Instant Pot Shrimp and Grits—creamy and cheesy grits served with bacon flavored shrimp and green onions. Classic comfort food from the south!
Instant Pot Shrimp and Grits
Each week in 2020 I’m sharing a recipe inspired by one of the 50 states. So far I’ve covered Alabama, Louisiana, Utah, Minnesota, Colorado, Idaho and Hawaii. Today’s recipe is inspired by the palmetto state: South Carolina.
When I think of South Carolina I think of Charleston, beautiful beaches, Fort Sumter and nice southern people. Greg was able to “live” in Charleston for 6 weeks when he completed work training. He loved it there and often says that we should move there!
Today’s recipe is Instant Pot shrimp and grits. According to Wikipedia, “Shrimp and grits is a traditional dish in the Low-country of coastal South Carolina and Georgia. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish.” It’s down-home comfort food at its finest. The grits are buttery, creamy and a little cheesy. The shrimp is cooked in a bacon flavored sauce and then topped with some green onions.
I thoroughly enjoyed my version of Instant Pot shrimp and grits. Truly I had to stop myself from eating too much. My kids were a little unsure about the grits but they loved the shrimp and Greg is allergic to shrimp so all the more for me!
How to make Instant Pot Shrimp and Grits
Start with the grits. Find coarsely ground grits at your grocery store. You might have to go on a little hunt (depending on where you live) to find them. There are white grits and yellow grits. Traditionally shrimp and grits is made with white grits. If you can’t find them in your grocery store you can order online from Amazon*. Look for stone ground grits.
I decided to cook the grits in my Instant Pot using the pot-in-pot method. I read too many posts about people having trouble with the burn message when they tried to pressure cook grits straight in the inner liner of the Instant Pot. I didn’t want to risk it so I used my Fat Daddios pan* and my OXO sling* for the pot-in-pot method. It worked perfectly and it was nice not to have to scrape grits off the bottom of my Instant Pot at the end of the night.
Next you’ll need a few slices of uncooked bacon and some shrimp. After the grits are cooked you can use the inner liner of your Instant Pot to fry up the bacon and cook the shrimp. If you’d prefer, you can also do this step on the stove top. Both work!
I’m sure there are as many recipes for shrimp and grits as cooks that have made the dish! We all have our own version. I hope you enjoy mine!
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Creamy and cheesy grits served with shrimp and bites of bacon on top. Classic comfort food from the south!
For the grits:
- 1 cup stone ground grits (preferable white corn grits, but yellow works too)
- 3 cups water
- 1 1/4 cups milk
- 1 1/2 tsp salt
- 2 Tbsp butter, cut into 4 pieces
- 1/2 cup grated sharp cheddar cheese
- 1/2 tsp Tabasco sauce
- 1/2 tsp black pepper
For the shrimp:
- 3 slices chopped bacon
- 1 pound shrimp, peeled and deveined
- 2 Tbsp flour
- 1 large clove garlic, minced
- 2 tsp lemon juice
- 1/2 tsp Tabasco
- 1/4 cup sliced green onions
- Cook the grits: Add the grits, 3 cups water, milk, salt and butter to an oven safe pan* that fits inside your Instant Pot. Pour 1 ½ cups water into the bottom of your Instant Pot. Place the pan on a trivet with handles and lower the trivet into the bottom of your Instant Pot. (See picture above). Cover the Instant Pot and lock the lid into place. Set valve to sealing. Set the manual/pressure cook button to 25 minutes on high pressure. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the pan from the Instant Pot. Stir in the cheddar cheese, Tabasco and pepper. If you’d like to loosen up the grits you can stir in extra milk.
- Cook the shrimp: Dump out the water in the bottom of the Instant Pot. Wipe out the pot. Turn the Instant Pot to the saute setting (on “more”). Add in the bacon and stir occasionally until crisp about 5 minutes. Toss the shrimp with the flour until they are lightly coated. Then toss the shrimp into the pan with the bacon. Cook until they are pink and heated through. Add in the garlic and stir for 20 seconds. Remove the inner liner from the Instant Pot. Turn off the Instant Pot. Stir in the lemon juice, Tabasco and green onions.
- Serve: Scoop the grits into a bowl and top with some of the shrimp. Enjoy!
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Seafood
- Method: Instant Pot
- Cuisine: Southern
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.