Instant Pot Polenta (with Cheddar and Herbs!)

A small serving of polenta in a white dish topped with cheese and herbs.

5 from 1 vote

Instant Pot Polenta (with Cheddar and Herbs!)

This polenta is cooked in the Instant Pot for a hands-off, easy way to make a delicious classic! Stir in cheddar cheese and herbs at the end for a flavorful twist.

Course Side Dish

Cuisine Italian

Prep Time 5

Cook Time 15

Pressure Build and Release 15

Total Time 35

Servings servings

Calories 366kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

1 cup polenta can substitute coarse ground corn meal
4 cups chicken stock
½ tsp salt
3 tbsp unsalted butter
½ cup shredded cheddar cheese
Chives to taste
Thyme to taste

Instructions

Put the polenta, chicken stock, and salt in the pressure cooker.
Pressure cook on HIGH for 15 minutes. When the time is up, allow for a natural pressure release for 10 minutes, then do a quick release after.
Add the butter, cheese, chives, and thyme. Stir until everything is incorporated. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational and personal use only.

Polenta: Make sure to stay away from anything labeled “instant” or “quick cooking”, as your polenta will lack both texture and flavor. You can substitute coarse-ground cornmeal if that is easier for you!

Chicken Stock: I use the low-sodium brand. You can also use vegetable broth or even water if necessary.

Dairy: Unsalted butter, salt

Cheddar Cheese: I always use a block of cheddar and grate it myself on a cheese grater as I believe it comes out fresher and melts easier this way.
Fresh Herbs: Chives, thyme

If you are looking for the cheapest route possible to make this dish, you can even substitute water for the broth, though I’d recommend using broth if you have the ability.
You can substitute parmesan cheese in place of the cheddar if that sounds more delicious to you!

Nutrition