Gluten Free Instant Pot Polenta

Total time40 min

Prep time5 min

Cook time25 min

Coarse-ground cornmeal cooks up impossibly creamy in the Instant Pot, no constant stirring required — just whisk, seal, and let pressure cooking do the work while you handle the rest of dinner. The cornmeal and broth simmer together until thick and porridge-like, then a vigorous stir brings everything into a smooth, luxurious texture in under two minutes. A finishing touch of black pepper and fresh parsley adds color and a little bite on top. This is the kind of side that goes with everything, from braised short ribs to roasted vegetables, and it holds its own as a cozy bowl on its own too. It's a solid, no-fuss choice for a gluten free table, and the pressure cooker method means it's ready in a fraction of the time of stovetop polenta.

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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
½ cup finely grated parmesan cheese
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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