Instant Pot Polenta | Pressure Cooker Polenta

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!

this recipe!

Hey friends, here’s another convenient use for your Instant Pot! 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. No Instant pot? See our stovetop version. 

So think of the Instant Pot Polenta as your “base” or foundation, then layer it however you like! Pure and total comfort food! I love it with our  cherry tomato confit with a bit of garlic and olive oil ,  or our sautéed mushrooms, or with simple roasted veggies– so simple and yummy!

With only a few minutes of hands on time- you’ll have a lovely dinner in no time flat!

Instant Pot Polenta Recipe Ingredients

• Polenta (cornmeal)
• Water or veggie broth
• Salt and pepper 
• Optional: granulated garlic powder, dried herbs (rosemary, herbs du Provence, Italian herb blend)  or  fresh herbs
• After pressure cooking, add your choice of fat: olive oil, butter and parmesan or pecorino cheese,  cheddar cheese, 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.

How to make Instant Pot Polenta

1. Add the cold water (or broth) and salt, spices & herbs to the Instant Pot. Whisk in the dry polenta.
2. Set the Instant Pot to high pressure for 9 minutes.
3. Manually release, covering the steam spout with a kitchen towel.
4. Give a good whisk. Add the olive oil (or butter) and cheese; it will thicken a little as it sits.
5. Taste, adjust salt to taste.
6. Keep it on the warm function until ready to serve, stirring occasionally.

Troubleshooting The Burn Error

• To prevent the burn error, double-check your measurements: 1 cup dry polenta to 4 cups liquid.
• Go directly to the pressure cook setting, skipping the sauté function.
• Do not add milk or dairy to the Instant Pot before pressure cooking
• Stir lightly before sealing.

Storing Instant Pot Polenta

Store in an airtight container in the fridge for up to 4 days. Reheat in a saucepan, whisking in a bit of milk or water.

Ways to Serve Instant 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 with it.
• You could simply top with Sauteed Greens and a little Parmesan and call it good. Or add a poached egg. You get the idea. 🙂
• Often in our catering business, we serve this with slow-braised lamb shanks, osso bucco, or slow-braised beef short ribs – all excellent pairings if you’d like something meatier.
• And this sheet pan chicken and asparagus recipe would go really nicely too.

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! Sylvia

Instant Pot Polenta | Pressure Cooker Polenta

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• Author: Sylvia Fountaine
• Prep Time: 5
• Cook Time: 20
• Total Time: 25 minutes
• Yield: 4 cups 1x
• Category: instant pot, side dish, vegan, vegetarian, gluten-free
• Method: pressure cooker
• Cuisine: Italian
• Diet: Vegetarian

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Description

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!

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Ingredients

Units USM Scale 1/2x1x2x

• 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)

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Add your choice of:

• 2-3 tablespoons olive oil or butter
• Cheese- you could swirl in 1/4-1/2 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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Instructions

1. Add the water (or the broth) and salt, spices & herbs to the instant pot. Whisk in the polenta.
2. Set the Instant Pot to 9 minutes, on high pressure.
3. Manually release, covering the steam spout with a kitchen towel.
4. Give a good whisk. Add the olive oil (or butter) and cheese,  it will thicken a little as it sits.
5. Taste, adjust salt to taste.
6. Keep it on the warm function until ready to serve, stirring occasionally.

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Notes

Stove Top Version: 

1. 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.
2. 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.

Serve this with:  Wild Mushrooms, Garlic and Sage , Sheet pan ratatouille or  Simple Roasted Vegetables with Gremolata or Spring Veggies 

Nutrition

• 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