Pressure Cooker Grits and Grillades
- 3 cups water
- ¾ cup stone ground grits
- 1 teaspoon butter
- ¾ cup flour, divided
- 2 tablespoons Cajun seasoning, divided
- 2 pounds top round steak, pounded ¼-inch flat and cut into 3-inch pieces
- 2 tablespoons cooking oil, plus more as needed
- 1 large yellow onion, small dice
- 1 green bell pepper, small dice
- 2 celery ribs, small dice
- 3 garlic cloves, minced
- 1 tablespoon butter
- 1 (28 ounce) can diced tomatoes
- 1½ cups chicken stock
- 1 tablespoon Louisiana hot sauce (such as Crystal), or more to taste
- splash red wine vinegar
- 1 bay leaf
- 1 cup shredded Gruyére cheese
- salt and ground black pepper to taste
- minced flat-leaf (Italian) parsley to garnish
For best results, we recommend using:
- Combine water, grits, and 1 teaspoon butter in an oven-proof bowl or pan that will fit into inner pot of pressure cooker. Set aside.
- Whisk ½ cup flour and 1 tablespoon Cajun seasoning together in a shallow bowl.
- Dredge steak pieces in flour mixture to coat completely, shaking off any excess flour.
- Heat oil in inner steel pot of pressure cooker set to Sauté on High. Working in batches, sear steak slices in hot oil until browned on each side, 2 to 3 minutes per side. Transfer steak to a plate.
- Sauté onion, green pepper, and celery in hot oil (adding more oil if necessary) until onion is softened and translucent, 5 to 7 minutes. Add garlic and sauté until fragrant, about 30 seconds.
- Stir 1 tablespoon butter and remaining ¼ cup flour into vegetables; stir until flour is incorporated.
- Pour diced tomatoes with juices and chicken stock into pot and stir to combine. Add hot sauce, red wine vinegar, remaining 1 tablespoon Cajun seasoning, and bay leaf into tomato mixture. Transfer beef and any accumulated juices back to pot; stir to combine.
- Place trivet over steak mixture. Place bowl with grits on trivet.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 40 minutes. Let pressure release naturally for 10 minutes, then turn steam vent handle to Venting to quick-release remaining pressure.
- Remove grits bowl from pot and stir grits until desired creaminess is reached. Stir Gruyére cheese into grits and season with salt and ground black pepper to taste.
- Select Sauté on High and remove trivet from pot. Bring tomato mixture to a boil and simmer until liquid reduces and thickens, about 5 minutes. Season grillades with salt and ground black pepper to taste.
- Ladle grits into bowl and top with grillades. Garnish with parsley.
Use any cheese variety that sounds good. Shredded Cheddar cheese or Parmesan cheese make for nice cheesy grits as well.
Grilled or pan-fried shrimp is a good substitution for the steak, if you are looking for a seafood version.
What others are saying
Suzanne Williams says:
Great recipe! Made with shrimp for Christmas dinner. Dredged and sautéed the shrimp as directed for the beef, then held it out while the grits and sauce cooked in the pressure cooker. Then added the shrimp at the end to the final sauté and thickening step, and it worked. I’d err on the shorter time of sautéing next time (3 mins rather than 4).
Brooke Prater says:
Delicious, filling recipe that's true to southern comfort food. I love the stone ground grits, better than instant grits for sure! I used cheddar instead of gruyére and it did not disappoint.
Cam Cook says:
I'm in love with all things New Orleans but this was my first time trying this recipe. What I loved most were the classic elements such as the holy trinity (bell pepper, onion, and celery), Cajun seasoning, and Crystal's hot sauce (a must). Happy to have found something I can replace my shrimp and grits with, that's heartier and perfect for cold weather days.