How to make polenta with an instant pot? Here is a comprehensive article to cook coarsely-ground polenta in the electric pressure cooker and also to cook polenta taragna in the instant pot. As I explain in the instant pot guide, this appliance has different names, and there are many Italian recipes with instant pot that you can make. In this article, you will learn how to make perfect polenta in the instant pot, and I will reveal all the tricks. As you can see in the photo, the white polenta was topped with ossobuco cooked in the instant pot; I will publish the recipe soon. It can also be topped with slow-cooked ribs or even with a mushroom sauce. Alternatively, it can be used to make this quick savory polenta tart. While I seasoned the polenta taragna with butter and fontina, mixing them into the buckwheat polenta while it was still hot.
Ready, instant pot, go!
Also try these recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Instant pot, Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
- Energy 708.55 (Kcal)
- Carbohydrates 90.37 (g) of which sugars 2.87 (g)
- Proteins 19.53 (g)
- Fat 33.19 (g) of which saturated 12.71 (g)of which unsaturated 8.19 (g)
- Fibers 8.19 (g)
- Sodium 2,137.60 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making white polenta with instant pot
- 1 1/4 cups coarsely-ground cornmeal (with cooking time of 35-40 minutes)
- 4 1/4 cups water
- 1 tbsp extra virgin olive oil
- 1 tsp coarse salt
- 1 1/4 cups buckwheat flour (for polenta (mixed is also fine))
- 4 1/4 cups water
- 1 tbsp extra virgin olive oil
- 1 tsp coarse salt
- 1.4 oz butter (from alpine pastures or centrifuged cream)
- 3.5 oz fontina cheese
What you need
- 1 multicooker
- 1 Hand whisk
- 1 Wooden spoon
How to cook polenta in the instant pot
Pour the water and salt into the instant pot, close it with the pressure lid, and set it for 8 minutes on high pressure. The water should almost reach boiling. Once the time is up, turn it off and vent the lid valve (depressurize).
Add the oil and sprinkle the polenta flour, stirring well with the whisk.
Close the multicooker with the lid again and set the cooking for 7 minutes on low pressure.
At the end of cooking, vent the lid, remove it, and stir the polenta well. Serve it hot and seasoned to taste. To achieve the shape seen in the photo, let it cool in the pot itself and then invert it onto a plate.
Pour the water and salt into the electric pressure cooker, close with the appropriate lid and set for 8 minutes on high pressure. Turn off and vent, remove the lid, and add the oil and sprinkle the buckwheat flour, stirring well with the whisk.
Close the pot and the valve, start cooking the polenta on high pressure for 10 minutes. Meanwhile, dice the fontina and butter.
At the end of cooking, vent the valve, remove the lid, and add the fontina and butter. Stir vigorously and serve your polenta taragna hot.
Extra tips for the polenta recipe in the pressure cooker
Do you have leftover cooked polenta? Make it in an air fryer the next day.
