Name: Instant Pot Polenta | Pressure Cooker Polenta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 cups water or veggie broth ((or use part milk, nut milk for extra creamy); 3/4 teaspoons salt,more to taste; fresh cracked pepper to taste; 1 teaspoon granulated garlic powder; 1 teaspoon granulated onion powder; 1 teaspoon dried herbs ( Rosemary, herbs du Provence, Italian herb blend) or 1 tablespoon fresh herbs; 1 cup polenta ( cornmeal); 2-3 tablespoons olive oil or butter; optional cheese- you could swirl in ¼-½ cup of parmesan, pecorino, cheddar, cashew cheese, vegan cheese, goat cheese, sour cream, thick greek yogurt, smoked mozzarella, or whatever meltable cheese you have on hand. Start conservatively, add more to taste.

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Make the most delicious, Creamy Polenta in half the time using your Instant pot or Pressure cooker! Vegan-adaptable and totally gluten-free! A cozy, easy side dish that goes with so many things!

Hey friends, here’s another very convenient use for that Instant Pot of yours! Instant Pot Polenta. This recipe requires very little hands-on time, can be made vegan, and is perfect for busy weeknight dinners. I think of this as a “building block” recipe, one that has a myriad of uses.

For example, while the polenta is cooking away in your pressure cooker, you could be roasting salmon, or pan-searing wild mushrooms, or roasting root vegetables, to serve over top.

You could be making this Sheet Pan Ratatouille to serve alongside.

The possibilities are endless here – and really your only job here is to comb through your fridge and decide what needs using up. You could top with Sauteed Greens and a little parmesan and call it good. Or add a poached egg. You get the idea. 🙂

Keep it super simple if you like or go to town- I know you’ll find this useful!

Here above, it’s topped with farmers market wild mushrooms, garlic and sage. So simple, so easy!

And here below it’s topped with simple roasted root veggies, then drizzled with Gremolata.

You could also make this simple Sheet Pan Ratatouille to serve over top.

And if you prefer a more hearty “meaty” meal, scroll down for more ideas from our catering business.

So think of the Instant Pot Polenta as your “base” or foundation, then layer it however you like! Pure and total comfort food!

Sometimes, I’ll blister some cherry tomatoes with a little garlic and olive oil in a skillet and call it good.

Or like I said before, wilt some greens, like kale or spinach, and top the whole thing with a poached egg.

MMMMMMMMM.

Often in our catering business, we would serve this with slow-braised lamb shanks, osso bucco, or slow-braised beef short ribs – all good pairings if you’d like something meatier.

I also really like this with simple roasted salmon and veggies.

And this sheet pan recipe would go really nicely.

The nice part- many of these options can be made vegan! And I know you will come up with many more ways to use the polenta, once you see how easy it is to make in the Instant Pot.

Happy delicious week!

xoxoxoxo

Instant Pot Polenta | Pressure Cooker Polenta

★★★★★ 4.4 from 8 reviews

Author: Sylvia Fountaine
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 3 cups
Category: instant pot, side dish, vegan, vegetarian, gluten-free
Method: pressure cooker
Cuisine: Italian
Diet: Vegan

Description

Instant Pot Polenta! A delicious healthy side dish that is quick and easy to make in your pressure cooker! Vegan adaptable and totally gluten-free! Use this as a delicious healthy base for your own creations!

Ingredients

4 cups water or veggie broth ((or use part milk, nut milk for extra creamy)
3/4 teaspoons salt,more to taste
fresh cracked pepper to taste
1 teaspoon granulated garlic powder
1 teaspoon granulated onion powder
1 teaspoon dried herbs ( Rosemary, herbs du Provence, Italian herb blend) or 1 tablespoon fresh herbs
1 cup polenta ( cornmeal)

Add your choice of:

2–3 tablespoons olive oil or butter
optional cheese- you could swirl in ¼-½ cup of parmesan, pecorino, cheddar, cashew cheese, vegan cheese, goat cheese, sour cream, thick greek yogurt, smoked mozzarella, or whatever meltable cheese you have on hand. Start conservatively, add more to taste.

Instructions

Set instant Pot to “Saute” function. Add the water (or the broth) and salt, spices & herbs and bring to a simmer, about 5 minutes.

Once the water is simmering, slowly pour in the polenta, a little at a time, while whisking vigorously as you pour to prevent any lumps. Once incorporated, set instant pot to 8 minutes, on high pressure.

Manually release, covering the steam spout with a kitchen towel.

Give a good stir. Add the olive oil (or butter). You could stop here and keep this vegan.

Or swirl in your choice of cheese for extra richness, starting conservatively. Add more to taste.

I like adding sour cream, so I’ll usually add a dollop ( ¼ cup) which also gives it a subtle tanginess.

Taste for salt, adding more to taste.

Keep it on the warm function until ready to stir, stirring occasionally. If polenta sits too long, and feels too firm, you can always “loosen” it by whisking in hot water. Taste and adjust salt.

Notes

Serve this with:

Wild Mushrooms, Garlic and Sage

Sheet pan ratatouille or Simple Roasted Vegetables with Gremolata or Spring Veggies

Keywords: instant pot polenta recipe, vegan polenta, polenta in the pressure cooker, easy polenta recipe, instant pot polenta, pressure cooker polenta, vegan side dish, gluten free side dish,

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