Go Back
–+ servings
Instant pot polenta in a serving bowl with butter and thyme.
Print Recipe
4.50 from 12 votes

Instant Pot Polenta

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 minutes
Cook Time9 minutes
Additional Time21 minutes
Total Time35 minutes
Course: Sides & Vegetables
Cuisine: Italian
Diet: Gluten Free
Servings: 4
Author: Rachel Gurk

Ingredients

  • 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

Instructions

  • Add polenta, salt and water (or chicken broth) to Instant Pot (mine is a 6 quart). Stir to combine and cover. Set for High pressure or Pressure Cook (depending on your model) for 9 minutes. It will take about 11 minutes to come to pressure.
    1 cup polenta or coarse ground cornmeal, 1 teaspoon kosher salt, 4 cups water or unsalted chicken broth
  • Once time has elapsed, let the pressure naturally release for 10 minutes (don’t do anything). 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.

Video

Notes

  • 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.

Nutrition

Serving: 1cup | Calories: 303kcal | Carbohydrates: 35g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 1032mg | Potassium: 102mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 476IU | Calcium: 231mg | Iron: 1mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.