cheese, you may want to reduce the amount)

Lightly spray the inside of your Instant Pot (mine is a 6 quart) with cooking spray to prevent sticking and for easier cleanup. Add polenta, salt, and water (or chicken broth) to Instant Pot. Stir to combine and cover.
1 cup polenta or coarse ground cornmeal, 1 teaspoon kosher salt, 4 cups water or unsalted chicken broth
Set for High pressure or Pressure Cook (depending on your model) for 9 minutes. It will take about 11 minutes to come to pressure.
Once time has elapsed, let the pressure naturally release for 10 minutes (don’t do anything). After 10 minutes, release any remaining pressure and carefully remove lid.
Whisk polenta vigorously until creamy. It will appear thin at first but thickens after whisking. Add butter and stir until melted. Stir in cheese, season with black pepper to taste.
2 tablespoons unsalted butter, ground black pepper, to taste, 1 cup shredded Parmesan or Pecorino cheese, optional
Serve immediately. Polenta will continue to thicken as it cools.

Buying polenta: Polenta is made with coarse ground cornmeal. If you buy cornmeal that's labeled "polenta," you can be sure that it's the best grind for making polenta. Finely ground cornmeal like you might use for cornbread won't have the best texture; your polenta will be too pasty and you may get a burn notice when you pressure cook it. Instant polenta won't work in this recipe.
Flavor boosters: Add 1 to 2 tablespoons of minced fresh herbs such as chives or parsley for additional flavor. Thyme or sage are also delicious but we'd recommend using less, 1 to 2 teaspoons.
Storage: Refrigerate leftover polenta for up to 5 days. When reheating, you may need to stir in additional water, broth, or milk. Polenta can be frozen for a few months. Thaw overnight in the refrigerator before reheating.
Polenta for frying: If desired, smooth polenta into a loaf pan or shape it into a log. Once it's chilled and firm, slice it and fry it in a bit of olive oil. It can also be made into polenta fries.
Nutrition note: Nutrition information below is based on a one cup serving, made with water and including Parmesan cheese.

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