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.
Ansion Mills Grits are amazing, as is their Carolina Gold Rice
Most excellent recipe. These grits tasted as good as my Paternal Grandmother’s version!
Basically, it’s one cup grits per 4 cups liquid. I used milk, half and half and water to make 4 cups liquid. Works great!
Tried this last night and they were perfect only way I’ll cook stone ground grits.
Thank You
What a great recipe! After a fluke success using my Instapot to make grits, I have tried several times only to have the machine shut down with a burn warning. Brilliant idea to coat them in a little fat first. Also, excellent ratios and timing. These were just as good as when I spend and hour fussing over them on the stove. Thank you so much!!
Great recipe!
I recommend being sure that your instant pot is set on ‘High Pressure’ and also on the ‘More’ settings. If your pot settings are for lower pressure and heat, your grits will likely be runny. FYI.
I also had the issue of this coming out too soupy, but at the end I turned on saute and used a whisk to cook (and unstick) it for 3 minutes and they thickened up and came out perfect.
These are amazing grits! The only change I made was to use 2% milk instead of the Half and Half (was out).
True, they were soupy when I opened the lid, but after stirring them and letting them sit for 15 minutes they were the perfect consistency for us. Suateeing them in the bacon grease added another dimension to them. I cannot wait to add shrimp and tasso!
I made it, and followed the directions exactly, with the exception of the additional butter and the cheese. I might add the cheese next time, but I didn’t have any in the house tonight! Sautéed the grits in bacon fat, added water and milk (I used 2%) and cooked on the “High” setting for 10 minutes. The grits looked a little soupy, but after a good stir, they blended nicely. Nothing burned, no lumps. I used Carolina Plantation stone ground grits. This will be my go to recipe. Thanks for sharing!
Delicious. I used evaporated milk because it’s all I had……. the grits were a little too creamy/sticky, so I will use regular milk next time. I did not sauté them, used a whisk at the end to get rid of any lumps and it couldn’t have been any easier! Thanks for a great recipe.