Instant Pot Grits

Grits topped with cheddar cheese, salt and ground pepper in white bowl

My Instant Pot Grits is a simple and yummy recipe that is equally great to have for breakfast or dinner!

Shredded cheddar cheese brings a mouthwatering flavor to the recipe.

Grits topped with cheddar cheese, salt and ground pepper in white bowl

Beautiful yellow color, cheesy taste, and delicate texture will not leave anyone indifferent! Plus, it’s very simple and easy to make using your pressure cooker.

What are Grits?

Grits is like a porridge consistency made from cornmeal, similar to the Instant Pot polenta. Plain grits are pretty flavorless, which is why we chose to enhance this recipe by adding cheese!

Can I Use Instant Grits?

Instant grits, which are precooked, are probably not the best choice for this recipe, since they cook too quickly and won’t have the same texture.

This Instant Pot Grits recipe calls for stone ground grits (also called old-fashioned grits). If you can’t find them, you could also use regular grits or even “quick” grits in a pinch. If using quick grits, reduce the cook time according to the package.

The difference between them is how finely ground the cornmeal is. Stone ground grits have the coarsest grind of the three, while quick grits have the finest grind and are also the most processed.

What Type of Cheddar Should I Use?

When it comes to cheddar, you have a lot of options. First, to answer the question of yellow or white--you can use either. The difference in flavor is very subtle. The difference in color is due to addition of annatto in yellow cheddar.

I like to use yellow cheddar for the color it adds to this recipe. If you only have white cheddar on hand, you could also add a bit of annatto or paprika for color.

You can use either sharp or mild cheddar to suit your taste. You can buy pre-shredded to save on time, but I like to shred it myself. Blocks of cheese don’t contain the same anti-caking ingredients as bags of pre-shredded cheese do, so it actually melts smoother. But pre-shredded cheese is still a great time saver!

What Kind of Milk Should I Use?

I prefer whole milk or 2% milk for the creamiest results but any milk works! Use 1% or skim milk to cut down on fat.

Can I Sub Broth for the Water?

Yes, absolutely! Using broth will only add to the flavor of this dish. Try matching the type of stock to the meat you may be serving with (chicken broth for chicken, beef broth if serving with beef).

Are these Grits Vegetarian? Vegan?

Made as written, or replacing the water with vegetable broth, this recipe is vegetarian.

It is not vegan because it contains dairy products like milk, butter, and cheese. However, this recipe can be made vegan. Just use a dairy-free milk substitute such as almond or coconut milk, use margarine or plant-based butter, and a dairy-free cheese alternative.

How to serve?

Try topping these grits with turkey breast or garlic pork if you want to make this dish more satisfying.

Shrimp and grits is also classic pairing in the southern United States you should definitely try! They tend to add spicy seasonings for a little kick, but the amount of spice you use is up to you.

I like coconut shrimp over grits, so if you are into seafood it's a great option for a complete meal.

If serving for breakfast, top with egg bites!

Grits topped with cheddar cheese, salt and ground pepper in white bowl

Instant Pot Grits

One of the most creamy and cheesy grits for a simple yet delicious breakfast…
4.70 from 10 votes
Print Pin Rate
Course: breakfsat
Cuisine: international
Keyword: butter, cheddar cheese, Grits, stone ground grits
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Author: Corrie


  • 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


  • Add vegetable oil in an instant pot and press sauté.
  • Add grits and cook for 2 minutes while stirring.
  • Add water, milk, butter and salt.
  • Cover with the lid and seal the valve, cook on high pressure for 10 minutes.
  • Once done, wait 15 minutes for a natural pressure release, and then release the valve for a quick pressure release.
  • Remove the lid and stir in the cheese.
  • Wait a little till the grits cool and thicken up.
  • Sprinkle with fresh ground black pepper and enjoy!


Calories: 115kcal Carbohydrates: 3g Protein: 4g Fat: 10g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 16mg Sodium: 672mg Potassium: 90mg Sugar: 3g Vitamin A: 193IU Calcium: 141mg Iron: 1mg
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6 thoughts on “Instant Pot Grits

  1. This was creamy and smooth. Instead of water I used low sodium chicken broth. This was to die for with my instant pot oxtails

  2. Milk completely separates in a pressure cooker unless it’s coconut or evaporated milk. Can you add the milk after cooking?

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