Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
25 mins
Servings:
4
Ingredients
Directions
Whisk water, polenta, and salt together in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting according to manufacturer's instructions; set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter and cream. Whisk until polenta is smooth and lump-free. Stir in Parmigiano-Reggiano and Pecorino Romano cheeses and whisk until melted and well combined.
Nutrition Facts (per serving)
376
Calories
22g
Fat
32g
Carbs
14g
Protein
