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Home / Recipes / Pressure Cooker / Pressure Cooker Breakfast / Pressure Cooker Southern Style Cheesy Grits

Pressure Cooker Southern Style Cheesy Grits

February 2, 2016 By Jill Selkowitz / 97 Comments Updated August 15, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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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?

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  • Pressure Cooker Southern Style Cheesy Grits
  • Pressure Cooker Southern Style Cheesy Grits
  • Pressure Cooker Southern Cheesy Grits

Pressure Cooker Southern Style Cheesy Grits

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 eggs 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 cooking 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 for 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 Cooker cooking pot using White Stone Ground Grits and using the “Pot In Pot” Method, using Yellow Stone Ground Grits.

 

20160131_145524

My favorite grits these days are Palmetto Farms Stone Ground Grits 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.

 

Directions using the toasting method for cooking the Pressure Cooker Southern Style Cheesy Grits directly in the Pressure Cooker.

Allow Pressure Cooker to Fully Heat

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 Cooker is Hot, add the Bacon Grease or oil.

 

Toast Grits in Bacon Grease

Toast Grits in Bacon Grease

Add in the Stone Ground Grits and mix them around to toast for a few minutes. This adds another layer of flavor.

 

Add the rest of the ingredients

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.

 

Sauté to thicken, if desired

Sauté to thicken, if desired

If you want thicker Grits, hit the Sauté 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

Pressure Cooker Southern Style Cheesy Grits

Easy, right?

I’m the only one in my house who loves grits, so I sometimes make the full amount and then store the rest in the refrigerator to have during the week.

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

Reditainer Extreme Freezer Container

 

Pot In Pot Method

Add everything to your PIP Bowl

Add everything to your PIP Bowl

I’ve been doing a lot of Pot In Pot in my Pressure Cooker 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 “Pot in Pot” Bowl.

 

20160131_150017

This time,  I grabbed a Stainless Steel Mixing Bowl and dumped all the ingredients into the bowl. If you are using a glass bowl, add five minutes to the 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

Pressure Cooker Southern Style Cheesy Grits

Ta da!

 

Pressure Cooker Southern Style Cheesy Grits and Fried Eggs

Pressure Cooker Southern Style Cheesy Grits and Fried Eggs

Toasted Grits in the Pressure Cooker cooking pot is my favorite way of cooking Grits. However, it sure is nice to quickly make a single serving of grits using the Pot in Pot method. I hope you enjoy!

Kitchen Equipment and Essentials

  • Instant Pot DUO 6 Quart
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Cilio Olivewood Spatula
  • Porcelain & Bamboo Salt Box with Spoon
  • OXO Good Grips Cutting Board
  • Stainless Steel Trivet
  • 1.5 Quart Stainless Steel “Pot in Pot” Bowl
  • Microplane Artisan Course Grater
  • Palmetto Farms Stone Ground Grits – The Best!!

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is your handy printable recipe:

Pressure Cooker Southern Style Cheesy Grits

Pressure Cooker Southern Cheesy Grits

4.84 from 36 votes
Print Pin SaveSaved! Rate
Course: Breakfast
Cuisine: Southern Cooking
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 Servings
Calories:
Author: Jill Selkowitz

Ingredients

In Pressure Cooker Cooking Pot

  • 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

Pot in Pot

  • 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

Instructions

In Pressure Cooker Cooking Pot

  • Using the Sauté 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.

Single Serving Pot in Pot

  • 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.

Notes

Add five minutes to cook time if using a glass bowl.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

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Pressure Cooker Southern Style Cheesy Grits

Pressure Cooker Southern Style Cheesy Grits

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February 2, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Anne says

    July 19, 2019 at 3:36 pm

    5 stars
    Perfect! I made these for my shrimp and grits! I’ve been cooking Southern food for roughly 40 years ( I’m from KY ), and am new to the Insta Pot. It sure does feel like cheating, but I’m not going to complain. ?. I ran across your website, and made these right away. Very yummy! I’ll be trying lots of your recipes. Thank you! Anne

    Reply
    • Jill Selkowitz says

      July 19, 2019 at 3:46 pm

      Thanks, Anne, I am so glad you are here and enjoyed the grits! Jill

      Reply
  2. Dorothy Carpenter says

    June 30, 2019 at 9:39 am

    5 stars
    I make this recipe at least once a month. Have tried others but this is the absolute best! I use pepper jack cheese and add sweet hot jalapenos. Also use garlic pepper salt. The grits never burn or get soupy using this recipe! Thanks for improving one of my favorite dishes… No babysitting on the stove!!!!

    Reply
    • Jill Selkowitz says

      June 30, 2019 at 2:15 pm

      Thanks, Dorothy! Jill

      Reply
    • Leigh White says

      October 19, 2019 at 4:58 am

      I love how this turns out, taste wise, but I have never been able to make this that I didn’t get the burn signal.

      Reply
      • Jeffery Vaughn says

        January 1, 2020 at 10:38 am

        5 stars
        Followed instructions exactly as written. I did end up with creamy and delicious grits but being new to IP, I was thrown a curve when the “burn food” warning came on just as it got up to pressure. I turned it off, vented, then opened and stirred. There was a little stuck to the bottom but not “scorched”. I replaced the lid and continued starting over at 10 minutes but this time on low pressure since cooking of grits began the first time. Turned out great. Any tips on how to avoid the burn warning!

        Reply
      • Jill Selkowitz says

        February 16, 2020 at 3:34 pm

        5 stars
        It is very important to deglaze the pot thoroughly. Jill

        Reply
  3. Rita says

    June 30, 2019 at 6:25 am

    I make them pip they come out delicious when I make in pot I get “burn” . I have 6qt ultra and I’m wondering if the ultra cooks differently. Any input is appreciated I follow many of your recipes and they are delicious.

    Reply
  4. Darlene says

    June 27, 2019 at 5:46 pm

    5 stars
    I just made these grits for dinner and we ate the whole pot!

    Reply
    • Jill Selkowitz says

      June 28, 2019 at 2:03 pm

      I am so glad you enjoyed them so much. Jill

      Reply
  5. Jan McLendon says

    May 26, 2019 at 6:18 am

    Disappointed in recipe. Used the instant pot method. Heated the pot first, then added bacon grease, followed the recipe exactly. They burned on the bottom, were soupy and undercooked. Big waste of ingredients.

    Reply
    • Jill says

      June 3, 2019 at 12:23 pm

      Please retrace your steps and perhaps the other 80 comments of success with the recipe might help you to see where you might have missed a step. Jill

      Reply
      • Beth says

        June 5, 2019 at 3:23 pm

        mine turned out DELICIOUS and i followed directions to the letter

        Reply
    • Sharon Sweatt says

      October 5, 2019 at 6:43 am

      I made these a couple of months ago and I’m pretty sure i added the cheese after cooking them and they came out wonderful. Today I made them again and put the cheese in with everything as the recipe calls for and got the burn error. I ended up having to finish them on the stove top in a pot. I think if you leave the cheese out and stir in after it cooks there shouldn’t be a problem. I’m almost positive I did it that way a few months ago. I’ll make them again next week with leaving the cheese out till the end and I’m pretty sure the burn won’t happen.

      Reply
    • Laura says

      September 22, 2021 at 7:29 am

      I made these per instructions, set it to Multi grain and cooked it for 10 minutes. They were way undercooked, so I said it for six minutes and did it again. They were still really soupy and full of water. I will try again in a rice setting, cooking it for much longer, and putting way less water.

      Reply
      • Jill Selkowitz says

        October 11, 2021 at 5:11 pm

        Instructions do not say to set to multigrain.

        Reply
  6. Delilah says

    March 14, 2019 at 8:55 am

    5 stars
    Being a Southern gal I have been eating & cooking grits my entire life. This is absolutely the best way to cook them. Some argue the IP takes just as long so why not cook on the stovetop. Well, that may be true but with the IP you don’t have to sit & babysit them, worry about them boiling over or scorching. I followed your recipe exactly except for the cheese. Hubby prefers plain grits. They were some of the best grits I have ever made.

    Reply
    • Jill says

      March 14, 2019 at 3:06 pm

      Thank you, Delilah. I imagine those who questions stove v IP, have never actually cooked them on the stove. Jill

      Reply
  7. Patty P says

    January 13, 2019 at 1:34 pm

    5 stars
    I have both the 8 and 3 qt IP. The 3 QT IP fits beautifully into the 8 QT for the PIP method using the included trivet. I increased the recipe by 50% (1.5 cups grits, everything else proportional) with good results. Thanks for posting the recipe Jill, cheers!

    Reply
    • Jill says

      January 15, 2019 at 3:50 pm

      Sounds great, Patty! Jill

      Reply
  8. CMS says

    January 13, 2019 at 6:05 am

    5 stars
    I’m a Yankee – a NY’er to be exact and I’ve never been a fan of grits. Until now. Now I know why southerners enjoy them so much. You’re probably wondering why I even attempted to make them when I don’t like them and it’s because I always like to try different variations of things I don’t like until I’ve exhausted every possible way before I can truly exclaim that I don’t like it! I made the PIP recipe and they were creamy and tasty. Usually, diners just dump a bland spoonful on your plate and that has been my basis for my dislike of grits. Thank your for your recipe and for making this Yankee taste what she’d been missing all these years.

    Reply
    • Jill says

      January 18, 2019 at 1:41 pm

      Thank you. Jill

      Reply
  9. Paula Beard says

    January 4, 2019 at 3:36 pm

    5 stars
    I am super picky about my grits, and these were amazing! I used pot in pot and increased ingredients by 1/2. Used 1/4 cup plus 2 TBSP grits, 1/2 cup half and half and 1 cup water. Left out cheese for hubby’s preference. Was just the right amount for the two of us. Loved them! He even commented that they were the best grits we have had in a long time, and he rarely comments. Will try with cheese next time…for me!

    Reply
  10. Cyndi Bird says

    December 28, 2018 at 9:02 am

    5 stars
    Excellent!! I loved how moist these grits turned out! All the yum with none of the mess!! This is my new go-to!
    Thank you!

    Reply
    • Jill says

      December 28, 2018 at 2:36 pm

      Thank you, Cyndi! Jill

      Reply
  11. Mary says

    November 24, 2018 at 7:30 am

    5 stars
    OMG! Perfect! Thank you so much!

    Reply
  12. Holly Haley says

    November 3, 2018 at 6:59 am

    I need to make a full pot of this for a gathering…any thoughts on how many times to multiply the recipe and how much extra cook time to add?

    Reply
  13. HH says

    November 1, 2018 at 7:03 pm

    I need to make this for a gathering! I want to fill the pot at least 2/3 full…any thoughts on how many times I should multiply the recipe? And how much longer to cook?
    Thanks!!

    Reply
  14. Terry pogur says

    October 31, 2018 at 2:54 pm

    I purchased the Palmetto grits using your link. They are terrific. Right mow i have yellow homininy grits. Yum. I have to use lactose free milk and mo heese but still wonderful topped with a poached egg.
    I am going to look for your shrim and grits recipe. Looking for a nicely seasoned dish like ive had in. Charleston.

    Reply
    • Jill says

      October 31, 2018 at 6:32 pm

      Hi Terry. I am so glad you are enjoying that brand of grits. I’ve been ordering from them for years. My favorite grits dish was from a café in Charleston. Jill

      Reply
  15. Jackie says

    October 28, 2018 at 3:38 am

    5 stars
    Love reading this recipe!! Have to try this when I get home to my pressure cooker!

    Reply
  16. Bruce says

    August 18, 2018 at 1:17 pm

    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.

    Reply
  17. Terry pogue says

    August 18, 2018 at 6:56 am

    5 stars
    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.

    Reply
  18. Josie says

    August 12, 2018 at 4:32 pm

    5 stars
    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!

    Reply
    • Jill says

      August 12, 2018 at 10:17 pm

      Josie, that sounds delicious. Jill

      Reply
  19. Susan says

    July 27, 2018 at 4:00 am

    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.

    Reply
  20. Cheryl Long says

    June 8, 2018 at 5:03 am

    5 stars
    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!

    Reply
  21. Trent Jessup says

    May 19, 2018 at 5:52 am

    5 stars
    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!

    Reply
  22. Nancy says

    May 2, 2018 at 10:59 am

    5 stars
    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 I’m testing things out. I will use this recipe for grits from now on.

    Reply
  23. Michele says

    April 7, 2018 at 7:21 pm

    5 stars
    These have to be the best grits I have ever tasted!!
    Thank you Jill for the recipe ?

    Reply
  24. Al says

    March 19, 2018 at 9:11 am

    5 stars
    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.

    Reply
  25. Karen says

    February 14, 2018 at 3:51 pm

    Do you think I could double the recipe and do the same amount of time?

    Reply
    • Karen says

      February 14, 2018 at 3:52 pm

      I forgot to say I’m doing the in pot method.

      Reply
  26. Taylor says

    February 12, 2018 at 8:51 am

    5 stars
    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!

    Reply
    • Jill says

      February 12, 2018 at 5:26 pm

      Interchangeable, Taylor. Jill

      Reply
  27. DG says

    January 29, 2018 at 9:02 am

    5 stars
    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!

    Reply
  28. Justin says

    January 20, 2018 at 8:08 am

    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?

    Reply
    • Jill says

      January 22, 2018 at 5:45 pm

      Justin, are you always letting your pot heat fully prior to adding any fat? Then deglazing? Jill

      Reply
    • Janice Clark says

      September 13, 2018 at 5:01 am

      I have had problems cooking grits with milk. I now only use chicken stock in the pressure cooking phase and add the milk/cream/cheese after they have cooked with the instapot on saute.

      Reply
  29. Sarah says

    December 26, 2017 at 3:07 pm

    5 stars
    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.

    Reply
  30. Amy E Helmes says

    November 3, 2017 at 9:57 am

    5 stars
    I made this recipe (directly in pot). Like another commenter, it scorched on the bottom and was a little lumpy. I easily beat the lumps out with a whisk and it was amazing. I topped it with pressure cooker pulled pork. The leftover grits reheated well for a second go-around. I’m planning to make another batch tonight. Do you think that I should try just a smidgen more water to prevent the scorching? And yes, I allowed the pot to get hot before toasting the grits and ensured the pot bottom was clean before locking the lid down.

    Reply
    • Jill says

      November 4, 2017 at 1:04 am

      Hi Amy. I am glad you enjoyed the grits. Jill

      Reply
    • Sarah says

      December 26, 2017 at 3:09 pm

      I didn’t see your comment before I posted mine. I, too, have had these scorch every time I’ve made them. They still work beautifully; I whisk out the lumps several times as they are sitting in the warm pot, and they work just fine. But I would like to avoid scraping the burned ones off the bottom. I don’t think more water would help; I think it’s the nature of the grits to sink to the bottom. Pot-in-pot may be the only way to avoid this, but I don’t have a bowl deep enough to make the full recipe PIP.

      Reply
  31. Jim Mackay says

    October 31, 2017 at 9:06 am

    5 stars
    Hey Jill. Just got an Insta-pot. Being an infernal Yankee new Englander, I had never had the occasion to even see grits nevermind try them until I got some at an excellent BBQ joint near me. HOOKED!!!. Just made some for breakfast with smoked gouda slab bacon crumbled in with poached egg on top. I’m in heaven. Thanks. P/S my pet cockatoo loves it too!

    Reply
    • Jill says

      October 31, 2017 at 7:12 pm

      Hi Jim. I am so glad you enjoyed the grits. You don’t see them much in your area. They sounds good with gouda! Jill

      Reply
  32. Jim Mackay says

    October 31, 2017 at 9:03 am

    Hey Jill. Just got an Insta-pot. Being an infernal Yankee new Englander, I had never had the occasion to even see grits nevermind try them unroll I got some at an excellent BBQ joint near me. HOOKED!!!. Just made some for breakfast with smoked gouda slab bacon crumbled in with poached egg on top. I’m in heaven. Thanks. P/S my pet cockatoo loves it too!

    Reply
  33. Amy says

    October 17, 2017 at 5:55 pm

    5 stars
    Made this recipe tonight (directly in the pot) without the cheese. They did scorch lightly but not a big issue. So deliciously creamy. I served them topped with pulled pork. Comfort food at its finest!

    Reply
  34. Simone says

    October 3, 2017 at 6:20 pm

    5 stars
    Just made these for the first time and they were amazing! I used the pot in pot version and doubled the ingredients. I did not use cheese this time …. wanted to see how plain grits would turn out. They looked like they were not finished cooking when I opened the pot, but once I stirred them, perfect grits! I have been cooking grits for many, many years and I can truthfully say these were the easiest and BEST grits I have ever made. Thank you for such a wonderful recipe.

    Reply
    • Jill says

      October 4, 2017 at 1:55 am

      Hi Simone. Thanks so much. I am glad you enjoy the recipe. 🙂 Jill

      Reply
  35. Debbie Avino says

    September 30, 2017 at 8:28 am

    Jill,
    I would like to know if the pressure cooker should remain plugged in for the 10 minute natural pressure release.

    Thank you.

    Reply
  36. Mary says

    August 13, 2017 at 12:43 pm

    Do you have an iP recipe for shrimp and Grits?

    Reply
  37. Grace cooper says

    July 4, 2017 at 9:26 am

    Thanks for the recipe. I was wondering if these can be frozen? My husband is the only one who likes grits so mostly he has to eat instant, but I would like to make these for him.

    Reply
  38. Dianne says

    April 30, 2017 at 4:20 am

    4 stars
    I have used this never failed recipe many times. I buy nom GMO stone ground yellow and white grits. The texture. These types of grits always have a nice taste without being like paste. Thank you so much for this superb recipe.

    Reply
    • Jill says

      May 4, 2017 at 11:34 pm

      Hi Dianne~

      Thank you for your nice note. I am glad you enjoy the grits. Jill

      Reply
  39. Arty says

    April 1, 2017 at 7:11 am

    Natural release defeats the point of using a pressure cooker. How could the total time be 15 minutes if you have to wait 15 minutes before you open the pot? The total time of your method is 30 minutes, which is too long for breakfast.

    12 minutes and quick release.

    Reply
  40. Kim P says

    February 12, 2017 at 5:29 am

    Palmetto Farms stone ground grits are my favorite! I’m in Michigan, but have family in Charleston that keep me well stocked. Cannot wait to try your recipe!!

    Reply
  41. Judy N says

    February 8, 2017 at 8:53 am

    I followed your pot in pot method as I wanted a smaller portion and it was great! Way better than on the stove. Loved it! Thank you.

    Reply
    • Jill says

      February 10, 2017 at 2:09 am

      Hi Judy~

      Wonderful! It is great not to have to stir and stir.

      Jill

      Reply
  42. Julia Williams says

    February 7, 2017 at 7:08 am

    I’ve made these twice, and both times the pot is scorched on the bottom when finished (not after sauteing the raw grits). I am letting it say “hot” before adding the fat. Also, despite stirring a lot before putting the lid on, they are a bit lumpy. Any tips? This recipe is so much better than any other IP grits I can find…just getting tired of cleaning scorched pots.

    Reply
    • Jill says

      February 10, 2017 at 2:12 am

      Hi Julia~

      What type of fat are you using to toast the grits?

      Jill

      Reply
      • Julia says

        February 12, 2017 at 5:38 am

        I’m using organic canola oil…

        Reply
        • Julia says

          February 14, 2017 at 4:31 am

          I also tried bacon grease last time. It’s not scorched at that point, though…it’s happening after the lid goes on. Would it work to put the cheese in after cooking, maybe?

          Reply
  43. Ashley says

    January 2, 2017 at 8:26 pm

    Love these ideas! And the results look delicious. Thank you for trying and sharing our product.

    With love,
    Palmetto Farms

    Reply
    • Jill says

      January 3, 2017 at 4:01 pm

      Hi Ashley~

      Thanks so much for your message. I love your products. I would love to speak with you regarding working together on a recipe and/or promotion.

      Jill

      Reply
  44. Brandy says

    December 13, 2016 at 5:55 pm

    4 stars
    I followed the recipe exactly and the grits stuck to the bottom of the pot and it never came to pressure – I realized what was happening before it scorched and moved it to the stovetop to finish – what did I do wrong?

    Reply
    • Jill says

      December 14, 2016 at 1:35 pm

      Brandy, did you allow your pressure cooker to fully heat before adding the fat?

      Jill

      Reply
  45. Cheryl Ward says

    December 11, 2016 at 10:36 am

    5 stars
    Thank you so much for your time regarding the recipes. I love that you gave the history of your love of grits it was quite refreshing and nostalgic…

    ????????????????????

    Reply
  46. Amanda says

    October 22, 2016 at 2:30 pm

    5 stars
    Just made this recipe and it turned out great! I cut the salt back to one tsp and then used one tsp of chicken bullion. So delicious!

    Reply
    • Jill says

      October 22, 2016 at 7:55 pm

      Hi Amanda. So glad you enjoyed the grits. Jill

      Reply
  47. Karla says

    September 17, 2016 at 9:32 am

    I like the flavor of grits, but have only had instant grits. I don’t care for the texture. I am going to try these, with some homemade stock!!! Thanks Jill!

    Reply
    • Audrey says

      May 28, 2017 at 6:49 am

      5 stars
      I used instant grits and followed Jill’s recipe for PIP… it worked and was really creamy!

      Reply
      • Cathy F. says

        August 17, 2017 at 4:08 am

        I am in Canada and only have 5 minute grits……did you change anything in your recipe for the instant grits or did the same as it is written? Shorter time?

        Reply
        • Jill says

          August 18, 2017 at 1:12 am

          Hi Cathy. I’ve never made instant grits in the pressure cooker and it is probably not necessary. Jill

          Reply
          • Naomi says

            October 25, 2019 at 7:07 am

            In the Carolinas, 5-minute grits are not the same thing as instant grits. Here, mostly all we have in the grocery store is quick grits (which cook in 5 minutes) or instant grits (the kind in individual packets that you just stir into boiling water and let sit a minute or two. We have to visit our local grain mill to purchase stone-ground grits. This may explain why some people are having trouble with the recipe, it sounds like there’s some confusion about what stone-ground grits are.

          • Jill Selkowitz says

            October 25, 2019 at 2:16 pm

            You may be right. When I lived there, the long cooking grits were in all the stores I shopped. JIll

  48. Kim says

    August 8, 2016 at 7:27 pm

    As a lifelong Southerner, bless your heart for sharing this recipe. 🙂 Any plans to share your shrimp and grits recipe?

    Reply
    • Jill says

      August 9, 2016 at 4:55 pm

      Hi Kim~

      I plan on making the shrimp and grits very soon. I lived in Charleston for a few years and based my recipe off of Joseph’s grits. It is shame that wonderful restaurant closed.

      Jill

      Reply
      • Doreen says

        August 28, 2016 at 8:55 pm

        Love shrimp and grits. Please share your adaption to ip ❤️

        Reply
      • Steve Cheney says

        November 10, 2017 at 3:46 am

        5 stars
        Hi Jill,

        I’m living in Mount Pleasant!! Saw you had lived in Charleston before. I’m in the process of finishing the IP recipe for your cheese n Grits. Found some natural Grits at a farmers market here. It’s a blend of white and yellow Grits. Looking forward to the Grits this morning

        Reply
        • Jill says

          November 10, 2017 at 10:23 pm

          Hi Steve. Where in Mt. P? I lived in Sweetgrass. Jill

          Reply
  49. John Peter says

    August 6, 2016 at 9:21 am

    What if you wanted to increase the recipe to, let’s say 1 cup of grits. Would you increase all the other ingredients by the same proportion? And, what about the cooking time? Thanks JP

    Reply
    • Jill says

      August 7, 2016 at 1:43 am

      Hi John~

      Everything can be doubled without a problem and cook time is the same. If the grits feel to thin to you, just simmer at the end, until they become just right.

      Thank you for visiting.

      Jill

      Reply
  50. Rebecca says

    July 24, 2016 at 3:45 pm

    My first pressure cooker fail was an attempt at grits and I was terrified to try again. I had read that milk burned and so I thought this was going to be a mess, but I decided to go for it. I am glad I did! I made it as written, minus the cheese, and it was the perfect texture! Thanks so much. Now I don’t have to worry about overflowing on the stove top!

    Reply
  51. Tina says

    July 3, 2016 at 8:01 am

    5 stars
    I love the flavor you get when toast grits (or any other grains- I always toast my rice before it’s COOKED). Turn pressure cooker on. Then put dry grits (grains) in-toast them-add liquid & lid.

    Reply
    • Jill says

      July 3, 2016 at 1:51 pm

      Hi Tina~

      I too love that flavor and am glad you are enjoying my recipe in the Pressure Cooker.

      Jill

      Reply
  52. Tim says

    May 27, 2016 at 6:05 am

    5 stars
    You could toast the grits on the stove and add them to the rest of the ingredients in the PIP method. I suggest trying chicken stock instead of water for a big flavor boost as well.

    Reply
    • Jill says

      May 27, 2016 at 5:08 pm

      Hi Tim~

      That is true, but then you might as well cook the grits on the stove top. 🙂

      Jill

      Reply

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