Instant Pot Grits With Mushrooms and Chickpeas Recipe

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This recipe uses a pot-in-pot technique to make two elements – creamy grits plus a saucy mushroom-chickpea stew – simultaneously in the same Instant Pot. It works with the standard steaming rack that comes with the device plus a 4-cup stainless-steel bowl that you cover with foil and set on top of the rack.

Refrigerate leftovers for up to 5 days or freeze for up to 3 months.

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Ingredients

measuring cup

Servings: 4

For the grits

For the mushrooms and chickpeas

Directions

Time Icon Active: 20 mins| Total: 1 hour

  • Step 1

    Make the grits: In a 4-cup stainless steel bowl that will fit inside your Instant Pot (with enough space around it to help you remove it), or an insert designed to do so, combine the broth, grits, nutritional yeast (if using), salt and pepper. Mix well and cover tightly with foil.

  • Step 2

    Make the mushrooms and chickpeas: Set the Instant Pot to SAUTE. Melt the butter in the pot, then add the sage and thyme and stir until fragrant, a few seconds. In a small bowl, whisk the cornstarch into the broth and add it to the pot along with the chickpeas, mushrooms, wine, salt and pepper, and mix well. Select the CANCEL setting.

  • Step 3

    Place a heatproof trivet or steaming rack, such as the one that comes with the Instant Pot, over the mushroom mixture, then place the container of grits on the trivet or rack. Lock the lid in place, set the pressure release knob to sealing, select PRESSURE at the high setting, and set the cook time to 15 minutes. Once the cooking cycle is finished, press CANCEL and let the pressure release naturally.

  • Step 4

    Open the lid and use oven mitts or other heat protection to help you carefully remove the bowl with the grits. Whisk the grits vigorously to achieve a creamy consistency, adding the vegan butter or olive oil and/or some nondairy milk to make it creamier, if needed.

  • Step 5

    Divide the grits among serving bowls or plates. Top with the mushroom mixture, garnish with sage and/or thyme and serve warm.

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    Nutritional Facts

    Per serving (3/4 cup grits and 3/4 cup toppings)

    • Calories

      298

    • Fat

      5 g

    • Saturated Fat

      2 g

    • Carbohydrates

      49 g

    • Sodium

      706 mg

    • Protein

      10 g

    • Fiber

      7 g

    • Sugar

      7 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Vegan Richa’s Instant Pot Cookbook” by Richa Hingle (Hachette Go, 2022).

    Tested by Joe Yonan.

    Published May 21, 2022

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