This Instant Pot Polenta with Sauteed Mushrooms and Spinach is a comforting and delicious alternative to most common starchy meals like pasta or mashed potatoes.
Making your polenta in the Instant Pot gives you the freedom and convenience of adding it to the pot and setting it to cook without the need for constant stirring or keeping a watchful eye during any of the cooking time!
Once your porridge-like polenta is finished cooking, serve this dish topped with your sauteed mushrooms and spinach with a drizzle of chili garlic oil as garnish.
Go ahead and adapt your Instant Pot polenta by topping it with your favorite veggies or even include some tender strips of meat. Leftover polenta that hardens slightly through storage can easily be cut into strips or cakes and then fried up to be enjoyed as tasty polenta snacks!
So, What’s Polenta?
Polenta is essentially ground yellow cornmeal or corn grits that are traditionally cooked into a creamy and smooth dish, originating from Northern Italy.
The great thing about Polenta is how versatile it is. You can quite literally add anything to it to create an array of delicious and comforting meals. Top it with strips of meat, various sauteed vegetables, poached eggs or grated cheese for a filling and full-flavored meal.
These days you can bake, fry, or grill polenta to make cakes, fries, or even pizza bases as a gluten-free option.
How should I store the Leftover Instant Pot Polenta?
This Instant Pot Polenta with Sauteed Mushrooms and Spinach can be stored in an airtight container in the refrigerator for up to 5 days.
To reheat your chilled polenta, add it to the stovetop or microwave and add small amounts of water or milk while stirring and heating to get it back to that smooth consistency that it started out with.
Can I Freeze the Polenta once Pressure Cooked?
Yes, you can! This Instant Pot polenta can be frozen for about 3 months when stored in an airtight container. Just make sure that the polenta is completely cool prior to storing it.
I do recommend that you leave your toppings off when storing your polenta in the freezer and rather add fresh toppings just prior to serving.
To reheat, thaw your frozen polenta in the refrigerator overnight and heat it up on the stovetop or in the microwave, adding water or milk to help get it back to a smooth consistency.
Can I Adapt This Polenta Instant Pot Recipe?
Absolutely! I personally love the sauteed mushrooms and spinach added to this polenta base but you could quite easily add different vegetables like roasted spring vegetables as a tasty topping or add some strips of tender beef or chicken for a meaty polenta dish!
The options are numerous and this recipe provides a great base that you can use to adapt to your preferences.
Tips for making Instant Pot Polenta with Mushrooms & Spinach
- If you have leftover polenta stored in your refrigerator, you could either reheat it with added milk or water to get to a smooth consistency or you could opt to cube or cut your hardened polenta into polenta cakes which can then be fried up with oil or butter as a tasty snack! This is a great option when you don’t have enough leftover polenta for a full meal.
- For this recipe, make sure that you buy the coarse cornmeal and not the “Instant” variety. The coarse variety may also be labeled just as “polenta” or “corn grits”.
- While I’ve used water as the cooking liquid for making this Instant Pot Polenta, feel free to use broth instead, especially if you want a super flavorful polenta.
- Don’t skip the salt in the recipe. Polenta has a reputation for tasting bland without adequate seasoning and it should be added at the beginning of the cooking time so that it infuses well throughout the polenta.
- Natural release must always be selected when cooking starchy foods in the Instant Pot as they require additional cooling time. Selecting the quick release option could result in the polenta forcing through the release knob.
For MyWW Friends: You’ll love how 1/2 cup of this yummy Instant Pot polenta dish is only 3 Points on Blue, Green, and Purple plans, and 3 PersonalPoints for most! The added baby spinach and mushrooms are super delicious! The spinach adds a PersonalPoint to your Daily, but the amount you add is up to you. It’s sort of an insignificant amount per serving. You can totally add a cup of cooked spinach to your own serving to gain the PersonalPoint!
More Easy Instant Pot Recipes To Enjoy
- Instant Pot Asparagus
- Instant Pot Lime Cheesecake
- Instant Pot Cube Steak
- Easy Instant Pot Boiled Peanuts
- The Easiest Instant Pot Hummus to Make
- Instant Pot Pizza Dip
- Instant Pot Potato Leek Soup
- Instant Pot Corn Soup
- 1 cup polenta
- 4 cups water
- 1 cup sliced mushrooms
- 1 cup chopped spinach
- 4 garlic cloves chopped
- 1 teaspoon salt
- 1 teaspoon olive oil
- Chili garlic oil (optional)
- Set the instant pot on SAUTE function. Add 1 teaspoon of oil.
- Add in chopped garlic and sauté it for a minute until it turns light brown.
- Next add the sliced mushrooms and again sauté it for a minute, add chopped spinach and ½ teaspoon salt.
- Mix everything and cook for a minute or two until the water from spinach dries out.
- Take it out and set it aside.
- CANCEL the SAUTE button
- Next in the same pot add polenta, water and salt.
- Seal the lid and select PORRIDGE/OATMEAL function. Set the settings to 20 minutes. Once the cycle is over, allow the pressure to release naturally for 10 minutes.
- Serve this creamy polenta hot with sautéed mushrooms and spinach on top. Garnished with chilli garlic oil.
- You can store the polenta in an airtight container for 5 days in the refrigerator around 3 months in the freezer (avoid adding toppings before storing)