There is something genuinely magical about a bowl of creamy, cheesy grits, and it is even better when they come together in a fraction of the usual time. These Instant Pot grits deliver all the rich, buttery comfort of the Southern classic without the endless stirring, making them a weeknight-friendly version of a dish that usually demands your full attention at the stove.
Coming from the South, grits are a beloved comfort food in my home, but standing over a pot and whisking for what feels like forever is not always in the cards. That is exactly where this recipe comes to the rescue. If you have been searching for a no-fuss, impossibly creamy side dish that practically makes itself, this one is about to become your new best friend.
Why You’ll Love This Recipe
The biggest win here is how quick and effortless it is. The Instant Pot cooks the grits under pressure, which means no constant stirring and no scorched bottom to scrub later. You simply add your ingredients, walk away, and come back to a pot of perfectly tender grits ready for their cheesy finish.
These grits are also packed with rich, cheesy goodness that pairs with just about anything. They make a dreamy base for fried eggs and bacon at breakfast, or a luxurious bed for shrimp or seared scallops at dinner. Few side dishes are this flexible while still feeling like a genuine treat.
Finally, the recipe is endlessly customizable to suit your taste and dietary needs. Dial the cheese up for something decadent or keep it light, swap in different cheeses for new flavors, or make it fully plant-based. However you tailor it, the creamy, comforting result stays the same.
Ingredients
The star of the show is 1 cup of stone-ground grits, which give the dish its signature texture and corn-forward flavor. If you do not have stone-ground on hand, regular grits or polenta will work in a pinch, but do avoid the quick-cooking or instant varieties here, as they tend to turn mushy under pressure. For the cooking liquid, you will use 2 cups of chicken or vegetable broth, which adds far more depth than water alone.
To build that luscious creaminess, you will also need 1 and a half cups of milk, plus a little more as needed to loosen the grits at the end. Whole milk is ideal, though half-and-half makes them even more indulgent. The finishing touches are what make these grits sing: 1 cup of shredded sharp cheddar cheese and 2 tablespoons of butter, because truly buttery grits are the very definition of comfort.
Round everything out with salt and pepper to taste. Sharp cheddar is the traditional choice, but feel free to reach for gouda, Parmesan, or a smoky cheese blend if you want to experiment. You can also adjust the cheese amount up or down to make the dish as light or as rich as your mood demands.
Step-by-Step Instructions
Begin by rinsing the grits in cold water. This quick step washes away excess starch and is the secret to a smooth, non-gluey final texture. It only takes a moment, but it makes a real difference in how silky the finished grits turn out.
Add the rinsed grits to the Instant Pot along with the 2 cups of broth, the 1 and a half cups of milk, and a pinch of salt. Stir everything well so the grits are evenly distributed in the liquid and nothing settles into clumps at the bottom, which helps them cook uniformly under pressure.
Secure the lid and make sure the valve is set to the Sealing position, then cook on high pressure for 10 minutes. During this time the grits absorb the broth and milk, swelling into tender, creamy grains without a single stir from you. This hands-off stretch is exactly what makes the Instant Pot method so appealing.
When the cooking cycle finishes, let the pressure release naturally for 10 minutes. This gentle release lets the grits settle and finish thickening, so resist the urge to rush it. After the 10 minutes, carefully switch the valve to Venting to release any remaining steam before opening the lid.
Open the pot and stir in 1 cup of shredded sharp cheddar, the 2 tablespoons of butter, and a splash of extra milk if the grits need loosening. Stir until the cheese melts into a glossy, cohesive cream, then taste and season with salt and pepper. Serve immediately while warm, and get ready to dig into your new favorite comfort food.
Tips for the Best Instant Pot Grits
Grits have a habit of thickening as they sit, so if yours firm up too much before serving, simply stir in a little extra milk or broth to bring them back to your ideal creamy consistency. For those who like a little heat, mix a pinch of cayenne pepper or a splash of hot sauce in with the cheese. And if you are feeding a crowd, do not hesitate to double the recipe, since these cheesy grits are always a hit at brunches and holiday breakfasts.
The variations are half the fun. Stir in crispy bacon crumbles or sauteed garlic for extra savoriness, swap half the cheddar for smoked gouda for a smoky twist, or make them vegan with oat milk, dairy-free cheese, and vegetable broth. Serve the grits as a hearty base and round out the plate with a bright side of Instant Pot steamed broccoli, or spoon a dollop of homemade Instant Pot yogurt alongside a fruit-and-egg brunch spread for balance.
For breakfast, these grits love the company of fried eggs, crispy bacon, or even a drizzle of honey for a sweet-and-savory contrast. At dinner, they make a rich, satisfying foundation for shrimp, seared scallops, or roasted vegetables.
Kitchen Gear for This Recipe
- Instant Pot Duo 6-Quart
- Tempered Glass Instant Pot Lid
- Steamer Basket & Trivet Set
- Instant-Read Meat Thermometer
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Frequently Asked Questions
Can I make this in advance?
Absolutely. Store leftovers in an airtight container in the fridge for up to 3 days, then reheat gently on the stove with a splash of milk to loosen them back to a creamy texture.
Can I freeze these grits?
Technically yes, though grits can turn grainy once frozen and reheated. If you do freeze them, thaw completely in the fridge and reheat slowly with added liquid, stirring as you go.
What’s the best way to reheat grits?
Use a small saucepan over low heat, adding extra milk or broth and stirring until warmed through. The Instant Pot saute setting also works well for gently reheating a larger batch.
What kind of grits should I use?
Stone-ground grits give the best texture and flavor. Regular grits or polenta work in a pinch, but avoid quick-cooking or instant grits, which can become mushy under pressure.
Can I make them dairy-free?
Yes. Use coconut milk or oat milk in place of the dairy milk, a dairy-free cheese substitute, and vegetable broth. The grits stay creamy and comforting with these simple swaps.
Cozy, creamy, and oh-so-cheesy, these Instant Pot grits are truly a dish to savor any time of day. I cannot wait to hear how your batch turns out. For more nourishing inspiration to pair with your comfort cooking, browse these healthy eating ideas, and be sure to tag @thekitchensaid on Instagram with your creations. Happy cooking!
Creamy Instant Pot Cheesy Grits
Southern · Side Dish
Quick, creamy Instant Pot cheesy grits, a no-fuss Southern comfort side that pairs with eggs, shrimp, or bacon.
Ingredients
- 1 cup stone-ground grits
- 2 cups chicken or vegetable broth
- 1 1/2 cups milk (plus more as needed)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Rinse the grits in cold water to remove excess starch for a smooth texture.
- Combine the rinsed grits, 2 cups broth, 1 1/2 cups milk, and a pinch of salt in the Instant Pot and stir well.
- Secure the lid with the valve on Sealing and cook on high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then switch the valve to Venting to release remaining steam.
- Stir in 1 cup shredded cheddar, 2 tablespoons butter, and a splash of milk if needed, then season with salt and pepper.
- Serve immediately while warm.
Nutrition: 320 calories
