Instant Pot Cheese Grits (gluten-free, dairy-free option)
, placed in the bottom of the Instant Pot
(be certain it is gluten-free)
coarse ground grits
(I recommend Anson Mills)
Earth Balance vegan butter substitute or butter
shredded cheese of your choice
(or Daiya shreds)
fresh ground black pepper
, pepper and shredded cheese for topping, if desired
Place 3/4 cup of water in the Instant Pot. Make certain the trivet is in place.
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.
Place the bowl atop the trivet in the Instant Pot. Seal the Instant Pot.
Set the timer for 15 minutes at high pressure.
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.
Remove the lid once the pressure has released. Carefully remove the bowl from the Instant Pot. Stir the grits well.
Last, stir in the cheese, pepper and salt. Serve immediately.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.