The Instant Pot® No-Pressure Cookbook by Laurel Randolph

Author:Laurel Randolph
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2018-03-14T16:00:00+00:00

ADD the grits, 3½ cups broth, and butter to your Instant Pot, season with salt and pepper, and stir. Secure the lid.

COOK at high pressure for 15 minutes and use a natural release for 10 minutes followed by a quick release.

MEANWHILE, heat the oil over medium heat in a medium skillet. Once hot, add the chopped white and light green scallions and the garlic. Sauté for 1 minute. Remove the chorizo from the casing and add to the pan. Cook meat chorizo for 3 minutes while crumbling (or until mostly cooked through), or cook soy chorizo for 1 minute while crumbling. Add the hominy, oregano, and ½ cup broth and cook for 3 more minutes, or until the chorizo is completely cooked and most of the liquid has evaporated. Season with salt and pepper.

ONCE the pressure has released, add the cheese to the grits and whisk vigorously to break up any lumps. Season with salt and pepper as needed. Top with the chorizo mixture and serve immediately.

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