Instant Pot Creamy Parmesan Polenta
1 cup polenta
4 cups chicken stock
1 tsp. salt
2 T. butter
1/2 cup heavy cream or milk
1 cup Parmesan cheese grated
1 cup Romano cheese grated
1/4 cup fresh parsley leaves loosely packed, chopped
1/4 cup fresh basil leaves loosely packed, chopped
ground black pepper to taste
Add the polenta to the Instant Pot and pour the chicken stock over. Add the salt and whisk to break up and lumps. Cover and cook on Porridge setting â€“ High Pressure, Normal with a total of 20 minutes.Â When done, allow a Natural Release (See Note) Release vent value and open lid. Whisk to stir and add the butter and cream. Whisk to incorporate. Add the cheeses and herbs, whisk again until smooth.
Serve with fresh cracked black pepper.Â Note: Natural Release: per manufacturerâ€™s instruction, this is when the cooker is allowed to cool down naturally until the float valve drops down. This may take 10-15 minutes after cooking is finished. After using the â€œPorridgeâ€ setting do not put steam release in venting position otherwise porridge will splatter through steam release. Use Natural Release.