Vegan Instant Pot Polenta

Total time40 min

Prep time5 min

Cook time25 min

Creamy, coarse-ground cornmeal cooks under pressure until it transforms from a grainy mixture into a thick, spoonable porridge in a fraction of the usual stovetop time. A vigorous stir after cooking is the trick that brings it all together into that signature velvety texture, no constant watching or whisking required. Warm water or broth loosens it up right before serving, so it stays silky whether you're plating it right away or letting it sit for a few minutes. Finished with a sprinkle of fresh parsley, it's a comforting, versatile side that works under roasted vegetables, saucy beans, or a simple drizzle of good olive oil. This one's an easy, hands-off addition to a plant-based table, and the Instant Pot does most of the heavy lifting for you.

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Ingredients

4 servings

1 cup coarse-ground cornmeal (polenta)
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 O Organics Organic Corn Meal - 24 Oz
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4 cups water
1 cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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