You'll find this recipe for cooking grits in the Instant Pot super simple, super fast, and super delicious. I like to add a little bit of cheese to mine, but how you enjoy yours is up to you.
Instant Pot Grits are one of the dishes that you can enjoy any time of the day. No matter if you want them for breakfast or dinner, there's literally no wrong time to eat them - period!
Grits are not only simple to make, but you gotta love that texture! For me, they're like a cross between mashed potatoes and oatmeal, which is what makes them so versatile.
Table of Contents
What are Grits?
If you want a technical definition, they're a food that is made from cornmeal and really do have a similar consistency to Instant Pot polenta. On their own, they really don't have a flavor, which is what makes them super simple to add different tastes to.
Why you'll love this recipe
From your first bowl to your last, there's nothing NOT to love about making grits.
- It can be a great breakfast recipe
- You can make a large batch and eat it throughout the week
- It's a simple recipe that lets the Instant Pot takeover and does all the work
Recipe Ingredients
Vegetable oil - You can use Coconut oil, olive oil, canola oil or any other type you like.
Milk - Any type of milk will work. I also think using coconut milk would add a fun flavor.
Butter - Salted butter is my butter of choice.
Cheddar cheese - I love the sharpness that the cheddar adds to the flavor.
Water - To help cook the grits.
Stone ground grits - The star of the show.
Salt and pepper - To taste.
How to make Instant Pot Grits
Gather up the simple ingredients listed above to get started! This is a fast recipe, so you don't need many!
Step One: Put the oil into the Instant Pot and press the saute button.
Step Two: Add the grits and saute for 2 minutes. Stir with a wooden spoon.
Step Three: Pour in the water, milk, and butter, and add the salt.
Step Four: Put on the Instant Pot lid and cook on high pressure for 10 minutes.
Step Five: Once the cooking time has passed, wait for 15 minutes for a natural pressure release, and then release the valve for a quick pressure release.
Step Six: Take off the Instant Pot lid and add the cheese. Stir.
As the grits cool, the mixture will thicken up! Serve and enjoy!
Variations
Making grits means that you're going to have versatile in how you can use them. You can actually make them spicy or sweet.
Add sweetness - Drizzle honey or maple syrup on top. If you are going to make the grits sweet, I would leave out the shredded cheese.
Add spice - Stir in some cayenne pepper or red pepper flakes.
Recipe Notes
- Be sure that you're using stone ground grits. Instant grits won't work with this recipe because there's a high probability that they turn mushy and cook quicker than the recipe is written for.
- If the grits are thinner once cooked, let them cool down because they will thicken as they cool.
How to serve?
Try topping these grits with turkey breast or garlic pork if you want to make this dish more filling and to have more protein added to every bite.
Another southern classic is shrimp and grits - so adding cooked shrimp is a great idea, too.
You can even top with egg bites for a delicious breakfast addition.
FAQs
They're very similar in the fact that they're made using cornmeal, but you'll notice a difference in the color. Polenta tends to be a brighter yellow color, while grits may be lighter.
Basically, yes. Grits are made from ground-up cornmeal that is then cooked and flavored or seasoned.
Grit toppings will vary via location. You can drizzle honey or maple syrup, add meats or cheese, or even top with some sour cream and fresh chives as well.
Some people enjoy a big bowl of grits with just butter!
You bet! Chicken stock, turkey stock or bone broth can be used to add flavor and protein easily!
Yes, you can. You can use a dairy-free milk or cheese substitute or plant-based butter.
More Instant Pot Recipes
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Instant Pot Grits
Ingredients
- 2 tablespoon vegetable oil
- 1 ½ cup milk
- 2 tablespoon butter pieces
- ½ cup cheddar cheese shredded
- 3 cup water
- 1 cup stone ground grits
- 1 ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Put the oil into the Instant Pot and press saute. Add the grits and cook for 2 minutes. Stir with a wooden spoon.
- Add the water, milk, butter and salt.
- Put on the Instant Pot lid and cook on high pressure for 10 minutes.
- Once the cooking time has passed, wait 15 minutes for a natural pressure release, and then release the valve for a quick pressure release.
- Take off the lid and stir in the cheese.
- Serve and enjoy!
Nutrition
Notes
- Be sure that you're using stone ground grits. Instant grits won't work with this recipe because there's a high probability that they turn mushy and cook quicker than the recipe is written for.
- If the grits are thinner once cooked, let them cool down because they will thicken as they cool.
- Looking for sweet grits? Drizzle honey or maple syrup on top.
- Looking for spicy grits? Stir in some cayenne pepper or red pepper flakes.
If I want to double or triple this does the time change?
Wondering about the 1 1/2 teaspoon of salt and then the 1 Tablespoon of salt.
Oh, sorry about that! I will fix it. Thanks for mentioning.
How would I adjust the timing for grits labeled "old fashioned?"
This was creamy and smooth. Instead of water I used low sodium chicken broth. This was to die for with my instant pot oxtails
I had no issue with separating. I used fairlife milk. It was yummy.
Milk completely separates in a pressure cooker unless it’s coconut or evaporated milk. Can you add the milk after cooking?