Pressure Cooker Cheesy Polenta

Image of Jennifer Mosinski
Pressure Cooker Cheesy Polenta
Pressure Cooker Cheesy Polenta


  • 4 cups water
  • 1 cup coarse cornmeal (polenta)
  • 1½ teaspoons ground black pepper, or more to taste
  • 1½ teaspoons salt
  • ¼ teaspoon ground nutmeg
  • ¼ cup grated Parmesan cheese
  • 3 tablespoons unsalted butter
  • 2 tablespoons sour cream
  • grated Parmesan cheese
  • ground black pepper to taste


For best results, we recommend using:


  1. Whisk water, cornmeal, 1½ teaspoons ground black pepper, salt, and nutmeg together in the inner steel pot of pressure cooker until evenly distributed.
  2. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 9 minutes. Let pressure release naturally. Set steam vent handle to Venting to quick-release remaining pressure.
  3. Whisk ¼ cup Parmesan cheese, butter, and sour cream into polenta.
  4. Ladle polenta into bowl and top with more Parmesan cheese and ground black pepper to taste.
Mealthy tip:

Try other cheeses besides Parmesan cheese. A 4-cheese blend is always a good option. Or grated Gruyère cheese adds a nice flavor.

Substitute Greek yogurt for the sour cream if you don't like sour cream. Or you can skip the sour cream altogether.


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