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.

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
5 mins
total:
25 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

264 calories; protein 9.3g; carbohydrates 22.3g; fat 15g; cholesterol 48.7mg; sodium 1403.8mg. Full Nutrition
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