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!
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.
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.
I’m a huge fan of Palmetto Grits which can easily be purchased online.
More Ways to Cook Grits
- Jambalaya Grits
- Pimento Cheese Grits
- Cream Cheese Grits
- Grits Fritters
- Cheesy Grits Casserole with Smoked Sausage
- Crock Pot Grits
Watch the short video below to see how to make Instant Pot Grits.
Instant Pot Grits
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from: This Old Gal
Disclosure: This post contains affiliate links.
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!
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.
This recipe is wonderful! I had bought stone ground grits a while back but never had the time to do the long cooking process. These were delicious, as well as quick and easy! The sautee in bacon fat suggestion really adds to the taste. I added extra butter (1 whole stick for 1 1/2 times your recipe because “Is there any wonder why the south has the highest incidence of stroke and heart attacks” LOL Thank you! We’ll be making these often.
Lol… I have even used 2 whole stick of butter and it turned out fine. I based it on the 1 cup of grits… so 2 whole sticks equal 1 cup of butter. It will never stick/ burn while cooking it. I also know some people like their grits stiffer than other so if u prefer stiffier grits its probably best to cut back half a cup of water… but you gonna need lots of butter to prevent burning.
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!
Hi. I need to make a large batch of grits for this weekend. How do I do that in the IP? Can I triple the recipe?
I was able to double it without a problem a time all!
Great! Same cooking time? I’ll double it. Probably use my crockpot too. Thanks!
Hi..how do you make a larger portion of gritts? To feed like 40 people?
Amazing recipe! Couldn’t be easier and my family loved it!
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??
I can double in a 6 qt so you probably can triple in yours
Did you adjust the time when you doubled the recipe?
Much better than my previous recipe; the milk helped it tremendously. Much creamier. I followed your recipe precisely but used homemade pimento cheese. Excellent!
I bet it was wonderful with pimento cheese!
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 💕😋
Best grits I’ve ever had!
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!