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Instant Pot Polenta with Parmesan

Instant Pot Polenta

Making Polenta in the Instant Pot is easy and does not require stirring. It is our favorite way of cooking it, and ready in 20 minutes. Perfect with some parmesan cheese and butter.
Course Side Dish
Cuisine American, Italian
Keyword Instant Pot Polenta
Prep Time 5 minutes
Cook Time 20 minutes
NPR 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 261kcal
Author Catalina Castravet


  • 1 cup polenta
  • 5 cups chicken broth low sodium
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup parmesan cheese grated
  • 2 tablespoons butter unsalted


  • Add polenta, broth, salt, and black pepper to the instant pot. Stir well. Lock the lid in place and turn the valve to the sealing position.
  • Use the "porridge" setting, which will pressure cook the polenta for 20 minutes.
  • Do a 10-15 minutes Natural Pressure Release once the cooking is done, after which release manually any remaining pressure. Do NOT attempt Quick Release.
  • Open the lid and stir well with a wooden spoon, add the parmesan cheese and the butter and stir until combined.
  • Garnish with more butter and cheese before serving. Serve warm.



Calories: 261kcal | Carbohydrates: 33g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 1632mg | Potassium: 300mg | Fiber: 0g | Sugar: 0g | Vitamin A: 435IU | Vitamin C: 20.5mg | Calcium: 166mg | Iron: 1.1mg