Quick Pressure Cooker Grits

Quick Pressure Cooker Grits

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My husband and I both love grits. When I make a big breakfast at home, usually on the weekends, we typically go for eggs over hard, bacon and/or sausage, grits, english muffins and perhaps some fresh fruit. That being said, have you ever attempted to cook all of those things at the same time by yourself?

Huge respect goes out to short order cooks at breakfast restaurants! All of the items I mentioned are relatively easy to cook. However, they all go pretty fast and they all need attention at the same time. It is a full hands on sprint of a prepare!

That being said, I figured if I could do the grits in my Instant Pot Pressure Cooker, it could make my short order cooking wife-life that much easier!

I use 5-minute grits when I cook on the stove top - boil the water, add the salt and grits slowly while whisking the entire time, then simmer and whisk every 20-30 seconds for 5 minutes. It’s non-stop attention seeking…

Well, my Instant Pot pressure cooker came through again, making my life just a little easier. I was able to throw the ingredients into my Instant Pot, set it and go pay attention to my other breakfast items while it came to pressure and did it’s thing. All I had to do was stir once before and after cook time was complete and voila!

Quick Pressure Cooker Grits

Ingredients

Makes 3 generous servings

-you can double or triple this recipe

1/2 cup Quick 5-minute grits*

1 1/2 - 2 cups water*

1/2 t salt

1/4 t black pepper

pinch cayenne, optional

1 T butter, cut in small pieces

shredded cheddar cheese, optional

extra butter, optional

*I use a 1:3 1/2-4 ratio of quick grits:water

Example: 1/2 cup grits : 1 1/2 - 2 cups water

*Why the range of water? - it depends how you like your grits!

We like ours nice and thick, so I use the 1: 3 1/2 grits to water ratio. If you like them thinner/creamier, add another 1/2 ratio of water ( 1:4 grits to water ratio), OR stir in some cream after cook time is complete

Directions

Add grits, water, salt, pepper, cayenne and butter to pressure cooker pot. Stir lightly.

For this method, use quick 5 minute grits!

Close lid to pressure cooker, and close vent knob.

For Instant Pot, turn vent knob to “Sealing”

Set cook time to 2 minutes on High Pressure. For Instant Pot, press “Manual”, then use “+/-“ buttons to adjust cook time.

Pressure cooker will take a few minute to come to pressure, then cook time will begin.

When cook time is complete, turn off pressure cooker and quickly release pressure (QPR) by opening vent knob.

For Instant Pot, turn vent knob to “Venting” - I always place a towel over vent knob.

Open lid, add shredded cheese, if desired, and stir until cheese melts and combines well. I use about 1/4 cup sharp cheddar.

You can also add extra butter or a splash of cream at this time.

Serve with the rest of your breakfast! 

Or, serve with shrimp and sauce of choice for some shrimp and grits! 

I’ll have to work on a recipe for that!

Quick Pressure Cooker Grits

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