Instant Pot Beet and Goat Cheese Orzo Salad

Name: Instant Pot Beet and Goat Cheese Orzo Salad
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6 servings
Cuisine: French
Ingredients: 1¼ lb (570 g) fresh beets (about 4 medium, unpeeled), scrubbed clean, cut into 1-inch cubes; 1 cup (240 ml) water; 1½ cups (270 g) orzo pasta, uncooked; 1 tsp (6 g) kosher salt; 3 tbsp (45 ml) red wine vinegar; ¼ cup (60 ml) extra-virgin olive oil; 1 tbsp (15 g) Dijon mustard; 2 cloves garlic, minced; 6 oz (170 g) fresh goat cheese, crumbled into ½-inch pieces, chilled; 1 cup (120 g) raw walnut pieces, toasted, roughly chopped; 3 cups (90 g) fresh arugula, loosely packed, stems removed if thick; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, French-inspired pasta salad made entirely in the Instant Pot. Tender beets and al dente orzo are cooked together, then tossed with tangy goat cheese, toasted walnuts, fresh arugula, and a bright red wine vinegar dressing. Earthy beets create a beautiful rosy hue, while the contrast of creamy cheese, nutty walnuts, and peppery greens makes this a complete, elegant side dish or light vegetarian main.

Prep: 15 min
Cook: 18 min
Wait: 10 min
Total: 43 min
Makes: 6 servings (about 1½ cups each)

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Steps

Before you start

Read the full recipe—the Instant Pot cooks both beets and orzo together, then the pot is cooled before you fold in cheese and greens
Set out the trivet and a small steamer basket (or folded foil ball) that fits inside your Instant Pot
Have all ingredients prepped and ready before pressurizing

1
Toast the walnuts
- Heat a dry skillet or small saucepan over medium heat.
- Add the raw walnut pieces and stir frequently for 3–4 minutes until fragrant and lightly golden.
- Transfer to a plate to cool slightly, then roughly chop and set aside.
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Ready when: Walnuts smell fragrant and are light golden at the edges
Tip: Don't skip toasting—it deepens the flavor and adds necessary crunch to the salad
2
Layer beets and water in Instant Pot
- Pour the water into the Instant Pot inner pot.
- Place the trivet on the bottom.
- Arrange the cubed beets directly on the trivet (no steamer basket needed for beets), distributing them in a single layer.
- Close the lid, set the valve to "sealing," and cook at high pressure for 12 minutes.
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Ready when: The pot reaches high pressure and the float valve rises
Tip: Start with the trivet-based method for beets so they don't sit in water and become waterlogged
3
Quick-release and add orzo
- When the timer beeps, immediately move the valve to "venting" to quick-release the pressure for 1 minute.
- Carefully open the lid—steam will rise.
- The beets should be just tender but not falling apart.
- Place the steamer basket (or a foil ball) on top of the trivet to elevate it slightly.
- Spread the uncooked orzo on the basket, breaking up any clumps.
- Add the salt.
- Pour in an additional ½ cup (120 ml) water, being careful not to disturb the orzo.
- Close the lid, set the valve to "sealing," and cook at high pressure for 5 minutes.
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Ready when: The pot reaches high pressure again; the float valve rises
Tip: Using a steamer basket keeps the orzo separate from the beet cooking liquid, preventing mushiness and color bleeding into pasta
4
Release pressure and cool
- When the timer beeps, move the valve to "venting" and let the pressure release naturally for 2 minutes, then fully vent any remaining pressure.
- Carefully open the lid.
- The orzo should be tender and the beets soft.
- Using tongs or a fork, transfer the orzo to a large serving bowl.
- Lift out the beets with a slotted spoon and add them to the orzo.
- Discard the steamer basket and any remaining liquid in the pot.
- Let the orzo and beets cool for about 3 minutes so the goat cheese doesn't melt when added.
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Ready when: Orzo is tender and just barely warm to the touch
Tip: Let it cool just enough so the cheese stays creamy—if too warm, the goat cheese will break down into strings
5
Make the vinaigrette
- While the orzo and beets cool, whisk together the red wine vinegar, Dijon mustard, and minced garlic in a small bowl.
- Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and creamy.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Dressing is smooth, creamy, and fully emulsified
Tip: Add the oil slowly and whisk continuously so the vinegar and oil combine into a silky dressing rather than separating
6
Assemble the salad
- Pour the vinaigrette over the warm orzo and beets.
- Toss gently but thoroughly, coating every piece.
- Add the crumbled goat cheese and toasted walnuts, folding them in with a rubber spatula or large spoon—don't overmix or the cheese will break apart.
- Finally, add the fresh arugula and fold gently two or three times until the greens are just coated and beginning to wilt slightly from the warmth.
- Season with additional salt and freshly ground black pepper to taste.
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Ready when: All ingredients are evenly distributed and arugula is barely wilted
Tip: Fold in the goat cheese gently or it will break into a grainy texture—you want soft crumbles, not a purée

Good to know

Tips

The Instant Pot method here cooks beets and orzo in the same pot but keeps them separate—beets on the trivet, orzo above on a basket—so flavors stay distinct and the pasta doesn't absorb beet color unless you want it to
Make sure your beets are roughly the same size (about 1 inch cubed) so they cook evenly. Very large beets may need an extra 2–3 minutes
Red wine vinegar and Dijon mustard are the soul of this dressing; don't skip them, as they create the French salad signature
Serve this salad warm or at room temperature, but not straight from the fridge—the flavors bloom when it's not too cold

Make ahead

You can cook the orzo and beets 1 day ahead, then store them separately in the fridge in airtight containers. Make the vinaigrette up to 2 days ahead. Toast the walnuts up to 3 days ahead. Assemble the salad no more than 1 hour before serving so the arugula stays fresh and bright.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. The arugula will soften over time, so if making ahead, store it separately and fold it in just before serving. Reheat gently in a microwave for 1 minute if you prefer it warm, or serve cold straight from the fridge. Freezing is not recommended because the arugula and goat cheese will break down."

Substitutions

fresh goat cheese → crumbled feta cheese or ricotta salata. Feta will be saltier and more assertive; ricotta salata is firmer but equally creamy. Use the same amount.
raw walnut pieces → toasted pecans or candied walnuts. Pecans offer a milder, buttery flavor; candied walnuts add sweetness. Both work beautifully.
fresh arugula → fresh spinach, baby kale, or mixed salad greens. Arugula provides peppery bite, but any tender green works. Avoid heavily fibrous greens like mature kale.
red wine vinegar → balsamic vinegar or sherry vinegar. Balsamic will be sweeter and darker; sherry vinegar is more delicate. Use the same amount but taste as you go.