Instant Pot Vegan Grits – Cozy peach kitchen

You can make creamy vegan grits in your Instant Pot with just a few minutes of active time. This Southern staple can be enjoyed sweet or savory!

Close up of white bowl of grits topped with black pepper and green onion.

Making stone-ground grits on the stove requires constant monitoring, so I set out to find an easier way to make this Southern staple.

It turns out that it’s very easy to make grits, especially dairy-free and vegan grits, in the Instant Pot.

Cooking grits in the Instant Pot allows you hands-free time to whip up a tofu scramble, slice fresh fruit, or prepare another breakfast part.

All told it takes about 30 minutes to prepare Instant Pot grits, which is similar to the amount of time it takes for stovetop grits.

Here’s the best part about Instant Pot grits: no lumpy, lumpy grits and no stirring! Could you ask for more?

Top view of grits in a white bowl with a spoonful of grits resting on top.

What are stone ground grits?

Stone ground corns are made from whole kernels of white or yellow corn crushed between two stones. Stone ground grits comprise the entire kernel of corn. This slow grind allows the corn to retain its natural oils and earthy flavors.

This is one of my favorite brands of stone-ground semolina, but you can also find it in most grocery stores.

Instant or quick grits have been partially cooked, so they take much less time to prepare than regular grits.

For this recipe we will use regular grits. You can find it labeled old-fashioned grits, stone-ground grits, or even coarse cornmeal.

Close up of grits in white bowl

How to make instant grits

Preparing instant grits takes less than 5 minutes of active time. The cooking process will take around 30 minutes in all, including the time it takes for the electric pressure cooker to reach pressure.

The grits are toasted in an Instant Pot

Toast the semolina in hot oil or butter for two minutes. To do this, select the “saute” function on your electric pressure cooker. Heat the oil, then add the grits for two minutes, stirring occasionally to toast until light brown. This deepens their flavor.

Semolina covered with water in instant pot.
Instant pot milk covered groats.

Add liquid and salt. Salt is essential to the flavor of the grits, but we’ll start with a small amount and taste more after cooking. Mix the vegetable milk and water. I use plain unsweetened soy milk, because it’s a very creamy, mild-tasting non-dairy milk.

Groats cooked in Instant Pot.

Cook on high pressure for 13 minutes. Allow pressure to release naturally for 10 minutes. Release the residual pressure manually, then remove the lid. Saute the extra liquid or drizzle with milk. It just depends on how you like your grits.

Taste for salt and pepper. Enjoy the grits on its own, or try sweet grits by mixing in a tablespoon of molasses.

A silver spoon dipped in a white bowl of yellow grits.

Is grain healthy?

Groats, in their simplest form, are just corn. A serving of grits is energy-dense, with carbohydrates contributing most significantly to their nutritional value.

Whole grains, such as stone-ground grains, are a better option than instant grains because they contain more fiber.

The true nutritional impact of grits lies in the add-ons to the recipe. Look at the salt shaker and choose oil instead of butter, or replace the cream with plant milk. Enjoy a tofu scramble and sauteed fresh vegetables for a well-rounded Southern vegetarian breakfast.

Looking for more vegan breakfast recipes?

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📖 Recipe

A silver spoon dipped in a white bowl of yellow grits.

Print Recipe

Instant Creamy Semolina (Vegan)

These creamy grits are dairy-free and prepared in the Instant Pot with a few simple ingredients.

Preparation time5 min

Time to cook13 min

Total time38 min

Portions: 4 portions

Author: Cassidy Reeser, MS, RD


  • Select the “saute” function on your electric pressure cooker. Heat the oil or butter. Once hot, add the grits. Saute for 2 minutes, stirring frequently with a spatula or wooden spoon.
  • Season with salt, then add the water and soy milk. Add nutritional yeast for the “cheesy” texture. Lock the lid in place and set the pressure valve to seal. Cook on high pressure for 13 minutes. When the cooking time is up, allow the pressure to release naturally for 10 minutes. Manually release the residual pressure.

  • Saute additional liquid to taste or add a dash of milk. Taste for salt and pepper. Enjoy!


  • Stone ground grits: For this recipe we will use regular grits. You can find them labeled old-fashioned grits, stone-ground grits, or even coarse cornmeal.

Serving: 1servingCalories: 215kcalCarbohydrates: 33gProtein: 6gFat: 5gSodium: 124mgPotassium: 199mgFiber: 1gVitamin A: 335UISoccer: 154mgIron: 1mg

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