I never thought I would see any possibility of a dish from the American South colliding with a staple of the British kitchen, but alas, I’ve seen it, and it’s glorious. Or at least easy and delicious…
About 24 hours after getting my Instant Pot, I ordered a cookbook from Amazon: the Indian Instant Pot Cookbook by Urvashi Pitre. About the same time, I discovered a great blog, Ministry of Curry, written by Archana Mundhe. I’ve always loved Indian food, but it’s expensive to go out for it, and I’ve always believed it’s not difficult food to make — it’s just knowing the recipes and technique needed. Both the book and blog I just mentioned are great resources to obtain both.
Updated March 23, 2019 with additional notes in the asterisked (*) sections at the bottom of this article, the addition of optional butter in the ingredient list, and some clarifications to the instructions.
One of the things I wanted to try making in my new Instant Pot was traditional southern grits for breakfast. Making grits is not difficult under any circumstances, but there are challenges:
- It takes an inordinate amount of time (and patience) to cook them well;
- That’s made worse when you use traditional, “old fashioned” slow-cook grits (and any other type, namely quick or instant, is sacrilegious); and,
- Making them makes a mess and requires constant attention and/or perfect regulation of heat to avoid that.
I’ve had a small, early-generation electronic pressure cooker for years, and making grits in it was a nightmare. They’d bubble-up, much as they do with conventional cooking, and the process spattered starchy “grit juice” everywhere. Not to mention a layer of grits stuck like glue to the bottom of the unit. But in the Instant Pot, things are much easier — and far, far less messy. (In fact, not messy at all!)