Pressure Cooker Grits

UPDATE: I have posted a totally revamped Pressure Cooker grits recipe right here.


Yeah, I know that’s what some people in certain parts of the country might accuse me of being for saying that I have been looking for a fast way to make grits.

When I first got my pressure cooker, one thing I was really excited about was the thought of making grits without standing over a sputtering cauldron of cornmeal and stirring for two hours. Sure, grits are great but who has that kind of time these days?
I don’t even know how I acquired my fondness for grits. I did grow up in the Detroit suburbs in Michigan, where there was a strong southern cooking influence, but with a less radical view of cooking grits.

Others might say, if you want to make grits faster use the quick or instant grits. There is one main reason I don’t use those, they suck.

Nothing can match the creaminess and texture of authentic stone ground grits.
I use Anson Mills grits, which I believe are the best, or at least the best available to me. The directions say to cook for one to two hours. My mission if I choose to accept it: cut this time to 30 minutes or less.

My first attempt at pressure cooker grits resulted in tasty grits, but a good deal of them were stuck to the bottom of the pot, making cleaning the cooker a herculean task (thanks, Sweetie). Subsequently, I have been cooking in a stainless steel bowl or a non-perforated steamer insert. This eliminates the sticking problem entirely, leaving every tasty grit for eating.

As an aside, there don’t seem to be such inserts made specifically for Kuhn Rikon, so I ordered one made for Fissler pressure cookers. Going by the measurements on the website for The Fissler Store, it seemed there may be a chance that the insert would be too large, but upon arrival I immediately carried it to my cooker and lowered it in, relieved to find that it fit perfectly.

So, my recipe for pressure cooker grits is one cup of Anson Mills grits and two and a half cups water and a tablespoon or two of butter. (Yes, I use water. I know, this is my second strike, but trust me, they come out perfectly creamy without milk and coming up, you will see that by no means do I skimp on the fat).
Bring the pressure up to 15 psi (high pressure), turn down the heat to maintain pressure for 15 minutes. Remove from the heat and let the pressure come down naturally. Open the lid and pour into a bowl. If you use a one-handled insert as I do, be sure to steady the pan with one hand (protected with pot holder or mitt of course) while lifting with the other. I won’t go into why I thought to include this tip.

This is where the fat comes in – stir in a cup or so of shredded cheese (I like to use sharp cheddar, but use whatever you like. One time I didn’t have much cheese on hand so I stirred in a little heavy cream, which was also tasty.

I like to serve on a plate topped with sauteed kale (I have used other greens as well) a couple slices of bacon criss-crossed on top, and on the tippy-top an over-easy egg. I make this for dinner, but for those who find it unacceptable to have bacon and eggs for dinner, I am sure it would be great for breakfast or brunch as well.


11 thoughts on “Pressure Cooker Grits

  1. I was so happy to see your post about grits. I’m a transplanted southerner from TN to CA. I ordered some beautiful Anson Mills grits recently and had no idea why I thought I would spend that much time over the stove early in the morning. Happy to try your recipe, I ignored the fact that I had purchased their Antebellum Quick Grits. In fact, all the grits I ordered from them were the quick variety. Big mistake. Flavor was great, but it didn’t work at all in the pressure cooker, at least not with those directions. They stuck together and no amount of stirring seemed to help. Some great olive oil, taleggio cheese, loads of salt and pepper and soft poached eggs. Even with the big chunks, it was still so good. Wasn’t a total loss, but I am wondering if you think Anson Mills Antebellum quick grits also suck?

    I see you bought yours from Surfas (very close to me in the Marina). Have you ever ordered from their website, and if so, which ones did you prefer?

    Thanks for your posting!

    • Hi Janet. Thanks for stopping by. I’m sorry to hear that your grits didn’t turn out quite as you had hoped, but at least they didn’t go to waste. I haven’t tried the Anson Mills quick grits, but reading about them on their website, it sounds like they are still fairly course and are probably quite good. I think it’s the instant ones that really should be avoided. If I get a chance, I may get some of the Anson Mills quick grits and see how they are. I am guessing they might work in the pressure cooker if you cut the time to 5-7 minutes, but won’t know for sure until I try it.
      I have never ordered from the website. I live in Santa Monica so I just get them at Surfas. I always get the course grind white Antebellum grits, which I love. They also have the yellow, but I haven’t tried them yet.
      Surfas is also the only store that I know of in the area that carries White Lily Flour, which makes the best biscuits by far. If I experiment with the quick grits, I will update my post. Thanks again for stopping by. Let me know if you happen to try them with the time adjustment.


      • Ha! I had a meltdown when I saw the big racks full of White Lily. They started in my hometown but closed down about ten years ago. Happy to see they reopened in Memphis. I was raised on some mighty fine biscuits and sawmill gravy. I saw you’d done a big pork shoulder. I did too, and was shocked how well the pc made pulled pork.

        I drive by Surfas every morning on my way to work. I’ll get some non quick Anson Mills and try again.


    • Cook quick grits (not instant) in a crock pot for 6-8 hours on low. Creamiest grits you’ve ever had. 3 parts liquid to 1 part grits. If too thick add more liquid a little bit at a time at the end. Better than any stone ground grits.

  2. I may have to try this. Another great way to flavor grits is to add some sour cream and mozzarella cheese to them after cooking. Yummy. Better than adding heavy cream in my opinion.

  3. I am from NC so you know I cook grits, but it take a long time and lots of stirring. My son gave me a power cooker for Christmas and after I read on how you cook your grits I thought I would try it. Thank you so much, it was great. No problem at all.

  4. I tried grits today with a pressure cooker for the first time. I used an “instant Pot”… that my dw gave me as a present! First, get good stone ground grits and soak them overnight. The next day chuck anything that floats and the water. I started them on porridge setting for the first go round and ended up with a very large lumps and a little crusty on the bottom but not burnt …I stirred and got them smooth but they were still a little gritty. Then I did a manual setting for 5 minutes and let the pot keep them warm for about 20 minutes, allowing the pressure to dissipate naturally..then removed the lid and they were a little clumpy again but not as bad, stirred vigoursly until smooth… the best grits i ever made, super creamy! so much easier as I did not not need to attend to them. I will continur to play with the method, I used equal parts water and milk plus butter. The family and guests were very pleased with the outcome and they were a hit for my Christmas day brunch.

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