Polenta at the push of a button. That's what we love about the Instant Pot, you just push a button and walk away, returning to a perfectly cooked polenta.
Instant Pot Polenta (Serves 4)
- 1½ cups polenta (corn meal)
- 5 cups filtered water
- 1 teaspoon ground cumin
- 2 teaspoons no-salt seasoning
- 1 teaspoon Mrs. Dash Extra Spicy
- ¼ teaspoon black pepper
Optional:
- 1 red pepper, diced
- 1 jalapeño, diced
- 2 cups frozen corn
- ¼ cup nutritional yeast
Fit your instant pot for a "pot within a pot" cooking by placing the steaming trivet that came with the instant pot in the bottom of the inner liner pot, adding water to reach the bottom of the trivet and then setting the second pot on top of the trivet. This is to prevent the polenta from burning on the bottom.
Add all ingredients except corn and nutritional yeast to this second pot and pressure cook on high for 15 minutes. Let naturally release for 15 minutes, then remove the lid carefully. Stir well to mix the seasoning throughout.
If adding corn or nutritional yeast, fold them into the cooked polenta now and serve.
Serving options:
We like to give our polenta a Mexican twist, so we top it with beans, salsa and avocado.
It’s also nice with more of an Italian twist topped with a marinara sauce and vegan Parmesan cheese (recipe below). It also makes a nice contribution to a Buddha bowl as the grain component.
Cashew Parmesan Cheese
- ¼ cup sesame seeds
- ¼ cup cashews
- ½ cup nutritional yeast
- ¼ tsp caraway seeds
- ¼ tsp fennel seeds
Put all ingredients in a high-speed blender and blend until it has the chunkiness you like.
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