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 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.
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
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
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
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
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
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 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.
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
Ta da!
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!
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 “Pot in Pot” 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
Pressure Cooker Southern Cheesy Grits
Print Pin RateIngredients
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
PIN this Pressure Cooker Southern Style Cheesy Grits!
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Dorothy Carpenter says
June 30, 2019 at 9:39 amI 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!!!!
Jill Selkowitz says
June 30, 2019 at 2:15 pmThanks, Dorothy! Jill
Darlene says
June 27, 2019 at 5:46 pmI just made these grits for dinner and we ate the whole pot!
Jill Selkowitz says
June 28, 2019 at 2:03 pmI am so glad you enjoyed them so much. Jill
Jan McLendon says
May 26, 2019 at 6:18 amDisappointed 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.
Jill says
June 3, 2019 at 12:23 pmPlease 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
Beth says
June 5, 2019 at 3:23 pmmine turned out DELICIOUS and i followed directions to the letter
Delilah says
March 14, 2019 at 8:55 amBeing 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.
Jill says
March 14, 2019 at 3:06 pmThank you, Delilah. I imagine those who questions stove v IP, have never actually cooked them on the stove. Jill
Patty P says
January 13, 2019 at 1:34 pmI 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!
Jill says
January 15, 2019 at 3:50 pmSounds great, Patty! Jill
CMS says
January 13, 2019 at 6:05 amI’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.
Jill says
January 18, 2019 at 1:41 pmThank you. Jill
Paula Beard says
January 4, 2019 at 3:36 pmI 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!
Cyndi Bird says
December 28, 2018 at 9:02 amExcellent!! I loved how moist these grits turned out! All the yum with none of the mess!! This is my new go-to!
Thank you!
Jill says
December 28, 2018 at 2:36 pmThank you, Cyndi! Jill
Mary says
November 24, 2018 at 7:30 amOMG! Perfect! Thank you so much!
Holly Haley says
November 3, 2018 at 6:59 amI 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?
HH says
November 1, 2018 at 7:03 pmI 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!!
Terry pogur says
October 31, 2018 at 2:54 pmI 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.
Jill says
October 31, 2018 at 6:32 pmHi 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
Jackie says
October 28, 2018 at 3:38 amLove reading this recipe!! Have to try this when I get home to my pressure cooker!
Bruce says
August 18, 2018 at 1:17 pmI 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.
Terry pogue says
August 18, 2018 at 6:56 amUpon 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.
Josie says
August 12, 2018 at 4:32 pmI 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!
Jill says
August 12, 2018 at 10:17 pmJosie, that sounds delicious. Jill
Susan says
July 27, 2018 at 4:00 amI 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.
Cheryl Long says
June 8, 2018 at 5:03 amThese 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!
Trent Jessup says
May 19, 2018 at 5:52 amI’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!
Nancy says
May 2, 2018 at 10:59 amThe 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.
Michele says
April 7, 2018 at 7:21 pmThese have to be the best grits I have ever tasted!!
Thank you Jill for the recipe 😁
Al says
March 19, 2018 at 9:11 amI’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.
Karen says
February 14, 2018 at 3:51 pmDo you think I could double the recipe and do the same amount of time?
Karen says
February 14, 2018 at 3:52 pmI forgot to say I’m doing the in pot method.
Taylor says
February 12, 2018 at 8:51 amYou 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!
Jill says
February 12, 2018 at 5:26 pmInterchangeable, Taylor. Jill
DG says
January 29, 2018 at 9:02 amSingle 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!