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Instant Pot Grits With Mushrooms and Chickpeas

Instant Pot Grits With Mushrooms and Chickpeas 4.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Weeknight Vegetarian May 22, 2022

This recipe uses a pot-in-pot technique to make two elements – creamy grits plus a saucy mushroom-chickpea stew – simultaneously in the same Instant Pot. It works with the standard steaming rack that comes with the device plus a 4-cup stainless-steel bowl that you cover with foil and set on top of the rack.

Active time: 20 mins; Total time: 1 hour

Storage Notes: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the grits
  • 3 cups low-sodium vegetable broth
  • 3/4 cup grits or polenta
  • 2 teaspoons nutritional yeast (optional)
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegan butter or extra-virgin olive oil, if needed
  • Nondairy milk, if needed
  • For the mushrooms and chickpeas
  • 1 tablespoon vegan butter
  • 2 tablespoons finely chopped fresh sage, plus more for garnish (may substitute 1 teaspoon dried)
  • 1 tablespoon finely chopped fresh thyme, plus more for garnish (may substitute 1/2 teaspoon dried)
  • 1 tablespoon cornstarch
  • 1/2 cup low-sodium vegetable broth
  • One (15-ounce) can no-salt-added chickpeas, drained and rinsed
  • 12 ounces white or cremini mushrooms, sliced (about 5 cups)
  • 1/4 cup dry white or red wine (may substitute with 2 tablespoons white or red wine vinegar plus 2 tablespoons water)
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper


Make the grits: In a 4-cup stainless steel bowl that will fit inside your Instant Pot (with enough space around it to help you remove it), or an insert designed to do so, combine the broth, grits, nutritional yeast (if using), salt and pepper. Mix well and cover tightly with foil.

Make the mushrooms and chickpeas: Set the Instant Pot to SAUTE. Melt the butter in the pot, then add the sage and thyme and stir until fragrant, a few seconds. In a small bowl, whisk the cornstarch into the broth and add it to the pot along with the chickpeas, mushrooms, wine, salt and pepper, and mix well. Select the CANCEL setting.

Place a heatproof trivet or steaming rack, such as the one that comes with the Instant Pot, over the mushroom mixture, then place the container of grits on the trivet or rack. Lock the lid in place, set the pressure release knob to sealing, select PRESSURE at the high setting, and set the cook time to 15 minutes. Once the cooking cycle is finished, press CANCEL and let the pressure release naturally.

Open the lid and use oven mitts or other heat protection to help you carefully remove the bowl with the grits. Whisk the grits vigorously to achieve a creamy consistency, adding the vegan butter or olive oil and/or some nondairy milk to make it creamier, if needed.

Divide the grits among serving bowls or plates. Top with the mushroom mixture, garnish with sage and/or thyme and serve warm.

Recipe Source

Adapted from “Vegan Richa’s Instant Pot Cookbook” by Richa Hingle (Hachette Go, 2022).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (3/4 cup grits and 3/4 cup toppings): 298

% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 706mg 29%

Total Carbohydrates: 49g 16%

Dietary Fiber: 7g 28%

Sugar: 7g

Protein: 10g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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