Enjoy a taste of the South with a batch of this cheesy Shrimp and Grits, an easy brunch recipe completely prepared in your Instant Pot in about 30 minutes! Salty bacon, spicy sauteed tomatoes, and crispy fried eggs share the bowl with juicy shrimp and creamy grits in this comforting dish.
Let’s talk small appliances on this rather humdrum Wednesday.
I’ve had a slow cooker for years, and it used to have its own special spot on my countertop because we used it at least once a week. Moreso in the cooler months (because slow cooker chili is the best ever), but it had its fair share of uses in the summer, too.
Today, my dependable slow cooker lives in a bottom cupboard behind my Tupperware.
Not because I don’t love it – but because, more often than not, quicker cooking is where it’s at. Especially in my line of work.
Apparently, I’m not alone in that thinking, because Instant Pot cooking is huge right now!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
I’m so in love with my Instant Pot…I wrote a cookbook dedicated to it.
You might have heard me mention The Electric Pressure Cooker Cookbook for Two a time or two if you hang out around here regularly. If not, check it out on Amazon and grab a copy!
There are over 100 quick & easy recipes developed for your EPC at your fingertips, from breakfast to burritos to bundt cake.
You’re bound to find something in this book that will make you hungry…including this shrimp and grits recipe!
Despite growing up in the South, I was never a grits lover until I tested this recipe.
My husband, Abe (who was also never a grits person), requests this at least every other week now. I
make sure I keep stoneground grits stocked in the pantry at all times…even if this is the only reason I use them!
Truly, this is one of the absolute best Instant Pot recipes I’ve ever made – and the best part (aside from taste) is that it’s all made Pot-in-Pot in 30 minutes!
What is the Pot-in-Pot Method?
Pot-in-Pot (or PIP) is simply using an oven-safe bowl, pan, or dish to cook a meal, side or dessert inside the electric pressure cooker pot.
Electric pressure cooker recipes that require indirect heat (like these eggs en cocotte), desserts (such as creme brulee or cheesecake), or multi-component recipes like this shrimp and grits are all perfect for this method.
Using PIP for this easy brunch recipe allows you to properly saute and meld the flavors of the bacon grease with the tomatoes and peppers, while simultaneously cooking your grits in just 10 minutes.
When the pressure cooking part is complete, you can finish your grits while the shrimp cooks in the residual heat of the pot’s Keep Warm function
How to make Shrimp and Grits in your electric pressure cooker:
Traditionally, shrimp and grits are made on the stovetop in about an hour. Using your Instant Pot will cut that time in half and free you up to do anything else!
- First, preheat the pressure cooker on sauté mode. Add the bacon and cook 5-6 minutes until crispy. Remove to a paper towel-lined plate to drain and set aside. Add the shallots, bell pepper, and celery to the remaining bacon grease in the pot and sauté 2-3 minutes, stirring occasionally.
- Press the cancel button and stir in the garlic; cook for 1 minute.
- Stir in the wine and deglaze the pot, scraping the browned bits from the bottom. Allow to reduce for 1-2 minutes, then add the diced tomato, stock, and lemon juice. Stir and season to taste with salt and pepper.
- In a heat-proof glass or metal bowl, stir the dry grits, milk, and water; add salt and pepper to taste. Set a trivet or egg rack in the inner pot and set the bowl on top of it.
- Secure the lid and select Manual, cooking on high pressure for 10 minutes. Allow a 10-minute Natural Release at the end of the cook time, then quick release the remaining steam.
- Remove the lid and carefully take out the bowl of grits and set aside. Add the shrimp to the pot with the tomatoes and stir. Replace the lid and allow the shrimp to cook in the residual heat for 7-8 minutes until pink, stirring once or twice to evenly cook both sides.
- While shrimp is cooking, fluff the grits with a fork, and stir in the butter and shredded cheese. Cover the bowl with plastic wrap to keep them warm.
- When the shrimp is almost cooked, stir the heavy cream into the mixture and allow it to warm through. Divide the grits into two bowls, then top with the shrimp and sauce. Garnish with crispy bacon, chopped scallions, fried eggs, and hot sauce to taste.
LOOKING FOR MORE INSTAPOT RECIPES?
HELPFUL KITCHEN TOOLS FOR MAKING SHRIMP AND GRITS:
If you love this recipe, please consider leaving a 5 STAR RATING! If you really love it, leave us a comment and let us know – we appreciate all forms of feedback!
LET’S CONNECT!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
ORDER OUR #1 BEST SELLER COOKBOOK!
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
You can also enjoy exclusive content before anyone else by subscribing to our weekly newsletter – and you’ll never miss a delicious recipe again!
Instant Pot Shrimp and Grits
Ingredients
- 3 strips raw bacon chopped
- 2 shallots chopped
- ¼ bell pepper chopped
- ¼ cup celery chopped
- 1 clove garlic minced
- dry white wine Splash
- ½ cup tomatoes diced
- ¼ cup chicken stock
- 1 tablespoon lemon juice
- Kosher salt
- Cracked black pepper
Cheesy Grits
- ½ cup dry grits
- 1 cup milk
- 1 cup water
- ½ pound shrimp peeled & deveined
- 1 tablespoon butter
- ¾ cup cheddar cheese shredded
- 2 tablespoons heavy cream
- scallions chopped, for garnish
- Fried eggs
- Hot sauce to taste
Instructions
- Preheat the pressure cooker on sauté mode. Add the bacon pieces and cook until crispy, 5-6 minutes. Remove to a paper towel-lined plate to drain and set aside. Add the shallots, bell pepper, and celery to the remaining bacon grease in the pot and sauté 2-3 minutes, stirring occasionally.
- Press the cancel button and stir in the garlic; cook for 1 minute.
- Stir in the wine (or stock) and deglaze the pot, scraping the browned bits from the bottom. Allow to reduce for 1-2 minutes, then add the diced tomato, stock, and lemon juice. Stir and season to taste with salt and pepper.
- In a heat-proof glass or metal bowl, stir the dry grits, milk, water, salt, and pepper to taste. Set a trivet or egg rack in the inner pot and set the bowl on top of it.
- Secure the lid and select Manual, cooking on high pressure for 10 minutes. Allow a 10-minute Natural Release at the end of the cook time, then quick release the remaining steam.
- Remove the lid and carefully take out the bowl of grits and set aside. Add the shrimp to the pot with the tomatoes and stir. Replace the lid and allow the shrimp to cook in the residual heat for 7-8 minutes until pink, stirring once or twice to evenly cook both sides.
- While shrimp is cooking, fluff the grits with a fork, and stir in the butter and shredded cheese. Cover the bowl with plastic wrap to keep them warm.
- When the shrimp is almost cooked, stir the heavy cream into the mixture and allow it to warm through. Divide the grits into two bowls, then top with the shrimp and sauce. Garnish with crispy bacon, chopped scallions, fried eggs, and hot sauce to taste.
Wendy says
Thanks so much for this recipe. When I saw the title, I wondered how you kept the shrimp from over cooking. I hadn’t heard of the p i p method prior to this post.
Karen D says
I own both Fagor and Instant Pot.
Christie says
I love me some shrimp and grits. They’re so delicious!
swapnali says
Looks delicious. So fresh and light for hot summer days like these. Nice post
Gracie Hannah Kirkland says
Literally the best recipe I’ve ever had. This was so delicious and filling! I added some old bay and Cajun seasoning to my shrimp to give it some extra flavor. I’m definitely going to be making this again!
Pam says
Unfortunately, grits just don’t do IP as well as stovetop. This is the 2nd recipe I’ve tried for grits.
But … I didn’t enjoy otherwise
Pam S says
*DID* enjoy. Oops!