Like a lot of Atlantans, I’m a transplant from the Northeast, and so the Southern ritual of serving buttered grits for breakfast was completely new to me. But it didn’t take long to convert me from my morning oatmeal or Cream of Wheat: Perfectly cooked stone-ground grits are now my top pick every time.
While I’ve perfected the traditional stovetop method over the years, I was recently inspired by this Instant Pot oatmeal to try something new. Boy, am I glad I did. Instant Pot grits are nothing short of a breakfast miracle. Here’s how I make creamy Instant Pot grits.
Why You’ll Love It
- Cooks quickly. And with less liquid under pressure, these grits turn out thick, rich, and absolutely delicious.
- It’s ultra-creamy. Finishing the cooked grits with milk, half-and-half, or heavy cream and butter gives the porridge a creamy, decadent texture.
Key Ingredients in Instant Pot Grits
- Grits: When you’re shopping for grits, look for the words “stone-ground.” Not only is this type of cornmeal best-suited to Instant Pot cooking, but it also has the best flavor and texture. Choose from white or yellow stone-ground grits from national brands like Bob’s Red Mill, or order small-batch grits online from Anson Mills, Palmetto, or Geechie Boy. Quick-cooking, instant, and finely ground grits are machine-milled, giving them a sandy, gritty texture. They also absorb moisture more quickly than the stone-ground variety, which can lead to a burn error on the Instant Pot.
- Water or broth: For the creamiest Instant Pot grits, use 3 cups water or low-sodium broth for 1 cup stone-ground grits. Stovetop recipes usually call for more water than this to account for evaporation, but since the Instant Pot is sealed shut, all of the water added is absorbed into the coarse cornmeal. The result: a creamy porridge that doesn’t rely on agitation or evaporation.
- Dairy: Milk cooked under HIGH pressure can separate, curdle, or burn, which is why it’s best to cook the grits in either water or broth. But keep the milk close by! Finish the grits with milk to make them extra creamy. In fact, you can use any dairy you have on hand, from whole milk to half-and-half to heavy cream.
Why Did I Get the ‘Burn’ Error?
Even the most experienced Instant Pot chefs encounter a burn error from time to time, which occurs when the bottom of the inner pot overheats. There are two primary reasons why this might happen.- You’re using the wrong type of grits. Finely-ground and quick-cooking grits absorb water more quickly than the coarse- or stone-ground variety. The result? Grits stuck to the bottom of the pot and a burn warning.
- You added dairy too soon. The error can also occur if you heat dairy under pressure. The sugars and proteins in milk can curdle, sink to the bottom, and burn, so wait until the grits are done cooking before adding milk or cream.
Storage and Reheating Tips
- Storage: Refrigerate leftovers in an airtight container for up to four days.
- To reheat: Add a splash of water or broth when reheating to thin out as needed.
What to Serve With Grits
- Fried eggs
- Perfect bacon in the oven
- Scrambled eggs
- Breakfast meatballs
- Smothered shrimp and crabmeat pan gravy
Instant Pot Grits
Makes 3 1/2 cups; serves 4- Cooking spray
- 3 cups water, or low-sodium chicken or vegetable broth
- 1 cup stone-ground corn grits, such as Anson Mills, Logan Turnpike Mill, or Palmetto Farms
- 2 teaspoons kosher salt
- 1/2 cup whole milk, half-and-half, or heavy cream
- 2 tablespoons unsalted butter, cut into 2 pieces, plus more for serving
- 1/2 cup shredded sharp cheddar or gouda cheese, or 1/4 cup grated Parmesan cheese (optional)
- Freshly ground black pepper
