These Instant Pot Grits are creamy, rich and delicious grits that are a classic Southern standard made in minutes using the Instant Pot. 

Grits with butter in a white bowl on a green background.

There are few things as quintessentially southern as a bowl of grits. I’ve always loved them with just a bit of butter and maybe some cheese for breakfast or even topped with an easy garlic shrimp for lunch or supper. They are a definite pantry workhorse!

For years, I’ve made them on the stovetop or in my slow cooker, but recently have loved making them in my Instant Pot. They turn out perfectly every single time!

Instant Pot Grits Recipe - These creamy, rich and delicious grits are a classic Southern standard made in minutes using the Instant Pot. // addapinch.com

What are Grits?

Grits are mature corn kernels that have been ground into coarse pieces. There are a few different types of grits available on the market.

Stone-Ground Grits – are made by coarsely grinding whole dried corn kernels between the two stones of a grist mill. When ground using this method, a few larger pieces of the corn hull, called the chaff, remains and gives the cooked grits a signature appearance.

Hominy Grits – are a type of grits made from hominy. Hominy is corn that has been processed where the hull and germ have been removed. For hominy grits, the hominy is then coarsely ground into grits.

Regular and Quick Grits – are processed to cook quickly and easily and to last for an extended period. Regular grits have a medium grind while quick grits have a finer grind for smaller bits of grits.

Instant Grits – have been even further processed by being finely ground, precooked and dehydrated.

Instant Pot Grits Recipe - These creamy, rich and delicious grits are a classic Southern standard made in minutes using the Instant Pot. // addapinch.com

To make Instant Pot Grits, you’ll begin with either stone-ground or hominy grits. Add your water to the Instant Pot, followed by your grits, and salt.

Instant Pot Grits Recipe - These creamy, rich and delicious grits are a classic Southern standard made in minutes using the Instant Pot. // addapinch.com

Cook at high pressure for 10 minutes and then allow them to naturally release their pressure. Once the pressure has released, carefully remove the lid to the Instant Pot and pour in the cream and add the butter. Stir well to combine and serve.

Instant Pot Grits Recipe - These creamy, rich and delicious grits are a classic Southern standard made in minutes using the Instant Pot. // addapinch.com

Your grits will be creamy, buttery and delicious and makes the perfect addition to any Southern breakfast or to serve along with garlic shrimp for a delicious (and EASY!) shrimp and grits recipe in minutes.

Optional Add-Ins

These include some of our very favorite add-ins that I think you’ll love as well!

Cheese – Cheese grits are absolutely delicious. Depending on how you are serving them, they are delicious with cheddar cheese for breakfast or brunch and we love them with gouda and Parmesan when served with fish or seafood. Stir in about 1/2 – 1 cup of cheese at the same time as adding butter.

Pimento Cheese – A quintessential Southern dish, Pimento Cheese Grits are absolutely out of this world! Simply add 1/2 cup of pimento cheese at the end of cooking at the same time you add the butter.

Bacon – Stir in chopped cooked bacon along with a bit of cheese, if you like, for a full meal in one!

Instant Pot Grits Recipe - These creamy, rich and delicious grits are a classic Southern standard made in minutes using the Instant Pot. // addapinch.com

Here’s my Instant Pot Grits recipe. I hope you love them as much as we do!

Instant Pot Grits Recipe - These creamy, rich and delicious grits are a classic Southern standard made in minutes using the Instant Pot. // addapinch.com

Instant Pot Grits Recipe

Instant Pot Grits Recipe – These creamy, rich and delicious grits are a classic Southern standard made in minutes using the Instant Pot.
4.86 from 7 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time10 mins
Servings: 6
Course Breakfast
Calories: 350kcal
Cuisine American
Author: Robyn Stone

Ingredients

  • 1 1/2 cups stone ground grits
  • 8 cups water
  • 2 teaspoons salt
  • 2 cups cream or half and half
  • 6 tablespoons butter + more for serving

Instructions

  • Spray inside of Instant Pot with olive oil or nonstick cooking spray. Add water, grits and salt. Stir well to combine. Secure the lid to the Instant Pot and set to HIGH setting for 10 minutes with natural pressure release, about 15 minutes.
  • Once the grits have cooked and the pressure has released naturally, carefully remove the lid to the Instant Pot. Stir in the cream and add the butter. Serve with additional butter and cheese if desired.

Video

Nutrition Information

Calories: 350kcal | Carbohydrates: 35g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 925mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 0.7mg | Calcium: 98mg | Iron: 0.5mg
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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34 Comments Leave a comment or review

  1. I will be making this for my wife for her breakfast. When she found out I had got a instant pot she was so happy because I could make her favorite breakfast of grits more often.

  2. I just made this, but I think there must be a mistake in the amount of water. I might try it again but reduce the water to 6 cups. My grits came out like thin soup.

    1. Hi Carol,
      I’m sorry your grits weren’t as thick as you wanted. I make these all the time but have not had mine be thin. I’m not sure what is causing this for you. Are you using either stone ground grits or hominy grits in these and letting the steam reduce naturally. It should take about 15 minutes for the pressure to release. Hope this helps.

    2. Carol, mine also came out VERY VERY soupy. I mixed a large tablespoon of cornstarch and a tiny amount of hot water together to make a thick paste, added it to the grits and the thickened up perfect. I did not have regular cheese so I tossed in what I had in the fridge (mozzarella and smokey cheddar) -BEST GRITS OF MY LIFE! I plan to make them again tonight only I am going to cut the water back to about 6 1/2 cups.

    3. I like this recipe, but if you are using old fashioned grits instead of stone ground, it’s too much water. I cut the water back to 5 cups to get the right consistency for old fashioned grits. Also I often get the burn signal, but not every time.

      1. I tried these with stone ground grits (according to the package?) and I found it to be soupy as well. Not sure where I went wrong. It was nice and smooth, though, so I think the recipe would be great with less water.

  3. This is the best plain grits recipe I have found! I do not add the salt as some people in my family like grits with no salt. Thank you for sharing this instant pot recipe. I use Palmetto Farms stone ground grits and they are amazing. I’m trying to give 5 stars but it is not letting. Sorry Robin.

  4. I used your recipe for a work mountain retreat breakfast. I cooked old-fashioned hominy grits exactly as suggested with the water & salt, but when the pressure naturally released, I stirred them well, changed to the glass lid and left it on the “keep warm” setting. I then set it up as a “grits bar” with the butter, cream & cheese on the side for people to add as they liked. It was a huge hit and it was requested for next year! Thanks for the great recipe!

  5. Question for you, Robyn or for your viewers….I have been getting a “burn” alert on my 8 qt. Instant Pot whenever I try to cook corn grits. I am using stone ground grits. It seems that they settle and burn at the bottom of the pot. I have tried the straight pressure cook cycle and multigrain…both give a burn alert before the temp is reached. I have tried adding more water. Have you ever had this? or do you have any ideas? Thanks!!

    1. Mine also gives me the burn alert. I released pressure, stirred, tried again, burn alert. Eventually finished them, they tasted great, but a little frustrating!

      1. Mina, I have never had the burn alert when cooking grits this way so I’m not sure why you are getting it. The Burn Alert comes on when the bottom of the inner pot gets too hot. Make sure your pressure release switch is in the sealed position and then once the grits have cooked, the pressure should release slowly. Some people are reporting they get the Burn Alert more often with the newer models of the Instant Pot even when they can’t find anything wrong.

    1. I have not had this problem, Christy, and I make these very often at my house. If the grits are too soupy when you make them, you can use the Saute option on the Instant Pot and cook them with the top off just until the excess water releases.

  6. This may be a dumb question… when you allow the grits to naturally release pressure, do you turn the instant pot off or leave it on warm?
    Thanks in advance!
    Christina

    1. Christina, you will set the instant pot to Sealed position when you start it. Then once the food has finished cooking, you don’t need to do anything. Do not turn off your instant pot or change the settings. The pressure will release slowly. Wait until it has fully released then turn the venting knob from sealing to venting before opening the lid. Hope this helps.

  7. So much flavor. Did not even add toppings. I have never made creamy grits before. I have been missing out. Will make again.

      1. Hi Robyn, my instapot has a manual button and right above it it says less, normal, more. Am I just using the manual setting?

      2. Conosha, I think on your Instant Pot, you will use Manual, and select High pressure. Make sure your pressure release switch is in the sealed position and then once the grits have cooked, the pressure should release slowly. I hope this helps.

  8. Hi Robyn thank you for such an amazing recipe,my wife and I Enjoyed them couldn’t believe how creamy they were must definitely recommend it to all my family and friends once again thank you Robyn .

  9. I guess I should have read the reviews. My grits are soupy, way to much water. I hope that after they sit a while they will thicken up.

    1. Doris, I am sorry your grits were too soupy. I make these all the time and have never had them be soupy so I am not sure what is happening. You can see the consistency mine are in the photos. Make sure your pressure release switch is in the sealed position and then once the grits have cooked, the pressure should release slowly. It should take about 15 minutes for the pressure to release.

  10. I made them in my instant pot and they were indeed very soupy with only 7 cups of water., I spent about 20 minutes stirring them after the 15+ minutes of natural release. I ended up adding a couple of single serve packages of plain instant grits to thicken them. I then added butter and about 1/2 cup half & half.

  11. As so many have stated – way too much water, unless you’re looking to make grits soup. Wish I’d read the comments before making.
    That being said, the flavor, and the cook, were spot on. I’ll just reduce the amount of water next time.

  12. I’ve been cooking grits for 50 years or more, but we just got an 6 qt. Instant Pot, so I thought I’d try it. I had several misgivings, it looked like too much water and too much salt, and I was concerned that without stirring, the grits would stick to the bottom. It was also way more than I normally make, but I like to put the leftover in a small loaf pan and refrigerate it, then fry the slices. So I went ahead with stone ground bloody butcher heritage breed grits, but did use half the salt. A few minutes into cooking I got a “burn food” alert on the display. I looked this up on the web and found I should release pressure, stir, and resume cooking. I did, but got the alert a second time. At this point I decided to finish in a separate pot on the stove, and added a bit more grits as it was very soupy. It was still a bit thin when it was finished and too salty for my taste, but I do love the bloody butcher corn. Very flavorful. Cleaning the bottom of the pot will be a bit of a chore. In the future, I will make a smaller batch with the same proportions as I usually do, but will put the grits, water and salt in a stainless bowl that just fits inside the Instant Pot, put a couple of cups of water in the pot and proceed, rather like a pressure cooker double boiler. No stirring or cooked grits on the bottom.

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