Instant Pot Polenta


1 tsp olive oil

1 onion, diced

2 Garlic cloves, minced

4 cups of water

1/ 3 cup sun-dried tomatoes, diced

1 tsp sea salt

1 bay leaf

½ tsp dried oregano (or 1 tsp fresh)

¼ teaspoon of dried rosemary

3 tsp fresh basil, chopped

2 tsp fresh parsley (or 1 T dried)

1 cup polenta



Open the instant pot and press the sauté button to Preheat.

When hot, combine the oil, diced onion and include the garlic and sauté until soft and translucent.

Add water, sun-dried tomatoes, salt, bay leaf, oregano, and rosemary, along with half of both the basil and parsley.

Sprinkle the polenta over the water and close the lid without stirring.

Manually set the instant pot to cook for 5 minutes on High pressure.

Allow to cool for 10 minutes, then do a quick pressure release.

Remove the cooker lid and discard the bay leaf.



  1. I don’t have an InstaPot but I certainly like the flavor profile you’ve created. I’ll be trying this combination with my old fashion stove top pot method.

    Liked by 1 person

  2. Terri, Reclaiming Hope · May 9, 2018

    This sounds delicious! I can’t wait to try it!

    Liked by 1 person

  3. Katrina Wilfahrt · July 4, 2018

    I have been absent for some time, but now I remember why I used to love this blog. Thank you, I’ll try and check back more often. How frequently you update your website?


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