📝 About This Recipe
Experience the ultimate Southern comfort food simplified for the modern kitchen without sacrificing an ounce of soul. These grits are pressure-cooked to achieve a luxurious, silk-like texture that usually takes hours of stirring, infused with rich butter and sharp cheddar. It’s a warm, savory embrace in a bowl that serves as the perfect canvas for breakfast or a sophisticated brunch side.
🥗 Ingredients
The Grains and Liquid
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
- 2 cups Low-sodium chicken broth (may substitute with vegetable broth)
- 1.5 cups Whole milk (adds essential creaminess)
- 0.5 cups Water
- 1 teaspoon Kosher salt (adjust to taste)
- 1 tablespoon Unsalted butter (for the initial cook)
The Finishers
- 1.5 cups Sharp white cheddar cheese (freshly shredded for better melting)
- 0.25 cup Heavy cream (for a final touch of decadence)
- 3 tablespoons Unsalted butter (cubed, at room temperature)
- 0.5 teaspoon Black pepper (freshly cracked)
- 0.25 teaspoon Garlic powder (for subtle depth)
- 1 pinch Smoked paprika (optional, for color)
For Garnish
- 2 tablespoons Fresh chives (finely chopped)
- 0.25 cup Crispy bacon bits (optional)
👨🍳 Instructions
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1
Rinse the stone-ground grits in a fine-mesh sieve under cold water for 30 seconds to remove excess starch and any loose hulls that might float to the top.
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2
Place the rinsed grits into the inner pot of the Instant Pot.
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3
Add the chicken broth, 1.5 cups of whole milk, 0.5 cups of water, 1 teaspoon of kosher salt, and 1 tablespoon of butter to the pot.
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4
Whisk the mixture thoroughly to ensure no clumps of grits are sticking to the bottom or sides of the pot.
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5
Secure the lid of the Instant Pot and set the steam release valve to the 'Sealing' position.
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6
Select the 'Manual' or 'Pressure Cook' setting on High Pressure and set the timer for 10 minutes.
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7
Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for 15 minutes. This is crucial for the texture; do not rush this step.
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8
Carefully turn the steam release valve to 'Venting' to release any remaining pressure, then open the lid.
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9
The grits may look thin or have a layer of liquid on top; this is normal. Use a sturdy whisk to stir the mixture vigorously until it becomes uniform and creamy.
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10
Turn on the 'Sauté' function on the lowest setting. Stir in the heavy cream, garlic powder, and black pepper.
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11
Add the 3 tablespoons of cubed butter and whisk until fully incorporated and the grits are steaming.
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12
Gradually fold in the shredded sharp cheddar cheese, half a cup at a time, stirring constantly until the cheese is completely melted and the grits are velvety.
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13
Taste and add more salt or pepper if necessary. If the grits are too thick, splash in a little more warm milk.
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14
Turn off the Instant Pot and let the grits sit for 2 minutes to thicken slightly before serving.
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15
Spoon into warm bowls and garnish with fresh chives, a pinch of smoked paprika, and optional bacon bits.
💡 Chef's Tips
Always use stone-ground grits for the best texture; instant grits will turn into mush in a pressure cooker. Freshly grate your cheese from a block; pre-shredded cheese is coated in potato starch which can make your grits grainy. If you encounter a 'Burn' notice, ensure the bottom of the pot was perfectly clean before starting and that you whisked well. For an even richer flavor, substitute half of the chicken broth with more whole milk or half-and-half. Leftover grits will firm up significantly; reheat them on the stove with a splash of milk or broth to restore the creaminess.
🍽️ Serving Suggestions
Serve alongside soft-poached eggs and buttered sourdough toast for a classic breakfast. Top with sautéed Cajun shrimp and green onions for a world-class Shrimp and Grits dinner. Pair with thick-cut maple glazed bacon or savory breakfast sausage links. Serve as a base for braised short ribs or roasted mushrooms for a sophisticated savory porridge. Enjoy with a bright Mimosa or a spicy Bloody Mary to balance the richness of the cheese.