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Incredible pressure cooker polenta recipe

Polenta in a pressure cooker

Ready in less than half an hour, pressure cooker polenta is as good as the traditional version. Try it as a side dish to your stews!

Before trying, I also didn't believe it was possible to prepare polenta in a pressure cooker. To tell the truth, I don't have a good relationship with this utensil, but I still use it often to shorten the cooking times of foods such as legumes and whole grains. Since I was in a hurry, I thought about how I could prepare polenta in a short time.

Not liking the taste of pre-cooked polenta, I thought I'd try using the pressure cooker for this recipe. The result was truly astonishing and in a very short time the whole family was sitting at the table enjoying lunch. Before you get to the stove, however, read our instructions carefully!

Polenta in a pressure cooker
Polenta in a pressure cooker

How to prepare the polenta recipe with a pressure cooker

First of all, if you have to buy a new pan, I advise you to choose one with a thick bottom : this way you will prevent the food from sticking during cooking. Secondly, always use a flame breaker , which is essential for obtaining uniform heat distribution. Finally, remember to always oil the bottom and internal edges to prevent it from sticking excessively.

Having said that, let's move on to proportions. Some prefer a firmer polenta, others a creamier one. Here are the correct proportions between water and flour to obtain your perfect polenta:

• 1 to 5 = 200 g of flour and 1 l of water: very soft polenta, to be eaten with a spoon;
• 1 to 4 = 200 g of flour and 800 ml of water: medium consistency polenta;
• 1 to 3 = 200 g of flour and 600 ml of water: firm polenta, to be served in slices, perhaps grilled.

Now that you know all the tricks, all you have to do is get to the stove: oil the bottom and sides of the pan well and bring the water to the boil. Then slowly pour in the flour , mixing with a whisk and season with salt .

When the polenta begins to form bubbles, close the pressure lid and keep the heat on medium. Once it starts whistling, lower the heat and allow 15 minutes of cooking . Turn off the heat, let the steam escape and serve your polenta with gorgonzola or stew .

Read also
How to make traditional polenta: a fabulous dish!


We recommend consuming the polenta at the moment , when it is still nice and warm and soft. You can also put it in the fridge, cut it into slices the next day and toast it in the oven or in a pan.

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