Mornings can be so hectic. We know that. Let your pressure cooker relieve the pressure of cooking breakfast with this quick and easy Instant Pot recipe. Try this "no-stir" method for making creamy grits. Serve with eggs and bacon for a heartier meal.

Recipe by Oxmoor House

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Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cornmeal, 2 cups of the water, milk, oil, and garlic in a 4-cup glass measure. Pour remaining water into inner pot of a 6-quart Instant Pot®. Place the steam rack in cooker. Place the 4-cup glass measure on top of the rack.

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  • Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 25 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).

  • Stir in salt, Worcestershire sauce, and pepper. Gradually add 3/4 cup of the cheese, stirring until cheese melts. Spoon grits from cooker into 4 bowls. Garnish with chopped scallions and remaining shredded cheese.

Chef's Notes

Pressure-Perfect Tip: For a thinner consistency, stir in 2 to 3 tablespoons additional milk at the end.

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