2 tablespoons bacon grease or vegetable oil
1 cup stone ground grits
3 cups water
1 1/2 cups half-and-half or milk
1 1/2 teaspoons salt
2 tablespoons butter, cut into pieces
1/2 cup shredded cheddar cheese
Add bacon grease or oil to inner pot of Instant Pot. Turn “Saute” mode on. Once hot, add grits and cook and stir for 2 minutes.
Add water, half-and-half, salt, and butter. Turn Instant Pot off, place lid on with valve in “sealing” position. Set to Pressure Cook on HIGH for 10 minutes.
Allow a 15 minute Natural Release and then manually release the remaining pressure. Remove lid and stir in cheese. Stir well. Grits will thicken up some as they cool slightly.
Note: Cooking time does not include time for Instant Pot to pressurize. This can take about 10 minutes.