Instant Pot Grits

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/13/22
Grits in a bowl with butter and biscuits.
Diana Rattray
Prep: 10 mins
Cook: 30 mins
Pressure Release: 10 mins
Total: 50 mins
Servings: 8 servings
Nutrition Facts (per serving)
60 Calories
4g Fat
6g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 60
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 10mg 3%
Sodium 120mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 1g
Vitamin C 0mg 0%
Calcium 40mg 3%
Iron 0mg 1%
Potassium 50mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Instant Pot makes smooth, creamy grits nearly effortless. You don't have to stand over a hot stove constantly stirring with this method, a real plus when you have other things to do. Just combine the ingredients, put them in the pot, and press the pressure cook button.

Top them with some bacon and a poached egg for a hearty breakfast or serve them as a cereal. Grits are also a nice alternative to rice or potatoes.

This simple method uses the pot-in-pot method, which makes for easy removal and cleanup. Use a 7 x 8-inch heatproof bowl, soufflé dish, or 3-inch-deep baking pan.

Ingredients

  • 1 cup stone-ground grits

  • 2 3/4 cups cold water, divided

  • 1/2 teaspoon kosher salt

  • 1 cup milk, or half-and-half

  • 2 tablespoons unsalted butter

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot grits.
    Diana Rattray

  2. Add grits to a soufflé dish, 7 x 3-inch baking pan, or a similar heatproof bowl or baking dish. Add 2 cups of cold water, the kosher salt, and 1 cup of milk or half-and-half.

    Combine the grits, water, and milk.
    Diana Rattray

  3. Add remaining 3/4 cup of water to the Instant Pot. Place pan of grits in a baking sling trivet and lower into pot. Alternatively, place a trivet in pot and fashion a baking sling with foil (see the tips below).

    Place the grits in the Instant Pot.
    Diana Rattray

  4. Lock lid in place and turn steam release valve to sealing position. Choose pressure cook or manual button and set time for 30 minutes.

    Instant Pot steam valve in the sealing position.
    Diana Rattray

  5. When time is up, wait 10 minutes and then carefully turn steam release valve to venting position to release any remaining pressure.

    Steam release valve in the venting position.
    Diana Rattray

  6. Carefully lift grits out of the pot and whisk until they are well blended. Whisk in the butter, as desired. They will thicken more as they cool.

    Add the butter to the grits.
    Diana Rattray

  7. Serve grits in a bowl along with a big breakfast or serve them as a rice replacement with seafood, meat, or poultry.

    Instant Pot grits with bacon and poached eggs.
    Diana Rattray

Tips

  • A baking sling trivet makes it easy to lift bowls and pots out of the pressure cooker. If you don't have a baking sling, it's easy to create one with foil. Tear off a 2-foot sheet of heavy-duty foil and fold the foil in half lengthwise (or thirds if it is an extra-wide roll of foil). Place the pan or bowl in the center of the foil. Place the trivet in the pot and use the ends of the foil to lower the pan into the pot. Fold the ends over the dish so they don't interfere with the seal. When the cooking time is up, grasp the foil ends to lift the pan out of the pot.
  • Extra-Creamy Grits: For extra-creamy texture, increase the water to 2 1/4 cups. Combine the water, milk, and grits in a saucepan and bring them to a boil on the stovetop over medium heat. Cook, stirring, for 2 minutes. Pour them into the baking dish, add the salt, and proceed to Step 3. Reduce the pressure cooking time to 25 minutes.

Recipe Variations

  • Garlic and Cheese Grits: Add a scant teaspoon of garlic powder to the grits along with the salt. When the grits are done, stir 1 to 1 1/2 cups of sharp cheddar cheese into the grits along with the butter.
Instant Pot grits with shrimp and bacon.
Diana Rattray

Southern-style shrimp and grits is another popular way to serve grits.