Pressure Cooker Southern Style Cheesy Grits are delicious any time of the day. How about in less than 15 minutes, without standing over a hot stove?
Pressure Cooker Southern Style Cheesy Grits
Pressure Cooker Southern Style Cheesy Grits
I grew up in Miami and developed a love for grits at an early age. Most places serve plain grits with eggsĀ for breakfast. Usually, a bagel with cream cheese came with the meal. We frequently ate breakfast at a Jewish deli, so bagels were always available.
I use to dunk my bagel in the yolk of my egg and then my Grits and developed a love of eggs over grits.
As the years went on, I started cookingĀ my Grits with cheddar cheese. First, I would toast the Grits in a heavy sauce pan and then add the rest of the ingredients and stand at the stove forĀ 45 minutes, stirring and stirring.
Enter Instant Pot or Pressure Cooker. Just a few minutes and you are done! No more standing over the pot on the stove. I will show you how to make the Grits, right in the Pressure CookerĀ cooking pot using White Stone Ground Grits and using the “Pot In Pot” Method, using Yellow Stone Ground Grits.
My favorite grits these days are Palmetto Farms Stone Ground GritsĀ and I use both the white and the yellow, depending on my mood. I like to make Shrimp & Grits, which I learned from living in Charleston, South Carolina for a few years.
DirectionsĀ using theĀ toasting method for cooking the Pressure Cooker Southern Style Cheesy Grits directly in the Pressure Cooker.
Allow Pressure Cooker to Fully Heat
Allowing a stainless steel cooking pot to heat before adding the oil/grease, makes the pot non stick. After your Pressure CookerĀ is Hot, add the Bacon Grease or oil.
Toast Grits in Bacon Grease
AddĀ in the Stone Ground Grits and mix them aroundĀ to toast for a few minutes. This adds another layer of flavor.
Add the rest of the ingredients
Dump in the rest of the ingredients and you are good to go. This recipe makes a lot and it is so nice to set the time and relax. No more standing over a hot stove and stirring and stirring and stirring.
SautƩ to thicken, if desired
If you want thicker Grits, hit the SautƩ or Browning button, adjust to low and simmer until you get the thickness that you prefer. Remember, the Grits will continue to absorb the liquid just by sitting in the pot.
Pressure Cooker Southern Style Cheesy Grits
Easy, right?
These Retainers Extreme Freezer Containers are quite convenient. I also use them when I give away food to my neighbors, since they are so cheap.
Reditainer Extreme Freezer Container
Pot In Pot Method
Add everything to your PIP Bowl
I’ve been doing a lot of Pot In Pot in my Pressure CookerĀ lately, so I figured it would be perfect to try out the grits that way. Add all ingredients to your 1.5 Quart Stainless Steel āPot in Potā Bowl.
This time,Ā I grabbed a Stainless Steel Mixing BowlĀ and dumped all the ingredients into the bowl. If you are using a glass bowl, add five minutes to theĀ cook time.
Add some water to the bottom of your Pressure Cooker, place a trivet and carefully set the Bowl on top.
That is it! Close the lid and go about your business.
Pressure Cooker Southern Style Cheesy Grits
Ta da!
Pressure Cooker Southern Style Cheesy Grits and Fried Eggs
Toasted Grits in theĀ Pressure CookerĀ cooking pot is my favorite way of cooking Grits. However, it sure is niceĀ to quickly make a single serving of gritsĀ using the Pot in Pot method. I hope you enjoy!
Equipment Used
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Alpha Armour Salt Box with Spoon
- OXO Good Grips Cutting Board
- Stainless Steel Trivet
- 1.5 Quart Stainless Steel āPot in Potā Bowl
- Microplane Artisan Course Grater
- Palmetto Farms Stone Ground Grits – The Best!!
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Here is your handy printable recipe:
Pressure Cooker Southern Style Cheesy Grits
- 2 Tablespoons Bacon Grease Coconut or other oil
- 1 cup Stone Ground Grits (not Instant)
- 3 cups Fresh Water
- 1 1/2 cup Heavy Cream Half and Half or Milk
- 4 ounces Cheddar Cheese
- 2-3 Tablespoons Butter
- 2 teaspoons Sea Salt
- Butter to garnish
- 1/4 cup Stone Ground Grits (not Instant)
- 1/2 cup Water
- 1/2 cup Heavy Cream Half and Half or Milk
- 2 teaspoons Butter and/or Bacon Grease
- 1/2-1 ounce Cheddar Cheese or to taste
- 1/2 teaspoon Sea Salt
- 1 cup Water for Pressure Cooker cooking pot
- Butter to garnish
Using the SautƩ or Browning function, allow pot to heat and then add Bacon Grease, Butter or Oil.
Add Grits and toast for three minutes, stirring constantly.
Turn off Pressure Cooker. Add the rest of the ingredients.
Cook at High Pressure for 10 minutes. Allow a 15 minute natural release and then open pressure valve to release remaining pressure.
- Add all ingredients to an oven safe cooking bowl.
- Add one cup of water to Pressure Cooker cooking pot.
Place low footed trivet in bottom of cooking pot. Place oven safe bowl with ingredients on top of trivet.
Cook at High Pressure for 10 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release.
Add five minutes to cook time if using a glass bowl.
PIN this Pressure Cooker Southern Style Cheesy Grits!
Pressure Cooker Southern Style Cheesy Grits
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I have made these three times, and they are a huge hit every time. Everyone loves them! My question is, every time I have made them, they have scorched on the bottom and the pot does not reach pressure. That said, I go ahead and let it run for the time stated in the recipe, then leave it on “Keep Warm,” and go one more time at the recipe time and then I leave it on “Keep Warm” until I need to serve them. They work fine, but I’d love to have them not scorch in the pot, so that I can make them properly, and not have to scrub at the end.
I’m following the instructions to the letter. What am I doing wrong that is causing the scorching? I would think there would be enough water in the pot to prevent it, but I’m not sure.
Followed the first recipe and the pot gave me the burn notice because it was scorched. Not sure why. Anyone else have this issue? This seems to happen a lot with my pot. Any ideas?
Justin, are you always letting your pot heat fully prior to adding any fat? Then deglazing? Jill
Single serving pot in pot method worked like a charm. Used water and roast pork jus instead of water and milk, but the consistency was perfect. I’ll take real grits in 20 minutes over instant grits any day!
You talk about both yellow grits and white grits and two different ways of making them. Just to clarify, the white grits have to be made in the pressure cooking pot but the yellow ones have to be made using the pot in pot method? Or can they both be cooked both ways? Thanks!
Interchangeable, Taylor. Jill
Do you think I could double the recipe and do the same amount of time?
I forgot to say Iām doing the in pot method.
I’ve been using the pot in a pot method with great success. I’ve realized that, after doing a natural pressure release, I can stir up the grits, crack 2 eggs into the pot on top of the grits, and cook for another 5 mins on low pressure (with another natural pressure release), giving me perfectly poached eggs on top of my grits. Sometimes I add some precooked sausage or bacon during this step. Then I eat it all right out of the inner pot. It’s awesome. Also, I got a couple of these stainless steel inner pots from crock-pot and they work perfect for the pot-in-pot method.
These have to be the best grits I have ever tasted!!
Thank you Jill for the recipe š
The best grits I have ever made! I used the pot-in-pot method and love the way they came out. Just got my Instant Pot last week so Iām testing things out. I will use this recipe for grits from now on.
I’ve made this several times now, and it always turns out great! I love the recipe “as is” but sometimes I haven’t had the cheese, and the grits are delicious. I sometimes use chicken broth instead of water, which gives a savory depth to it. Thank you for the recipe. I’ve tried a few others, but this is the by far the best one!
These grits are amazing! I made them right in the IP insert instead of the PIP method. I didn’t add the cheese before it cooked, but chose to add it afterwards. Even my husband, who has never liked grits in the past, really liked these!! Thank-you for sharing this recipe!
I can’t wait to try this. I love grits and never thought about toasting them. I like them thick too, not the watery stuff that you find in restaurants.
I made there tonight and served with crab cakes. These grits were wonderful! I followed directions as written, however I added. Little chicken broth to the water and used heavy whipping cream, then added a few spoonfuls of alouette garlic and herb cheese at the end. Just perfect!
Josie, that sounds delicious. Jill
Upon your advice i used your lonk to order tge yellow Palmetto grits. Tgey Re FABULOUS, the best ive ever had. I just make 1/4 cup grits to one cup water in the microwave. Topped the cooked grits with a poached. Grits took 3 mintes with anout 1 minute rest. When i make it fir the two of us i will use your recipe.
I would recommend adding the cheese after everything is done.
I also recommend adding 2 or 3 crushed cloves of garlic, and using chicken stock in place of the water.
I made this recipe with the above additions and I must say, using the instapot pressure cooker resulted in a creamy grit that was exceptional.