Step 1

Add water, polenta and salt to your Instant Pot. Whisk.

Step 2

Cover the pot and make sure valve is set to sealing. Set the porridge button to 20 minutes (if you don’t have a porridge button you can use the manual/pressure cook button for 20 minutes on high pressure).

Step 3

Turn your oven to 400° F. While the polenta is cooking slice your vegetables. Add mushrooms, tomatoes, oil, balsamic vinegar and garlic to a large bowl. Toss to coat vegetables in the oil. Spread out the contents of bowl onto a sheet pan. Lightly salt and pepper. Cook in the oven for 15-20 minutes.

Step 4

Once the Instant Pot timer beeps, let the pressure release naturally for 10 minutes and then move the valve to venting to remove any remaining pressure. Carefully open the lid. Whisk the polenta until creamy.

Step 5

Scoop into bowls and top with roasted veggies and top with 1 tablespoon of goat cheese.