This is an easy Instant pot Polenta recipe that I know you are going to want to make again and again. It is easy to make with no stirring required.
Around the world, the Italian polenta has the reputation of being hard to cook. That can be true, but now to cook polenta in instant pot, you will not need to stirring all time. You’ll not need to feeling like you are building upper-arm strength, threatening to splatter your forearms when all you wanted to do was cook creamy dish for your family.
The pressure cooker or instant pot isn’t necessarily a faster way to cook creamy polenta or grits. It’s convenient tool because with it you don’t need any more to stir the mixture. In this recipe what can make it easy is to thin it down with broth (vegetarian broth or chicken broth…) depending on the consistency you desire for serving.
Selection of polenta
When you want to shop polenta i know that’s cause a lot of confusion. What i want you to do when you go in the supermarket is to find essentially coarsely ground cornmeal, that each little granule about the size of couscous. One more thing is you should avoid buying plastic-wrapped tubes filled with a firm yellow mush. For Italian polenta i recommend you to buy the packages labeled “polenta” or “corn grits” but not the instant kinds.
About instant pot polenta
4 cups chicken broth (or vegetarian broth).
1 cup polenta.
½ cup shredded Mexican cheese.
3 teaspoons of salted butter.
Fine sea salt, to taste.
Nutrition Fact of ARTICHOKE
Total Fat: 0 g
Sodium: 304 mg
Vitamin C: 2 g
Carbohydrate: 15 g
Protein: 2 g
Step by Step Instructions
Adjust your instant pot for “sauté” function. Pour the chicken broth into the inner until the broth starts to boil.
Add the polenta and whisk in slowly with a wooden spoon or plastic rice paddle for 30 seconds.
Cover the pot and secure the led. Adjust your instant pot for “Manual” Function and set it for high pressure for 8 minutes.
Allow the pressure to release naturally, uncover the pot and whisk the mixture vigorously to blend in any unabsorbed water and break up the clumps.
Add the cheese and butter half-and-half with stirring and season with salt. Let the polenta to stand for 5 to 10 minutes to thicken slightly. Serve and enjoy!