Instant Pot Polenta

Ingredients:

1 quart low sodium chicken broth
2 tablespoons butter or olive oil
1 cup polenta not an instant or quick-cooking variety
1/2 teaspoon salt or up to 1 teaspoon if your chicken broth is completely unsalted

Directions:

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.