Coarse-ground cornmeal turns into velvety, spoon-coating polenta right in the Instant Pot, no babysitting or constant stirring required. A quick whisk before sealing keeps the texture smooth and clump-free, and once the pressure releases, a vigorous stir transforms the mixture from separated and loose into a thick, creamy porridge in just a couple of minutes. Butter and finely grated Parmesan get folded in at the end, melting into the hot polenta for a rich, savory finish, with black pepper adding a little bite and fresh parsley brightening up the top. It's an easy, comforting side that works beautifully alongside roasted vegetables, grilled meats, or a simple braise. A splash of warm water or broth loosens it right back up if it firms up while you wait to serve. This version comes together with straightforward, well-tolerated pantry staples, making it a solid pick for a low FODMAP table.
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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.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
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