Add polenta, water, and salt to instant pot. Stir well. Lock the lid in place and turn the valve to the sealing position.
Use the "porridge" setting, which will pressure cook the polenta for 20 minutes.
Once the polenta is finished allow the instant pot to naturally release pressure. If you attempt quick release you will have splatters of polenta all over your kitchen. I know from experience ;-)
Once pressure has naturally released open lid and stir well with a flat edge wooden spoon.
Add your favorite mix-in's or toppings. Simple butter, salt, pepper, and parmesan cheese works quite well.
Notes
Possible toppings:
Simple: a pat of butter, sea salt, and cracked black pepper. Top with freshly grated Parmigiano Reggiano cheese. (individual bowls: 1 tbsp butter, 2 tbsp cheese, 1/4 tsp each salt and pepper)
Swirl pesto throughout and top with roasted broccoli.
Top with an organic turkey or beef bolognese
Top with spicy roasted root vegetables
Top with perfectly sauteed garlicky dark leafy greens, like kale, spinach or swiss chard
Top with roasted mushrooms and a drizzle of truffle oil. Finish with few shavings of Parmigiano Reggiano cheese