How to Make Instant Pot Savory Cheddar Corn Breakfast Grits
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Add grits, water, milk, corn, salt, and pepper to the Instant Pot. Stir to combine.
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Seal lid and cook on Manual/High Pressure for 10 minutes.
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Quick release pressure. Stir in cheddar cheese until melted and creamy.
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Taste and adjust seasoning as needed. Serve warm.
Pro Tips for Perfect Instant Pot Savory Cheddar Corn Breakfast Grits
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of quick grits, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Instant Pot Savory Cheddar Corn Breakfast Grits?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Instant Pot Savory Cheddar Corn Breakfast Grits?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for quick grits?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.