If you have spent hours stirring a pot of grits, let me show you an easier way. This Easy Instant Pot Grits recipe is just so much simpler than the traditional method. Keep reading to learn all about it.
What Makes This Recipe So Good?
I learned to love grits living in Texas. They are a very common food in the southern United States, and I cannot get enough. Just as a note, I like my grits thicker. It was the way I was first introduced to them. If you like them thin, just add more half and half at the end. I will note this in the recipe.
The ease of it. You add the water, grits, and salt to the pressure cooker. Cook them, stir and mix in the butter, cheese, and half and half. That is it! So much easier than the stove top method.
There is nothing better than creamy, cheesy grits. I use them with breakfast, as a base for Creole dishes, served with steaks, etc. They are really good in a lot of ways!
I am going to show you how I make the grits, but know you can add so many different add-ins to this recipe, and will share some below.
They also make great meal prep. They hold well in the fridge for at least a week. Add in more milk or water and you will have delicious grits even days later!
- Stone ground grits- You do not want the quick cooking grits. I don't like them anyway, but quick grits (this includes instant grits) will not work in this recipe. They get too gummy too fast and always stick to the bottom of the pot. I use Bob's Red Mill stoneground grits for mine.
- Salt- It only takes a touch.
- Half and half- You could also use heavy cream, but I think it is too much.
- Butter- I know some people make grits without butter, but this girl does not!
- Gruyere- This is my favorite cheese for grits, but if you prefer, you could always use cheddar cheese or gouda if you like.
How To Make
Start by spraying your liner with a pan release. I have not had a problem with the grits sticking, but this is an added precaution. If you don't like using pan release, you can also brush it with melted butter or oil.
My magical number for ratios is 3 cups of water, 1 cup of stone-ground grits, and ½ teaspoon salt. You can add more salt later, but start small! I like thick grits, as that was how I learned to eat them. If you want thinner grits, add 3 ½ cups water. Add in the water first, grits and salt. Then mix gently. It won't take much.
Set the electric pressure cooker to high pressure and set the cook time for 10 minutes. Use a natural release for 5-10 minutes.
When you open the lid, don't panic. You will need to good mix with a whisk to get it smooth. It will come together and be fairly thick.
Now, you will add in the rest of your ingredients. Give it a good whisk until the cheese and butter are melted and mixed well. You will be amazed at what creamy grits this recipe produces.
I added a variable for the half and half. I like mine thick, but you might want yours thinner, add in more half and half, and mix well.
That is all it takes. I know it still takes some time, but most of it is hand-off and very easy.
I use an Instant Pot 6-quart cooker. Any pressure cooker will work for this recipe, this is just the one I use.
If this is your first time making pressure cooker grits, let me share some tips that will help you be successful right away.
You will want to make sure and use plain grits for this recipe. I didn't even know they had flavored grits until recently, don't use those.
I used white grits, they come from white corn (of course). You can also use yellow grits. I can promise they are both really good. Stone ground yellow grits (from yellow corn) are actually what they make polenta out of, but taste-wise, it really doesn't matter.
On the pressure cooker, make sure and set for manual high pressure. There are several settings you can use, but you will want to set your time manually.
If you get the burn notice on your Instant Pot, quickly hit cancel and release pressure, and open lid. The grits have probably stuck to the bottom of the Instant Pot. I would check the grits. If they are done, or close, mix well. Then turn it on again, or set it to saute to finish. Next time, make sure and spray the pot and put in the water first.
You can also use chicken broth in place of water if you are using this as a dinner or lunch. If you use this, do not add salt. The broth will be salty enough.
Milk can be used instead of half and half. Obviously, the higher the fat in the dairy product, the richer it will be.
To make these vegan grits, a few simple swaps will get you where you want to. Start with vegan butter and plant-based milk and cheese. Everything else cooks the same.
I like to make mine with sausage or bacon sometimes, it is my husband's favorite way. Bacon grease is gold in the south and he grew up with a mother who used it in everything. To do this cook the breakfast meat first in the instant pot. Remove it, then cook your grits as recommended, you won't need the pan spray. Then when they are finished, stir in the meat. We also like to top these meatier grits with black pepper too.
If you don't use them right away, store them in the fridge for up to 7 days. When you are ready to reheat, you can do this in the microwave, or in a pot on a hot stove. A little water or milk will help to thin it just a touch as it will be VERY THICK.
More Instant Pot Recipes
- Orange Creme Brulee
- Pumpkin Risotto Instant Pot
- Peanut Butter Cheesecake
- Instant Pot Beef Stew
- Cooking whole grains in the Instant Pot
- Strawberries and Cream Porridge
Easy Instant Pot Grits
- 1 cup stone ground grits Remember this is not a quick-cooking or instant grits. It needs to be coarse ground grits.
- 3 cups water
- ½ teaspoon salt
- 1 tablespoon butter plus more for topping if you want.
- ½-1 cup half and half you can also use milk if you want something lighter.
- ¾ cup grated gruyere You can also use a gouda, cheddar or even jack cheese.
- Spray the liner of your pressure cooker with pan release spray. This will help keep the grits from sticking.
- Pour in the water first, then the grits and salt. Mix ently.
- Secure the lid and set for pressure. Then set on pressure high, and 10 minutes.
- Once the time is up, let it natural release for 5-10 minutes. Then finish the pressure release.
- Open the lid. Now, the grits will look weird and lumpy, but don't stress. Whisk the grits well with a wire whisk.
- Next, add in your butter, half and half, and cheese.
- Whisk again until it is creamy and smooth. If you don't like grits as thick as I do, add in more half and half.
- That is it! It is ready to go. Now, sit back and enjoy. You deserve it!