Instructions

• 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.