Best 3 Pressure Cooker Grits Recipes

Kick-start your day with a delightful Southern classic – creamy and cheesy grits made in the convenience of your pressure cooker. Perfect for a hearty breakfast, brunch, or comforting side, these pressure-cooked cheesy grits will become a staple in your kitchen.

This article offers three variations of this beloved dish: Southern-style pressure cooker grits, creamy pressure cooker cheese grits, and a vegan version of pressure cooker grits made with almond milk. Each recipe provides step-by-step instructions, cooking times, and helpful tips to achieve the perfect consistency and flavor in your grits.

In the Southern-style pressure cooker grits recipe, you'll experience the classic combination of creamy grits and savory bacon, enhanced with a flavorful blend of spices. The creamy pressure cooker cheese grits take it up a notch with a luscious cheese sauce made from a combination of cheddar and Parmesan, offering a rich and satisfying dish.

For a plant-based option, the vegan pressure cooker grits recipe swaps out dairy for creamy almond milk, nutritional yeast, and a hint of lemon juice, delivering a delicious and satisfying grits dish that caters to vegan and lactose-free preferences.

Whether you prefer the classic Southern flavor, a cheesy indulgence, or a vegan twist, these pressure cooker grits recipes offer a range of options to suit your taste and dietary preferences. Enjoy a wholesome and flavorful meal with minimal effort and savor the goodness of cheesy grits made in the convenience of your pressure cooker.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE COOKER PULLED PORK WITH ROASTED BRUSSELS SPROUTS AND CHEESE GRITS

Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1/4 cup olive oil
One 5-pound pork shoulder, cut into 2-inch cubes
2 tablespoons kosher salt
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
4 to 5 cloves garlic, peeled
1 large onion, coarsely chopped
3 cups chicken stock
1 1/2 cups bottled barbecue sauce, such as Head Country, warmed on the stovetop
3 pounds Brussels sprouts
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3 cups low-sodium chicken stock
1 cup quick grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated sharp Cheddar
1/2 cup mascarpone
1/4 cup heavy cream
2 tablespoons butter
1 teaspoon kosher salt

Steps:

For the pulled pork: Heat an electric pressure cooker on the saute mode. When hot, add the olive oil. Add half of the pork along with 1 tablespoon of the salt, 1 teaspoon of the chili powder, 1/2 teaspoon of the garlic powder and 1/2 teaspoon of the onion powder. Saute until the meat a little browned, about 10 minutes. Set the meat aside on a plate. Add the remaining meat, salt, and chili powder, garlic powder and onion powder and cook until the meat browned, another 10 minutes.
Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release.
Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour the barbecue sauce over the top and toss to coat. Serve.
If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.
For the Brussels sprouts: Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil and some salt and pepper. Roast until brown, about 35 minutes.
For the cheese grits: Bring the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar, mascarpone, heavy cream and butter. Season with the salt. Cook for another 3 to 4 minutes. Keep warm until ready to serve.
To serve, spoon some grits onto a plate then top with pork and sprinkle with the Brussels sprouts.

PRESSURE COOKER GRITS

Pressure cooker grits image

Creamy grits no fuss! Add grit, water butter and into to the pressure cooker or instant pot set time for about 25 to 30 minutes. Sit back and wait for timer to go off!

Provided by JILL McEachern

Categories Other Breakfast

Time 30m

Number Of Ingredients 4

Ingredients

1 c grits, not instant or 5 minutes
3 c water
2 Tbsp butter
1/2 tsp salt you can always add more later, if needed

Steps:

1. Add grit, water and butter into to the pressure cooker or instant pot and stir. Make sure steam is in the off position. Cook on low for 25 minutes release the steam. Stir if the grits need a little more time. Then turn the pressure cooker back on for at least five minutes more.

PRESSURE COOKER CAROLINA SHRIMP & CHEDDAR GRITS

Pressure Cooker Carolina Shrimp & Cheddar Grits image

Instant pot shrimp and grits are a house favorite-if only we could agree on a recipe. I stirred things up with cheddar and Cajun seasoning to find a winner. -Charlotte Price, Raleigh, North Carolina

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 cups water
1 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked old-fashioned grits
2 cups shredded cheddar cheese
1/4 cup butter, cubed
1 pound peeled and deveined cooked shrimp (31-40 per pound)
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons minced fresh parsley
4 teaspoons lemon juice
2 to 3 teaspoons Cajun seasoning

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add the first four ingredients and stir to combine; bring to a boil. Slowly add grits, stirring constantly to avoid lumps. Select saute setting, reduce heat to low and cook about 15 minutes, stirring occasionally. Stir in cheese and butter until melted. Stir in remaining ingredients. Cook for 3-4 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

Tips:

Use the right type of grits. Stone-ground grits have a more robust flavor and texture than quick-cooking grits.
Rinse the grits before cooking. This removes any dust or debris and helps prevent the grits from sticking together.
Use a 1:2 ratio of grits to liquid. This will give you creamy, fluffy grits.
Add salt to the cooking liquid. This helps to season the grits and prevent them from tasting bland.
Cook the grits on high pressure for 3 minutes, then let them naturally release pressure for 10 minutes. This will give you perfectly cooked grits that are tender and flavorful.
Stir in your favorite toppings. Butter, cheese, syrup, and fruit are all popular choices.

Conclusion:

Pressure cooker grits are a quick and easy way to enjoy a delicious and hearty breakfast. With just a few simple ingredients and a few minutes of cooking time, you can have a hot, satisfying meal that will keep you full all morning long. So next time you're looking for a quick and easy breakfast option, give pressure cooker grits a try.