This quick and creamy Stone Ground Grits Recipe in the Instant Pot is the secret to rich, buttery, cheesy grits without standing over the stove. This easy Southern side dish uses stone ground grits, butter, cheese, and heavy cream pressure-cooked in the Instant Pot for the smoothest, creamiest texture every time.
Our family loves to serve these grits with Sous Vide Soft Boiled Eggs and Cowboy Potatoes.
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Southern stone ground grits are a traditional dish made from ground corn, often enjoyed for breakfast. Grits are a staple in Southern cuisine, known for their creamy texture and rich flavor. This recipe combines the convenience of an Instant Pot with sharp cheese for a variation of a classic favorite.
If you like this breakfast recipe, you may also love our Steel Cut Oats Recipe in the Instant Pot. Feeling fruity instead? Try our Bruleed Grapefruit or Tropical Cantaloupe Smoothie.
Why We Love This Recipe
- Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Creamy Texture: The combination of butter, heavy cream, and cheese makes these grits irresistibly creamy.
- Family-Friendly: A hit with both kids and adults, ideal for breakfast or as a side dish.
- Versatile: Great for breakfast, lunch, or dinner, and pairs well with various toppings and sides.
Ingredients
- Stone Ground Grits: For the best texture and flavor, use stone ground grits.
- Water: The base for cooking the grits.
- Butter: Adds richness and flavor.
- Cheese: Provides a unique flavor and creamy consistency to the grits.
- Heavy Cream: Makes the grits extra creamy.
- Salt and Pepper: Season to taste.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Cheese: Try sharp cheddar, Parmesan, or a three-cheese blend for different flavors.
- Heavy Cream: Use half-and-half or whole milk for a lighter option.
- Flavor: Add cooked bacon or sausage for protein.
How to Make This Stone Ground Grits Recipe
STEP ONE: Stir Grits and Water
Set your Instant Pot to the "Sauté" function on the "Normal" heat setting. Melt 2 tablespoons of butter, then stir in the rinsed stone ground grits. Cook for about 2 minutes until coated.
Pour in 4 cups of water and a pinch of salt, stirring well to combine.
STEP TWO: Pressure Cook and Add Creamy Ingredients
Cancel the "Sauté" mode. Seal the Instant Pot lid and cook on high pressure for 10 minutes. Allow a natural pressure release for 10 minutes before manually releasing any remaining pressure.
Open the lid and add 3 ounces of shredded cheese and ¼ cup of heavy cream. Give the grits a good stir and keep warm.
STEP THREE: Spoon and Check Texture
Spoon up a serving to check the consistency. The grits should be thick, smooth, and creamy but still spoonable. Let them cool slightly so they thicken a bit more.
STEP FOUR: Serve
Season with extra salt and pepper to taste. For a more flavorful finish, top with a little more cheese and butter. Serve hot with crispy bacon for the perfect Southern comfort meal.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Lightly spray the Instant Pot insert with cooking spray before adding the ingredients.
Storage
Store leftover grits in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly. Reheat in the microwave or on the stovetop, adding a splash of water or milk to maintain the creamy consistency.
Recipe FAQs
Stone-ground grits are recommended for the best texture and flavor when cooking in an Instant Pot. They hold up well under pressure and absorb the flavors.
To prevent a burn notice, ensure the inner pot is well-greased with cooking spray or butter, add sufficient water, and avoid using finely ground or instant grits which can absorb water too quickly and stick to the bottom.
More Easy Breakfast Recipes You'll Love ♥️
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📖 Recipe
Stone Ground Grits Recipe (Instant Pot)
Equipment
- Measuring cups and spoons
- Whisk
- Wooden spoon
- Storage
Ingredients
- 1 cup stone ground grits (not the quick cook or instant variety)
- 4 cups water
- 2 tablespoons butter
- 3 ounces cheddar cheese, shredded or cheese of choice
- ¼ cup heavy cream
- salt and pepper to taste
Instructions
- Set your Instant Pot to the "Saute" function at the "Normal" heat level. Melt 2 tablespoons of butter in the Instant Pot. Add the rinsed grits and stir for about 2 minutes.
- Pour in 4 cups of water and add salt, if desired. Stir well.
- Cancel the "Saute" function. Seal the Instant Pot and set to cook on high pressure for 10 minutes.
- Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Open the lid and stir the grits, letting them thicken slightly while cooling.
- Add 3 ounces of shredded cheese and ¼ cup of heavy cream. Stir until the cheese is melted and the grits are creamy.
- Season with additional salt and pepper to taste. For an extra touch, add more shredded cheese and a slice of butter if desired.
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Notes
- Cheese: Try sharp cheddar, Parmesan, or a three-cheese blend for different flavors.
- Heavy Cream: Use half-and-half or whole milk for a lighter option.
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