Use a 4:1 water-to-polenta ratio for creamy results; too much water creates soup, too little creates clumps that won't cook through properly in the Instant Pot.

Whisk the polenta and water together thoroughly before sealing the lid to prevent lumps from forming during the high-pressure cooking process.

Allow 10-15 minutes of natural pressure release after cooking instead of quick-release, which helps the polenta set properly and prevents splattering.

Add butter, cream, and cheese after cooking is complete to maintain their rich flavors and prevent them from breaking down under prolonged heat.

When venting steam, keep your face and hands away from the vent as polenta can splatter violently due to its starchy nature and residual pressure.