Creamy Southern Style Instant Pot Grits

Hey there, friends! Let’s talk about grits—a Southern classic that’s pure comfort in a bowl. Whether you love them creamy or cheesy, grits are one of those dishes that feel like a warm hug on a chilly morning. Today, I’m bringing you a recipe that streamlines the process using your Instant Pot. Yes, you heard that right—perfectly tender, creamy grits made easier than ever. No whisking over a stove for ages. Just set it, forget it, and enjoy!

If you’ve been craving a little bit of Southern sunshine in your kitchen, these Instant Pot grits are the answer!

Why You’ll Love This Recipe

• **Effortless:** Using the Instant Pot means no standing over the stove, stirring endlessly.
• **Consistently Creamy:** Pressure cooking ensures perfectly cooked grits every single time.
• **Customizable:** Dress them up with cheese, butter, or even shrimp for a culinary masterpiece!
• **Versatile:** Perfect for breakfast, lunch, or dinner—grits are wonderfully adaptable.

Ingredients Breakdown

Essentials:

• **Stone-Ground Grits:** These give you the creamiest texture. Quick grits work too but skip the Instant Pot for those—stick to the stovetop.
• **Liquid Ratio:** 1 cup of grits needs about 4 cups of liquid. I like using a mix of water and milk (2 cups each) for rich, creamy results.
• **Salt:** Don’t skimp here; it’s key to bringing out the flavor of the grits.
• **Butter:** Adds richness and a glossy finish.

Pro Tips:

Want extra indulgence? Swap milk with half-and-half or add shredded cheese at the end for a cheesy twist. If you’re vegan, use almond milk or vegetable broth as substitutions.

Step-by-Step Instructions

1. Rinse the grits: Start by rinsing your stone-ground grits under cold water. This helps remove excess starch and ensures they don’t clump together in the pot.
2. Add the ingredients: Pour your grits, water, milk, salt, and a dab of butter into the Instant Pot. Give everything a gentle stir to combine.
3. Seal and set: Close the lid and set the Instant Pot to high pressure for 6 minutes.
4. Natural release: Once the cooking time is up, let the pressure release naturally for 10 minutes. This allows the grits to continue thickening.
5. Fluff and serve: Open the lid, give the grits a good stir, and add extra butter, cheese, or toppings of your choice. Serve warm and enjoy!

Chef’s Tips and Tricks

• No Milk? No Problem: You can use all water and stir in a splash of cream at the end to finish.
• For the Perfect Consistency: If your grits are too thick, stir in a bit more warm milk or water until it reaches your desired creaminess.
• Prevent the Burn Notice: Make sure you stir the grits thoroughly before sealing the Instant Pot, so nothing sticks to the bottom.

Recipe Variations and Serving Suggestions

• Cheesy Grits: Stir in shredded cheddar, parmesan, or gouda for an ultra-luxe side dish.
• Shrimp and Grits: Top these with sautéed shrimp, garlic, and a sprinkle of paprika for a showstopping meal.
• Breakfast Bowl: Add sunny-side-up eggs, crispy bacon, and a dash of hot sauce for the ultimate morning fix.
• Vegan Option: Use almond milk and olive oil or vegan butter for a plant-based version.

FAQs

Can I use instant or quick grits?

Not for the Instant Pot, as these cook much quicker using traditional stovetop methods. Stick with stone-ground or old-fashioned grits for this recipe.

Can I make these ahead of time?

Absolutely! Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or water to bring back the creamy consistency.

Can you freeze cooked grits?

You bet, though they might lose some creaminess when reheated. To freeze, let them cool completely, portion into freezer-safe containers, and pop them into the freezer for up to 3 months.

Printable Recipe Card

If you give this recipe a try, I’d love to hear all about it in the comments below! Don’t forget to snap a pic and tag me on social media with #TheKitchensAid so I can see your delicious bowls of grits. Let’s keep the Southern comfort vibes going!