Print

Instant Pot Polenta

Creamy polenta in a white bowl garnished with herbs and cheese
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1 from 2 reviews

Creamy, smooth Instant Pot Polenta – no babysitting or stirring required!

Ingredients

Scale
  • 1 cup coarse cornmeal (also called polenta or grits – DO NOT use instant)
  • 4 cups low sodium chicken broth
  • ½ cup water
  • ½ teaspoon salt
  • 2 tablespoons butter
  • ½ cup grated parmesan cheese – optional

Instructions

  1. Add cornmeal, chicken broth, water, and salt to the pressure cooker pot.  Give it a good stir so the cornmeal isn’t in a clump.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 7 minutes.
  3. When cooking is complete, use a natural pressure release for 15 minutes, then quick release any remaining pressure.
  4. Add butter and whisk the polenta until smooth.  If using parmesan cheese, stir it in now.  
  5. Note: The polenta will thicken as it sits, but if it’s excessively runny, use the saute function to evaporate some of the liquid (I’ve never needed to do this).
  6. Serve hot.

Notes

  • Make sure to use coarse cornmeal, also called cornmeal grits or polenta.  The type of cornmeal (usually called “instant”) used to make cornbread will not work.
  • I’ve seen complaints from others about polenta triggering the BURN message.  I’ve never had this problem myself.  If yours is burning, try simmering your broth until it’s hot, then add the polenta, then start the pressure cooker.  This will decrease how much time it takes for the Instant Pot to come up to pressure, decreasing the chance that it will BURN.
  • Chill leftover polenta in a flat layer.  Once chilled you can make polenta cakes!  Cut it into squares or circles and brown on both sides in a little oil. 

Find it online: https://instafreshmeals.com/instant-pot-polenta/