Dairy Free Instant Pot Polenta

Total time40 min

Prep time5 min

Cook time25 min

Coarse-ground cornmeal cooks up thick and creamy in the Instant Pot with almost no hands-on effort — just whisk, seal the lid, and let pressure do the work. The result is a pillowy, spoonable porridge with that satisfying, slow-simmered texture, minus the standing-and-stirring marathon of stovetop polenta. A whisper of black pepper rounds out the flavor, and a scatter of fresh parsley on top adds color and a little brightness right before serving. If it firms up while it waits, a splash of warm broth brings it right back to that glossy, pourable consistency. This is an easy, comforting side to spoon under roasted vegetables, braised greens, or a simple saucy protein, and it fits neatly into a dairy free spread.

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Ingredients

4 servings

1 cup coarse-ground cornmeal (polenta)
Quaker Corn Meal Yellow - 24 Oz Bobs Red Mill Organic Medium Grind Cornmeal Bobs Red Mill Cornmeal Medium Grind - 24 Oz Bob's Red Mill Medium Grind Cornmeal Bob's Red Mill Coarse Grind Cornmeal
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4 cups water
1 cup low-sodium chicken broth
1 tsp kosher salt
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ tsp black pepper

For serving

1–2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Combine the cornmeal, water, chicken broth, and salt in the Instant Pot insert and whisk until the cornmeal is evenly distributed with no dry clumps.
2
Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.

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