Instant Pot Grits

Instant Pot Grits just might be the creamiest, most delicious grits you ever tasted. No more standing over the stove stirring. The pressure cooker does all of the work for you. And no lumps!

Instant Pot Grits


Whether served for breakfast or as a base for Shrimp and Grits, this is the easiest, most delicious way to cook grits. The texture is out of this world.


This Instant Pot Grits recipe uses stone ground grits. They are by far the most flavorful grits but they take the longest to cook. Thankfully the Instant Pot reduces the cooking time.

In order to keep them from sticking to the Instant Pot, you’ll need to saute them first in some bacon grease or oil. Use bacon grease if you have some. It adds wonderful flavor.

Instant Pot Grits- so easy. No stirring!


Next, add water, some half-and-half or milk, salt, and butter. Set the Pressure Cooker on HIGH for 10 minutes. Allow the Instant Pot to release pressure naturally for 15 minutes and then release the remaining pressure manually before removing the lid. Stir in a little cheddar cheese and your grits are ready to serve.

Instant Pot Grits- the best grits ever!


I’m a huge fan of Palmetto Grits which can easily be purchased online.

Instant Pot Grits made with stone ground grits

More Ways to Cook Grits

Watch the short video below to see how to make Instant Pot Grits.

4.7 from 10 votes
Instant Pot Grits
Instant Pot Grits
Prep Time
5 mins
Cook Time
27 mins
Total Time
32 mins

Instant Pot Grits just might be the creamiest, most delicious grits you ever tasted. No more standing over the stove stirring. The pressure cooker does all of the work for you. And no lumps!

Course: Breakfast
Cuisine: Southern
Servings: 6
Author: Christin Mahrlig
  • 2 tablespoons bacon grease or vegetable oil
  • 1 cup stone ground grits
  • 3 cups water
  • 1 1/2 cups half-and-half or milk
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter, cut into pieces
  • 1/2 cup shredded cheddar cheese
  1. Add bacon grease or oil to inner pot of Instant Pot. Turn "Saute" mode on. Once hot, add grits and cook and stir for 2 minutes.

  2. Add water, half-and-half, salt, and butter. Turn Instant Pot off, place lid on with valve in "sealing" position. Set to Pressure Cook on HIGH for 10 minutes. 

  3. Allow a 15 minute Natural Release and then manually release the remaining pressure. Remove lid and stir in cheese. Stir well. Grits will thicken up some as they cool slightly.

Recipe Notes

Note: Cooking time does not include time for Instant Pot to pressurize. This can take about 10 minutes.

Recipe adapted from: This Old Gal

Disclosure: This post contains affiliate links.

14 thoughts on “Instant Pot Grits

  1. We’ve used this recipe 4 times now and it comes out perfect everytime! My whole family love it! We found non-gmo, locally grown corn, grits at a nearby farm. and they’re delicious with this recipe. I’ve used butter, coconut oil and today, bacon grease and each time they’re delicious. So glad I found this recipe. Thanks so much!

  2. I don’t know about others but the salt seemed like a lot so I reduced it to 1 tsp and it was still very salty. Also, my instant pot kept giving me the “burn” warning so it wouldn’t reach pressure. This recipe didn’t work out so well for me.

  3. My first recipe in a mini instant pot. I cut the recipe in half. So good and ZERO time stirring and worrying it would stick!

  4. thanks for this recipe – I was looking for a grits recipe in the IP that wasn’t pot in pot. This looks perfect. I have an 8 qt pot – do you have any idea if I could double this recipe??

  5. Much better than my previous recipe; the milk helped it tremendously. Much creamier. I followed your recipe precisely but used homemade pimento cheese. Excellent!

  6. Delicious! I made them exactly as your recipe using oil instead of bacon grease and leaving off the cheese. I like molasses on my grits. Just perfect texture, flavor, and convenience 💕😋

  7. I love grits and I love my Instant Pot! I have used Jill’s recipe (This Old Gal) for my stone ground grits for a year. This recipe has the proportions of liquid to grits perfectly. The sauté does add a depth of flavor that I really enjoyed. Thanks for another marvelous recipe!

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