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




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.