Turn on the "Saute" function on your pressure cooker. Then, melt two tbsp of butter or ghee in the instant pot
Add grits and stir until it "smells like pop corn". But be careful not to burn them.
Next add both water and heavy cream, then salt. Be sure to add salt now. Adding salt to grits after they are already cooked to keep them from tasting "fresh" is pretty hard.
Add your cheese. We buy our cheese in blocks instead of shredded. So if you are like us, make sure you either shred it or cut it up in blocks so that it will melt easier and not burn.
Give everything a nice stir. Seal your pressure cooker and MANUAL cook for 10 minutes. Then natural release (NR) for about 5 to 7 minutes, and quick release (QR) the rest of the steam.
Stir and enjoy!
Servings 6