Recipe Instructions:
Ingredients
1 tablespoon canola oil 1 cup uncooked stone-ground grits 2 cups water 1 cup lower-sodium chicken broth 1 cup 2% reduced-fat milk 1 tablespoon unsalted butter 1/2 teaspoon kosher salt
How to Make It
1. Select SAUTÉ setting on a programmable pressure multicooker. Select HIGH temperature setting; add oil to cooker, and allow to preheat until hot, about 2 minutes. Add grits; cook, stirring constantly, 2 minutes. Add water, broth, milk, butter, and salt; stir to completely combine. Press CANCEL.
2. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/ PRESSURE COOK setting. Select HIGH pressure for 10 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
3. Let the pressure release naturally for 15 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Add spinach to mixture; stir until thoroughly combined and grits are smooth and creamy. Place lid on cooker; let stand 3 minutes. Stir again and serve.
