Not Nelson’s Grits Cooked in the Instant Pot

Published on July 20, 2016 by Jill McKeever


Here's all you need...

1 onion, diced

1 jalapeno pepper, seeded and minced

1 poblano pepper, seeded and minced

1 red bell pepper, seeded and diced

1 garlic clove, minced

4 cups hot hot water

1 cup grits

½ teaspoon salt

¼ teaspoon black pepper

2-inch piece fresh turmeric, peeled and finely grated


Press [Sauté] mode to heat inner pot. Add onion, jalapeno, poblano and bell peppers, and garlic. Dry cook for 1-2 minutes. Add 1 to 2 tablespoons water to water sauté vegetables until tender.

Add the hot water.  Slowly add the grits, whisking as you add so as not to form lumps.

Once the mixture starts to boil, cancel [Sauté] mode and start the [Keep Warm] mode by pressing the [Keep Warm/Cancel] button twice. Cover with lid. Take advantage of the keep warm timer to watch the cooking time. Grits need 5-10 minutes to become thick and creamy.  Stir in grated fresh turmeric.

Serve warm.


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