Learn how to make traditional southern stone-ground grits in the Instant Pot. This easy Instant Pot grits recipe delivers smooth, creamy grits with almost no hands-on time—perfect as a hearty breakfast side or a base for cheesy grits and other dishes.
Fast and Easy Grits in the Instant Pot
Traditional stone-ground grits can take up to 45 minutes of stirring on the stovetop to become silky and smooth. While that method yields great flavor, it’s not always practical on busy mornings. Pressure cooking grits in the Instant Pot preserves that homemade taste while cutting active time dramatically.
Use these grits as a comforting breakfast side, topped with butter and crispy bacon, or fold in cheese for indulgent creamy cheese grits. This Instant Pot method also makes prep faster when you want to adapt the cooked grits for casseroles, grit cakes, or other Southern favorites.
How to Make Instant Pot Grits
The pressure cooker method is simple: combine grits and liquid, cook under high pressure, then allow a natural release. The steps below are straightforward and consistently produce creamy results when using the recommended grits.
- Spray the Instant Pot liner with cooking spray to prevent sticking. Add water, salt, and one cup stone-ground grits.
- Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- When the cook time ends, let the pot naturally release pressure for 15 minutes.
- Remove the lid and stir in butter and milk or cream. Whisk well to break up any clumps.
- For cheesy grits, stir in shredded sharp cheddar until melted and fully combined.
Best Grits to Use in the Instant Pot
Choosing the right grind affects texture and how the grits behave under pressure. Here are practical recommendations based on how each type performs in an electric pressure cooker.
Stone-Ground Grits
Stone-ground grits are coarser and deliver the most consistent results in the Instant Pot. Their heartier texture stands up well to pressure cooking and produces a satisfying, slightly textured bowl of grits.
Old-Fashioned Regular Grits
Regular or old-fashioned grits have a medium grind and cook faster than stone-ground. They can be inconsistent in the Instant Pot: sometimes they cook perfectly, and other times the water absorbs too quickly and the grits stick to the bottom.
If you see a burn notice when cooking old-fashioned grits, quickly cancel and release pressure, then stir. Often the grits are already cooked and only a thin layer is stuck to the liner.
Quick Grits
Quick grits are very finely ground and cook rapidly on the stovetop, but they tend to absorb liquid too fast in a pressure cooker. This can cause sticking and burn notices, which usually means extra cleaning time. For consistent Instant Pot results, avoid quick grits.
Types of Liquid to Use
When pressure cooking grits, use water, broth, or a water-broth mix. Do not pressure cook with milk or cream because dairy can scald or separate under high heat. After pressure cooking, finish the grits with milk, half-and-half, or heavy cream to achieve a rich, creamy texture. Higher-fat dairy creates the creamiest, most luscious grits.
Where to Buy Stone-Ground Grits
Stone-ground grits are widely available in the South; in other regions you may need to check specialty sections or online retailers. Brands like Bob’s Red Mill and certain grocery chains stock stone-ground grits. Look for trusted stone-ground products for the best texture and flavor.
BURN Warning While Cooking Grits
If your Instant Pot displays a “BURN” message while cooking grits, the grains have likely stuck to the bottom. Press CANCEL and carefully release pressure, then open the lid and stir. You’ll often find a thin layer adhered to the liner while the rest of the grits are cooked.
If the grits are done, add butter, milk, and cheese. If not fully cooked, reseal the lid and let them sit to steam for about 15 minutes, then stir and finish with remaining ingredients. After removing the grits, soak the liner in hot, soapy water to help loosen any stuck-on bits.
Did you make this recipe? I love hearing from readers—leave a rating and comment below the recipe card to share your experience and help others find this method. -Melissa
Instant Pot Grits
Melissa ErdelacPin
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Ingredients
- 3 cups water
- 1 teaspoon salt (reduce to 1/4 teaspoon if using chicken broth)
- 1 cup stone-ground grits (see notes for other types)
- 3 tablespoons butter
- ½ – 1 cup whole milk, half-and-half, or heavy cream
- ½ cup (optional) shredded sharp or medium cheddar cheese
Instructions
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Spray the Instant Pot liner generously with cooking spray so the grits don’t stick. Pour in the water first, then add salt and grits. Whisk gently to combine.
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Secure the lid and set the valve to sealed. Cook on HIGH pressure for 10 minutes. When the cook time ends, press CANCEL and allow a natural pressure release for 15 minutes.
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Remove the lid and stir in the butter and milk or cream. Whisk vigorously to smooth any lumps, using the back of a spoon if needed to break them up.
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If making cheesy grits, add shredded cheddar and stir until melted. Taste and season with additional salt and pepper as needed. Serve immediately.
Notes
Tips to Remember
- Always spray the liner well and add water before the grits to create a liquid barrier.
- Use 1/2 to 1 cup milk depending on how creamy or loose you prefer the grits.
- Whole milk or higher-fat dairy produces richer, better-tasting grits.
- Freshly grated cheese works best for cheesy grits; add to taste.
Best Grits to Use
Stone Ground Grits—most reliable for pressure cooking due to their coarser texture.
Old-Fashioned Regular Grits—medium grind that can be inconsistent in the Instant Pot; watch for sticking.
Instant/Quick Grits—not recommended for pressure cooking because they absorb liquid too fast and may burn.
Burn Warning
If a “BURN” message appears, press CANCEL and release pressure. Open the lid, stir, and check doneness. If cooked, finish with butter and dairy. If undercooked, reseal and let the grits steam for about 15 minutes before checking again. Soak the liner after use to ease cleanup.