This creamy, pressure-cooked polenta comes together in a fraction of the time it takes on the stovetop, with the Instant Pot doing all the work of turning coarse-ground cornmeal into a silky, spoonable porridge. Whisking the cornmeal with water and a savory chicken broth right in the insert means no scorching and no constant stirring while it cooks under pressure. Once the lid comes off, a vigorous stir transforms the separated-looking mixture into a smooth, thick base, and a generous handful of finely grated Parmesan folds in for salty, nutty depth. A crack of black pepper and a scatter of fresh parsley finish it off with color and brightness right before serving. It's an easy side that pairs beautifully with grilled vegetables, beans, or fish, and it fits right in with a Mediterranean-style way of cooking. Just keep a little warm broth nearby to loosen the polenta if it thickens up before you're ready to serve.
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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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