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.
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. 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.
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.
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 glass bowl
You’ll notice that the shrimp is not sauteed at the beginning. It’s seasoned with a dry rub of Old Bay seasoning
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.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot Manual / Beginner’s Quick Start Guide blog post first and then come back here to learn how to make Instant Pot Shrimp and Grits.
Best Instant Pot Shrimp and Grits Ingredients
Best Instant Pot Shrimp and Grits Step-by-Step Instructions
- Season shrimp with Old Bay seasoning and set aside.
- Press ‘Saute’.
- Cook bacon until crisp, about 3 minutes.
- Using a slotted spoon, remove bacon to a plate and set aside.
- 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.
- 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.
- Place trivet in the Instant Pot.
- Stir together milk, water, grits, salt and pepper in an oven-safe glass bowl
.
- Place bowl on trivet.
- 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 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’.
- Do a Natural Release: wait for the float valve to drop on its own, about 15 minutes.
- Press ‘Cancel’ and open the Instant Pot.
- 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.
- 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.
- 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
Cook
Total
Yield 4 servings
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.
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 (or 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
- You can substitute Old Bay seasoning with any spicy seasoning like a Cajun or Creole Seasoning. Adjust the quantity of added salt as needed.
Courses Main Dish
Cuisine Southern
Nutrition Facts
Serving Size 1 serving (4 servings total)
Amount Per Serving | ||
|---|---|---|
Calories 292 | ||
% Daily Value | ||
Total Fat 9 g | 14% | |
Saturated Fat 5 g | 25% | |
Unsaturated Fat 2 g | ||
Cholesterol 183 mg | 61% | |
Sodium 1178 mg | 49% | |
Total Carbohydrates 18 g | 6% | |
Dietary Fiber 3 g | 12% | |
Sugars 10 g | ||
Protein 30 g | 60% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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.
Lei
Thanks for sharing another delicious looking IP recipe. Would using a SS bowl for the grits alter the cooking time? Thank you…
Paint the Kitchen Red
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!
Kristy M
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!
Paint the Kitchen Red
Hi Kristy, I’m so glad the recipe worked for you. Yes, I too use half n half sometimes. But can’t beat the taste of cream!
Rachel
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?
Paint the Kitchen Red
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.
Amy
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.
Paint the Kitchen Red
Hi Amy – thanks for commenting! Yes, this is a filling dish, I feel that way every time I make it! I’m really glad you liked it.
Victoria
Wow! These were amazing. I’ve never made grits before and it was perfect as is. Thanks for the great recipe.
Paint the Kitchen Red
Thanks for the feedback, Victoria – I am glad you liked it!
Lorrie
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
Paint the Kitchen Red
Thanks for the comment, Lorrie. I’m so glad your first Instant Pot dish was a success. Good to know that instant/quick grits worked. Enjoy your new Instant Pot!
Karen
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?
Paint the Kitchen Red
Hi Karen, I use a 6 quart. I think you will be able to double the recipe in an 8 quart. You probably know that you can keep the cooking times the same.
Mary Mecca
Looks so delicious. Going to make this very soon
Paint the Kitchen Red
Hope you like it Mary and let me know!
Linda McKinney
Did I miss where you told us what kind of grits? Instant or regular?
Paint the Kitchen Red
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.
Natelie Hiser
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.
Paint the Kitchen Red
Hey Natelie – Oh wow, what a compliment! I guess it lived up to its name 🙂 Thank you so much for taking a moment to comment and review.
Juliette
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!
Paint the Kitchen Red
Hi Juliette (love your name btw!), you’re so welcome – I’m glad you liked it. And thanks for commenting!
Janet
Do you drain the liquid from the canned dices tomatoes or use it as part of the 1 1/2 cups?
Paint the Kitchen Red
Hi Janet – thanks for your question. Yes, you put the whole can of tomatoes in, in addition to the other liquids. Hope you like it!
Elayne
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!
Paint the Kitchen Red
Awww, thanks Elayne! Glad it got hubby’s approval 🙂
Rita
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.
Paint the Kitchen Red
Hey Rita, thanks so much for commenting 🙂 You’re right, I’m such a disorganized person that this is all the more important for me! Glad you liked the recipe.
CindyLuhu
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?
Paint the Kitchen Red
Hi Cindy, I’ve not tried that, but wonder how you prevent it from being too liquidy? I suppose you don’t have to use milk at all, but it will lack that creamy quality… I’m so glad you liked the recipe.