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Polenta instant pot with truffle oil

Polenta Instant Pot Recipe

Easy and creamy instant pot polenta with mushrooms. This is the quickest polenta made in the pressure cooker and absolutely no stirring required. Presenting my polenta instant pot style. 
4.93 from 13 votes
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Course: Main Dish
Cuisine: Italian
Keyword: Instant pot polenta, makkai khichidi, polenta instant pot, polenta with mushrooms, spicy polenta
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 98kcal
Author: Sophie
Cost: $6


  • Instant pot


  • 1 cup polenta
  • 4 cups water (or
  • ½ teaspoon sea salt
  • Few pods of roasted garlic in oil
  • Toppings:
  • 2 cups of sliced mushrooms
  • 1 cup baby spinach
  • 3-4 pods of garlic
  • Olive oil to sauté
  • Truffle oil to finish


  • 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.
    Easy instant pot polenta


  • I always prefer to make polenta in the pot-in-pot method.
  • Polenta May stick to the bottom of the instant pot inner pot and you may get a burn notice if you are not using pot-in-pot method.
  • That often happens if something is stuck to the pan. If you happen to sauté the garlic in the instant pot before adding polenta and water, it may stick. In that case, always de-glaze the pot before adding the corn meal and water.
  • Add a spicy Indian style tadka for an ethnic taste.
  • Splutter cumin seeds in oil, add some curry leaves, grated ginger, and cracked pepper.
  • Serve with fresh lime juice and cilantro.


Serving: 230g | Calories: 98kcal | Carbohydrates: 21g | Protein: 2g | Sodium: 202mg | Potassium: 36mg