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Instant Pot® Cream Cheese Grits

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"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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25 m servings 264
Original recipe yields 3 servings


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  1. Combine 1 3/4 cups chicken broth and grits in a multi-functional pressure cooker (such as Instant Pot(R)). 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.
  2. 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

Per Serving: 264 calories; 15 22.3 9.3 49 1404 Full nutrition

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