Instant Pot Polenta

I got an Instant Pot over a year ago, but, between you and me, I still only use it for two things: pressure-cooking dried beans and polenta. That said, I use it for those two things a lot! My husband and I are big polenta people—we love it with braised pork shoulder, roasted vegetables, glazed tempeh, pan-fried meatballs, you name it. What we don’t love is standing over the stove, stirring a pot every 10 minutes, for 40 minutes, and still ending up with chalky-burnt bits. And sure, you can try the double-boiler method or boiling-water shortcut method (both Genius-certified). But the most hands-off approach, by far, comes by way of the Instant Pot. Just throw the polenta, water, and salt in the pot, beep-beep-boop a few buttons, and ta-da. A hunk of butter at the end and you’re good to go. (Or, if the rest of dinner isn’t ready just yet, no big deal—the Keep Warm feature has you covered. Bless!) Now, you could stop at just salt and butter, and often I do. But if you’re feeling fancy, you could zhuzh it up a bit. Think cheese, ground spices, fresh herbs. My favorite is a cacio e pepe–inspired combo of pecorino and lots of black pepper. Also great: Parmesan and thyme (maybe even some lemon zest? Who knows?). Or blue cheese and cayenne. Or gouda and sage. All of which to say, have fun with it. I’ve included measurement guidelines for the bonuses below, but I hope you don’t worry about them too much. The beauty of Instant Pot polenta is you don’t have to worry about anything.

Good

% Daily Values based on a 2,000 calorie diet

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