I’ve made this recipe using the 6-quart Instant Pot. Inside the Instant Pot, you’ll need to place a stainless steel bowl that fits nicely into the pot. I’ve used this bowl. Things you won’t need: 90 minutes, a strong arm for constant stirring and loads of patience.
Inside the pot, you’ll need to place a pan that has no handle or a small stainless steel bowl. I use an 8-cup bowl that is similar to those found in this set. You might take the insert out of your instant pot with you to the thrift store and see what you can find that fits. I always see lots of smaller stainless steel bowls when I’m browsing. There’s sure to be one perfect to fit inside your Instant Pot. You might keep your eyes open for a steamer basket, too. That comes in handy when making hard-boiled eggs! I found a little one at IKEA that works great.
As I mentioned earlier, I only use Anson Mills grits. Not only are they flavorful and of high quality, but they are also gluten-free. The grits shown in this post are all “coarse” grits, not quick grits. Quick grits will work similarly in the Instant Pot, however I like the texture of coarse grits much better. When choosing cheese, keep in mind the cheese will have an impact not just on flavor but on color. I’ve shared several photos to show the difference in cheese varieties.
Alrighty, let’s get to the recipe now!