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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.
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Course: Side Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Pressure Build and Release: 15 minutes
Total Time: 35 minutes
Servings: 4 servings

Equipment

  • Pressure Cooker/Instant Pot

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!
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