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These Instant Pot Grits are a creamy, rich and delicious classic Southern favorite 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 for breakfast alongside some scrambled eggs or even topped with an easy garlic shrimp for lunch or supper. They are a definite workhorse to keep in your pantry!

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!

Spoon with buttery bite of Instant Pot Grits served in a white bowl //

What are Grits?

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

Types of Grits

  • Stone-Ground – 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 a signature appearance when cooked.
  • Hominy Grits – are a type made from hominy. Hominy is corn that has been processed where the hull and germ have been removed. For this type, the hominy is 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.
  • Instant Grits – have been even further processed by being finely ground, precooked and dehydrated.
Stainless steel measuring cup full of stone-ground grits held in front of an instant pot //

How to Make Instant Pot Grits

To make this recipe, you’ll need:


  • stone ground grits – you can also use the hominy type
  • water
  • salt
  • cream or half and half
  • butter
Cream and butter being mixed into grits in Instant Pot with wooden handled spoon //

Step by Step Instructions

  • Prepare your Instant Pot by spraying with olive oil or non-stick cooking spray.
  • Add water to the Instant Pot, followed by the grits and salt.
  • Stir well to combine.
  • Secure the lid and set the Instant Pot to HIGH setting.
  • Cook at high pressure for 10 minutes, then allow them to naturally release pressure, which will be about 15 minutes.
  • Once they’ve cooked and the pressure has released naturally, carefully remove the lid.
  • Add the cream (or half and half) and butter to the cooked grits. Stir well to combine.
  • Serve with additional butter and shredded cheese if desired.

Note: If your grits are a bit too “soupy” for your taste after cooking them, you can use the Sauté option on the Instant Pot. Cook them with the top off just until the excess water releases.

Close up photo of creamy, buttery grits on a spoon over a bowl of grits. //

Your grits will be creamy, buttery and delicious! And they are so versatile, they are perfect for breakfast or supper.

Optional Add-Ins

I think you’ll love these optional additions – they are some of our favorites!

  • Cheese – Cheese grits are absolutely delicious. Depending on how you are serving them, they are delicious with various cheeses. Add cheddar cheese for breakfast or brunch. Gouda and Parmesan are perfect additions when served with fish or seafood. When making one of these, stir in about ½ – 1 cup of cheese at the same time as adding butter.
  • Pimento Cheese – A classic Southern dish, Pimento Cheese Grits are absolutely out of this world! Simply add ½ 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!
Creamy, buttery grits in a white bowl on a green background  //

More Breakfast and Brunch Recipes

French Toast

Eggs Benedict with Easy Hollandaise Sauce

Buttermilk Pancakes

Blueberry Muffins

Scrambled Eggs

Buttermilk Biscuits

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

4.91 from 11 votes

Instant Pot Grits Recipe

Side Dish

Instant Pot Grits Recipe - These creamy, rich and delicious grits are a classic Southern standard made in minutes using the Instant Pot. //
Prep Time 5 mins
Cook Time 10 mins
Servings 6
Course Breakfast
Cuisine American
Author Robyn Stone
Instant Pot Grits Recipe – These creamy, rich and delicious grits are a classic Southern favorite made in minutes using the Instant Pot.


  • 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


  • 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.



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.

Nutritional 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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Robyn xo

Instant Pot Recipes

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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Recipe Review


  1. 5 stars
    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.

    1. Hi Charles,
      What a nice thing to do for your wife. Hope both of you enjoy the grits! Thanks!

  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.

    4. 4 stars
      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. 5 stars
    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.

    1. Thanks, Cindy. I’m so glad you like these grits. Don’t you love how easy and simple they are to make? xo

    2. Sooo I didn’t read reviews till after I hit start on the instant pot….so there was no going back lol. I let mine go for 20 min release pressure instead of 15. They were still a lil watery but not much. I think my biggest issue was that I had soo many clumps! And I hate clumpy grits. Soo I had to whisk them pretty vigorously. Because there were a bit watery I only put 1 cup of half and half instead of 2 and sauté them a bit to get better consistency. I added cheese at the end and it was pretty good. Thank you for the recipe! My kitchen is being renovated so my instant pot is getting a lot of use.

    3. Mine also came out very soupy. Using stone ground grits. Hoping I can boil off the recess water.

  4. 5 stars
    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!

    1. Thanks, Jill. I’m so glad everyone liked the grits. It is a favorite around my house, too.

    1. Yes, Kelly. This amount always makes the best grits that my family and friends love. Enjoy!

  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!

    2. 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!

    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. 5 stars
    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. 5 stars
    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 .

    1. I am so glad you and your wife liked these grits, Charlie. Thank you.

  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.

    1. You just cannot have 8 cups of water to a 1/2 cup of grits. This will never work. Maybe there is a typo in the directions.

  13. 5 stars
    Absolutely perfect, grits are creamy, no lumps. At first I thought they were too soupy, but I added more butter, some cream cheese, whisked them, consistency was great.

    1. Thanks so much, Linda. I make these grits this way all the time and they are always creamy.

  14. A big old thanks!
    I never had a pressure cooker before. My mind is thinking of all kinds of things to cook and then I found you!
    Thanks much, gmom

  15. 5 stars
    Not sure why other people are having issues with this being soupy. I have made this recipe at least a half dozen times without any issues. Could it be the type of grits they are using, measuring cup issues, or IP problems? I am not sure but, I do know that these are the best grits that I have ever made. And using the IP is great unless you like standing at the stove for 20 minutes to cook your grits. LOL This is one recipe that I have gotten off Pinterest that I use continually without any changes. Thank you very much for this wonderful recipe. Before when I wanted grits I would go to a restaurant, now I can make them at home.

    1. Thank you so much, Dale. I make these all the time, too, by this recipe and I never have any problem. It could be the grits they are using or difference in the Instant Pot or not letting them release naturally or maybe they are expecting stiff grits instead of creamy. I’m not sure but I am so glad it works every time for you, too.

  16. We tried this recipe tonight in part because my husband is southern and was craving morning grits but also because of some dietary allergies to wheat/oats so we needed an alternative to normal breakfast warm cereal.

    Ours also ended up soupy. Upon reading the reviews and theorizing we have found that the disconnect on why peoples are ending up soupy is likely because, like we did, we turned off the ‘Keep warm’ setting that triggers upon the end of the cook cycle. I figured it should be turned off because of the natural venting option. We always set it to sealing so, aside from the ‘Keep Warm’ setting, we followed the recipe exactly.

    Sauté did help firm them up though. So, if we try this again we will be leaving the ‘Keep Warm’ setting on. We figured the keep warm setting would help cook off some of the excess moisture while it releases pressure – we have seen this with other pressure cooker recipes we have made and if you leave it on everything usually turns out well.

    That’s the only edit I would make to the recipe is to clarify that aspect.

    Thank you!