Polenta Instant Pot Recipe {Vegan}

Easy and creamy polenta instant pot recipe with mushrooms. This is the quickest polenta made in the pressure cooker and absolutely no stirring required. Presenting my polenta instant pot style. 

I was introduced to polenta a few years ago in Las Vegas. It was a huge Vegas-style buffet where small plates of polenta with shrimp and polenta with vegetables were in display. I picked the second one out of curiosity as it looked a lot like upma to me.

To my surprise, the dish was made with corn grits and tasted absolutely delicious. In fact, the warm creamy bowl of polenta was smooth and luscious on the palate. A few days later, I ventured into a supermarket to find a bag of corn grits. The obvious reason: I wanted to make some polenta at home. Things turned out a lot easier than I imagined when I made polenta in the instant pot. 

"If you have an instant pot, this is one of the easiest meals that you can make. I own this Instant Pot 7-in-one Duo and cook most of my meals in it."

A bowl of creamy polenta is definitely a dream come true. Top it with tomatoes, roasted or sautéed, and it’s the simplest meal at it’s best. If you own an electric pressure cooker, this is one of the easiest meals that you can make.

Polenta instant pot recipe is easy and comforting. Plus, I make this in pot-in-pot style, so there is no instant pot polenta burn. My favorite way to enjoy polenta is with perfectly sauteed mushrooms and some garlicky truffle oil. But feel free to top it with some sautéed greens, or spicy roasted vegetables. In fact, the add-on options are endless.

Unlike the stovetop version, there is literally no stirring required in my instant pot version. Just add the ingredients, pressure cook, mix well, and serve. With my polenta instant pot version, you don’t have to worry about stirring or burn notice.

This pot-in-pot style in an instant pot pressure cooker = perfect polenta!

Topping Choices For Polenta Instant Pot Recipe:

• Simplest version: polenta with salt and pepper, a pat of butter, and some Parmigiano Reggiano cheese.  
• Pesto Polenta: of course, this one is with a swirl of pesto and you can top with some roasted pine nuts
• Polenta w/ Mushrooms: creamy polenta topped with perfectly sautéed mushrooms and some truffle oil 
• Spinach Polenta: make your polenta instant pot version more interesting with perfectly sauteed garlicky dark leafy greens 

Polenta Instant Pot Recipe:

Ingredients:

1 cup polenta, 4 cups water, ½ teaspoon sea salt, Few pods of roasted garlic in oil

Toppings:

2 cups of sliced mushrooms, 3-4 pods of garlic, Olive oil to sauté, Truffle oil to garnish

Instructions:

• Heat some olive oil in a sauté pan and roast garlic until lightly golden brown. Set aside.
• In the same pan, add sliced mushrooms and sauté till golden brown. Season with salt and pepper. If adding greens, sauté them with mushrooms or separately in garlic oil. 
• Take an instant pot inner pot, add polenta, water, and salt. Stir well. 
• Lock the lid in place, seal the valve, and select the “porridge” setting in the instant pot. Upon selecting this setting, your instant pot will pressure cook the polenta for 20-minutes.
• After the pressure cooking time, allow natural pressure release.
• DO NOT quick release the pressure. 
• After the NPR, open the lid and stir the polenta well with a wooden spoon. It’s okay to see some water floating on your polenta. After a quick stir, the polenta will be soft and creamy, and gradually, polenta soaks the water. 
• Add your favorite mix-ins or top the polenta with sautéed mushrooms, spinach, and roasted garlic. Season with pepper, and truffle oil and serve warm.

NOTE:

• Add a spicy Indian style tadka for an ethnic taste.
• Splutter cumin seeds in oil, add some curry leaves, grated ginger, and cracked pepper.
• Serve with fresh lime juice and cilantro.

📖 Recipe

Polenta Instant Pot Recipe

Easy and creamy instant pot polenta with mushrooms. This is the quickest polenta made in the pressure cooker and absolutely no stirring required. Presenting my polenta instant pot style. 

4.93 from 13 votes

Print Pin Rate

Course: Main Dish

Cuisine: Italian

Keyword: Instant pot polenta, makkai khichidi, polenta instant pot, polenta with mushrooms, spicy polenta

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 98kcal

Author: Sophie

Cost: $6

Equipment

• Instant pot

Ingredients

• 1 cup polenta
• 4 cups water (or
• ½ teaspoon sea salt
• Few pods of roasted garlic in oil
• Toppings:
• 2 cups of sliced mushrooms
• 1 cup baby spinach
• 3-4 pods of garlic
• Olive oil to sauté
• Truffle oil to finish

Instructions

• Heat some olive oil in a sauté pan and roast garlic until lightly golden brown. Set aside.
• In the same pan, add sliced mushrooms and sauté till golden brown. Season with salt and pepper. If adding greens, sauté them with mushrooms or separately in garlic oil.
• Take an instant pot inner pot(pot in pot), add polenta, water, and salt. Stir well.
• Lock the lid in place, seal the valve, and select the “porridge” setting in the instant pot. Upon selecting this setting, your instant pot will pressure cook the polenta for 20-minutes.
• After the pressure cooking time, allow natural
• Pressure release. DO NOT quick release the pressure.
• After the NPR, open the lid and stir the polenta well with a wooden spoon. It’s okay to see some water floating on your polenta. After a quick stir, the polenta will be soft and creamy and gradually, polenta soaps the water.
• Add your favorite mix-in's or top the polenta with sautéed mushrooms, spinach and roasted garlic. Season with pepper, and truffle oil and serve warm.
  

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Notes

• I always prefer to make polenta in the pot-in-pot method.
• Polenta May stick to the bottom of the instant pot inner pot and you may get a burn notice if you are not using pot-in-pot method.
• That often happens if something is stuck to the pan. If you happen to sauté the garlic in the instant pot before adding polenta and water, it may stick. In that case, always de-glaze the pot before adding the corn meal and water.
• Add a spicy Indian style tadka for an ethnic taste.
• Splutter cumin seeds in oil, add some curry leaves, grated ginger, and cracked pepper.
• Serve with fresh lime juice and cilantro.

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Nutrition

Serving: 230g | Calories: 98kcal | Carbohydrates: 21g | Protein: 2g | Sodium: 202mg | Potassium: 36mg

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