I made the decision to buy different flavored snacks from the firm that helped me get started on my newest cookie project after my recipe for Incredible Raspberry Cheesecake Cookies was published. A lovely spin-off, this.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 3 |
Ingredients
- 2 ¼ cups chicken broth, divided
- ½ cup grits
- ½ cup shredded Cheddar cheese
- 2 ounces cream cheese
- 1 teaspoon butter
- ½ teaspoon truffle salt
Instructions
- 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.
- 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
| Calories | 264 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 0 g |
| Protein | 9 g |
| Saturated Fat | 9 g |
| Sodium | 1404 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |