I have a pressure cooker that is also an air fryer. In our house we use it as the air fryer 75% of the time, because of the pure ease and speed of it.
Like many people, before electric pressure cookers came around as household appliances, I had little to no experience with them.
And so it’s seemed like relearning how to cook the basics in this machine…
Once you add the ingredients and turn the machine on, there is no double checking on the progress.
You just have to trust that when you release the pressure, your dish will be cooked.
Every time I cook something new in the pressure cooker I look up a recipe from a trusted resource to use as a guide. This week I chose a simple grit/polenta recipe from the Food Network Web site.
I make grits often, but if you are talking about real grits, not instant grits, they take a bit of time on the stove top—30 to 45 minutes depending on grind size—and a lot of pampering.
To start my Instant Pot version, I added the grits, water and salt to the pressure cooker, which took about 74 seconds total.
The recipe I was using as a guide called for cooking on HI for 10 minutes.
After pressing two whole buttons, I made sure the vent was sealed.
Then all I had to do was wait.
On my machine, a red button pops up when pressure is reached. As soon as that happens, the cook time starts.
Last night we had a party, and so during the pressure-building phase and the cooking phase, I started cleaning up.
Normally I would have to babysit grits by constantly stirring them, but the pressure cooker method left me with nothing to do except the dishes.
After ten minutes, I quick-released the steam and then whisked the grits. There were a few lumps that eased right out as I stirred. The grits were smooth and naturally creamy.
After I added the Parmesan and butter, the simple grits were elevated from creamy to DREAMY!
The recipe didn’t call for pepper, but I thought it needed a touch…
This dish was not only easy, but delicious and a great basic recipe that could be adapted in any number of ways.
For instance, I might try swapping out the water for mushroom broth, tomato juice, or Earl Gray tea.
Garlic would be a nice addition and a dried chili would add lovely heat.
And the options for subbing in different cheese are countless!
The finished product is exactly like the cheesy southern grits that have been gracing our Sunday supper tables for years, but ready in half the time!
I am a changed woman. I will never, ever cook grits on the stove top as long as I have an electric pressure cooker handy!
Creamy Pressure Cooker Grits
(adapted from the Food Network Web site)
- 1½ cups grits
- 1 tablespoon salt
- ½ cup Parmesan cheese
- 4 tablespoons salted French-style butter
- ½ teaspoon ground black pepper
- To an electric pressure cooker add 7 cups of water, the grits, and the salt. Stir and lock on the lid.
- Turn the appliance to Hi and program the cook time to 10 minutes. Make sure the steam vent is sealed. The pressure will build to the correct level before the cooking time starts; this can take anywhere from 5 to 10 minutes.
- When the cooking time finishes, quick-release the steam.
- Whisk the grits until smooth. Add the Parmesan, butter, and pepper, and stir until combine.
- Serve immediately.