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
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 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
Here is your handy printable recipe:
- ¼ cup Stone Ground Grits
- ½ cup Water
- ½ cup Cream, Half & Half or Milk
- 2 teaspoons Butter and/or Bacon Grease
- 1 chunk of Cheddar Cheese
- ½ teaspoon Salt
- 1 cup water, for Pressure Cooker cooking pot
- Butter, to garnish
- 2 Tablespoons Bacon Grease, Coconut or other oil
- 1 cup Stone Ground Grits
- 3 cups Water
- 1¾ cup Cream, Half & Half or Milk
- 2-3 Tablespoons Butter
- 4 ounces Cheddar Cheese
- 2 teaspoons Salt
- Butter, to garnish
- 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.
- Using the Sauté or Browning function, allow pot to heat and then add oil.
- Add just the 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.
Don’t forget to PIN IT
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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.
Hi Tim~
That is true, but then you might as well cook the grits on the stove top. 🙂
Jill
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.
Hi Tina~
I too love that flavor and am glad you are enjoying my recipe in the Pressure Cooker.
Jill
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!
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
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
As a lifelong Southerner, bless your heart for sharing this recipe. 🙂 Any plans to share your shrimp and grits recipe?
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
Love shrimp and grits. Please share your adaption to ip ❤️
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!
I used instant grits and followed Jill’s recipe for PIP… it worked and was really creamy!
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?
Hi Cathy. I’ve never made instant grits in the pressure cooker and it is probably not necessary. Jill
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!
Hi Amanda. So glad you enjoyed the grits. Jill
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…
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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?
Brandy, did you allow your pressure cooker to fully heat before adding the fat?
Jill
Love these ideas! And the results look delicious. Thank you for trying and sharing our product.
With love,
Palmetto Farms
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
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.
Hi Julia~
What type of fat are you using to toast the grits?
Jill
I’m using organic canola oil…
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?
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.
Hi Judy~
Wonderful! It is great not to have to stir and stir.
Jill
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!!
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.
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.
Hi Dianne~
Thank you for your nice note. I am glad you enjoy the grits. Jill
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.