Instant Pot Pumpkin Grits are ready to rock your breakfast! These easy cheesy grits are made in the pressure cooker and are SO easy to make!
Set Instant Pot to sauté function and heat oil/butter.
Add grits and mix well, allowing grits to lightly toast until fragrant. Approx. 1-2 minutes while stirring/sautéing.
Switch IP off and add water, cream, pumpkin, salt, and garlic powder. Set to 10 minutes on HIGH pressure and seal lid.
Once the pot beeps, allow the pot to sit for 10-15 minutes to depressurize naturally. If lid is still pressurized after 15 minutes, flip the valve to quick release remaining pressure. Remove lid and stir well (it will look very liquid-y at first) then fold in cheese and season with any extra salt and garlic powder, to taste. Dig in!
If you're a fan of sweet-yet-savory dishes, feel free to ty out my optional suggestion of adding a little sprinkle of pumpkin pie spice to your bowl of grits! It's quite tasty! I'll happily devour them both ways!
When it comes to timing for this recipe, you'll want to factor in the pressurizing and depressurizing time for your Instant Pot.
My 6 quart IP takes about 8 minutes to come to pressure and I allow it to release naturally for 10-15 minutes after the grits have finished cooking. I'll take the wait time over stirring sticky grits on the stove any day! lol
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Instant Pot Pumpkin Grits https://peasandcrayons.com/2018/09/instant-pot-pumpkin-grits.html