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5 from 1 vote
Cheesy Grits in a white oval bowl on a blue checkered table cloth
Ham and Cheddar Grits - Pressure Cooker Version
Prep Time
5 mins
Cook Time
10 mins
Pressure Release Time
10 mins
Total Time
25 mins
The secret to really delicious cheesy grits is to use the right raw grits. That means no instant grits, but stone-ground grits instead. You can get many different varieties of stone-ground grits, but do make sure they are stone-ground. Once you know how to make beautifully cheesy grits, you can add any number of different ingredients, like ham, shrimp, tomatoes or just more cheese.
Course: Entrées, Side Dishes
Cuisine: American
Keyword: Breakfast/Brunch, One Pot Meal
Servings: 4
Calories: 445 kcal
  • 2 tablespoons butter
  • cups water
  • 1 cup coarse corn grits not the instant variety
  • 1 teaspoon salt
  • 7- ounce ham steak small dice
  • cups grated Cheddar cheese
  • ½ cup milk optional
  • freshly ground black pepper or crushed red pepper flakes
  • chopped fresh chives
  1. Bring the butter and water to a boil in the pressure cooker using the BROWN setting.
  2. Whisk in the grits and salt and continue to whisk for a full minute until the grits have a moment to become suspended in the water rather than sinking to the bottom of the cooker. Lock the lid in place.
  3. Pressure cook on HIGH for 10 minutes.
  4. Let the pressure release NATURALLY and carefully remove the lid.
  5. Stir in the ham and cheese and season to taste with salt and lots of freshly ground black pepper. Stir in the milk to thin the grits a little and cool them to an edible temperature. Sprinkle chives on top and serve.

Recipe Video

Nutrition Facts
Ham and Cheddar Grits - Pressure Cooker Version
Amount Per Serving
Calories 445 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Cholesterol 85mg28%
Sodium 1552mg65%
Potassium 296mg8%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 2g2%
Protein 25g50%
Vitamin A 730IU15%
Vitamin C 16mg19%
Calcium 348mg35%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.