I’ve been loving my Instant Pot so much lately, especially since I learned how to cook grits (or polenta) in it! You’re going to flip when you see how easy it is to make these aptly named “Easy Cheesy Vegan Instant Pot Grits”. Just load up your IP (or multi-cooker of choice), turn it on, and let it go. The only downside is that you’re going to have to renew your gym membership because you won’t be burning any calories stirring these grits.
Not trying to brag, or anything, but I was an early adopter of the electric pressure cooker. About 5 years ago I purchased one on a whim from Amazon Prime Now, and I’ve never regretted anything less. It makes quick work out of even the most time-consuming recipes, and it never fails to surprise me with what it’s capable of pulling off.
People are normally skeptical of electric press cookers, and they wonder when they would ever use such an appliance. My answer to them is always… “Always!”
I refer to my Instant Pot as a “fast cooker”. You know, like if a Crock Pot is a “slow cooker” that comfortable takes 8 hours to cook a dish, then an Instant Pot, or electric multi-cooker is a “fast cooker” that can cook the same exact dish in about 30 minutes.
I have a ton of good Instant Pot recipes on my YouTube channel, so here’s a link to my “Vegan Instant Pot” playlist. Also, if you search my website for “Instant Pot”, you’ll see quite a few recipes as well.
As much as I use my old IP, it wasn’t until fairly recently that I learned that I could cook grits in it. Normally, you have to hover over the stove, stirring constantly for at least 20 minutes, avoiding molten bubbles from popping up in your face. But not anymore! Now, you just add your stock, your grits, and your seasoning, and just after 9 whole minutes of cooking, you’re enjoying a warm bowl of corny gold.
I have this recipe divided into two recipes. One is just for the Easy Cheesy Vegan Instant Pot Grits, which can be altered to meet your tastes and dietary restrictions. Make them less or more cheesy; add your own vegan cheddar or Parmesan cheeses. Use different broths or stocks, and top it with your favorite fresh herbs.
As well, the Mushroom, Kale, and White Bean topping is in a recipe box all its own just case you wanted to make that portion as a side dish, or serve it over rice, or quinoa or even pasta. Make this recipe your own! Choose your own adventure.
Watch the video below to see me make this dish in just about 15 minutes, and then scroll down for the full, printable recipes.
Easy cheesy vegan grits (or polenta) made in a fraction of the time with minimal effort using an electric pressure cooker.
- 1 cup polenta or grits (not quick cook)
- 3 1/2 to 4 cups water or vegetable broth
- 1 tablespoon (enough for 3 cups) vegan chicken flavored bouillon
- ¼ cup nutritional yeast
- ½ cup plain soy yogurt (recipe link in notes) or vegan sour cream
- Chives, thinly sliced
- Black pepper
Add 3 1/2 cups water and bouillon to your electric pressure cooker. Stir in grits and nutritional yeast. Secure the lid, and set to cook on high pressure for 9 minutes.
Use the "quick release" method for opening your pressure cooker. Stir the grits until there are no more bits sticking to the bottom, and your grits have thickened to the desired consistency. If your grits are too watery, turn your pressure cooker to “saute”, and continue to stir the grits as they simmer and reduce. If your grits are too thick, stir in another 1/4 to 1/2 cup of water or broth.
Stir in the yogurt and chives. Serve immediately.
Note: The longer the grits sit, the thicker they will become. Keep the lid secured if you are not planning on serving immediately.
Mushrooms, kale, and white beans are quickly sauteed together to add a hearty and nutritious topping to Easy Cheesy Vegan Instant Pot Grits
- 1 to 2 tablespoons olive oil
- 1/2 cup diced onion
- 8 ounces cremini mushrooms, thinly sliced
- 1 small bunch green kale
- 1 (15.5 ounce ) can great northern beans, drained and rinsed
- 1/2 to 3/4 cup vegetable broth
- 1 clove garlic, minced
- salt and pepper to taste
- 1/2 lemon, juiced
- 1 batch Easy Cheesy Vegan Instant Pot Grits (recipe above)
- fresh cilantro.
To a medium-sized pan on medium heat, add olive oil and onions. Thinly slice your cremini mushrooms, and add them to the pan with the onions onions. Allow the onions and mushrooms to cook on medium to medium-high heat until golden and caramelized.
Stem and chop your kale into bite-sized pieces. Add the kale and a pinch of salt to the pan along with about 1/4 cup of vegetable broth. Cover the pan with a lid, and allow the kale to steam for about 3 to 4 minutes. Add the drained and rinsed beans, garlic, and another 1/4 cup of vegetable broth. Return the lid, and allow the beans to warm through for another couple of minutes. Remove the lid, and stir the mixture. If it seems too dry, add a bit of broth. If it’s really soupy, allow it to reduce.
Just before serving, add a squeeze of lemon juice..
To serve, divide the Easy Cheesy Vegan Instant Pot Grits into 4 equal portions. Top each portion with a quarter of the mushroom, bean and kale mixture. Top with fresh cilantro and a lemon wedge.