35 min
Instant Pot Broccoli Cheddar Soup
Broccoli, carrots and potato pressure-cook into a velvety base, then real cheddar and half-and-half go in off pressure for a smooth family soup.
Photo: FakirNL / Wikimedia Commons · CC BY-SA 4.0
Instant Pot Family Dinners
Instant Pot Italian-Style Creamy Polenta with Mushrooms & Parmesan
Pot-in-pot pressure cooking keeps coarse cornmeal off the heating element while a skillet of deeply browned mushrooms makes this meatless dinner feel complete.
Directions
Choose the inner bowl
Set a trivet in a 6-quart electric pressure cooker and test that a 2 1/2- to 3-quart heatproof stainless-steel bowl sits securely on it with clearance for the lid. Remove the bowl and trivet.
Whisk the polenta
In the inner bowl, whisk polenta, 5 cups water, vegetable broth, 1 teaspoon salt and 1 tablespoon olive oil until no dry pockets remain. The bowl must be less than half full because cornmeal expands.
Load for pot-in-pot cooking
Pour 1 1/2 cups water into the cooker liner and set in the trivet. Lower the uncovered polenta bowl onto the trivet. The polenta never touches the heated liner, which reduces burn-warning risk.
Pressure-cook and release
Lock the lid and cook on High Pressure for 10 minutes; allow about 10 minutes to reach pressure. Let pressure release naturally for 15 minutes, then vent any remainder in short controlled pulses. Pause if steam sputters and open only after the float valve drops.
Brown the mushrooms
While the cooker runs, heat the remaining oil in a 12-inch skillet over medium-high. Brown mushrooms in two batches for 5 to 7 minutes each. Return all mushrooms, add shallots, garlic, thyme and the remaining 1/2 teaspoon salt, and cook 3 minutes. Stir in balsamic vinegar and remove from heat.
Finish the polenta
Using heat-safe mitts, lift out the hot bowl. Whisk thoroughly until smooth, then whisk in butter and Parmesan. It should flow slowly from the whisk; add hot water 2 tablespoons at a time if thicker than desired.
Plate the dinner
Spoon polenta onto warm plates and top with the glossy mushrooms as shown in the photograph. Finish with parsley and Parmesan, and offer crushed red pepper separately so the base stays family-friendly.
Why this works
Why it worksThe pot-in-pot method isolates expanding cornmeal from the cooker's heating element and preserves a generous thin-liquid reservoir below.
Why it worksA 15-minute natural release lets coarse polenta finish hydrating before vigorous whisking smooths it.
Why it worksCooking mushrooms in batches drives off moisture quickly, creating browned flavor instead of a watery topping.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe trivet, base-water amount, ten-minute cycle and natural release are calibrated for this common family capacity.See current options →
Compare on AmazonPressure-cooker-safe inner bowlA 2½- to 3-quart uncovered metal bowl keeps expanding cornmeal off the heating element for pot-in-pot cooking.See current options →
Compare on Amazon12-inch skilletA broad hot surface browns sliced mushrooms in batches while the polenta cooks hands-off.See current options →
Swaps & notes
Easy swaps
- Use pecorino Romano for a sharper finish, but reduce the added salt because it is saltier than Parmesan.
- For vegan polenta, use plant butter and nutritional yeast or a vegan hard cheese; verify the broth is vegan.
- Cremini mushrooms alone work well if a mixed mushroom package is unavailable.
Cook notes
- Total time includes about 10 minutes to pressurize, the 10-minute cycle, a 15-minute natural release and mushroom preparation done in parallel.
- Written for a 6-quart electric pressure cooker. Confirm your manual permits pot-in-pot cooking and follow its trivet, minimum-liquid, fill-limit and release guidance.
- Use an uncovered metal bowl rated for pressure cooking. Never seal a separate container inside the cooker.
- Keep the polenta bowl below half full and the cooker liner below its maximum-fill line.
- The pot stays mild; crushed red pepper is an optional table condiment.
Storage
Cool polenta and mushrooms in separate shallow containers within 2 hours and refrigerate for up to 4 days. Reheat polenta to steaming hot with a splash of water or broth, whisking often; warm mushrooms separately. Chilled polenta may also be sliced and pan-crisped. Freeze for up to 2 months, though texture softens.
Questions
Can I use instant polenta?
No. Instant polenta hydrates too quickly for this pressure cycle. Use coarse-ground cornmeal labeled polenta and follow its package ratio if it differs substantially.
Why is the inner bowl left uncovered?
An uncovered bowl allows steam to heat the mixture evenly. Foil slows hydration and can trap condensation; the generous bowl size prevents splashing.
What if the polenta looks separated when I open the lid?
That is normal. Whisk it firmly for 30 to 60 seconds before adding butter and cheese; the hydrated grains will become creamy.
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Instant Pot Italian-Style Creamy Polenta with Mushrooms & Parmesan
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1. Choose the inner bowlSet a trivet in a 6-quart electric pressure cooker and test that a 2 1/2- to 3-quart heatproof stainless-steel bowl sits securely on it with clearance for the lid. Remove the bowl and trivet.
2. Whisk the polentaIn the inner bowl, whisk polenta, 5 cups water, vegetable broth, 1 teaspoon salt and 1 tablespoon olive oil until no dry pockets remain. The bowl must be less than half full because cornmeal expands.
3. Load for pot-in-pot cookingPour 1 1/2 cups water into the cooker liner and set in the trivet. Lower the uncovered polenta bowl onto the trivet. The polenta never touches the heated liner, which reduces burn-warning risk.
4. Pressure-cook and releaseLock the lid and cook on High Pressure for 10 minutes; allow about 10 minutes to reach pressure. Let pressure release naturally for 15 minutes, then vent any remainder in short controlled pulses. Pause if steam sputters and open only after the float valve drops.
5. Brown the mushroomsWhile the cooker runs, heat the remaining oil in a 12-inch skillet over medium-high. Brown mushrooms in two batches for 5 to 7 minutes each. Return all mushrooms, add shallots, garlic, thyme and the remaining 1/2 teaspoon salt, and cook 3 minutes. Stir in balsamic vinegar and remove from heat.
6. Finish the polentaUsing heat-safe mitts, lift out the hot bowl. Whisk thoroughly until smooth, then whisk in butter and Parmesan. It should flow slowly from the whisk; add hot water 2 tablespoons at a time if thicker than desired.
7. Plate the dinnerSpoon polenta onto warm plates and top with the glossy mushrooms as shown in the photograph. Finish with parsley and Parmesan, and offer crushed red pepper separately so the base stays family-friendly.