Instant Pot Roasted Beet and Goat Cheese Savory Oats

Name: Instant Pot Roasted Beet and Goat Cheese Savory Oats
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: ¾ cup (150 g) steel-cut oats; 2 cups (480 ml) vegetable broth (low-sodium); ¼ cup (60 ml) water; 8 oz (225 g) roasted beets, peeled, cut into 1/4-inch (6 mm) cubes; 3 oz (85 g) creamy goat cheese, crumbled or cut into small pieces; 2 tablespoon (8 g) fresh dill, finely chopped; ¼ cup (30 g) walnuts, roughly chopped (optional); to taste sea salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

Creamy steel-cut oats cooked in vegetable broth, topped with roasted beets, tangy goat cheese, fresh dill, and toasted walnuts. A sophisticated Mediterranean-inspired breakfast or light lunch that's ready in under 30 minutes with the Instant Pot.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: 2 bowls

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Steps

Before you start

Have the Instant Pot trivet and steamer basket ready
Roast the beets ahead of time (or use pre-roasted canned beets), then peel and cut into 1/4-inch cubes
Measure out all ingredients before you start the pressure cooking

1
Add liquid and oats
- Pour the 2 cups (480 ml) vegetable broth and 1/4 cup (60 ml) water into the Instant Pot inner pot.
- Add the 3/4 cup (150 g) steel-cut oats and stir well to combine, making sure no oats clump together at the bottom.
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Tip: Stir thoroughly so oats don't stick to the bottom of the pot, which can prevent pressure from building.
2
Cook under pressure
- Close the Instant Pot lid and set to high pressure for 10 minutes.
- The pot will take 2–3 minutes to build pressure, then cook for 10 minutes.
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Ready when: Pressure indicator shows the Instant Pot has reached and maintained pressure, then completed the 10-minute cycle
Tip: Do not use the quick-release method immediately; let pressure release naturally so the oats finish cooking and absorb liquid evenly.
3
Natural pressure release
- Once the 10-minute cook time ends, turn off the Instant Pot and allow the pressure to release naturally for 5 minutes.
- Then carefully switch the pressure valve to venting to release any remaining steam.
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Ready when: Pressure indicator drops completely and lid opens easily
Tip: Natural release prevents the oats from spurting out and ensures a creamy consistency.
4
Warm the beets
- While the oats are releasing pressure, heat 1 tablespoon (15 ml) olive oil in a small skillet over medium heat.
- Add the 8 oz (225 g) cubed roasted beets and warm gently for 2–3 minutes, stirring occasionally, until heated through.
- Season with a pinch of sea salt and freshly ground black pepper.
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Ready when: Beets are warmed through and edges are slightly caramelized
Tip: Warming the beets in a separate pan prevents them from staining the entire oat bowl while keeping them tender.
5
Stir and adjust
- Carefully open the Instant Pot lid (directing steam away from you).
- Stir the oats with a wooden spoon and adjust the consistency: if too thick, add a splash more warm broth or water.
- The oats should be creamy but hold their shape, not soupy.
- Taste and adjust seasoning with sea salt and black pepper.
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Ready when: Oats are creamy and thick enough to hold a spoon impression, seasoning is balanced
Tip: Steel-cut oats continue to thicken as they cool, so don't over-adjust the liquid—it's better slightly loose now.
6
Assemble bowls
- Divide the warm oats between two bowls, mounding them in the center.
- Top each bowl with half the warmed roasted beets (about 4 oz / 113 g per bowl) and half the crumbled goat cheese (about 1.5 oz / 42 g per bowl).
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Ready when: Oats and toppings are evenly distributed
Tip: Assemble the bowls right before serving so the goat cheese stays creamy and the oats stay hot.
7
Finish and serve
- Sprinkle 1 tablespoon (4 g) fresh chopped dill and 2 tablespoons (15 g) toasted chopped walnuts (if using) over each bowl.
- Drizzle lightly with additional olive oil if desired.
- Serve immediately while hot.
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Ready when: Bowl is visually complete with color contrast from beets, cheese, and herbs
Tip: The heat from the oats slightly softens the goat cheese for a creamier mouthfeel; add the cheese right before serving.

Good to know

Tips

For deeper roasted beet flavor, toss the beet cubes with a pinch of balsamic vinegar before warming them.
Toast the walnuts in a dry skillet over medium heat for 3–4 minutes before chopping to intensify their flavor and crunch.
To make this vegan, replace goat cheese with cashew cream (blend soaked cashews with water and a squeeze of lemon) or use vegan goat cheese alternative.
The earthiness of the beets pairs beautifully with a drizzle of aged balsamic reduction or a squeeze of fresh lemon juice.

Make ahead

Roast beets up to 3 days ahead and store in the refrigerator. You can also cook the oats ahead (store covered in the fridge for up to 2 days), then reheat gently with a splash of broth before serving.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop over medium-low heat with a splash of broth or water, stirring frequently until creamy. Freeze oats alone (without toppings) for up to 1 month; thaw in the refrigerator overnight and reheat.

Substitutions

creamy goat cheese → crumbled feta cheese or ricotta. Feta is tangier and saltier; use less and taste before adding more salt. Ricotta is milder and creamier.
roasted beets, peeled → canned roasted beets, drained. Saves time; use the same weight. Gently warm in the same skillet to remove excess liquid and concentrate flavor.
fresh dill → fresh mint, parsley, or tarragon. Mint adds brightness; parsley is milder; tarragon brings a subtle licorice note. Use the same amount.
vegetable broth (low-sodium) → chicken broth or unsalted water with a vegetable bouillon cube. Chicken broth adds richness. Water works but will taste less complex—add extra seasoning.