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Creamy Instant Pot Grits with Cheddar and Jalapeño

These Creamy Instant Pot Grits with Cheddar and Jalapeño are a delicious addition to your breakfast table. This recipe easy and all made in your Electric Pressure Cooker. 
Course Breakfast
Cuisine American
Keyword instant pot grits
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Calories 360kcal
Author Tanya


  • 4 slices of bacon chopped
  • 2 jalapeño peppers chopped with seeds removed
  • 1 cup stone ground grits
  • 3 cups water
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese shredded
  • 2 oz cream cheese
  • Salt to taste


  • Add bacon to insert. Turn on Sauté function and select “Normal” heat. Allow bacon to sit undisturbed until it gets cooked on one side, about 8 minutes. Then stir your bacon pieces until all pieces are cooked. Remove from insert and place on a paper towel to drain.
  • Remove excess bacon grease from Instant Pot, leaving about 2 Tbsp.
  • Add chopped jalapeño to the insert and stir until softened, about 2 minutes.
  • Add grits and stir for about 10 seconds.
  • Add water and use wooden spoon to stir up any brown bacon bits stuck to the bottom of the pan. Stir in heavy cream and salt.
  • Press Cancel on your instant Pot. Then select “Pressure Cook” and cook on High Pressure for 10 minutes. Once done, allow your Pressure Cooker to natural release for 10 minutes, then manually release any remaining pressure.
  • Open lid and stir in cheddar cheese and cream cheese.
  • Allow grits to cool for 5 minutes.
  • Top with pieces of bacon. Enjoy :)



Notes for Jalapeño Cheddar Grits

  1. Block cheese that is grated by hand works best.
  2. When cutting jalapeño, remove the seeds and white mebrane. The spice lives there. You can leave a few seeds if you want your grits spicy but I use the jalapeño for flavor, not for the added spice.
  3. I know there is a ton of different info on whether you can add heavy cream to a pressure cooker during the pressure cooker cycle. That will always depend on the recipe and the fat content of your cream. I recommend full fat heavy cream. The cream in this recipe will not curdle in your pot. 
  4. You can skip the bacon step and use 2 Tbsp of butter if you like. 


Calories: 360kcal | Carbohydrates: 17g | Protein: 11g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 287mg | Potassium: 117mg | Vitamin A: 895IU | Vitamin C: 4.3mg | Calcium: 234mg | Iron: 0.5mg