thedailygourmet Recipe + Instant Pot® Cream Cheese Grits

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

• 2 ¼ cups chicken broth, divided
• ½ cup grits
• ½ cup shredded Cheddar cheese
• 2 ounces cream cheese
• 1 teaspoon butter
• ½ teaspoon truffle salt

Cooking Directions

1. 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.
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

• calories263.9
• carbohydrateContent22.3 g
• cholesterolContent48.7 mg
• fatContent15 g
• fiberContent0.4 g
• proteinContent9.3 g
• saturatedFatContent9 g
• sodiumContent1403.8 mg
• sugarContent1.2 g