Instant Pot Grits Muffins Recipes
INSTANT POT GRITS MUFFINS
Grits muffins in the Instant Pot are a fun twist on traditional egg bites - you can use leftover grits or make them with a fresh batch. They are packed with flavor from eggs, milk, and sausage, and you can easily adapt them for your own preference and taste.
Provided by Katie Clark
Categories Instant Pot
Time 30m
Number Of Ingredients 8
Steps:
- Cook Sausage. Drain excess grease and set aside. Prepare grits in desired method using 1 cup of dry grits and 3 cups of water. Set aside when done. Report this ad Put the grits into a bowl. Report this ad Add cheese, milk, eggs, pepper, salt, and cooked sausage. Spray Instant Pot silicone egg mold with cooking spray. Report this ad Scoop mixture into each slot, filling to the top. Top with a little bit of shredded cheese. Pour 1 cup of water in the bottom of your Instant Pot and then place the trivet in the pot Place the silicone egg mold on the trivet. Place lid on Instant Pot. Cook for 8 minutes on manual high pressure Quick pressure release all the pressure when the timer reaches zero. Let cool in the Instant Pot for a few minutes and then remove. Flip out of the silicone mold and enjoy!
Nutrition Facts : Calories 126 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 320 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
INSTANT POT SHRIMP AND GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put 1 tablespoon oil in a 6-quart or larger Instant Pot® multi-cooker. Add the sausage and set to the "Saute" function. Cook, stirring occasionally, until the sausage is crispy on the edges, about 3 minutes. Stir in the onions and garlic and cook until the onions just start to soften, 2 to 3 minutes more.
- Put in the white wine to deglaze. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add 1 cup chicken broth and stir to combine. Cancel the heat, place an Instant Pot® trivet into the sauce and prepare to assemble an Instant Pot® stackable steamer insert.
- Add the milk, grits, thyme, remaining 2 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bottom pan of the steamer and stir to combine. Top with the second steamer.
- Toss the cherry tomatoes with the bell peppers and 1/2 teaspoon salt in the top pan of the steamer. Cover with the lid, fold the metal clamps around both steamer baskets and place inside the Instant Pot®. Follow the manufacturer's guide for locking the lid and set the steam valve to "Sealing." Set to high pressure for 10 minutes.
- Meanwhile, toss the shrimp with the Cajun seasoning and remaining tablespoon oil in a small bowl to evenly coat and set aside.
- Once the pressure cooking is complete, turn the steam valve to "Venting" and allow the steam to release until all the pressure is gone. Open the Instant Pot® and carefully remove the stackable steamer baskets and trivet. Unfold the metal clamps to separate the baskets.
- Pour the top basket of softened vegetables in the sauce in the bottom of the Instant Pot®, along with the hot sauce, if using. Stir in the shrimp and return the lid to the Instant Pot®. Allow the residual heat to cook the shrimp until opaque and cooked through, about 10 minutes more.
- Remove and discard the thyme sprigs from the grits. Stir in the butter cover with the lid to keep warm.
- Serve the grits topped with the shrimp and sauce and sprinkled with the chives and serve immediately.
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.
Provided by thedailygourmet
Categories Side Dish Grain Side Dish Recipes Grits
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- 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.
- 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 : Calories 263.9 calories, Carbohydrate 22.3 g, Cholesterol 48.7 mg, Fat 15 g, Fiber 0.4 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 1403.8 mg, Sugar 1.2 g
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