Take your sling and wrap it under your trivet. Place the trivet in the Instant Pot over the ribs. Now place your oven safe bowl on top of the trivet.
Measure 1 cup of corn grits into the oven safe bowl. Add one cup of chicken stock, two cups of water, two tablespoons of unsalted butter. Season with salt and pepper. Give everything a stir, fold the ends of the sling down, then close the lid to your Instant Pot.
Press the MEAT/STEW function on your Instant Pot. If you need to, press the ADJUST botton to MORE. Once the pot comes to pressure, it should take about 40 minutes to cook. Once the time is up, release the pressure (be careful of hot steam – I like to wear an oven mitt to do this just to be safe).
Lift the grits and the trivet out of the pot using the sling. Stir in one cup of warm heavy cream or milk and one cup of shredded Parmesan cheese to the grits. The grits will start to become become nice and creamy. Season with more salt and pepper if needed.
To serve, ladle grits into the bottom of a bowl or a plate. Place the ribs on the grits and spoon the vegetables and juices over top.