Stone Ground Grits Recipe (Instant Pot)

Instant pot grits with manchego cheese feature image close up of cheesy grits with pats of butter

5 from 1 vote

Stone Ground Grits Recipe (Instant Pot)

This Stone Ground Grits Recipe (Instant Pot) is a Southern grits recipe made with stone-ground grits pressure-cooked in the Instant Pot until smooth and creamy. Butter, cheddar cheese, and heavy cream are stirred in at the end to create rich, comforting grits with a silky texture and hands-off cooking, classic Southern flavor, and consistent creamy results.

Prep Time10

Cook Time15

Pressure Build and Release15

Total Time40

Course: Breakfast

Cuisine: American, Southern

Servings:

Calories: 314kcal

Author: Jami Powell

Equipment

Instant Pot
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.

Notes

Cooking Notes

The Instant Pot makes stone-ground grits easy by cooking them under pressure instead of requiring constant stirring on the stovetop. Toasting the grits briefly in butter adds flavor before the water is added and the pressure cooking begins. Once the grits finish cooking, cheese and cream are stirred in to create the final creamy texture.

Tips for Best Results

Rinse the stone-ground grits before cooking to remove excess starch.
Toasting the grits briefly in butter to deepen the flavor.
Allow the natural pressure release so the grits finish cooking gently.
Stir the grits well before adding cheese so the texture becomes smooth.

How to Know It’s Ready

The grits should be soft and thick with no firm grains remaining. After stirring in the cheese and cream, the mixture should look smooth, creamy, and spoonable.

Nutrition