1 cup polenta rough-ground cornmeal/
4 cups Chicken Broth
3-4 teaspoons Butter
1/2 cup Mexican Blend Shredded Cheese
1/4 cup half and half
Turn Instant Pot on sauté and add the chicken broth and polenta and whisk together.
As soon as it starts to boil, place and seal the lid, and set your Instant Pot on high pressure for 7 minutes and allow it to release pressure naturally when done.
When you open the lid there will be some excess water in it. Using your whisk, blend in the butter, cheese, and half and half. The polenta will thicken as you whisk it all together. Allow it to rest for a little longer.