This Instant Pot Shrimp and Grits recipe is my go-to when I want a Southern classic without babysitting a pot for ages. It’s straightforward, bold in flavor, and the pressure cooker does the heavy lifting so you get creamy grits in minutes and perfectly cooked shrimp that finish on top. I love how the cheddar folds into the grits and how a hit of smoked paprika and cilantro wakes the whole dish up.

No fancy techniques here—just simple steps, real ingredients, and practical timing. Whether you’re feeding family on a weeknight or entertaining friends on the weekend, this version keeps things speedy and reliable. The shrimp are sautéed first for texture, then the grits finish under pressure so they’re silky and lump-free.

Read on for the exact ingredient list, the Instant Pot steps as written, helpful swaps, common mistakes to avoid, and storage tips so leftovers stay tasty. I’ll keep it warm and useful—no unnecessary fluff—so you can get dinner on the table with confidence.

What We’re Using

We’re using an Instant Pot to speed up and simplify the grits, plus a quick sauté step for the shrimp. The recipe relies on a handful of ingredients: shrimp for protein, quick grits for fast cooking, broth for flavor, cheddar for richness, and a few seasonings to tie it together. Nothing fussy—just pantry-friendly components that come together fast.

Before you start, make sure your shrimp are thawed and shelled if they aren’t already. Quick grits are the key to the short pressure-cook time; stone-ground or regular grits need different handling. A wooden spoon or spatula is helpful for scraping the pot during the sauté step so the grits don’t stick.

Ingredients

1 tablespoon olive oil — for sautéing the shrimp and building flavor in the pot.
1 pound shrimp, medium-sized, thawed, shells removed — the main protein; cook briefly so they stay tender.
1/2 teaspoon kosher salt — seasons the shrimp and balances the grits.
1/4 teaspoon crushed red pepper flakes (more if desired) — adds a touch of heat; adjust to taste.
1 1/2 cups vegetable broth (or chicken broth) — liquid for cooking the grits and boosting savory depth.
1 tablespoon butter, unsalted — enriches the grits and keeps them silky.
1/2 cup quick grits — cooks quickly under pressure; do not substitute with the same quantities if using other grits.
1/2 cup sharp cheddar cheese, low-fat, shredded — melts into the grits for creaminess and tang.
2 tablespoons cilantro, fresh, chopped — bright herb to finish and lighten the dish.
1 teaspoon smoked paprika — provides color and smoky warmth on top.

Mastering Instant Pot Shrimp and Grits: How-To

Press the “Saute” button on the Instant Pot and, if your model requires, use the “Adjust” button to set to a medium/normal saute temperature. Add 1 tablespoon olive oil and heat until shimmering.
Add 1 pound shrimp, 1/2 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper flakes. Cook, stirring often, until the shrimp are pink and firm (about 2–3 minutes). Transfer shrimp to a plate and keep warm.
Add 1 1/2 cups vegetable broth (or chicken broth) and 1 tablespoon butter to the pot. Bring to a simmer and scrape up any browned bits from the bottom with a wooden spoon.
Stir in 1/2 cup quick grits until evenly combined. Press “Cancel” to stop the Saute function if needed.
Close the lid and set the steam release valve to Sealing. Press “Manual” or “Pressure Cook,” set pressure to High, and set the timer for 7 minutes. The Instant Pot will come to pressure before the cook time begins.
When the 7 minutes finish, allow a 5-minute natural release (do not move the valve). After 5 minutes, carefully move the valve to Venting to release any remaining pressure, then open the lid when the float valve drops.
Stir in 1/2 cup shredded sharp cheddar cheese until melted and well incorporated.
Spoon the grits into serving bowls, top with the cooked shrimp, then sprinkle with 2 tablespoons chopped fresh cilantro and 1 teaspoon smoked paprika. Serve immediately.

What You’ll Love About This Recipe

Speed and convenience. Quick grits plus pressure cooking equals a dinner that tastes like you took your time, but without all the stirring. The shrimp get a quick sauté so they’re not rubbery, and finishing them on top keeps the texture bright.

Big, comforting flavor. Sharp cheddar folds through the grits for creaminess and tang, while smoked paprika and cilantro give the dish contrast—smoky, bright, and a touch spicy. It’s a balanced plate that feels special but is totally weeknight-friendly.

Minimal cleanup. Everything cooks in one pot after the sauté, and the assembly is simple: grits, shrimp, herb, paprika. You’ll appreciate how manageable it is, especially on busy nights.

Ingredient Flex Options

Want to make swaps or adjust for what’s in your pantry? Here are reliable options that keep the spirit of the recipe intact.

Broth — vegetable or chicken both work. If you only have water, add extra butter or a splash of cream for richness.
Shrimp — use peeled, deveined shrimp for convenience. Larger shrimp are fine, but keep an eye on sauté time; they cook fast.
Cheese — sharp cheddar gives a classic bite. Mild cheddar, Monterey Jack, or a smoked cheddar can work if that’s what you have.
Grits — this recipe is built for quick grits. If you use stone-ground or regular grits, reduce the pressure-cook time and expect a different liquid ratio.
Herbs & heat — parsley in place of cilantro, or swap smoked paprika for regular paprika plus a pinch of cayenne if you like more heat.

Equipment at a Glance

Essential:

Electric pressure cooker (Instant Pot) with Saute and Pressure Cook/Manual functions.
Wooden spoon or heatproof spatula for scraping browned bits during the sauté step.
Bowl or plate to hold the cooked shrimp while the grits pressure-cook.

Optional but helpful:

Small grater for shredding cheese if you don’t have pre-shredded cheddar.
Tongs for quickly turning shrimp while sautéing.

Mistakes That Ruin Instant Pot Shrimp and Grits

Overcooking the shrimp. Shrimp cook quickly and continue to firm up after you remove them from heat. If you leave them in the hot pot during the whole pressure sequence, they’ll be rubbery. The recipe handles this by sautéing then holding the shrimp separately.

Using the wrong grits. Quick grits are the required type here. Substituting stone-ground or old-fashioned grits without adjusting time and liquid will give you undercooked or lumpy grits.

Not scraping the pot during sauté. Browned bits stuck to the bottom can trip the Instant Pot’s burn protection. After sautéing shrimp, add broth and scrape well—this both layers flavor and prevents a burn message.

Skipping the natural release. Allowing a 5-minute natural release is brief but important for texture and to finish the grits gently. Dumping the pressure immediately can make them overly harsh or cause sputtering.

Make It Year-Round

This dish adapts to all seasons. In summer, swap cilantro for a mix of fresh basil and green onion for a lighter, garden-forward finish. In winter, stir in a spoonful of cream or crème fraîche for extra comfort and top with a sprinkle of chopped toasted pecans for crunch.

For gatherings, scale the grits up in the pot, but keep shrimp sautéed in batches so they brown evenly and don’t steam. If you want a smoky, fall-friendly version, toss the sautéed shrimp with a little chipotle in adobo before plating.

Notes on Ingredients

Quick grits: They’re coarser than polenta but designed to cook fast. Follow the recipe’s quantity exactly. If your local brand suggests a different liquid ratio on the package, use this recipe’s steps only for quick grits.

Shrimp: Medium-sized is listed. If you prefer jumbo shrimp, reduce the sauté time and consider cutting cook time on final warming if you’re adding them back to hot grits.

Broth: Using a low-sodium broth gives you control over salt; taste before adding a final pinch. Unsalted butter is specified to let you adjust seasoning precisely.

Cheese & herbs: Freshly shredded cheese melts better than pre-packed pre-shredded varieties that sometimes contain anti-caking agents. Fresh cilantro brightens the dish—if you really don’t like cilantro, swap parsley.

Storing Tips & Timelines

Refrigerate leftovers in an airtight container within two hours of cooking. Eat within 3 days for best texture and safety. Grits will firm up in the fridge; reheat gently on low in a saucepan with a splash of broth or milk, stirring frequently. Reheat shrimp separately over low heat or in the microwave briefly to avoid overcooking.

Freezing is not ideal for this dish. The texture of the shrimp and the creamy grits will degrade when frozen and thawed. If you must freeze, separate the grits and shrimp into individual containers, freeze for up to 1 month, and thaw in the fridge overnight before gentle reheating.

Your Top Questions

Q: Can I use regular grits instead of quick grits? A: Not without changing the method. Regular or stone-ground grits need more water and a longer cook time. For reliable results, use quick grits as written.

Q: Can I make the grits ahead? A: Yes—make the grits and reheat them gently with a splash of broth or milk. Add the sautéed shrimp just before serving so they stay tender.

Q: What if my Instant Pot shows “burn”? A: Stop and cancel Saute, add more liquid, and scrape the bottom thoroughly before continuing. Burn often happens when browned bits are stuck to the pot or the liquid is too low.

Q: Any swaps for cilantro? A: Parsley is the safest stand-in. Or use green onion for a milder finish.

See You at the Table

I make this Instant Pot Shrimp and Grits when I want something that feels like a treat but doesn’t require a long prep. It’s forgiving, flavorful, and fast—perfect for nights when you want comfort without a lot of fuss. Follow the steps as written for the best texture, and don’t skip the scraping step; it makes a big difference.

When you try it, leave a note about what you swapped or how you served it. I love hearing small tweaks that make a recipe feel like home. Enjoy—see you at the table.

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