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Instant Pot Shrimp and Grits

This Instant Pot Shrimp and Grits is a creamy, cheesy delight! Perfectly succulent shrimp meet rich grits for a comforting Southern classic.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Dish:

  • 1 tablespoon olive oil
  • 1 pound medium-sized shrimp thawed and shells removed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes (more if desired)
  • 1 1/2 cups vegetable broth or chicken broth
  • 1 tablespoon unsalted butter
  • 1/2 cup quick grits
  • 1/2 cup low-fat sharp cheddar cheese shredded
  • 2 tablespoons fresh cilantro chopped
  • 1 teaspoon smoked paprika

Instructions

Instructions:

  • Begin by setting your Instant Pot to the "Sauté" function. Add 1 tablespoon of olive oil and allow it to heat up. Once hot, add the shrimp, kosher salt, and crushed red pepper flakes. Sauté the shrimp for about 2-3 minutes until they turn pink and are just cooked through. Remove the shrimp from the pot and set them aside.
  • In the same pot, add 1 1/2 cups of vegetable broth (or chicken broth) and bring it to a simmer. Stir in 1/2 cup of quick grits and mix well. Close the lid of the Instant Pot and set the valve to "Sealing." Cook on high pressure for 5 minutes.
  • Once the cooking time is complete, carefully perform a quick release. When the steam has fully escaped, open the lid and stir in 1 tablespoon of unsalted butter, 1/2 cup of shredded sharp cheddar cheese, and 1 teaspoon of smoked paprika. Mix until the cheese is melted and the grits are creamy.
  • Finally, return the sautéed shrimp to the pot and stir gently to combine everything. Allow the mixture to heat through for a minute or two, then garnish with chopped fresh cilantro before serving.

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Wooden Spoon
  • Chopping board and knife

Notes

  • Don’t overcook the shrimp; they should be just pink and tender.
  • Be cautious with the salt; the broth and cheese already add saltiness.
  • Ensure you’re using quick grits for the best texture and cooking time.
  • Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
  • For freezing, store grits and shrimp separately to maintain texture.