Instant Pot Creamy Polenta- A How-To Guide

Ingredients

• 1 cup Coarse Polenta (Cornmeal) (preferably medium‑coarse grind)
• 4 cups Chicken or Vegetable Broth (low‑sodium preferred; can substitute water for a lighter flavor)
• 1 teaspoon Kosher Salt (adjust to taste)
• 2 tablespoons Unsalted Butter (cut into small pieces for easy melting)
• 1/2 cup Half‑and‑Half (adds richness; can replace with whole milk or heavy cream)
• 1/2 cup Parmesan Cheese (freshly grated for best flavor)
• 1 spray Cooking Spray (Pan Release) (to coat the Instant Pot liner; butter can be used instead)

Instructions

1. Prepare the Instant Pot Liner

   Spray the inner pot with a light coating of cooking spray, or rub softened butter over the surface to prevent sticking.

   Time: PT2M

2. Add Polenta, Liquid, and Salt

   Pour the 1 cup of polenta into the pot, add 4 cups of broth, and sprinkle 1 tsp salt. Give a quick swirl to distribute the cornmeal, but do not cover the pot.

   Time: PT2M

3. Pressure Cook

   Seal the lid, set the valve to sealing, and select High Pressure for 10 minutes.

   Time: PT10M

4. Natural Release then Quick Release

   Allow the pressure to release naturally for 7 minutes, then carefully turn the valve to venting for a quick release. Open the lid once all steam has escaped.

   Time: PT7M

5. Whisk the Polenta

   Using the long balloon whisk, whisk the hot polenta vigorously for about 30 seconds until it looks smooth and slightly thickened.

   Time: PT1M

6. Finish with Butter, Half‑and‑Half, and Parmesan

   Stir in 2 tbsp butter, 1/2 cup half‑and‑half, and 1/2 cup grated Parmesan. Whisk until everything is fully incorporated and the polenta is glossy and creamy.

   Time: PT2M

7. Serve Immediately

   Spoon the creamy polenta onto plates and top with your favorite sauce, sautéed vegetables, or enjoy plain.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

3 g