Stop wasting your time stirring that polenta and use this easy Instant Pot Polenta recipe. Try this one-step pressure cooker polenta for a creamy, delicious side dish!
Why The Instant Pot Is The Best Way To Make Polenta
Traditional Polenta requires some serious stirring which I am A) too lazy to do and B) I often can’t do when I’m flared with my Rheumatoid Arthritis. Enter the Instant Pot, which enables babysitting-free cooking for many things. My first attempt didn’t have enough water in it and burned badly. Thank goodness for stainless steel inserts that you can scrub, although I would have loved a ceramic insert for this recipe. The second time around, I increased the amount of water, and it worked well.
This Instant Pot Polenta recipe is a simple, straight forward recipe with only a few ingredients and it takes very little effort on your part thanks to your Instant Pot or pressure cooker. This recipe gives you super creamy, savory and cheesy polenta in just 20 minutes thanks to the miracle that is pressure cooking. I mean, if you’re going to get the same outcome of cooking polenta on the stove without having to babysit it, why wouldn’t you, right?
So whether you’re looking for a side dish, snack or maybe even a full-on entree, you really must give this Instant Pot Polenta recipe a try. Now let’s get to cooking!
How To Make Instant Pot Polenta
- Turn the Instant Pot on sauté, add the chicken broth and polenta and whisk together
- As soon as it starts to boil, place and seal the lid and set your Instant Pot on high pressure for 7 minutes. Allow it to release pressure naturally when done.
- When you open the lid there will be some excess water in it. Using your whisk, blend in the butter, cheese, and half and half. The polenta will thicken as you whisk it all together. Allow it to rest for a little longer and then serve warm.
What Exactly Is Polenta?
If you’re not familiar with polenta, it’s a dish made from boiling cornmeal. It’s a simple, savory dish that makes a great side dish or snack. It has a texture and consistency that is similar to grits, but it’s a little chewier. It’s a super comforting, super delicious dish that hails from Italy, and you’d be doing yourself a great disservice if you went through life without enjoying it at least once. And if you’re going to enjoy some polenta, it might as well be this Instant Pot Polenta recipe!
Looking For More Comforting Instant Pot Recipes? Check These Out!
- This Irish Colcannon recipe is a deliciously savory side dish made with mashed potatoes and cabbage. It’s a wonderful twist on mashed potatoes that you’re going to love, and a great vegetarian Instant Pot Recipe.
- This Farro Risotto With Butternut Squash gives you the savory and sweet flavors of fall in one delightful dish! Make this risotto easily in your Instant Pot with minimal effort!
- This Instant Pot, low carb Cauliflower and Cheese is a creamy, delicious side dish that you can make in your pressure cooker for the ultimate low carb comfort food!
So whether you’re looking for an easy, no fuss polenta recipe or you’re trying polenta for the first time, you’re sure to love this Instant Pot Polenta recipe. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Equipment
Ingredients
- 1 cup (159 g) polenta, rough-ground cornmeal
- 4 cups (940 g) Chicken Broth
- Salt
- 3-4 teaspoons (3 teaspoons) Butter
- 1/2 cup (56 g) Mexican Blend Shredded Cheese
- 1/4 cup (60.5 g) Half and Half
Instructions
- Turn the Instant Pot on sauté, add the chicken broth and polenta and whisk together.
- As soon as it starts to boil, place and seal the lid and set your Instant Pot on high pressure for 7 minutes. Allow it to release pressure naturally when done.
- When you open the lid there will be some excess water in it. Using your whisk, blend in the butter, cheese, and half and half. The polenta will thicken as you whisk it all together. Allow it to rest for a little longer and then serve warm.
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Nutrition
Don’t forget to check out my Instant Pot Fast & Easy Cookbook or my Instant Pot Vegetarian Book!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course, taste great too.
Denise
I too got the burn message. My IP is 8-qt, purchased December 2018. However I solved the problem by cooking in a 7″x3″ (approx) round cake pan on a trivet with 1.5″ water in the bottom. Just went straight to pressure, no saute and worked beautifully!
Maurice
Thanks for the tip
Mel F
I followed your PIP technique and it was excellent- thanks!
Maurice
This is the first time Ive had polenta before. Tastes like southern grits but better. This is also the first time Ive gotten the burn message on my instant pot. But I just let it continue cooking. The bottom of the pan was scorched, but I was able to scoop out the polenta after putting on the butter and cheese etc no problem. This really nice. No burn taste in the polenta or anything either. I’d give it a 4 or 5 star, but it burned at the bottom which seems to be a problem for many people. Though it didnt bother me personally since it still came out good. Thanks for the recipe!
Susan
The lightbulb in my head went on this morning when I thought “can you cook polenta in the instant pot?” I made some the other day the traditional way and my arm almost gave out. So here I am and I’m going to try this. My question is, will it firm up the same way to fry up when cool?
URVASHI PITRE
Yes it will
Rhiannon Hanson
This was the easiest and cleanest polenta recipe I have ever tried. It was great! I appreciate the recipe very much. Added roasted red peppers to it and it was like my grammie’s used to be. Thank you. This is a keeper.
Ellen Dvorak
I’m bummed. Each time I try to make polenta in my instant it burns. I have a 3 qt. Lux mini. could this be the problem?
URVASHI PITRE
No I doubt that is the problem. Are you following this recipe or a different one
Ellen Dvorak
Following the recipe exactly. Have tried several times and I get the burn code each time. The polenta doesn’t fully burn but leaves a thick layer on the bottom and the IP doesn’t continue to cook them once they start to stick to the bottom.
URVASHI PITRE
We JUST made it two days ago to take new photos and it didn’t burn. I’m not entirely sure what’s going on with yours. Is your pot overheating in general with other recipes?
Mikela Swenson
I use the “pot within a pot” method from Vickie Smith’s Miss Vickie’s Big Book of Pressure Cooker Recipes. I have used a tiffin with lid, a ceramic soufle dish with foil over top and a nice little camp pot with wire bail and D-ring on the lid (no plastic parts) at various times. Set whatever vessel you choose to contain the ingredients on the trivet with 1 to 2 cups water in botton of instant pot vessel and follow recipes. Miss Vickie also describes how to make a little lifter with folded foil strips to go under the pot
lizz
I made it 2nite in my 3qt. duo mini…no issues…maybe your saute temp is too high?
Andrew Norris
Having the same issue. Follow recipe exactly. Burn code comes on every time. What gives?
URVASHI PITRE
Do you have a new Instant pot? Bought in November or December? Many of those seem to be running hotter than the old ones
KQ
My husband doesn’t like cheese (don’t ask!). How should I adjust the ingredients if I omit the cheese?
PS. I bought your Indian cookbook and love it. Ate the coconut-tomato soup for lunch today.
URVASHI PITRE
I’m not really sure. I’ve never made it without cheese 🙁
Andrea
Another winner! I cut the ingredients in half and it was perfect for 2. We yummied up the entire thing in one sitting!
URVASHI PITRE
Yay! So glad that worked. ????
Cindy
Great recipe. I am doing a pressure cooker class and making ratatouille with polenta, and would love to try your recipe. Would it be okay if I printed and distributed a copy of the recipe for each participant and instructor (21 total)? I would include your name and website on the recipe. Thanks.
URVASHI PITRE
Not only would I be flattered if you did that, I think it’s wonderful that you asked. Most people would just do it without asking 🙂 Do feel free to post pics of your class in my FB group if you’d like to especially all the dishes they make. People love seeing those.
Karen
Oooo, may have to try this tonight! Cook up some garlic butter shrimpies to go with it!
URVASHI PITRE
Ooh like a shrimp and grits thing! Love it.