Pressure Cooker Grits Revisited

Now that I’ve been doing this blog for six months or so, I like to think I’m getting a little better at it, or at least “less bad”.


To that end, I’ve been going back over some of my earlier posts, and I have noticed that some, the Pressure Cooker Grits post in particular, could use some clarification. On my grits post, I didn’t really go into much depth regarding the “pan in pot” method that I used in order to keep the grits from sticking to the pan, and I can see how it could easily be confusing, especially for anybody that is relatively new to pressure cooking.


Since “Pressure Cooker Grits” is one of the top search terms that brings people to my site, I decided that instead of just trying to put a “Band-Aid” on the original post, it would be better to just do a brand spankin’ new post on pressure cooker grits, so here it is!


Because the bowl that I use is tall and narrow, it fits easily in my pressure cooker with room left to grab the side to remove it from the pot (I have recommended the bowl before. It might seem pricey, but it works great. It is the 1.6 liter size, by Rosle). If you use a bowl that comes closer to the edges of the pot, you will need to make some foil helper handles. Laura from tells how to do that in this list of helpful tips and tricks.


You will also be using your trivet that came with your pressure cooker.


Add 1/2 cup of water (or whatever the minimum is for your particular pressure cooker) to the pot and insert the trivet.


In your bowl, add 1 cup Course Grits (I use Anson Mills), 2.5 cups water and 2 tablespoons butter and give it a little stir.


Place the bowl on the trivet in your pressure cooker, crank the heat to high and slap the cover on that puppy.


When the indicator shows that high pressure has been reached, lower the heat to just enough to maintain high pressure and set the timer for 15 minutes.


This would be a good time to cook some tasty bacon or sip your coffee!


When the timer sounds, remove the pressure cooker from the heat and let the pressure come down on its own.


Once the pressure is down, remove the lid and carefully remove the bowl of grits from the pressure cooker.


Stir the mixture for 15-20 seconds to make sure everything is blended together.


Stir in a cup or so of cheese (I used sharp white cheddar)


Add salt and pepper to taste and serve on plates or in bowls.


Pressure Cooker Grits Revisited
Recipe type: Breakfast/Dinner
Cuisine: Southern
Prep time:
Cook time:
Total time:
Serves: 3-4
Course Ground Grits in only 30 minutes using the pressure cooker
  • ½ cup plus 2-1/2 cups water
  • 1 cup course ground grits
  • 2 tablespoons butter
  • 1 cup shredded cheese
  • Salt and pepper to taste
  1. Put ½ cup water (or the minimum required for your pressure cooker) in the pressure cooker pot
  2. Insert the trivet
  3. In a separate bowl, add grits, 2-1/2 cups water and butter
  4. Place bowl with grits on trivet in pressure cooker
  5. Turn heat to high and cover the pressure cooker
  6. When high pressure is reached, lower heat to maintain high pressure and set timer for 15 minutes
  7. When timer sounds, remove from heat and let pressure come down naturally
  8. When pressure has been released, remove cover and carefully remove bowl from pressure cooker
  9. Give it a quick stir, then stir in cheese
  10. Stir until cheese has been incorporated into the mixture
  11. Add salt and pepper
  12. Spoon onto plates or into bowls




27 thoughts on “Pressure Cooker Grits Revisited

  1. One more thing: When they’re done mix some crisp, crumbled bacon in with the cheese for that extra ‘oomph’! And maybe some chopped green onions or jalapeño slices. Grits are a wonderful, basic food!

    • Bahb, thanks for visiting the site. Let me know how the grits turn out. I usually put bacon on top, but I like the idea of crumbled bacon mixed in, too. I’ll have to give that a try!

  2. I’m new to pressure cooking, have an electric one, having a lot of fun. Any suggestions on modifying your instructions for electric PC? Or — just have a go and see how they turn out? I’ve got a non-stick interior insert so sticking shouldn’t be a problem. Thanks.

    • Mark, it occurred to me that I didn’t really answer your specific question regarding cooking the grits. I would probably just give it a shot cooking them directly in the pot and see what happens. Since you have a nonstick lining, it will probably work fine.
      I just made some grits last night and it still amazes me how easy and tasty they are using the pressure cooker.
      Let me know how youts turn out!
      Let me know how yours turn out!

      • Thank you much! This will help. Last night I made pearl barley risotto in the PC with shitake and leek — it was amazing. Looking forward to trying these grits! Will let you know the result — M.

  3. What a godsend! This week a bunch of ramps came in my CSA box, I woke up and got ready to make a boring old frittata, as that little bag of anson mills grits I got as a present mocked my lack of night-before preparedness once again from the freezer – suddenly I remembered my beloved pressure cooker, and then discovered these great instructions. Thank you!

  4. I have a 4quart stove top pressure cooker.its a newer safer cooker but not non stick. Do you think I can do this recipe without the bowl?

    • Karla, the couple times I tried it without the bowl in my pressure cooker, I did end up with quite a bit stuck on the bottom of the pan. It tasted fine, I just lost some to the pan, and had to do a little extra scrubbing.

  5. I was contemplating asking Santa for a table-top burner as I can no longer stand and stir the way _real_ grits require but then I remembered that I had bought myself an electric pressure cooker so I could cook beans from the bag.
    Hey, I said to myself, if the pressure cooker can do pinto beans, maybe it can do grits too! And joy! It can! I use Geechee white grits for breakfast, Eno yellow for dinner and throw in a can of Ro-Tel tomatoes. Oh, and hoop cheese at any time.
    Not that there’s anything wrong with Anson–just listing what’s in the freezer at the moment….

    • Hi Margaret, I’m glad you discovered how easy it is to make grits in the pressure cooker! I like the Ro-Tel idea, as I am always looking for more ways to use Ro-Tel. It sounds like you live somewhere where good grits are readily available. Here on the West coast, Anson Mills are about the only good ones I can find, and that is only in a couple of places.I am sure I could probably find some good ones by mail order, though. I will have to check out the ones that you mention.

    • Hi Margaret. With your pressure cooker, what setting did you cook the grits on? Tried cooking them several times but to me it takes to long. Usually to watery or not enough water.

      • Didn’t mean to abandon y’all, but high pressure, 10 minutes, natural release. in the Instant Pot, pot in pot.

        And about the grits–I ate up all my Eno grits and cannot find more, even though the Eno mill is all of 10-15 minutes from me.
        Now it’s Anson or Charleston….

    • I have never made quick cook grits in the pressure cooker, but if they are the ones that take about 30 minutes in a regular pot I would probably try 7-10 minutes in the PC.

  6. I received an Instant Pot for Christmas and am trying out all kinds of recipes. Thank you for posting this! I love grits and i decided to serve them for dinner instead of rice for a change. I used a Pyrex glass bowl and these are the best grits I’ve ever made! I used water and kosher salt. We added the cheese aon top at the table since some in my house are not cheese lovers. I’m looking forward to making these many more times!

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