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Instant Pot Creamy Polenta with Roasted Tomatoes

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes (plus 10 minute NPR)
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


Easiest to make polenta ever, thanks to your electric pressure cooker! Creamy polenta is served hot with balsamic drizzled roasted tomatoes, mushrooms and garlic and then topped with tart goat cheese. A perfect meatless meal that will leave you feeling satisfied. 


  • 5 cups water
  • 1 cup polenta/corn grits (not the instant kind)
  • 1 tsp salt
  • 10 ounces white mushrooms, sliced
  • 10 ounces cherry or grape tomatoes, halved
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp minced garlic
  • Salt and pepper
  • 6 Tbsp goat cheese, for serving


  1. Add water, polenta and salt to your Instant Pot. Whisk.
  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).
  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.
  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.
  5. Scoop into bowls and top with roasted veggies and top with 1 tablespoon of goat cheese.


I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Meatless
  • Method: Instant Pot
  • Cuisine: Italian

Keywords: vegetarian, vegan