Learn how to make old fashioned, southern stone ground grits in the Instant Pot! Easy Instant Pot Grits recipe makes the best, smooth, and creamy grits with no hands on time.
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fast and easy grits in the Instant Pot
While it’s easy to learn how to make grits, classic recipes are traditionally made by standing at the stove and stirring up to 45 minutes for smooth, creamy stone ground grits. While delicious, they are impractical on busy mornings.
Learning how to make hands-off grits in the Instant Pot still yields that home cooked, hard-earned taste and flavor, but in a lot less time! Use it as a hearty breakfast side dish topped with butter and crispy bacon, or add cheese for indulgent cheesy grits.
This method of making grits also can be a starting point for other southern favorites – cheese grits casserole and grit cakes, which saves time on prep work.
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How to Make instant pot Grits
The basic pressure cooker method involves three easy steps. Simply pour in grits with liquid, cook at high pressure, and then let it sit to naturally release pressure. It couldn’t be easier!
- Spray the pot with cooking spray so the grits do not stick to the pot. Add water, salt, and on cup stone-ground grits.
- Secure on lid, seal valve, and cook at manual high pressure for 10 minutes.
- After cooking time has ended allow cooked grits to sit for 15 minutes for the pressure natural release.
- Remove lid and add butter with milk. Whisk vigorously to remove any clumps.
- For cheese grits add sharp cheddar cheese and stir until blended.
Best Grits to Use in Instant Pot
There are a few choices when picking grits, so how do you know which are the best to use? I’ve tried all three types and below are my suggestions for choosing and cooking different types of grits.
Stone-Ground Grits
Using stone ground grits had the most consistent results when cooking with an electric pressure cooker. Because this type of grit is more coarsely ground, they have a heartier texture and perform well cooked under such high heat.
Old Fashioned Regular Grits
Regular grits are most commonly sold as Quaker Old Fashioned Grits. The coarseness of the grind differentiates regular grits from stone ground.
Regular grits are granulated to a medium grind so they cook faster. For that reason, I found them a little inconsistent when cooking in an instant pot.
Sometimes they turned out fine, but other times the water absorbed too quickly and the grits stuck to the bottom.
If a burn notice appears while cooking old fashioned grits, release pressure and stir. Most likely all the water has been absorbed, so the grits are done.
Quick instant Grits
Quick grits are the finest ground so they cook the fastest, usually in about 5-7 minutes on the stove top. When I tried cooking them in a pressure cooker I did not have great results.
The water absorbed too quickly, so the grits stick to the liner, resulting in a burn notice. Honestly, any time saved by using an instant pot will be spent cleaning burnt grits off your liner.
Overall, leave the quicker cooking grits for recipes such as creamy stove top grits, and use stone ground grits in the instant pot.
types of Liquid to Use
To pressure cook grits use only water, broth, or a mixture of the two. Cooking under pressure with milk or dairy is not recommended because it will curdle and scald.
After the grits have fully cooked use milk, half and half, or heavy cream to achieve that smooth, ultra creamy flavor. The higher fat in added dairy, makes the creamiest, best tasting grits!
Where to Buy Stone Ground Grits
In the south you will not have an issue finding stone ground grits at your local grocery store. If you live in the north, though, you may have a harder time finding them.
Bob’s Red Mill and Trader Joe’s both offer stone ground grits. However, I find the easiest place to buy them is off amazon. Palmetto Stone Ground Grits are my preferred brand and you can’t beat the convenience!
BURN warning while cooking grits
If your Instant Pot stops cooking and says “BURN” while cooking grits, the grits have probably stuck to the bottom of the pot.
Hit CANCEL and quickly release any pressure from the pot. Carefully open lid and stir the grits. Most likely there will be a thin layer of stuck on grits on the bottom.
At this point I usually test my grits to see if they are cooked. If so, add the butter, milk, and cheese.
If they are not cooked, secure the lid back on, and let the grits sit and steam for 15 minutes.
Remove lid, stir, and add remaining ingredients. Then remove the cooked grits from the pot and let the liner sit with boiling water and soap to loosen the stuck on grits.
Intimidated by using an Instant Pot? Learn in minutes with this Easy Start Instant Pot Guide full of tips, hacks, and tricks.
Instant Pot Cheese Grits
Cheese grits are the perfect side dish for shrimp and grits, eggs, sausage, or BBQ meats, like BBQ pulled chicken.
When making cheese grits using freshly grated cheese is preferred for the best taste and smoothness. Pre-shredded cheeses contain an anti-caking ingredient that could result in graininess.
Use any preferred cheese, such as cheddar, sharp cheddar, gouda, parmesan, colby jack, or pepper jack.
important Tips to Remember
- Spray liner generously with cooking spray so grits don’t stick to pot. Also, pour in water first to create a barrier, then add salt and grits. Whisk gently.
- Use 1/2 cup – 1 cup milk depending on how thick or thin you like your grits.
- For best taste use at least whole milk. Generally the higher the fat in the dairy the better tasting your grits will be!
- Freshly grated cheese is best when making cheese grits. Use any preferred cheese.
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More easy Southern Recipes
- Chocolate Chess Pie
- Cheese Grits Casserole
- Sweet Potato Spoon Bread
- Instant Pot Chicken and Dumplings
- Creamy Baked Mac and Cheese
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Instant Pot Grits
Ingredients
- 3 cups water
- 1 teaspoon salt, , (if using chicken broth instead of water reduce salt to ¼ teaspoon)
- 1 cup stone ground grits,, (or see recipe notes for other versions)
- 3 tablespoons butter
- ½ – 1 cup whole milk, half and half, or heavy cream
- ½ cup (optional) shredded sharp or medium cheddar cheese
Instructions
- Spray liner generously with cooking spray so grits don't stick to pot. Pour in water first to create a barrier, then add salt and grits. Whisk gently to combine.
- Secure on lid and make sure valve is in sealed position. Cook under HIGH pressure for 10 minutes. After cook time has ended, hit CANCEL, and let pressure release naturally for 15 minutes.
- Remove lid and add butter with milk or cream. Whisk vigorously to remove any clumps. You may also need to use a back of a spoon to break up any clumps.
- For cheesy grits add cheddar cheese and stir until blended. If necessary, season to taste with additional salt and pepper. Serve immediately.
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Notes
Tips to Remember
- Spray liner generously with cooking spray so grits don’t stick to pot. Also, pour in water first to create a barrier, then add salt and grits. Whisk gently.
- Use 1/2 cup – 1 cup milk depending on how thick or thin you like your grits.
- For best taste use at least whole milk. Generally the higher the fat in the dairy the better tasting your grits will be!
- Freshly grated cheese is best when making cheese grits. Use any preferred cheese.
Best Grits to Use
Stone Ground Grits Using stone ground grits had the most consistent results when cooking under pressure. Because this type of grit is more coarsely ground, they have a heartier texture and perform well cooked under such high heat. Old Fashioned Regular Grits Regular grits are granulated to a medium grind so they cook faster. For that reason, I found them a little inconsistent when cooking in an instant pot. Sometimes they turned out fine, but other times the water absorbed too quickly and the grits stuck to the bottom. Instant Grits not recommendedBurn Warning
If your instant pot stops cooking and says “BURN” while cooking grits, the grits have probably stuck to the bottom of the pot. Hit CANCEL and quickly release any pressure from the pot. Carefully open lid and stir the grits. Most likely there will be a thin layer of stuck on grits on the bottom. At this point I usually test my grits to see if they are cooked. If so, add the butter, milk, and cheese. If they are not cooked, secure the lid back on, and let the grits sit and steam for 15 minutes. Remove lid, stir, and add remaining ingredients. Then remove the cooked grits from the pot and let the liner sit with boiling water and soap to loosen the stuck on grits.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I used Anson Mills coarse ground grits and followed the recipe as written! I stirred and let settled for about five minutes and they were perfect!!!
This is great, Danielle! Thanks for sharing!
Best,
Melissa
I did pot in pot following Quaker old fashioned portions. I cooked 10 minutes Quick Release and grits were perfect.
I love this suggestion. Thanks for taking the time to share!
Best,
Melissa
Used your measurements in 3 qt pot got burn message. Opened it up and added another cup of water. Did not stir just added water. Burn message continued, so the bottom is scorched.
Hi Joyce,
I’m so sorry this happened. I’ve had it happened to me before, not with grits, but other recipes. Sometimes instant pots can be temperamental like that. Were you using stone ground grits? I know when I’ve tried with regular grits they stick to the bottom of the pot more. Sorry for your troubles!
Best,
Melissa