Recipe Details
Ingredients
-
2 ¼cupschicken broth, divided
-
½cupgrits
-
½cupshredded Cheddar cheese
-
2ouncescream cheese
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1teaspoonbutter
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½teaspoontruffle salt
Cooking Directions
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Combine 1 3/4 cups chicken broth and grits in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Porridge setting and high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining chicken broth. Mix in Cheddar cheese, cream cheese, butter, and truffle salt.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe3 | |
| Calories264 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 9g |
45% |
| Cholesterol 49mg |
16% |
| Sodium 1404mg |
61% |
| Total Carbohydrate 22g |
8% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 9g |
|
| Calcium 152mg |
12% |
| Iron 1mg |
8% |
| Potassium 77mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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