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.
Ingredients
- ¼ cups chicken broth: 2 piece (divided)
- grits: 0.5 cup
- cheddar cheese: 0.5 cup (shredded)
- ounces cream cheese: 2 piece
- butter: 1 tsp
- truffle salt: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
