Creamy, cheesy, comforting, and easy to customize, Instant Pot Polenta is one of those simple recipes that can be served in many delicious ways. Whether you like it soft and spoonable, rich with Parmesan, bright with feta and sun dried tomatoes, or chilled and fried until crisp, this pressure cooker polenta recipe makes the process fast and nearly hands-off.
Instant Pot Polenta
Polenta is a humble cornmeal dish with a wonderfully creamy texture and a mild flavor that works with both savory and slightly sweet toppings. Growing up, my mom called it corn mush. She usually served it warm with butter and a couple of over-easy eggs on top. She also made grits, which are made from corn as well, though usually from hominy and ground more finely. To us, they felt like close cousins at the breakfast table.
My mom spent time in the South, so dishes like this were part of the food she knew and loved. Even though I was raised far north in Washington, we still enjoyed plenty of home-cooked Southern-style meals. Polenta was always served soft in our house, more like porridge, often with chili, sauce, or eggs. The first time I tried fried polenta at a restaurant, I was surprised by how different it felt. The golden, crisp edges and soft center gave the same basic ingredient a completely new personality.
Fried Polenta with Chorizo Tomato Sauce
Polenta has become more popular again because it is inexpensive, versatile, and naturally comforting. You can serve creamy polenta under a tomato-based sauce, spoon it alongside roasted vegetables, top it with eggs, or let it cool and slice it for baking or frying. It can be mild, cheesy, spicy, buttery, or dressed up with herbs and bold ingredients.
One of the best reasons to make polenta in the Instant Pot is that it eliminates most of the stirring. On the stovetop, polenta can bubble and pop as it thickens, and those hot little splatters are not fun. With pressure cooker polenta, the Instant Pot does most of the work while you prepare the rest of the meal. It also cooks faster than the traditional stovetop method, making it a practical side dish for busy nights.
This Instant Pot Polenta recipe gives you a basic version plus two flavorful variations. The first is creamy, cheesy polenta made with Parmesan and milk. The second is a feta and sun dried tomato polenta with basil. You can use the basic method as your starting point, then choose whichever finishing ingredients fit your meal.
Creamy, Cheesy Polenta
Feta and Sun Dried Tomato Polenta
If you prefer basic polenta, simply follow the pressure cooking instructions and skip the add-ins. Serve it warm with your favorite sauce or toppings. You can also spread the cooked polenta into a dish or onto a pan and let it chill until firm. Once set, slice it into squares, wedges, or rounds. Bake the pieces at 425 degrees F for 20 to 25 minutes, or fry them in olive oil until the outside is crisp and golden.
Spread the polenta out, chill it until firm, then slice it into portions before baking or frying.
Instant Pot Polenta
Ingredients
For Basic Polenta
- 4 ¼ cups water or broth
- 4 Tbsp butter
- ½ tsp salt (or more to taste)
- 1 cup polenta, also called coarse cornmeal or coarse corn grits
For Creamy, Cheesy Polenta
- 1 cup Parmesan cheese grated
- ¾ cup milk (or half and half)
- ½ tsp pepper
For Feta and Sun Dried Tomato Polenta
- 8 oz feta cheese crumbled
- ⅔ cup milk
- ½ cup sun dried tomatoes chopped
- 8 large basil leaves chiffonade, or sliced into ribbons
- salt to taste
Instructions
To Cook the Basic Polenta
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Press the Sauté button on the Instant Pot and use the normal or medium heat setting.
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Add the water or broth, butter, and salt. Let the mixture come to a simmer.
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Whisk in the polenta, then secure the lid. Turn the steam release knob to the Sealing position.
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Cancel the Sauté function.
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Press Manual or Pressure Cook and set the time to 7 minutes. If using quick-cooking polenta, set the time to 4 minutes. When the cook cycle ends, turn off the pressure cooker and allow a 10-minute natural release. Carefully release any remaining pressure manually.
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When the pin drops, open the lid and stir the polenta well, scraping the bottom of the pot to loosen any bits that may have stuck.
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Serve as is, or finish with one of the variations below.
For Creamy, Cheesy Polenta
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After the basic polenta has finished cooking, stir it well and add the Parmesan cheese.
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Stir in the milk or half and half until the polenta is creamy.
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Add the pepper, then taste and adjust the salt if needed.
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Serve warm as a creamy side dish.
For Feta and Sun Dried Tomato Polenta
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After the basic polenta has finished cooking, stir it well and add the crumbled feta cheese.
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Stir in the milk, chopped sun dried tomatoes, and sliced basil.
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Taste and add more salt if needed.
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Serve warm while creamy.
Notes
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Resources to Make Instant Pot Polenta
For the best texture, use polenta, coarse cornmeal, or coarse corn grits rather than very fine cornmeal. Water gives a clean, simple flavor, while broth adds a more savory base. Butter helps create a richer finish, and the optional cheese and milk turn the polenta into a creamy, comforting side dish.
