Instant Pot Polenta Food

INSTANT POT POLENTA

Steps:

• Place the lid on the instant pot, then set to the porridge setting and change the time to 12 minutes. Once the polenta is finished cooking, allow it to naturally release the pressure. If you do it manually your machine will suck the hot polenta through the vent and create a mess of the machine and your kitchen.

POLENTA INSTANT POT RECIPE

Steps:

• Heat some olive oil in a sauté pan and roast garlic until lightly golden brown. Set aside.
• In the same pan, add sliced mushrooms and sauté till golden brown. Season with salt and pepper. If adding greens, sauté them with mushrooms or separately in garlic oil.
• Take an instant pot inner pot(pot in pot), add polenta, water, and salt. Stir well.
• Lock the lid in place, seal the valve, and select the "porridge" setting in the instant pot. Upon selecting this setting, your instant pot will pressure cook the polenta for 20-minutes.
• After the pressure cooking time, allow natural
• Pressure release. DO NOT quick release the pressure.
• After the NPR, open the lid and stir the polenta well with a wooden spoon. It's okay to see some water floating on your polenta. After a quick stir, the polenta will be soft and creamy and gradually, polenta soaps the water.
• Add your favorite mix-in's or top the polenta with sautéed mushrooms, spinach and roasted garlic. Season with pepper, and truffle oil and serve warm.

INSTANT POT POLENTA

Steps:

• Add cornmeal, chicken broth, water, and salt to the pressure cooker pot. Give it a good stir so the cornmeal isn't in a clump.
• Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 7 minutes.
• When cooking is complete, use a natural pressure release for 15 minutes, then quick release any remaining pressure.
• Add butter and whisk the polenta until smooth. If using parmesan cheese, stir it in now.
• Note: The polenta will thicken as it sits, but if it's excessively runny, use the saute function to evaporate some of the liquid (I've never needed to do this).
• Serve hot.

INSTANT POT BEEF SHORT RIBS

Steps:

• Season meat on all sides with a generous amount of salt and pepper
• Turn pot on sauté mode and brown meat on all sides (about 3 minutes on each side = 12 minutes). Transfer short ribs to a plate
• Add in onions, garlic and shredded carrots. Saute until onions are translucent and fragrant. Stir in tomato paste. Add coconut aminos or wine and let it reduce (3 minutes). Then stir in flour until mixture thickens (1 minute). Add broth and give it a good stir.
• Transfer short ribs back to the pot. Add some fresh thyme sprigs and bay leaves. Toss in carrots and cover the pot. Cook on high pressure (HP) FOR 40 minutes when done allow for 15 minutes of natural pressure release (NPR).
• Once you open the pot garnish with fresh cilantro, parsley or thyme and cover for just a minute or two. Serve over polenta, mashed potatoes or rice

INSTANT POT POLENTA

Steps:

• Turn the Instant Pot on sauté, add the chicken broth and polenta and whisk together.
• As soon as it starts to boil, place and seal the lid and set your Instant Pot on high pressure for 7 minutes. Allow it to release pressure naturally when done.
• When you open the lid there will be some excess water in it. Using your whisk, blend in the butter, cheese, and half and half. The polenta will thicken as you whisk it all together. Allow it to rest for a little longer and then serve warm.

EASY CREAMY POLENTA IN THE INSTANT POT

Steps:

• Add polenta, water, and salt to instant pot. Stir well. Lock the lid in place and turn the valve to the sealing position.
• Use the "porridge" setting, which will pressure cook the polenta for 20 minutes.
• Once the polenta is finished allow the instant pot to naturally release pressure. If you attempt quick release you will have splatters of polenta all over your kitchen. I know from experience ;-)
• Once pressure has naturally released open lid and stir well with a flat edge wooden spoon.
• Add your favorite mix-in's or toppings. Simple butter, salt, pepper, and parmesan cheese works quite well.

CHEESY INSTANT POT POLENTA + VIDEO

Steps:

• Add the polenta to the Instant Pot and pour the chicken stock over. Add the salt and whisk to break up and lumps. Cover and cook on Porridge setting - High Pressure, Normal with a total of 20 minutes.
• When done, allow a Natural Release (See Note 2) Release vent value and open lid. Whisk to stir and add the butter and cream. Whisk to incorporate. Add the cheeses and herbs, whisk again until smooth.
• Serve with fresh cracked black pepper.

POLENTA IN THE INSTANT POT (CACIO E PEPE POLENTA OR POLENTA WITH SAUCE)

Steps:

• Into an Instant Pot or other pressure cooker, whisk the polenta, salt, pepper, and 4 cups of water. Press the Saute' button and bring the mixture to a simmer, whisk again, then seal the pressure cooker according to manufacturer's directions, with the dial turned to Sealing. Cook on high pressure for 9 minutes.
• While polenta is cooking, make sure to have your butter and cheese(s) ready to add to the pot. When the timer goes off at the end of the 9 minutes, release the pressure manually and carefully open the lid immediately (In other words, don't get distracted and let the polenta sit too long ;) ).
• Using a whisk, large fork or wooden spoon, whisk the polenta until it's homogenous and creamy. Use your utensil to press any lumps against the side of the pan to smooth (there shouldn't be much, but will be a few).
• Whisk the 3 tablespoons of butter into the polenta, then gradually add the cheese, whisking until melted. Taste and season with more salt if needed.
• For Cacio e Pepe polenta, add A LOT more pepper to the mixture, stir and then serve in individual bowls with more pepper and shredded cheese on top.
• For polenta to be served with marinara, pesto or both, you may skip the step to add more pepper, but I still add some. Scoop the polenta into individual bowls, add a swirl of marinara sauce and/or pesto sauce. Top with more shredded cheese and chopped fresh basil leaves.

INSTANT POT POLENTA

Steps:

• Press the "Sauté" button on the Instant Pot. Add the chicken broth, butter, and salt to the pot. Bring it up to a simmer.
• When the broth begins to simmer, pour the polenta into the broth in a thin stream, whisking constantly to keep it from getting lumpy.
• Put the pressure cooker lid on the Instant Pot, and set the valve to "Sealing."
• Press the "Keep Warm/Cancel" button to reset the Instant Pot. Then, press the "Porridge" button and adjust the time with the "-" button, down to 8 minutes.
• When the Instant Pot beeps to signal the end of cooking, leave it on the "Keep Warm" setting for another 15 minutes.
• After 15 minutes have passed, carefully turn the pressure valve to "Venting." When the pressure has fully released, open the Instant Pot and remove the inner pot. Stir with a wooden spoon to unstick any polenta that may be clinging to the bottom of the pot. Taste for seasoning, adding more salt if necessary.
• Serve the polenta as a porridge, or spread it out in a 1/2-inch layer on a Silpat, let it cool to room temperature, then slice it into squares and fry in olive oil until golden brown, about five minutes a side.

INSTANT POT POLENTA

Steps:

• Add all the ingredients to Instant Pot. Optional step: mix everything.
• Close the lid. Turn the valve to sealing.
• Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 5 minutes. Use default High Pressure.Depending on your Instant Pot model, it'll take around 5-7 minutes to come to pressure.
• Once Instant Pot beeps that the 5 minutes of cooking are done, do a Quick Release. It will take approximately 1-2 minutes.
• Open the lid and mix everything really well until Polenta is smooth and creamy.
• Optionally, add more butter and cream to make it even creamier.

INSTANT POT® ITALIAN SAUSAGE AND POLENTA

Steps:

• Combine chicken broth, polenta, and half-and-half in a medium-sized heat-resistant glass bowl, such as Pyrex®. Set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in grapeseed oil and allow to get hot. Add sausages and cook until brown, about 2 minutes per side. Pour in marinara sauce, onion, and bell pepper; mix to combine. Place a trivet into the pot and set the bowl of polenta on top of the trivet. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk butter, garlic salt, red pepper, and Parmesan cheese into the polenta. Serve immediately.

INSTANT POT® POLENTA

Steps:

• Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Porridge setting according to manufacturer's instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.

INSTANT POT POLENTA

Steps:

• Method One - Directly Cook Polenta in Instant Pot: Add ingredients in Instant Pot in the following order. Add 1 tsp (7g) fine salt, 4 cups (1L) to 4½ cups (1.125L) unsalted chicken stock in Instant Pot. Add in 1 cup (195g) coarsely ground polenta. Do NOT Mix!With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 10 minutes, then Natural Release for 15 minutes. Remove the lid carefully.*Pro Tip: To avoid the "Burn" Error, it's best to use Method 2. You don't have to worry about anything sticking to the bottom of the pot.
• Method Two - Pot in Pot Polenta: Add 2 cups (500ml) water, a trivet in the larger Instant Pot inner pot. Add ingredients to your smaller stainless steel pot in the following order: add in 1 tsp (7g) fine salt, 1 cup (195g) coarsely ground polenta. Add in 4 cups (1L) to 4½ cups (1.125L) unsalted chicken stock. Place the smaller pot on the trivet. *Pro Tip: If you don't have a low-profile trivet, place the smaller pot directly in the water. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 15 minutes, then Natural Release for 15 minutes. Remove the lid carefully.
• Add Butter & Season: The polenta will look a bit watery at first. Add in 2.5 tbsp (36g) unsalted butter, then mix until desired consistency with a whisk. Optionally, mix in ½ cup to 1 cup (32g - 64g) freshly grated Parmesan cheese.
• Season & Serve: Taste and season polenta with more salt if necessary. For reference, we added 1 to 2 small pinches of salt. Serve this soft & creamy polenta immediately with your favorite main dishes, sauces, or veggies.

INSTANT POT POLENTA

Steps:

• Whisk the polenta, 6 cups water and 2 1/2 teaspoons salt together in the insert of a 6-quart Instant Pot® until combined. Turn the pot to the saute setting (see Cook's Note) and bring to a boil. Whisk well, then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high setting for 10 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Whisk the polenta until smooth.
• Whisk in the Parmesan, then the butter. Cover with the lid and set on warm setting until ready to serve.