Instant Pot Teff Breakfast Cheese Grits







If you are looking for a healthier breakfast that tastes decadent, look no further than this easy Instant Pot Teff Cheese Grits recipe.

Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins

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  1. Add teff, water, and ½ teaspoon of salt to your Instant Pot. Cook on the rice setting.
  2. Depressurize the Instant Pot when it beeps that it is done according to your pressure cooker instructions. They can vary so please make sure you follow your brand’s pressure cooker instructions.
  3. Open the Instant Pot carefully and stir the teff to mix well and remove any lumps. Leave the lid open and move on to cooking the vegetables.
  4. Add 1 teaspoon oil to a non-stick pan and heat it. Add spinach and 1/4 teaspoon salt. Sauté until the spinach is wilted.
  5. Add 1 teaspoon oil to a pan and add diced shallot and shiitake mushrooms. Cook until the shiitake shrink in size and are cooked. Add tomatoes and cook 3 minutes.
  6. In another pan, add the eggs and cook sunny side up. Make sure the egg white part is cooked and not translucent.
  7. Add the gouda to the cooked teff and stir until the cheese is melted in the grits.
  8. Time to layer it all together! Take a plate and add the teff cheese grits. Add a layer of spinach. Put an egg on top of the spinach. Top with the shiitake and tomatoes.
  9. Add salt and pepper to taste.
Read Sandi’s full post here.


Instant Pot Teff Breakfast Cheese Grits topped with a fried egg


  • ¾ cup Maskal Teff® grain
  • 3 ½ cups water
  • ½ teaspoon salt
  • ⅓ cup gouda cheese, shredded
  • ½ cup shiitake mushrooms, sliced
  • 3-4 cups spinach
  • ½ cup cherry tomatoes
  • 1 Tablespoon olive oil
  • ½ teaspoon salt

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