Step 1

Coat the insert of a 6-quart Instant Pot or electric pressure cooker generously with cooking spray. Add 3 cups water or low-sodium broth, 1 cup stone-ground corn grits, and 2 teaspoons kosher salt. Stir gently to combine, so that the grits settle in an even layer.

Step 2

Lock the lid and make sure the pressure valve is closed. Set to cook under HIGH pressure for 10 minutes. It will take 9 to 10 minutes to come up to pressure. Meanwhile, cut 2 tablespoons unsalted butter into 2 pieces. If desired, shred 3/4 ounce cheese on the large holes of a box grater (about 1/2 cup cheddar or Gouda, or 1/4 cup Parmesan).

Step 3

When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure. Uncover the grits. Add the butter and 1/2 cup whole milk, half-and-half, or heavy cream. Whisk vigorously to remove any clumps. Add the cheese if using and stir until incorporated. Serve with more butter and freshly ground black pepper.