There’s something magical about a bowl of creamy, cheesy grits—especially when they’ve been made in a fraction of the time using your Instant Pot. Coming from the South, grits are a beloved comfort food in my home, but let’s be real—standing over the stove stirring for what feels like forever isn’t always in the cards. That’s where this recipe comes to the rescue!
If you’ve been searching for a no-fuss, impossibly creamy side dish, this Instant Pot Cheesy Grits recipe is about to become your new best friend.
Why You’ll Love This Recipe
- It’s quick and effortless, thanks to the Instant Pot—no constant stirring required!
- Packed with rich, cheesy goodness that pairs with just about anything, from breakfast eggs to shrimp at dinner.
- Easily customizable to suit your flavor preferences or dietary needs.
Ingredients Breakdown
Essentials:
- Stone-ground grits: These are the star ingredient. If you don’t have stone-ground, regular grits or polenta work in a pinch!
- Chicken or vegetable broth: For richer flavor, you’ll cook the grits in broth. Water works too, but broth is a game-changer.
- Milk: Adds creaminess to the texture. Go for whole milk, or swap with half-and-half for an indulgent touch.
- Cheese: Sharp cheddar is traditional, but feel free to mix it up with gouda, Parmesan, or even a smoky cheese blend.
- Butter: Because buttery grits are the very definition of comfort.
Pro Tips:
- When buying grits, avoid the “quick-cooking” or “instant” ones for this recipe—they could turn out mushy.
- Feel free to adjust the cheese amount to make it as light or as decadent as you prefer.
Step-by-Step Instructions
- Start by rinsing the grits in cold water. This helps remove any excess starch and ensures a smooth texture in the end.
- In the Instant Pot, combine 1 cup of rinsed stone-ground grits, 2 cups of chicken (or vegetable) broth, 1 ½ cups of milk, and a pinch of salt. Stir well.
- Secure the lid, ensuring the valve is set to “Sealing.” Cook on high pressure for 10 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining steam.
- Open the lid and stir in 1 cup of shredded sharp cheddar cheese, 2 tablespoons of butter, and a splash of milk if needed for extra creaminess. Taste, and season with salt and pepper as desired.
- Serve immediately while warm, and prepare to dig into your new favorite comfort food.
Chef’s Tips and Tricks
- If the grits thicken too much as they sit, stir in a little extra milk or broth to bring them back to your desired consistency.
- If you like a little heat, mix in a pinch of cayenne pepper or a splash of hot sauce when adding the cheese.
- Double the recipe if you’re serving a crowd—these cheesy grits are always a hit at brunches or holiday breakfasts.
Recipe Variations and Serving Suggestions
Variations:
- Make it extra savory: Stir in crispy bacon crumbles or sautéed garlic before serving.
- For a smoky twist: Swap half the cheddar for smoked gouda or add a dash of smoked paprika.
- Vegan option: Use coconut milk or oat milk and a dairy-free cheese substitute, and cook the grits in vegetable broth.
Serving Suggestions:
- For breakfast: Pair with fried eggs, crispy bacon, or even a drizzle of honey for a sweet-savory vibe.
- For dinner: These grits are the perfect base for shrimp, seared scallops, or even roasted veggies.
FAQs
- Can I make this in advance? Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen them up.
- Can I freeze these grits? While technically yes, grits can become grainy once frozen and reheated. If you freeze them, thaw completely in the fridge and reheat slowly with added liquid.
- What’s the best way to reheat grits? Use a small saucepan over low heat, adding extra milk or broth while stirring until warmed through. The Instant Pot sauté setting can also work for reheating!
Instant Pot Cheesy Grits Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes (plus 10 minutes natural release)
- Total Time: 25 minutes
- Servings: 4–6
Ingredients:
- 1 cup stone-ground grits
- 2 cups chicken or vegetable broth
- 1 ½ cups milk (plus more as needed)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- Rinse grits in cold water to remove excess starch.
- Combine grits, broth, milk, and a pinch of salt in the Instant Pot. Stir well.
- Cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then release remaining steam manually.
- Stir in cheese, butter, and extra milk if needed. Season with salt and pepper. Serve warm, and enjoy!
Cozy, creamy, and oh-so-cheesy—these Instant Pot Grits are truly a dish to savor. I can’t wait to hear how your batch turns out! Share your creations by tagging #TheKitchensAid on social media, or leave a comment below with your favorite way to enjoy them. Happy cooking!
