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Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits
Food Network
Prep Time
1h 10 min
Yields
4 servings

A Southern classic is made in a fraction of the time in this Instant Pot recipe.

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ingredients

2
tbsp olive oil
½
lb(s) andouille sausage, cut into small dice
1
yellow onion, cut into small dice (about 2 cups)
3
cloves garlic, minced
¾
cup dry white wine
3
cups low-sodium chicken broth
1
cup whole milk
¾
cup grits
4
sprigs fresh thyme
Kosher salt and freshly ground black pepper
1
pt cherry tomatoes, halved
1
green bell pepper, cut into small dice
1
red bell pepper, cut into small dice
1
lb(s) large shrimp, peeled, deveined and tails removed
2
tsp Cajun seasoning
3
dashes hot sauce, optional
4
tbsp (1/2 stick) unsalted butter
2
tbsp chopped fresh chives
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directions

Notes

Special equipment: a 6-quart or larger Instant Pot® multi-cooker and stackable steamer. Cook’s Note: Settings may vary depending on the model.

Step 1

Put 1 tablespoon oil in a 6-quart or larger Instant Pot® multi-cooker. Add the sausage and set to the “Saute” function. Cook, stirring occasionally, until the sausage is crispy on the edges, about 3 minutes. Stir in the onions and garlic and cook until the onions just start to soften, 2 to 3 minutes more.

Step 2

Put in the white wine to deglaze. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add 1 cup chicken broth and stir to combine. Cancel the heat, place an Instant Pot® trivet into the sauce and prepare to assemble an Instant Pot® stackable steamer insert.

Step 3

Add the milk, grits, thyme, remaining 2 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bottom pan of the steamer and stir to combine. Top with the second steamer.

Step 4

Toss the cherry tomatoes with the bell peppers and 1/2 teaspoon salt in the top pan of the steamer. Cover with the lid, fold the metal clamps around both steamer baskets and place inside the Instant Pot®. Follow the manufacturer’s guide for locking the lid and set the steam valve to “Sealing.” Set to high pressure for 10 minutes.

Step 5

Meanwhile, toss the shrimp with the Cajun seasoning and remaining tablespoon oil in a small bowl to evenly coat and set aside.

Step 6

Once the pressure cooking is complete, turn the steam valve to “Venting” and allow the steam to release until all the pressure is gone. Open the Instant Pot® and carefully remove the stackable steamer baskets and trivet. Unfold the metal clamps to separate the baskets.

Step 7

Pour the top basket of softened vegetables in the sauce in the bottom of the Instant Pot®, along with the hot sauce, if using. Stir in the shrimp and return the lid to the Instant Pot®. Allow the residual heat to cook the shrimp until opaque and cooked through, about 10 minutes more.

Step 8

Remove and discard the thyme sprigs from the grits. Stir in the butter cover with the lid to keep warm.

Step 9

Serve the grits topped with the shrimp and sauce and sprinkled with the chives and serve immediately.

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