Polenta

General

Time: 25 minutes
Serves 4
Once you have this basic method down, it doesn’t take much to dress it up with some sun-dried tomatoes and Parmesan cheese, chanterelle mushrooms, or a piquant Gorgonzola. Although you may find some cornmeal specially labeled for use in polenta, any medium-grind cornmeal will do. Polenta refers to the finished dish, not the cornmeal with which it’s made. Avoid anything labeled instant, precooked polenta, or finely ground cornmeal that has the consistency of wheat flour.
Polenta is weird stuff. When you first cook it, it is like a porridge or a runny mashed potatoes. If you allow it to cool down, it becomes solid and you can slice it. Some people fry them as chips, which is supposed to be very nice.

There are two methods, with and without innner pot-on-a-trivet, depending whether your Instant Pot is sensitive to overheating ("burn" signal)

Press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”). Place the unsalted butter in the inner pot, wait about 1 minute for the butter to melt, then add the cornmeal. Cook with the lid off, stirring frequently, until the cornmeal is evenly coated in the butter, about 1 minute.
Add the chicken broth and stir to combine with the cornmeal, scraping the inner pot so that no cornmeal sticks to the bottom. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 8 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 15 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid, stir the polenta, spoon into four individual bowls or a large serving bowl, and serve hot topped with salted butter.

After removing as much polenta as possible, immediately pour 1 cup of cheap white vinegar in the still-warm pan and fill with as much hot water from the sink as you need to cover the remaining polenta that will be stuck to the bottom. If you don't have vinegar, then just water.
Let it sit for a couple of hours, or during your meal. Most of it should have come off quite if there is anything still stuck tackle it with a plastic scrubby-sponge.

This method ensures that the bottom of the instant pot cannot overheat. Use a bowl or pan that fits inside the instant pot

Place the unsalted butter in a non-stick pan, wait about 1 minute for the butter to melt, then add the cornmeal. Cook with the lid off, stirring frequently, until the cornmeal is evenly coated in the butter, about 1 minute.
Add the chicken broth and stir to combine with the cornmeal, scraping the pan with a soft or wooden (no metal) utensil so that no cornmeal sticks to the bottom.
Tranfer the mixture to the bowl or pan that will go into the Instant Pot.
Add 500 ml water to the Instant Pot, place the trivet, and put the bowl or pan with the polenta on top.
Cook on high pressure for 15 minutes.

After removing the lid and stirring the polenta, add ¼ cup chopped sun-dried tomatoes (in oil, drained). Stir ¼ cup freshly grated Parmesan cheese into the polenta just before serving hot.
Replace half of the chicken broth with water to avoid making things too salty. After removing the lid and stirring the polenta, add 4 ounces crumbled Gorgonzola (about 1 cup) and stir to distribute the cheese
Pan-fry (or sauté in the Instant Pot) the leftovers in butter: Make patties out of the chilled polenta. Cook with melted butter until browned on one side and then flip to brown the other side.
Serve with sweet or spicy Italian sausage and tomato sauce
Serve the polenta with crumbled goat cheese and a drizzle of honey
Sauteed greens
Your favourite pasta sauce
Fried mushrooms and garlic and sage