The Ultimate Instant Pot Cheesy Shrimp and Grits: A Southern Comfort Masterpiece
Transform your kitchen into a haven of Southern comfort with this incredibly quick and easy Instant Pot Cheesy Shrimp and Grits recipe. Say goodbye to endless stirring over a hot stove! This pressure cooker method effortlessly delivers creamy, flavorful grits, perfectly complemented by succulent shrimp steeped in a rich, savory gravy. Whether you opt for authentic stone-ground grits or the faster quick grits, our recipe ensures a deliciously cheesy and deeply satisfying meal in minutes.
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As a lifelong enthusiast of home cooking, I’ve always cherished the Sunday dinners and holiday feasts spent alongside my mama, prepping vegetables and washing greens for our family. Southern cuisine is truly in my soul, and one dish that always held a special place at our table was grits, often paired with crispy fried catfish.
If you’re craving that classic pairing, be sure to explore my Air Fryer Fried Catfish recipe for a perfect companion to these Instant Pot grits!
Embracing Efficiency: My Journey to Instant Pot Grits
While my love for cooking has only deepened over the years, my busy schedule demands efficiency. Juggling numerous responsibilities means finding clever ways to maintain my passion for delicious, homemade meals without sacrificing precious time. This desire for speed led me to experiment with the Instant Pot, and I can confidently say that after countless tests, I’m never going back to stovetop grits!
I dedicated considerable time to perfecting Instant Pot grits, testing both quick grits (not instant) and traditional stone-ground varieties four times before developing this recipe. Each trial refined the process, ensuring consistent, lump-free, and perfectly textured grits every single time. My goal was to create a method that minimizes active cooking time, allowing you to enjoy a beloved Southern classic with unparalleled ease.
Table of Contents
Stone Ground Grits vs Quick Grits
Understanding the difference between grit types is key to achieving your desired texture. Stone-ground grits are traditionally made from whole dried corn kernels that are coarsely ground between two stones. This method retains more of the corn’s natural flavor and a delightful, slightly chewy texture. They are known for taking longer to cook on the stovetop, often requiring 35-40 minutes of simmering and constant stirring to prevent lumps and sticking. Due to their less processed nature, stone-ground grits can be harder to find in everyday grocery stores. You might have better luck at specialty markets like Trader Joe’s or conveniently order stone ground grits online.
Quick grits, on the other hand, are processed more finely and have had some of the germ and bran removed. This results in a smoother texture and a significantly shorter stovetop cooking time, typically around 5-10 minutes. It’s crucial not to confuse quick grits with “instant grits,” which are pre-cooked and dehydrated, offering a nearly immediate meal but often at the cost of authentic flavor and texture. While both quick and stone-ground grits work in the Instant Pot, their characteristics influence cook times and final results.
Choosing the Best Grits for Your Instant Pot
When it comes to pressure cooking, both stone-ground and quick grits (again, avoiding instant varieties) perform exceptionally well. However, the Instant Pot truly shines with stone-ground grits. Given their extensive stovetop cooking time, the pressure cooker transforms them into a quick, hands-off affair, making this traditionally time-consuming ingredient accessible for weeknight meals. The Instant Pot dramatically cuts down on the effort, reducing cooking to a mere 10 minutes of active pressure cooking plus natural release, eliminating the need for constant stirring.
If you prefer quick grits, they are also a fantastic option for the Instant Pot. They will cook even faster and still yield a beautifully creamy result. The choice often comes down to personal preference for texture and the type of grits you have on hand. Both will offer a delightful base for your cheesy shrimp and grits.
How to Achieve Perfectly Creamy Grits in the Instant Pot
Preparing grits in the Instant Pot is remarkably simple, but a few key steps will ensure you achieve that coveted creamy texture without any lumps:
- Season Your Liquids Thoughtfully: Unlike stovetop methods where you might adjust seasoning throughout, with the Instant Pot, all ingredients are added at once. Ensure you salt your broth and milk adequately from the beginning. This allows the grits to absorb flavor as they cook under pressure, resulting in a more seasoned final product.
- Whisk Thoroughly Before Cooking: One of the biggest challenges with stovetop grits is preventing lumps. While the Instant Pot greatly reduces this issue, an initial whisking is still crucial. After adding your grits, broth, milk, and salt to the pot (or your Pot-in-Pot insert), whisk everything together vigorously. This step helps break up any dry grit clumps before pressure cooking begins, setting you up for smooth grits.
- Post-Pressure Whisking and Consistency Adjustment: Once the grits are cooked and the pressure has released, you’ll open the pot to a delightful sight. Give them another good whisk to ensure they are perfectly smooth and creamy. If you notice any stubborn lumps (which is rare with this method), a quick, energetic whisk will usually resolve them. For those who prefer their grits thinner, simply add a small amount of warm milk or broth, one tablespoon at a time, whisking until your desired consistency is reached. This method makes adjusting the texture incredibly easy.
Instant Pot Grits Cook Time Breakdown
The beauty of the Instant Pot lies in its precise and efficient cooking. Here’s what you can expect for cook times for different types of grits:
- Stone Ground Grits: Set your Instant Pot to Manual (or Pressure Cook) on High Pressure for 10 minutes. Follow this with a 15-minute Natural Release. The natural release period is crucial as it allows the pressure to drop slowly, preventing sputtering and ensuring the grits fully absorb the liquid, resulting in a perfectly tender and creamy texture.
- Quick Grits: For quick grits, cook for 10 minutes on Manual (or Pressure Cook) on High Pressure. Follow this with a slightly shorter 10-minute Natural Release. Quick grits require less time for the starches to fully expand and soften, hence the reduced natural release time.
After the natural release, you can carefully do a quick release for any remaining pressure. Your grits will be hot, ready for whisking, and eager for butter and cheese!
Cooking Grits Directly in the Pot or Pot-in-Pot Methods
You have two excellent options for cooking grits in your Instant Pot, each with its own advantages:
Direct Pot Method: This is my preferred and arguably the most straightforward way to cook grits. Simply line the Instant Pot’s inner pot with a thin layer of olive oil (using a cooking brush helps distribute it evenly) before adding your grits and other ingredients. This simple trick helps prevent sticking. Cooking directly in the pot allows for maximum heat transfer and can be slightly faster overall. It’s especially efficient if you’re using a second Instant Pot (as I sometimes do) to simultaneously prepare the bacon, shrimp, and gravy.
Pot-in-Pot (PiP) Method with Stackable Steamer: The Pot-in-Pot method is an ingenious way to cook multiple components of a meal at once or to prevent the grits from sticking entirely. For this recipe, I’ve provided instructions to cook the grits in a stackable steamer placed on a trivet above the shrimp gravy. This method is perfect for those who only have one Instant Pot and want to save time by cooking both the grits and the gravy concurrently. It also makes cleanup a breeze since the grits are contained in a separate insert. Both methods yield delicious results, so choose the one that best suits your kitchen setup and cooking style.
Elevating Your Shrimp and Grits with Tomatoes
The debate over adding tomatoes to shrimp and grits is a classic one, often reflecting regional preferences and family traditions. Growing up, our Southern grits were traditionally served without tomatoes, focusing purely on the creamy corn base and savory gravy. However, in recent years, I’ve observed a delightful trend in restaurants, especially for brunch and dinner menus, where fire-roasted diced tomatoes are incorporated into the dish, adding a bright, acidic counterpoint to the rich flavors.
If you wish to introduce this vibrant twist, I highly recommend using a 15oz can of fire-roasted diced tomatoes. Add them along with the onions during the initial sautéing steps. The fire-roasting process lends a smoky depth that beautifully complements the shrimp and creamy grits, enhancing the overall complexity of the dish without overpowering the authentic Southern essence. It’s a simple addition that can truly elevate your culinary experience.
More Southern Comfort Recipes to Love
Beyond shrimp and grits, the Instant Pot is fantastic for many other Southern classics. Try our Instant Pot Gumbo for another flavorful meal!
And ourInstant Pot Red Beans and Rice is perfect for a hearty, comforting dish!
Explore more beloved Southern recipes from our collection:
- Homemade Southern Cornbread
- Sweet Potato Biscuits
- Southern Style Soul Food Mac and Cheese
- Southern Cornbread Dressing
- Healthy Southern Peach Cobbler
- Southern Mustard Greens
Instant Pot Easy Cheesy Shrimp and Grits
Brandi Crawford
Pin Recipe
Equipment
- Instant Pot
- Stackable Steamer
Ingredients
Shrimp and Savory Gravy
- 1 pound raw shrimp peeled and deveined
- 1 teaspoon Old Bay Seasoning
- salt and pepper to taste
- 4 slices bacon chopped
- ½ cup chopped onion
- 2 garlic cloves minced
- ½ cup chicken-broth I use low-sodium
- 1 teaspoon Creole Seasoning omit if you do not desire a hint of spicy
- 1 tablespoon fresh lemon juice
Creamy Cheesy Grits
- 1 cup stone ground grits
- 1 cup chicken broth I use low-sodium
- 1 ¼ cup milk I used almond
- 1 teaspoon salt
- 1 tablespoon butter
- ½ cup white cheddar cheese shredded
- ¼ cup parmesan reggiano cheese shredded
Instructions
- Set your Instant Pot to the sauté function. Add the chopped bacon and cook for 3-4 minutes until it becomes deliciously crisp. Remove the cooked bacon and set it aside for topping. Drain most of the bacon grease from the pot, reserving about a teaspoon for flavor.
- Add the chopped onions and minced garlic to the residual bacon fat in the pot. Sauté for 1-2 minutes until they become fragrant and slightly softened.
- Stir in the ½ cup chicken broth, Tony Chachere’s Creole Seasoning (omit if you prefer less spice), and fresh lemon juice. Stir well to combine these ingredients, creating the flavorful base for your shrimp gravy.
- Option 1: Direct Pot Cooking for Grits. If you’re not using the Pot-in-Pot method, carefully remove the shrimp sauce/gravy from the Instant Pot and set it aside. Lightly grease the inner pot with olive oil using a cooking brush to prevent sticking. Then, add the grits, 1 cup of chicken broth, milk, and salt directly to the pot. Whisk thoroughly to eliminate any lumps.
- Option 2: Pot-in-Pot Method with Stackable Steamer (Recommended if only one Instant Pot): Add a trivet to the Instant Pot, placing it directly over the prepared shrimp sauce. Carefully place your stackable steamer insert onto the trivet. Fill the steamer with the grits, 1 cup of chicken broth, milk, and salt. Whisk these ingredients together well to ensure there are no initial lumps. You can choose to cover the grits in the steamer or leave them uncovered; I’ve found both methods yield similar, excellent results.
- Secure the lid on the Instant Pot and ensure the sealing valve is set to “Sealing.” Cook on Manual (or Pressure Cook) at High Pressure for 10 minutes.
- While the grits are cooking, season your raw shrimp with Old Bay Seasoning, salt, and pepper to taste.
- Once the cooking cycle is complete, allow the Instant Pot to natural release for 15 minutes. This natural release is vital for the grits to fully absorb liquid and achieve their creamy texture without sputtering. After 15 minutes, carefully perform a quick release for any remaining pressure.
- Open the pot, and if using the Pot-in-Pot method, carefully remove the stackable steamer containing the grits.
- Return the Instant Pot to the sauté function (if you removed the gravy, add it back to the pot now). Add the seasoned shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn bright pink and are cooked through. Be careful not to overcook them!
- While the shrimp is finishing, add the butter, shredded white cheddar cheese, and shredded Parmesan Reggiano cheese to the grits. Stir vigorously to combine until the butter is melted and the cheeses are fully incorporated, making your grits incredibly creamy and cheesy. Whisk out any minor lumps if necessary (though the Instant Pot usually prevents them!).
- Serve the flavorful shrimp and gravy sauce generously over the hot, cheesy grits. Garnish with the crumbled bacon you set aside earlier, and enjoy your sensational Southern meal!
Recipe Notes and Tips
Yes, if you wish to add tomatoes, I recommend a 15oz can of fire-roasted diced tomatoes. Add them along with the onions during the initial sautéing steps for a burst of vibrant flavor.
How Long Does it Take to Cook Grits in the Instant Pot?
Stone ground grits require 10 minutes on Manual (High-Pressure Cooking) with a 15-minute natural release. Quick Grits also take 10 minutes on Manual (High-Pressure Cooking) but only need a 10-minute natural release.
Can You Cook Grits in the Instant Pot Without Using a Pan Inside the Pot?
Absolutely! This is often my preferred method. For direct cooking, simply line the Instant Pot with olive oil using a cooking brush before adding grits and other ingredients. This prevents sticking and ensures optimal results. If you have two Instant Pots, you can cook the grits directly in one while preparing the bacon, shrimp, and gravy in the second for ultimate efficiency.
What to Do if the Grits are Too Thick
Many of us from the South adore thick, hearty grits. However, if your grits are thicker than you prefer, simply whisk in a small amount of warm milk or broth until they reach your desired creamy consistency.
What to Do if You Need More Gravy
If you desire a more generous amount of gravy, add a little extra chicken broth to the onion and garlic mixture during the sautéing phase. You can also thicken it slightly with a cornstarch slurry if needed after the shrimp are cooked.
Nutrition Information
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
In conclusion, this Instant Pot Easy Cheesy Shrimp and Grits recipe offers a convenient and delicious way to enjoy a true Southern classic. The pressure cooker not only slashes cooking time but also guarantees perfectly creamy, lump-free grits every time, leaving you more time to savor this incredible dish with family and friends. Dive into the rich flavors of savory shrimp and cheesy grits, and let your Instant Pot bring the heart of Southern comfort food to your table.
More Instant Pot Recipes You’ll Love:
- Instant Pot Garlic Tuscan Chicken Thighs
- Instant Pot Pumpkin Spice Sweet Potato Soup
- Instant Pot Homemade Cranberry Sauce
- Instant Pot Low-Carb Pumpkin Spice Bread
- Instant Pot Lasagna
- Instant Pot Shrimp Risotto with Vegetables and Parmesan
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- How to Make Hard Boiled Eggs Using the Instant Pot
- Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
- Instant Pot Cheesecake
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- Instant Pot Mongolian Beef
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- Instant Pot Buffalo Chicken Pasta