Instant Pot Cheesy Grits
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 goodbye to instant boxed grits!
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 goodbye to instant boxed grits!
- Carbohydrate 3.25780500275257 g
- Cholesterol 19.4012500113189 mg
- Fat 6.94299250395207 g
- Fiber 0 g
- Protein 2.36663750198055 g
- Saturated Fat 4.25793400238527 g
- Serving Size 1 1 cup (78g)
- Sodium 92.4944000383641 mg
- Sugar 3.25780500275257 g
- Trans Fat 0.594386500368255 g
- Calories 84 calories
Step-by-step
- 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.
Standard measurements on a package rarely account for how stone-ground corn absorbs liquid under pressure. Grits require precise handling of starches to avoid a gritty bite or a watery pool. Toasting the dry grains in melted butter for exactly two minutes initiates starch gelatinization and builds a nutty foundation before any liquid enters the inner pot. Utilizing a 3:1 water-to-grain ratio ensures the dense endosperm hydrates fully without requiring constant stove stirring.
Controlling Texture Under Pressure
Pressure cooking forces moisture into the corn kernel rapidly, but the resulting porridge can break down or separate if dairy is added too early. Milk added during the initial pressure cycle risks scorching against the base of the insert. Liquid dairy must go in only after pressure drops. Allowing a 15-minute natural pressure release lets the starches relax and thicken the mixture naturally, preventing the watery separation that occurs with a fast manual release. Stirring the cheese off the primary heat source prevents the milk proteins from seizing and creating a grainy texture.
- Grits taste thin and watery: Increase the natural pressure release window by five minutes to let starches swell further.
- Cheese clumps into strings: Reduce the residual heat before stirring in the cheese, ensuring fat emulsions remain smooth.
- Scorched bottom warning: Ensure no residual milk residue sits on the inner pot before pressure cooking.
