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Best Instant Pot Shrimp and Grits

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Instant Pot Shrimp and Grits is a delightful one-pot meal. Tender shrimp and crisp bacon in a spicy tomato-based sauce combine with creamy grits to create a delicious fusion of flavors.

Instant Pot Shrimp and Grits on white plate with bowl of shrimp and bowl of grits in background- Paint the Kitchen Red
This Instant Pot Shrimp and Grits recipe is adapted from my own stove-top recipe for shrimp and grits that I’ve been making since I lived in the South.

 

I may have moved out west, but I still get a hankering for Southern shrimp & grits every few months!  If you’re wondering what grits are, they’re coarsely ground dried corn, similar to Italian polenta.

 

Originally served as a breakfast dish in the Southeastern US, shrimp and grits has gained in popularity on restaurant dinner menus. There are probably as many variations of shrimp & grits as there are restaurants serving the dish.

 

I’ve had shrimp and grits without tomatoes, with mushrooms, with cheese, or with andouille sausage or chorizo instead of bacon. Some versions are simple with just salt and pepper for spice and other versions use more bold flavorings.

 

My version is not the salt and pepper kind!  It has spice-rubbed shrimp in a rich tomato-based sauce served on a bed of creamy grits.  In adapting the recipe to the Instant Pot, I wanted to make the dish a one-pot meal with as few steps as possible.

 

The dish is easy to make: of the 45 minutes of cooking time, less than 10 minutes are hands-on.  The end result is a wonderfully flavorful and comforting shrimp and grits.

 

You’ll notice that the shrimp is not sauteed at the beginning. It’s seasoned with a dry rub of Old Bay seasoning, added in at the end.  This seals in all the flavors.

 

Since the shrimp cooks in the residual heat of the Instant Pot, make sure you close the Instant Pot immediately after adding the shrimp – you don’t want to let too much heat escape!

 

I hope you get to try out this Instant Pot Shrimp and Grits recipe. If you’ve never tried grits, this is the way to try them because they go so well with the shrimp. It’s a meal-in-one that’s delicious and satisfying.

Tips and Substitutions

It’s not easy finding authentic stone-ground southern style grits where I live.  The best option I’ve found is this kind of grits.

This Instant Pot shrimp and grits recipe uses the pot-in-pot method to cook the dish.  You’ll cook the sauce ingredients directly in the inner pot, put the grits in an oven-safe bowl that’s placed on a trivet in the sauce, and cook both together. The steam from the sauce will build pressure and cook the grits.

I have two trivets: the one that came with the Instant Pot and a 2.7 inch trivet. The tall one was too tall to fit the glass bowl I used for the grits, so I used the former, which was a bit messy since it sat in the sauce instead of above it. After making this recipe, I purchased this 2 inch trivet, which I feel is just the right size.

Feel free to substitute creole or cajun seasoning for the Old Bay.

If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot  DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Shrimp and Grits.

GO DIRECTLY TO RECIPE

Best Instant Pot Shrimp and Grits Ingredients

Best Instant Pot Shrimp and Grits Ingredients - bacon, lemon juice, broth, white wine, scallions, bell peppers, onions, garlic, seasoning, salt, shrimp, tomatoes, hot sauce, pepper, not shown: cream - Paint the Kitchen Red

 

Best Instant Pot Shrimp and Grits Step-by-Step Instructions

Instant Pot Easy Shrimp and Grits Apply Seasoning - Paint the Kitchen Red

 

Instant Pot Shrimp and Grits Instructions collage - arrow pointing to saute, bacon in inner pot, cooked bacon - Paint the Kitchen Red

  • Press ‘Saute’.
  • Cook bacon until crisp, about 3 minutes.
  • Using a slotted spoon, remove bacon to a plate and set aside.

 

Instant Pot Easy Shrimp and Grits Instructions collage - bell pepper and onions, raw and cooked, arrow pointing to keep warm cancel - Paint the Kitchen Red

  • Add onions and bell peppers. Saute in the rendered bacon fat till onion is translucent, about 2 to 3 minutes.
  • Add garlic and saute for another 30 seconds.
  • Turn Instant Pot off.

 

Instant Pot Easy Shrimp and Grits Instructions collage - liquid to deglaze, tomatoes, stirred - Paint the Kitchen Red

  • Deglaze with white wine, and stir well to remove any browned bits, allowing the wine to mostly evaporate.
  • Add in tomatoes, lemon juice, broth, tabasco, salt and pepper.
  • Stir to combine.

 

Instant Pot Easy Shrimp and Grits Instructions collage - trivet in tomatoes, grits and milk in bowl, bowl on trivet - Paint the Kitchen Red

  • Place trivet in the Instant Pot.
  • Stir together milk, water, grits, salt and pepper in an oven-safe glass bowl.
  • Place bowl on trivet.

 

Instant Pot Duo Manual mode 10 minutes collage - close lid, press manual, press - or +, display shows 10- Paint the Kitchen Red

  • Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
  • Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘10’ (10 minutes)

 

Instant Pot Manual mode collage - Display reads On, float valve up, display reads L0:00

  • Instant Pot display will change to ‘On’.
  • Once the Instant Pot is pressurized, the float valve will go up.
  • The display will count down from 10 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0;00’.

 

Instant Pot Natural Release and Open - Paint the Kitchen Red

  • Do a Natural Release: wait for the float valve to drop on its own, about 15 minutes.
  • Press ‘Cancel’ and open the Instant Pot.

 

Instant Pot Easy Shrimp and Grits Instructions collage - cooked grits on trivet, removed from inner pot, shrimp in sauce - Paint the Kitchen Red

  • Carefully remove the bowl containing the grits, add a tablespoon of butter, fluff with a fork, and set aside. *
  • Remove the trivet and stir in shrimp.

* Be sure not to let too much heat escape while you’re removing the grits.  The shrimp will be cooking in residual heat of the Instant Pot.

Instant Pot Shrimp Grits Instructions collage - open lid, cooked shrimp, cream added - Paint the Kitchen Red

  • Close the Instant Pot and allow the shrimp to finish cooking in the residual heat.
  • After 10 minutes, open the Instant Pot.
  • Add cream and gently stir the shrimp.

 

Instant Pot Easy Shrimp and Grits Instructions collage - arrow pointing to saute, arrow pointing to keep warm cancel, shrimp in white bowl garnished with green onions - Paint the Kitchen Red

  • Press ‘Saute’ .
  • When heated through (don’t boil), press ‘Cancel’.
  • Remove to serving bowl and garnish with scallions and reserved bacon.
  • Serve grits topped with shrimp and sauce.

 

Instant Pot Shrimp and Grits in white bowl garnished with green onions and bacon

Instant Pot Shrimp and Grits P2- Paint the Kitchen Red

Instant Pot Shrimp and Grits

Instant Pot  Shrimp and Grits is a delightful one-pot meal. Tender shrimp and crisp bacon in a spicy tomato sauce combine with creamy grits to create a delicious fusion of flavors.
4.91 from 10 votes
Print Pin Rate
Course: Main Dish
Cuisine: Southern
Keyword: instant pot, shrimp and grits
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 292kcal
Author: Paint the Kitchen Red

Ingredients

Shrimp Ingredients

  • 1 lb shrimp peeled and deveined
  • 2 tsp Old Bay seasoning
  • 3 strips smoked bacon diced
  • 1/3 cup onion chopped
  • 1/2 cup bell peppers red and/or green, chopped
  • 1 Tbsp garlic minced
  • 2 Tbsp dry white wine
  • 1 1/2 cups canned diced tomatoes
  • 2 Tbsp lemon juice
  • 1/4 cup chicken broth
  • 1/4 tsp Tabasco sauce or hot sauce, to taste
  • 1/2 tsp salt or to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup heavy cream
  • 1/4 cup scallions sliced thin (green parts only)

Grits Ingredients

  • 1/2 cup grits
  • 1 cup milk
  • 1 cup water
  • salt and pepper to taste
  • 1 Tbsp butter optional

Instructions

  • Pat shrimp dry and sprinkle with Old Bay seasoning. Set aside.
  • On 'Saute' mode, cook bacon until crisp, about 3 minutes. Using a slotted spoon, remove to a plate and set aside.
  • Saute onions and bell peppers in the rendered bacon fat till onion is translucent, about 2 to 3 minutes.
  • Add garlic and saute briefly.
  • Turn Instant Pot off.
  • Deglaze with white wine, and stir well to remove any browned bits, allowing the wine to mostly evaporate.
  • Stir in tomatoes, lemon juice, broth, hot sauce, salt and pepper.
  • Place trivet in the Instant Pot.
  • In a medium bowl that will fit in the Instant Pot, stir together grits, milk, water, salt and pepper. Place bowl on trivet.
  • Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
  • Cook on 'Manual' (or 'Pressure Cook') mode for 10 minutes.
  • Allow the pressure to release naturally.
  • Open the Instant Pot, remove the grits and set aside.
  • Remove the trivet.
  • Carefully stir in shrimp.
  • Close the Instant Pot immediately and allow the shrimp to finish cooking in the residual heat.  Instant Pot will be in 'Keep Warm' mode.
  • While shrimp is cooking, fluff grits with a fork, adding in a tablespoon of butter.
  • After 10 minutes, open the Instant Pot. Gently stir the shrimp.
  • Turn on 'Saute' mode and stir in cream. Heat through (don't boil) and turn off Instant Pot.
  • Garnish with scallions and bacon.
  • Serve grits topped with shrimp and sauce.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped leeks, minced garlic, cubed carrots, etc.
  • You can substitute Old Bay seasoning with any spicy seasoning like a Cajun or Creole Seasoning.  Adjust the quantity of added salt as needed.
  • See the blog post for more detailed recipe tips

Nutrition

Serving: 1serving (4 servings total) | Calories: 292kcal | Carbohydrates: 18g | Protein: 30g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 183mg | Sodium: 1178mg | Fiber: 3g | Sugar: 10g
Have you made this recipe?I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

If you loved this recipe, please give it a 5 Star rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!

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Reader Interactions

Comments

  1. Thanks for sharing another delicious looking IP recipe. Would using a SS bowl for the grits alter the cooking time? Thank you…

    Reply

    • Hi Lei, I haven’t tried with stainless steel, but I think it might take a little less time. If I were doing it, I would cook for the same amount of time – I’m not sure if you can overcook grits 🙂 Good luck!

      Reply

  2. I made this last night and we loved it. I used half and half instead of cream and it worked out great. Awesome recipe – thanks!

    Reply

  3. Have you ever tried substituting scallops for the shrimp? I’m allergic to shrimp – just wondering if the scallops would cook through in the residual heat like the shrimp does?

    Reply

    • Rachel, I have not tried cooking scallops. I believe scallops take about the same time to cook as shrimp on the stovetop? If that’s the case, I would imagine it would work. Tough scallops are the worst right? So better err on the safe side. If not cooked through, try and cook for 1 minute on manual.

      Reply

  4. I made this today and it was really good!! The grits were really runny when I first removed them but I covered them while the shrimp was cooking and they thickened up nicely. I’m so full right now! I will definitely make again.

    Reply

  6. OMG! My first Instant pot dish and it worked ! Easy recipe to follow thanks. So glad I found it.
    Wanted to let you know I only had quick grits – used the 1 C water and 1C milk and they turned out just fine – in fact the best I’ve ever made.
    And I had no heavy cream or half and half – so I stirred in some Greek yogurt- worked!

    Delicious! I tossed in some pepper flakes – nice and spiced!

    Thanks again

    Reply

  7. What size Instant Pot is this recipe designed for? Would there be room to double the recipe if you were using an 8 quart instant pot?

    Reply

    • Hi Linda – it was in the first paragraph, where I have a link to the kind I use. I can only find Bob’s Red Mill white corn grits and that’s what I have used; they’re not instant. However, I’ve had readers use instant grits and they’re worked fine too.

      Reply

  10. Made this for dinner last night and my husband says he could eat this every night. Best shrimp and grits recipe to date and we have tried many recipes.

    Reply

  11. I just got my first instant pot and tried your shrimp and grits recipe! It was sooooo delicious, thank you so much for this recipe! And I have some leftover for tomorrow, yay!

    Reply

  13. Dang!! I’ve been sitting on this recipe for a while and I should not have waited. Could have been enjoying it all this time. This was fantastic!! My husband said I need to make this again soon. 🙂 And I definitely will!

    Reply

  14. What a delicious recipe! I will definitely keep this recipe and serve it for company! I think preparing the ingredients ahead of time is essential so steps can be followed quickly. Great directions with photos – very helpful. Thanks very much for posting.

    Reply

  15. I just made this dish in my new Instant Pot. I’ve never made shrimp & grits before & was not disappointed… easy & delicious!! The sauce is so wonderful. Next time I will add cheese to the grits to make it even more decadent. My one question is re: an alternate cooking technique for the grits that I found, cooking them with the water only, then stirring in the milk at the end. Have you tried it that way?

    Reply

  16. This looks yummy! Could I use frozen shrimp and either sauté them longer or pressure cook for a few min? Or do you recommend the shrimp be thawed first? Thanks!

    Reply

    • Hi Julie – if the shrimp are frozen, why don’t you try and do a 1-minute pressure cook and quick release? I think that’ll work – haven’t done it for this recipe but have used frozen shrimp in other recipes. Hope you like it.

      Reply

  17. I had shrimp and grits for the first time when I was in Savannah this past spring and have been craving them ever since. Was happy to find this recipe. It was easy to follow and they turned out great! I added chorizo sausage and made double the grits. My grits were a bit runny, but all in all very good!

    Reply

    • I’m glad you liked it, Alec. The grits being runny could be due to using a different brand than me. Next time, add a bit less liquid if you use the same brand. Thank you for taking the time to comment!

      Reply

  18. Did you change this recipe recently? I thought this was the same recipe I used in June but I don’t remember the bacon, lemon juice or peppers. It was the best shrimp & grits we have ever had. It had sausage & tomatoes & the flavor was sooo good. But now I cannot find that recipe anywhere! Haha! Thanks! 🙂

    Reply

  19. I made this today, which was Thanksgiving Day 2018, for my husband and myself for brunch before going to a friend’s house in the late afternoon for the big dinner. It turned out so well and I will definitely make this again.

    Reply

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