Hands-Off Instant Pot Grits (Smooth & Creamy)

Don't have the time to stand over the stove stirring stone ground grits to perfection? My recipe for Instant pot grits is exactly what you need for smooth, creamy, old fashioned southern grits with zero effort or lumps. I'm sharing the best type of grits to use, the ideal cooking liquid ratio, and how nail the texture every time.

Prep Time 2

Cook Time 10

pressure release 15

Total Time 27

Servings

Author Melissa Erdelac

Ingredients

3 cups water
1 teaspoon salt (if using chicken broth instead of water reduce salt to ½ 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 - 1 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.
3 cups water, 1 teaspoon salt, 1 cup stone ground grits
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. Add milk or cream, depending on your preferred thickness. Whisk vigorously to remove any clumps. You may also need to use a back of a spoon to break up any clumps.
3 tablespoons butter, ½ - 1 cup whole milk, half and half, or heavy cream
For cheesy grits add cheddar cheese and stir until blended. If necessary, season to taste with additional salt and pepper. Serve immediately.
½ - 1 cup (optional) shredded sharp or medium cheddar cheese

Notes

Best Grits to Use

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.

Regular, or old fashioned, 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 recommended.

Troubleshooting Burn 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.

Nutrition