First, finely dice or mince 1 jalapeño without the seeds or stem.
Turn the Instant Pot to sauté and spray a small amount of oil. Saute the jalapeño until slightly soft.
Measure out the grits and water and add them both to the Instant Pot or stovetop along with salt. Lightly whisk to ensure no clumps.
Close the lid on the instant pot with the valve set to sealing and pressure cook on high for 10 minutes, then natural release for 15 minutes.
For the stovetop: Add all of the grits and water and salt to a large pot and bring to a boil. Cover with a lid and cook, stirring occasionally, until the water has all been absorbed. This may take 30-45 minutes.
Once the grits are cooked and the pin has dropped in the Instant Pot, remove the lid and stir the grits.
Immediately add the butter so that it melts while still hot.
Add the vegan cheddar as well as the dairy-free creamer.
Continue stirring until the cheese begins to get melty.
Season with salt and pepper to your liking.
Serve in a bowl and garnish with chives (optional).