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  • 1 cup(s) Quaker® Grits, Old Fashioned
  • 1 tablespoon(s) olive oil
  • 1/2 cup(s) chopped onion
  • 1/2 cup(s) diced red bell pepper
  • 2 cloves garlic minced
  • Crushed red pepper flakes, optional
  • 1/4 teaspoon(s) salt, optional
  • 1/4 teaspoon(s) dried thyme leaves, optional
  • 1 cup(s) chopped fresh tomatoes, well drained (about 2 medium tomatoes) (see note)
  • 3 1/2 cup(s) no sodium or low sodium vegetable broth
  • 1/4 cup(s) shredded sharp Cheddar cheese

Prep Time: 20 minutes

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Cooking Instructions

  • Spray Instant Pot with nonstick cooking spray.
  • Heat olive oil on Sauté mode. When hot, add onion, bell pepper and garlic. Cook 2 minutes, stirring frequently until onion and pepper are crisp tender.
  • Stir in crushed red pepper, salt and thyme, if desired, tomatoes and vegetable broth. Stir in grits until no lumps remain.
  • Turn Instant Pot off (CANCEL). Place lid on with valve in sealing position. Set to Pressure Cook on HIGH for 10 minutes.
  • Allow steam to release about 15 minutes, then release remaining pressure.
  • Stir in cheese and serve.

Notes:1 can (14.5 ounces) no-salt-added tomatoes can be used in place of fresh. Drain tomatoes very well.

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