Pressure Cooker Sun-Dried Tomato Herbed Polenta
Polenta is an Italian corn porridge with a grits-like consistency that is a gluten-free. This version is flavored with fresh herbs and sweet sun-dried tomatoes.
Today’s recipe is from a great new cookbook Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker by Jill Nussinow. Jill is also known as the The Veggie Queen. She is a registered dietitian and cooking teacher as well as a cookbook author.
I’ve been a fan of Jill’s recipes ever since I made the brown rice recipe from her cookbook The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes.
Her new cookbook is a great addition to your cookbook collection even if you’re not Vegan. I’m trying to add more vegetables, beans, and whole grains to my diet and her cookbook is packed with advice and cooking charts, in addition to the creative vegan recipes.
How to make Sun-Dried Tomato Herbed Polenta in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Sun-Dried Tomato Herbed Polenta!
This polenta recipe has several variations in the cookbook, I chose to make the Sun-Dried Tomato and Olive Polenta without the olives because my family doesn’t like olives. If your family likes olives, add 1/4 cup chopped olives of your choice. Either way, it’s a flavorful side dish you can feel good about feeding to your family.
Sun-Dried Tomato Herbed Polenta
- 1 to 2 tablespoons olive oil, optional
- 1/2 cup finely chopped onion
- 2 or more teaspoons minced garlic
- 4 cups vegetable stock or water
- 1/3 cup finely diced sun-dried tomatoes
- 1 teaspoon salt
- 1 bay leaf
- 2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
- 1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 cup coarse polenta
Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté; add the oil, if using. Add the onion and sauté or dry sauté for 1 minute. Add the garlic and cook for another minute.
Add the water, sun-dried tomatoes, salt, bay leaf, oregano, and rosemary, along with half of both the basil and parsley; stir. Sprinkle the polenta over the water; do not stir.
Lock the lid in place. Bring to high pressure; cook for 5 minutes. Let the pressure come down naturally for 10 minutes, the release any remaining pressure. If the pressure releases before 10 minytes is up, let the polenta sit in the pot for the full 10 minutes. Remove the lid carefully titling it away from you.
Remove and discard the bay leaf. Whisk the polenta to smooth out any lumps. If the polenta seems too thin, stir and simmer over medium heat for a few minutes, or lock the lid back on the cooker and let sit for 5 minutes. Stir in remaining basil and parsley.
Serve as is, or pour into glass pans to cool to at least room temperature. Once cool, bake, grill or panfry.
If you can’t stand lumps, you can cook polenta in a dish instead of cooking directly in the pot. Add the ingredients to a bowl that fits inside the cooker. Put 1 cup water into the cooker, along with a rack and set the bowl on top, using helper handles if necessary. Lock on theh lid and cook at high pressure for 5 minutes with natural release.
I tried this recipe three times, following the instructions closely. Each time, the Instant Pot had a burn error. I’m so disappointed. The house smelled amazing, and I know this would be delicious. Any advice?
Hi Katherine – are you getting a good seal on your pressure cooker? Do you see lots of steam releasing around the edges of the lid as you’re pressure cooking? Are you having troubles with other recipes and getting the burn error. Are you stirring in the polenta? You could try it pot in pot https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/
Thanks for the quick response. I’ve got a brand new instant pot, so the seal is good. I haven’t noticed any steam leaking. I did not stir in the polenta. I carefully sprinkled it over the top. No other burn errors, but it’s still very new so that doesn’t say much! Your recipe was at the top of my to-try list!
I will try the pot-in-pot method. Crossing my fingers!
I made your recipe this evening. The first time I’ve cooked with polenta. I use the instant pot.
I put everything in except for the olives. I used 4 cups of water. Low sodium for me. And when I opened the lid, there was water on top. However I stirred it around the edges really well and it soaked the liquid up just fine. It was very good in my mouth. Tasted well too! I used a whole small onion.
One thing I’ve learned recently, is to saute your spices before you add any liquid. It blooms their flavor exponentially. Oh and I didn’t have any lumps. I sprinkled the polenta on top of the water and presto! It was perfect. Thank you! I’ll be using polenta in the future.
Thanks for sharing David! Glad it was a hit.
Nope, too much liquid! Ended up with a hot mess that I had to finish cooking on the stovetop. Polenta package from Bob’s Red Mill only calls for 3 cups liquid to 1 cup polenta. There’s no way the mix-ins were going to soak up the extra cup. Did not care gor yhe taste.
Hi Francis – everyone’s tastes are different. Perhaps you used quick cooking polenta?
Didn’t have vegetables stock I used low sodium chicken broth turned out very good
Question: what do you do with the other half of the basil & parsley?
Hi Christine – after pressure cooking. I’ve updated the recipe. Enjoy!
This is right in my wheelhouse. I grew up in an Italian family eating lots of polenta. It’s a favorite of mine to this day. I usually make it plain and have something over top….never have made it with added goodies. I’ll be following your lead and leaving out the olives since we aren’t big fans of them either. Will have to see if I have any sun-dried tomatoes in the cabinet.
I know it wouldn’t be the healthiest thing in the world, but a little freshly grated Parmesan or Romano cheese stirred into this just before serving might be pretty tasty. 🙂