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!
Instant Pot Cheese Grits (gluten-free, dairy-free option)
Ingredients
- 3/4 cup water , placed in the bottom of the Instant Pot
- 1 1/2 cups water
- 1 cup vegetable stock (be certain it is gluten-free)
- 1 cup coarse ground grits (I recommend Anson Mills)
- 2 Tablespoons Earth Balance vegan butter substitute or butter
- 1 cup shredded cheese of your choice (or Daiya shreds)
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon sea salt
- Additional salt , pepper and shredded cheese for topping, if desired
Instructions
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Place 3/4 cup of water in the Instant Pot. Make certain the trivet is in place.
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In a small bowl or pan (I use an 8-cup stainless steel bowl), combine 1 1/2 cups water, vegetable stock, grits and Earth Balance or butter. Stir well to combine.
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Place the bowl atop the trivet in the Instant Pot. Seal the Instant Pot.
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Set the timer for 15 minutes at high pressure.
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It will take a few minutes to come to pressure, then the 15 minute timer will start working. When the 15 minutes is up, allow the pressure to release on its own, do not do a manual pressure release.
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Remove the lid once the pressure has released. Carefully remove the bowl from the Instant Pot. Stir the grits well.
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Last, stir in the cheese, pepper and salt. Serve immediately.
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Enjoy!
I may need to get one of those InstaPots!
You should! I hope we see more of the great sales on Amazon closer to the holidays. Today I made a soup with sweet potatoes and apples in the Instant Pot, based off of a 6 hour crockpot recipe. It took one hour! I’m sure enjoying this.
I just got an InstantPot–doesn’t this recipe take almost the same length of time once you do 15 min to reach pressure, 15 to cook, then around 15 min to manually release? Seems like some recipes I’m finding aren’t any quicker in the Instant Pot so I’m a little disappointed. Also, if I don’t have a bowl that fits inside will this recipe still work?
Hi Erin! Thanks for stopping by.
I think the “Instant” part of Instant Pot is misleading to many people. Many times, it isn’t that it is any quicker to cook a dish, it is that it doesn’t require you to tend the dish. This is the case with grits. Where before I would have stood over the stove for 45 minutes stirring the grits and making sure they didn’t stick, I no longer have to do that. So it frees up more time, but it isn’t “instant” by any means. The same is true for baking things like banana bread in the Instant Pot, not any quicker but the texture is amazing. And making beans from dried or rice? It’s pretty incredible. Soup in under 15 minutes? I’m sold.
No, this recipe won’t work if you don’t have a bowl that first inside the liner of the Instant Pot or pressure cooker. This is a pan-in-pan recipe. This Old Gal has a cheese grits recipe that is made directly in the pan. I’ve not tried it, but have heard great things. Here it is: http://thisoldgal.com/pressure-cooker-southern-style-cheesy-grits/
I hope you’ll stick with the Instant Pot for a bit and try out a few more things before throwing the towel in. It took many months for me to be convinced and now I use it nearly every day. Good luck!
Another plus for the Instant Pot is that many more nutrients are retained during cooking!
I’ve been following lots of conversations around this topic for awhile now. It’s sure a great consideration!
I think my glass Pyrex bowls will work. They can be used in the oven. I would love that soup recipe with sweet potatoes. Thanks for posting.
I bet a Pyrex bowl would work well! I used a Pyrex-style baking dish to make a crustless quiche and it was fine. 🙂
I would like your crustless quiche recipe for the instant pot, please
Hi Bobbie! I’m working on an Instant Pot cookbook and will be including the crustless quiche recipe in it. Thanks for your patience!
I am cooking this recipe right now! I am using one of my corning ware casserole dishes, no lid. I’ll let you know how it turns out.
Freeing up my time and not needing to stand at the stove is THE #1 reason I wanted my Instant Pot. I suffer from chronic back pain so it has been a lifesaver!
Anxious to hear how it worked out. Corningware seems like a reasonable plan since it’s oven safe.
It works perfectly using corningware!
That is terrific to hear! Thank you so much!!
Did you ever end up making a recipe for the chicken fried cauliflower? that sounds so yum! Thank you!
I have been making it often at home and really must share a recipe soon! Thank you for the nudge.