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    Home » Instant Pot » Best Instant Pot Shrimp and Grits

    Best Instant Pot Shrimp and Grits

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    Published: Apr 20, 2017 Updated: Nov 28, 2020 by Paint the Kitchen Red | 73 Comments

    Instant Pot Shrimp and Grits on white plate - Paint the Kitchen Red


    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.


    Depending on the quantity of grits I’m making, they can be lumpy when finished cooking.  I usually don’t have a problem if I make the recipe as written but when I double it, I need to break up the lumps with a fork once cooking has completed.

    If the grits seem too liquidy when you take them out, they will thicken if you let them sit for 15 minutes or so.


    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.


    The lemon juice gives this recipe a slightly tart flavor.  If you wish, you can reduce the quantity of lemon juice.


    The spice level is mild to medium.  If you like spicy foods, you can increase the quantity of Old Bay Seasoning and/or hot sauce (reduce lemon juice if your hot sauce has an acidic flavor) and also the Old Bay Seasoning.


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

    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

    • Season shrimp with Old Bay seasoning and set aside.

     

    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.
    4.81 from 21 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 292 kcal
    Author: Paint the Kitchen Red

    Ingredients

    Shrimp Ingredients

    • 1 lb shrimp - peeled and deveined
    • 2 tsp Old Bay seasoning - or more to taste
    • 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 - or to taste
    • 1/4 cup chicken broth
    • 1/4 tsp Tabasco sauce - or hot sauce, more to taste
    • 1/2 tsp salt - or to taste
    • 1/4 tsp black pepper powder
    • 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: 1 serving (4 servings total) | Calories: 292 kcal | Carbohydrates: 18 g | Protein: 30 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 183 mg | Sodium: 1178 mg | Fiber: 3 g | Sugar: 10 g
    CourseMain Dishes
    CuisineAmerican, Southern
    Main Ingredientseafood
    Have you made this recipe?I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred
    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    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. Kristen

      December 30, 2018 at 6:29 pm

      5 stars
      I made this, but used ghee rather than butter, added more bacon, wine, & Tabasco, and added half a Serrano chili pepper & some tomato paste. 👍🏼👍🏼, but I think it still needs more heat! Maybe smoked Tabasco?

      Reply
      • Paint the Kitchen Red

        December 31, 2018 at 10:06 am

        Kristen, unlike Cajun dishes, my shrimp and grits recipes aren’t too spicy so you can definitely add more heat like you did. I would just add some extra cayenne with the Old Bay seasoning.

        Reply
    2. Laurie

      November 22, 2018 at 9:09 pm

      5 stars
      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
      • Paint the Kitchen Red

        November 23, 2018 at 5:20 am

        It’s one of my favorite recipes, Laurie! So comforting. Thanks for the comment and rating!

        Reply
    3. Whitney

      September 23, 2018 at 5:35 am

      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
      • Paint the Kitchen Red

        September 23, 2018 at 8:21 am

        Hi Whitney, no I’ve not changed the recipe – it’s the same as I always make it. You could try this recipe and use sausage instead of bacon. It’s an excellent recipe.

        Reply
    4. Alec

      August 06, 2018 at 9:55 pm

      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
      • Paint the Kitchen Red

        August 06, 2018 at 10:10 pm

        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
    5. Julie

      July 24, 2018 at 7:40 pm

      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
      • Paint the Kitchen Red

        July 24, 2018 at 9:42 pm

        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
    6. CindyLuhu

      April 03, 2018 at 8:48 pm

      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
      • Paint the Kitchen Red

        April 05, 2018 at 9:25 am

        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.

        Reply
      • Mark

        July 03, 2018 at 7:52 pm

        5 stars
        Hi! When you cook the grits, is there water under the stainless bowl? Thanks!

        Reply
        • Paint the Kitchen Red

          July 03, 2018 at 8:19 pm

          Hi Mark, if you’re following my instructions for Shrimp and Grits, then no, you don’t need water because the tomato base/sauce provides the steam to cook the grits! If you wanted to cook just grits alone using the Pot in Pot technique, then yes, you would add water below the trivet. Thanks for your question.

          Reply
    7. Rita

      March 25, 2018 at 5:59 pm

      5 stars
      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
      • Paint the Kitchen Red

        March 25, 2018 at 7:06 pm

        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.

        Reply
    8. Elayne

      March 09, 2018 at 5:52 pm

      5 stars
      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
      • Paint the Kitchen Red

        March 10, 2018 at 11:54 am

        Awww, thanks Elayne! Glad it got hubby’s approval 🙂

        Reply
    9. Janet

      February 14, 2018 at 8:20 pm

      Do you drain the liquid from the canned dices tomatoes or use it as part of the 1 1/2 cups?

      Reply
      • Paint the Kitchen Red

        February 14, 2018 at 9:41 pm

        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!

        Reply
    10. Juliette

      February 12, 2018 at 9:59 pm

      5 stars
      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
      • Paint the Kitchen Red

        February 13, 2018 at 11:55 am

        Hi Juliette (love your name btw!), you’re so welcome – I’m glad you liked it. And thanks for commenting!

        Reply
    11. Natelie Hiser

      February 12, 2018 at 11:10 am

      5 stars
      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
      • Paint the Kitchen Red

        February 13, 2018 at 11:56 am

        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.

        Reply
    12. Linda McKinney

      February 07, 2018 at 2:35 pm

      Did I miss where you told us what kind of grits? Instant or regular?

      Reply
      • Paint the Kitchen Red

        February 07, 2018 at 4:00 pm

        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
    13. Mary Mecca

      January 30, 2018 at 6:22 am

      Looks so delicious. Going to make this very soon

      Reply
      • Paint the Kitchen Red

        January 30, 2018 at 7:54 am

        Hope you like it Mary and let me know!

        Reply
    14. Karen

      January 04, 2018 at 12:52 am

      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
      • Paint the Kitchen Red

        January 04, 2018 at 9:11 am

        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.

        Reply
    15. Lorrie

      December 05, 2017 at 5:47 pm

      5 stars
      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
      • Paint the Kitchen Red

        December 05, 2017 at 7:29 pm

        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!

        Reply
    16. Victoria

      October 10, 2017 at 8:11 pm

      5 stars
      Wow! These were amazing. I’ve never made grits before and it was perfect as is. Thanks for the great recipe.

      Reply
      • Paint the Kitchen Red

        October 11, 2017 at 3:05 pm

        Thanks for the feedback, Victoria – I am glad you liked it!

        Reply
    17. Amy

      August 20, 2017 at 2:01 pm

      4 stars
      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
      • Paint the Kitchen Red

        August 21, 2017 at 2:55 pm

        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.

        Reply
    18. Rachel

      July 13, 2017 at 9:07 pm

      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
      • Paint the Kitchen Red

        July 13, 2017 at 9:13 pm

        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
    19. Kristy M

      April 27, 2017 at 9:15 pm

      5 stars
      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
      • Paint the Kitchen Red

        April 28, 2017 at 10:58 am

        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!

        Reply
    20. Lei

      April 27, 2017 at 10:59 am

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

      Reply
      • Paint the Kitchen Red

        April 27, 2017 at 11:51 am

        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
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