Like a lot of Atlantans, I’m a transplant from the Northeast, and so the Southern ritual of serving buttered grits for breakfast was completely new to me. But it didn’t take long to convert me from my morning oatmeal or Cream of Wheat: Perfectly cooked stone-ground grits are now my top pick every time.

While I’ve perfected the traditional stovetop method over the years, I was recently inspired by this Instant Pot oatmeal to try something new. Boy, am I glad I did. Instant Pot grits are nothing short of a breakfast miracle. Here’s how I make creamy Instant Pot grits.

Why you’ll love it

Key Ingredients in Instant Pot grits

Why did I get the ‘burn’ error?

Even the most experienced Instant Pot chefs encounter a burn error from time to time, which occurs when the bottom of the inner pot overheats. There are two primary reasons why this might happen.

1. You’re using the wrong type of grits. Finely-ground and quick-cooking grits absorb water more quickly than the coarse- or stone-ground variety. The result? Grits stuck to the bottom of the pot and a burn warning.

2. You added dairy too soon. The error can also occur if you heat dairy under pressure. The sugars and proteins in milk can curdle, sink to the bottom, and burn, so wait until the grits are done cooking before adding milk or cream.

If you do encounter a burn error, hit cancel and quick release any remaining pressure. It is likely that all of the water will have been absorbed, so taste the grits. If the grits are tender with a toothsome bite, they’re ready. Add the milk, butter, and cheese and stir carefully so you don’t dislodge the burned bits from the bottom of the pot.

Storage and reheating tips

What to serve with grits

Instant Pot Grits

Makes 3 1/2 cups; serves 4

Cooking spray

3 cups water, or low-sodium chicken or vegetable broth

1 cup stone-ground corn grits, such as Anson Mills, Logan Turnpike Mill, or Palmetto Farms

2 teaspoons kosher salt

1/2 cup whole milk, half-and-half, or heavy cream

2 tablespoons unsalted butter, cut into 2 pieces, plus more for serving

1/2 cup shredded sharp cheddar or gouda cheese, or 1/4 cup grated Parmesan cheese (optional)

Freshly ground black pepper

1. Coat the insert of an Instant Pot or electric pressure cooker generously with cooking spray. Add 3 cups water or low-sodium broth, 1 cup stone-ground corn grits, and 2 teaspoons kosher salt. Stir gently to combine, so that the grits settle in an even layer.

2. Lock the lid and make sure the pressure valve is closed. Set to cook under HIGH pressure for 10 minutes. It will take 9 to 10 minutes to come up to pressure.

3. When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure. Uncover the grits. Whisk in 1/2 cup whole milk and 2 tablespoons unsalted butter vigorously until the butter is melted and the grits are smooth. Stir in cheese of choice if desired. Serve with more butter and freshly ground black pepper if desired.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2025 Apartment Therapy. Distributed by Tribune Content Agency, LLC.