Instant Pot Creamy Parmesan Polenta

How to Make Instant Pot Creamy Parmesan Polenta

1. 1

   Step 1: Prepare the pot and combine liquids

   Lightly brush the Instant Pot inner pot with the olive oil to help prevent sticking. Pour in the chicken or vegetable broth and stir in the salt. While whisking briskly, slowly sprinkle the polenta into the hot broth in a thin stream to minimize lumps, then give one final smooth whisk to combine.

   For this step

   • 1 tbspextra-virgin olive oil
   • 4 cupslow-sodium chicken broth (or vegetable broth)
   • 1 cupcoarse polenta (cornmeal)
   • 1 tspkosher salt
   
2. 2

   Step 2: Pressure cook the polenta

   Close and seal the lid and set the Instant Pot to High Pressure for 7 minutes. When the cook time ends, perform a quick release to release steam, then carefully open the lid. Let the polenta rest in the pot for a minute so it settles before stirring.
   
3. 3

   Step 3: Finish with milk, butter and Parmesan

   Stir the polenta vigorously with a wooden spoon or whisk to break up any lumps and smooth the texture. Stir in the milk, butter and grated Parmesan until melted and fully incorporated; if it’s thicker than you like, add a splash more milk to reach desired creaminess. Season with freshly ground black pepper and taste for salt, adjusting as needed.

   For this step

   • 1 cupwhole milk (or half-and-half for richer polenta)
   • 2 tbspunsalted butter
   • 3/4 cupfreshly grated Parmesan cheese
   • 1/2 tspfreshly ground black pepper
   
4. 4

   Step 4: Serve and garnish

   Spoon the creamy Parmesan polenta into a warmed serving bowl or onto plates and top with an extra sprinkle of Parmesan and a grind of black pepper. Serve immediately alongside braised meats, roasted vegetables or grilled proteins for a comforting, silky side.
   

1. Lightly brush the Instant Pot inner pot with the olive oil to help prevent sticking. Pour in the chicken or vegetable broth and stir in the salt. While whisking briskly, slowly sprinkle the polenta into the hot broth in a thin stream to minimize lumps, then give one final smooth whisk to combine.
2. Close and seal the lid and set the Instant Pot to High Pressure for 7 minutes. When the cook time ends, perform a quick release to release steam, then carefully open the lid. Let the polenta rest in the pot for a minute so it settles before stirring.
3. Stir the polenta vigorously with a wooden spoon or whisk to break up any lumps and smooth the texture. Stir in the milk, butter and grated Parmesan until melted and fully incorporated; if it’s thicker than you like, add a splash more milk to reach desired creaminess. Season with freshly ground black pepper and taste for salt, adjusting as needed.
4. Spoon the creamy Parmesan polenta into a warmed serving bowl or onto plates and top with an extra sprinkle of Parmesan and a grind of black pepper. Serve immediately alongside braised meats, roasted vegetables or grilled proteins for a comforting, silky side.