Instant Pot Cream Cheese Grits Food
INSTANT POT CHEESE GRITS
Steps:
- Add grits, garlic powder, water, salt and pepper to the inner pot.
- Place the lid on, and set the pressure valve to sealing; cook on manual high pressure for 10 minutes.
- Allow the pot to naturally release - mine took about 16 minutes
- Stir the grits, and use the back of your spoon pressed against the pot to break up any lumps.
- Stir in milk, butter and cheese.
- If the grits are too thin, you can turn on sauté to cook them a little longer, stirring frequently. If the grits are too thick, add more milk or water, and stir to combine until desired consistency.
- Taste test, and add more salt, pepper, cheese or butter as you wish.
- Serve immediately.
Nutrition Facts : Calories 241 kcal, Carbohydrate 33 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 460 mg, Sugar 1 g, ServingSize 1 serving
INSTANT POT® CREAM CHEESE GRITS
These grits are fast to make and combine cream cheese and Cheddar cheese. A touch of truffle salt elevates these grits an extra notch. Serve as a side dish for seafood or sausage.
Provided by thedailygourmet
Categories Side Dish Grain Side Dish Recipes Grits
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Combine 1 3/4 cups chicken broth and grits in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Porridge setting and high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining chicken broth. Mix in Cheddar cheese, cream cheese, butter, and truffle salt.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 22.3 g, Cholesterol 48.7 mg, Fat 15 g, Fiber 0.4 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 1403.8 mg, Sugar 1.2 g
INSTANT POT® CREAM CHEESE GRITS
These grits are fast to make and combine cream cheese and Cheddar cheese. A touch of truffle salt elevates these grits an extra notch. Serve as a side dish for seafood or sausage.
Provided by thedailygourmet
Categories Grits
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Combine 1 3/4 cups chicken broth and grits in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Porridge setting and high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining chicken broth. Mix in Cheddar cheese, cream cheese, butter, and truffle salt.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 22.3 g, Cholesterol 48.7 mg, Fat 15 g, Fiber 0.4 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 1403.8 mg, Sugar 1.2 g
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- Spray liner generously with cooking spray so grits don't stick to pot. Pour in water first to create a barrier, then add salt and grits. Whisk gently to combine.
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