Who knew a filling breakfast could be so quick! In just 10 minutes of cooking time, you can have Instant Pot Cheesy Grits ready to serve! Time to say good bye to instant boxed grits!
Growing up in southwest Florida, grits were a quite common sight on the table no matter what time of the day it was. I was never truly a fan until I moved up north. Now that grits are not as much of staple up here, I tend to crave the traditional grits that I got accustomed to.
It can be hard finding authentic stone-ground southern style grits if you live in the north. Trust me when I say, not all grits are created equal! And, choosing the right kind of grits are important if you want them to taste like the kind you know. The best option I have found in my local grocer is Bob’s Red Mill.
Usually, when you make grits you toast them in a pan and boil them for around 45 minutes. Who has time for that nowadays?! Not me, that’s for sure! If it came down to cooking grits for an hour or having a cold bowl of cereal, you can bet I would be asking for you to pass the milk!
With my undying love of the Instant Pot, and my pregnant brain craving grits, you just know I had to adapt traditional grits to fit my new minimal cooking time lifestyle.
After a little experimenting, I finally cracked the code. All you need is butter, milk, cheese, girts, and 10 minutes if cooking time to have belly filling, traditional tasting grits!
Instant Pot Cheesy Grits
Place the butter in the Instant Pot and select the saute setting. Once the butter is melted, add the grits and cook for 2 minutes until fragrant.
Add the water and salt, and cover and seal the Instant Pot.
Select manual and cook for 10 minutes. Preform a natural pressure release for 15 minutes. After that time, release any remaining pressure.
Stir the milk into the grits, followed by the cheese. You can serve as-is, or cover and cook again for 2 additional minutes for a creamier consistency. Season to taste.
Serve hot with a sprinkle of cheese and parsley.
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