Creamy and rich, this classic Southern dish cooks up beautifully in a pressure cooker.
Will Dickey
Instant Pot grits are our new favorite way to make quick and easy grits.
What Are Grits?
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Despite the similarities, grits and cornmeal aren’t the same.
Cornmeal is more finely ground and typically has the hull and germ removed, unlike most varieties of grits.
We’ll consider that a win!
Credit:Will Dickey
How Long Do You Cook Grits in the Instant Pot?
Cook grits for 10 minutes at High pressure.
Add an egg, and serve for breakfast, or tryDeviled Grits, which adds bacon and brown sugar.
Credit:Will Dickey
There isn’t a wrong way to enjoy grits.
Wrap well with plastic wrap and foil, and freeze.
Thaw grits in the fridge overnight before rewarming to maintain the best texture.
Credit:Will Dickey
Reheat in a 350F oven for 10 to 15 minutes until warmed through.
Ingredients
Cooking spray
3cups water
1cup uncooked stone-ground grits
2tsp.
kosher salt
2 1/2oz.
Parmesan cheese, finely shredded (about 1 cup)
1/2cup half-and-half
2Tbsp.
unsalted butter, plus more for serving
1Tbsp.
chopped fresh flat-leaf parsley, plus more for garnish
1/4tsp.
(Times, instructions, and configs may vary according to cooker brand or model.)
Cover cooker with lid, and lock in place.
Turn steam release handle to SEALING position.
Select MANUAL/PRESSURE COOK setting.
Select HIGH pressure for 10 minutes.
(It will take 9 to 10 minutes for cooker to come up to pressure before cooking begins.)
Release pressure:
Let the pressure release naturally for 15 minutes.
(This will take about 5 minutes.)
Add remaining ingredients:
Remove lid from cooker.
Garnish with additional parsley and pepper; serve hot with additional butter.
