Instant pot cheese grits are perfect for breakfast, or as a side item to your favorite seafood. Here is how I make mine.
If you want a stovetop version of this recipe, I’ve got you covered with my stovetop garlic parmesan cheese grits. 👍🏻
But for today I wanted to show you how to make grits in the Instant Pot.
What are grits?
Grits are made from corn that is ground into coarse meal and then boiled until soft and creamy. Grits are most popular in the southeastern United States, which happens to be where I am from, y’all.🤓🙌🏻
They are most often a breakfast food, usually served with eggs, toast, biscuits and/ or bacon.
People also use them as a side dish for seafood, especially shrimp. Shrimp and grits are kind of a big thing down here. Side note: check out my stovetop cajun shrimp and grits recipe here.
We like them with broiled or chargrilled fish too. 👍🏻
Are grits and polenta the same thing?
Well, sort of. Some people say grits are made with white corn, and polenta is made with yellow corn. But you can buy yellow grits, y’all. 🤷🏼♀️Others note that Polenta is the Italian version of grits.
At the end of the day, grits and polenta are both made from stone ground cornmeal, but just from different types of corn. Grits tends to be softer and creamier, and polenta tends to have a little more bite.
How to Make Instant Pot Grits
I start with some stone ground grits, and I prefer the white corn grits. I got mine at Trader Joe’s. These may be a regional option here in sweet home Alabama. I am not sure if they carry these in other parts of the country.🤔Whatever the case, at my store they are near the steel cut oats and other hot cereals.
If you can’t find them in-store, here are some stone ground grits on Amazon. (affiliate link)
I add the grits, water, salt and pepper to the pot, and I stir to combine. I place the lid on and cook them at high pressure for ten minutes with a full natural release. My natural release took about sixteen minutes, FYI.
If you want plain grits, vegan grits or dairy free grits, you can cook those up and add some vegan/ dairy free butter, more salt and pepper if you wish, and call it a day. 👍🏻
To make garlic parmesan cheese grits, I add some garlic powder to the mixture above prior to cooking. Then when it is done, I add in the milk, butter and cheese. I add the milk afterward because it tends to scorch when pressure cooked. I am using 2%, but for more decadent grits, feel free to use half and half or heavy cream.
And I get the yummiest cheese grits! 😍👌🏻
I always taste them to see if they need more salt. You can garnish with a pat of butter, if you wish.
How to make grits thicker?
First of all, when you open the pot, they will be a little liquid-y. Stirring and leaving the lid off will help the liquid absorb/ evaporate pretty quickly.
If they are still too thin, just turn your Instant Pot to sauté mode, and cook them a couple more minutes, stirring frequently.
How to make grits thinner?
If they come out too thick, you need to add liquid, and stir or whisk to combine. You can use either milk or water for this. Just add a little at a time until you reach the desired consistency.
What if my grits are still chewy/ undercooked?
The size of the grain can really vary from brand to brand, and even from bag to bag of the same brand. So this can happen from time to time. I would say just turn them on sauté for a few extra minutes, stirring frequently. If they become too thick, add a little water. You can keep adding water, a little at a time, until the grits are done.
Can I use a different type of cheese?
Yes! You can use other types of cheese. I recommend one that (1) you already know you like and (2) that melts super smooth.
I also recommend using a block of cheese and grating it yourself. The pre-shredded kind often has anti-stick ingredients that affect how well it melts. Some great options: cheddar, gouda, gruyere, fontina.
Instant Pot Cheese Grits Recipe
Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!
Instant Pot Cheese Grits
Instant pot cheese grits are perfect for breakfast, brunch, or as a side item to your favorite seafood. Here is how I make mine.
- 3 1/4 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Stone ground grits (I am using Trader Joe's)
- 1/2 teaspoon garlic powder
Add after cooking
- 1/2 cups milk (I am using 2%, but any type works. Start with 1/2 cup, and add more until desired consistency)
- 2 tablespoons sated butter (or more, to taste)
- 1/4 cup grated parmesan cheese (or more, to taste)
Add grits, garlic powder, water, salt and pepper to the inner pot.
Place the lid on, and set the pressure valve to sealing; cook on manual high pressure for 10 minutes.
Allow the pot to naturally release - mine took about 16 minutes
Stir the grits, and use the back of your spoon pressed against the pot to break up any lumps.
Stir in milk, butter and cheese.
If the grits are too thin, you can turn on sauté to cook them a little longer, stirring frequently. If the grits are too thick, add more milk or water, and stir to combine until desired consistency.
Taste test, and add more salt, pepper, cheese or butter as you wish.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
The grain size of stone ground grits can vary from different brands, and even different bags of the same brand. The great thing about the Instant Pot is that it is very easy to cook them a little longer.
If you want to use finer grained grits, such as Quaker Old Fashioned Grits (not instant), you can (1) increase the water to 3 3/4 cups, and (2) adjust cook time to two minutes manual high pressure with full natural release. These tend to clump a little more, but we still use them often.
You can use other types of cheese. I recommend one that you know you like that melts super smooth. I also recommend using a block of cheese and grating it yourself. The pre-shredded kind often has anti-stick ingredients that affect how well it melts. Some great options: cheddar, gouda, gruyere, fontina
For extra decadent grits, you can use half and half or heavy cream in place of the milk.