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! See notes for stovetop version!
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” dinner recipe, one that has a myriad of uses.
No Instant pot? See the recipe notes for a quick stovetop version.
What to serve with Creamy Polenta
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. Or make this Sheet Pan Ratatouille to serve alongside.
You could simply top the Creamy Polenta with Sauteed Greens and a little parmesan and call it good. Or add a poached egg. You get the idea. 🙂
The possibilities are endless here – and really your only job here is to comb through your fridge and decide what needs using up. 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.
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 chicken and asparagus 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!
Instant Pot Polenta! A delicious healthy side dish that is quick and easy to make in your Instant pot | pressure cooker! Vegan adaptable and totally gluten-free! Use this as a delicious healthy base for your own creations!
- 4 cups water or veggie broth
- 3/4 teaspoons salt,more to taste
- fresh cracked pepper to taste
- 1 teaspoon granulated garlic powder
- 1/2 teaspoon dried herbs ( Rosemary, herbs du Provence, Italian herb blend) or 1-2 teaspoon fresh herbs
- 1 cup stone ground polenta (cornmeal)
Add your choice of:
Add the water (or the broth) and salt, spices & herbs to the instant pot. Whisk in the polenta.
Set instant pot to 9 minutes, on high pressure.
Manually release, covering the steam spout with a kitchen towel.
Give a good whisk. Add the olive oil (or butter) and cheese, it will thicken a little as it sits.
Taste, adjust salt to taste.
Keep it on the warm function until ready to serve, stirring occasionally.
Stove Top Version:
- In a medium pot, over high heat, bring water or broth, salt spices and herbs to a simmer on the stovetop. Lower heat to a gentle simmer. Gradually whisk in the polenta a little at a time to prevent any clumps. Once whisked smooth, cover the pot and lower heat to low– and cook for 15 minutes, or until the grains are tender and it has thickened.
- Stir in butter or olive oil and your choice of cheese. Taste and adjust salt and pepper to taste.
Note: adding milk to the water in an Instant Pot may cause the burn error, so I’ve adjusted the recipe and removed this option.
- Serving Size: 1 cup
- Calories: 101
- Sugar: 0.1 g
- Sodium: 575.4 mg
- Fat: 8.5 g
- Saturated Fat: 1.9 g
- Carbohydrates: 4.5 g
- Fiber: 0.4 g
- Protein: 2.5 g
- Cholesterol: 4.6 mg
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