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