Entrée

Instant Pot Country Ribs

With Sweet & Spicy Red Curry Sauce

Country ribs and red curry sauce may seem like an unusual combination. But, once you try this Instant Pot country ribs recipe, you’ll swear they were made to go together. The flavor of this dish is perfectly balanced – slightly sweet, subtly spicy, and savory!  I like to serve them over herbed rice drizzled with the sauce.

What are country ribs?

Country ribs aren’t actually ribs at all. They’re boneless pieces of pork that come from the blade end of the loin close to the shoulder. They’re similar in flavor and texture to rib cuts, but are boneless and often meatier. It’s a versatile cut of meat that does well whether slow braising or grilling. In this dish, they result in fall-apart tender pork with incredible flavor.

The Process

In a small bowl – add vinegar, honey, red curry paste, fish sauce, and cream of coconut.

Whisk together.

In a large bowl, season pork with salt and pepper.

Add pork to pot and cover with vinegar mixture. Lock lid and cook for 40 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally (will take about about 20 minutes). Serve with rice (or something else that will soak up the cooking liquid).

And the AMAZING Result…

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Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce

Country ribs and red curry sauce may seem like an unusual combination. But the flavor of this dish is perfectly balanced – slightly sweet, subtly spicy, and savory!

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 8

Calories 416 kcal

Author The Foodie Eats

Ingredients

• 2/3 cup red wine vinegar
• 1/3 cup honey
• 3 Tbsp. red curry paste
• 2 tsp. fish sauce
• 1/4 cup cream of coconut
• 3 lbs. boneless country-style pork ribs
• 1 Tbsp. sea salt
• 1 tsp. black pepper

Instructions

1. In a small bowl – add vinegar, honey, red curry paste, fish sauce, and cream of coconut. Then whisk together.

2. In a large bowl, season pork with salt and pepper.

3. Add pork to pot and cover with vinegar mixture. Lock lid and cook for 40 minutes at high pressure.

4. Once cook time is complete, allow pressure to release naturally (will take about about 20 minutes). Serve with rice (or something else that will soak up the cooking liquid).

Recipe Notes

This recipe does not call for you to sear the pork.. But if you want to take it to the next level of flavor, sear the ribs well before cooking under pressure.

Nutrition Facts

Instant Pot Country Ribs with Sweet & Spicy Red Curry Sauce

Amount Per Serving

Calories 416 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 5g 25%

Cholesterol 125mg 42%

Sodium 926mg 39%

Potassium 564mg 16%

Total Carbohydrates 19g 6%

Sugars 18g

Protein 33g 66%

Vitamin A 17.7%

Vitamin C 0.6%

Calcium 4.8%

Iron 10%

* Percent Daily Values are based on a 2000 calorie diet.

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Instant Pot Shrimp Boil

With BBQ Shrimp Rub

I don’t know about you, but I spend most of the summer doing my best to cook as much summertime produce as possible. Sure, with our worldwide economy, you can get corn and watermelon year-round. But only during the summer is corn super fresh and (at times) $0.25 an ear! Well, IMHO, there is probably no better way to use corn than in this Instant Pot shrimp boil!

It’s like Old Bay had a baby with BBQ!

While the real beauty of this recipe might be in its simplicity (you literally mix up some spices and dump everything in the pot), I think you’ll agree that the flavor takes it to a new level. Sure, everybody loves old bay, but it really is kind of one flavor and not very interesting. Well, in this recipe we use a blend of spices that work so well together that you’ll be tempted to drink the broth. But do not do that! Just pour some extra on top. Lol…

The Process

Add all seasonings to a small bowl.

Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.

Add chicken broth and 1 tablespoon of seasoning mix to pot. (Sorry for the blurry picture.)

Add sausage, potatoes, and corn to pot…

…and give a good mix. Lock lid and cook for 4 minutes at high pressure.

Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.

Once cook time is complete, quick-release pressure.

Switch back to sauté setting. Add lemon juice, butter, and one more tablespoon of seasoning mix. Mix well, making sure that butter melts in liquid below.

Add shrimp and remaining seasoning mix, making sure shrimp are submerged in liquid. You may need to remove some corn, potatoes, and/or sausage in order to do this.

Return lid to pot and let sit until shrimp are pink. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!

And the AMAZING Result…

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Instant Pot Shrimp Boil with BBQ Shrimp Rub

There is possibly no better way to use corn than in this Instant Pot shrimp boil. And the spice blend is like Old Bay and BBQ had a baby.

Course Main Course

Cuisine Southern

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 12

Calories 263 kcal

Author The Foodie Eats

Ingredients

• 1 Tbsp. smoked paprika
• 1 tsp. chili powder
• 2 tsp. sea salt
• 2 tsp. ground celery seed
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. chipotle powder
• 2 tsp. brown sugar
• 2 cups chicken broth
• 1 lb. smoked sausage sliced, 2-inch pieces
• 1.5 lbs. baby new potatoes
• 3 ears of corn cut in thirds
• 1 lb. shrimp 21/25, deveined, peel-on
• 3 Tbsp. butter
• 2 Tbsp. lemon juice

Instructions

1. Add all seasonings to a small bowl. Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.

2. Add chicken broth and 1 tablespoon of seasoning mix to pot. Then add chicken broth and 1 tablespoon of seasoning mix to pot. Next, add sausage, potatoes, and corn to pot and give a good mix. Lock lid and cook for 4 minutes at high pressure.

3. Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.

4. Once cook time is complete, quick-release pressure. Switch back to sauté setting. Add lemon juice, butter, and one more tablespoon of seasoning mix. Mix well, making sure that butter melts in liquid below.

5. Finally, add shrimp and remaining seasoning mix, making sure shrimp are submerged in liquid. You may need to remove some corn, potatoes, and/or sausage in order to do this. Return lid to pot and let sit until shrimp are pink. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!

Nutrition Facts

Instant Pot Shrimp Boil with BBQ Shrimp Rub

Amount Per Serving

Calories 263 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 5g 25%

Cholesterol 130mg 43%

Sodium 995mg 41%

Potassium 534mg 15%

Total Carbohydrates 18g 6%

Dietary Fiber 2g 8%

Sugars 3g

Protein 15g 30%

Vitamin A 20.8%

Vitamin C 24.2%

Calcium 10.1%

Iron 17.9%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Pressure Cooker Shepherd’s Pie

With Turkey and Sweet Potatoes

Shepherd’s Pie is probably the quintessential comfort food – meat, potatoes, cheese. Does it really get any better than that? Well, maybe… This pressure cooker shepherd’s pie recipe is definitely comforting, but with about half of the guilt! We’ve switched out the beef (or lamb) for turkey and traded out the white potatoes and added one of our favorites… sweet potatoes. And it’s soooo good!

We’ve also kicked up the spice level to something unexpected, with cumin and chipotle. The blend of sweet from the potatoes, spice from the turkey, and salt from the cheese is completely intoxicating.

A Little Lesson About Mushrooms

First things first… Mushrooms HATE water. You really should never rinse mushrooms under water. Rather, what I do is, wipe them clean with damp paper towels. Next, there are pretty much two ways to sauté mushrooms – each way yielding a different result.

Here’s the quick explanation… If you add salt while cooking them, it will draw the water out of them (this is called “sweating”) and they will become soft and will not brown. On the other hand, if you do not add salt, they will keep a firmer texture (useful when you want them to be “meaty”) and will brown if your pan is hot enough. That’s what we wanted in this pressure cooker shepherd’s pie, hence the reason for this explanation.

The Process

Place sweet potatoes in pot on top of trivet. Then add 1 1/2 cups of water and lock lid. Cook for 20 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally (about 15 minutes), then quick-release remaining pressure.

Carefully remove skin and any dark spots from sweet potatoes and transfer them to a large bowl, along with butter, brown sugar, and salt. Mix well, then mash them until their like mashed potatoes.

Rinse out pot and dry completely. Using sauté setting – add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you’ll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat.

Cook them for a few minutes on each side, until the begin to caramelize slightly. Once they have browned, hit them with a dash of salt and remove right away. Set aside.

Add 1 tablespoon olive oil to pot, along with onions and 1/2 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent. Remove and set aside.

Add turkey to pot and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally.

Once turkey is fully broken up and nearly fully cooked, add 1 teaspoon salt, turmeric, cumin, chipotle powder, and smoked paprika. Mix well.

Return mushrooms and onions to pot and mix well, along with tomato sauce.

Add spinach and begin mixing.

Mix until spinach is wilted.

Transfer turkey mixture to a (1.75 qt) pyrex dish. Press down into an even layer.

Then add sweet potatoes on top of turkey and spread in an even layer.

Top sweet potatoes with parmesan cheese.

Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place bowl on top of trivet and lock lid. Cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure. Then carefully remove bowl to serve.

And the AMAZING result…

★ Did you make this recipe? Please give it a star rating below!

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Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes

A healthier version of shepherd's pie with a unique flavor profile.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Servings 8

Calories 377 kcal

Author The Foodie Eats

Ingredients

• 3 lbs. sweet potatoes
• 3 cups water divided
• 3 Tbsp. butter
• 3 Tbsp. brown sugar
• 2 tsp. sea salt divided
• 3 Tbsp. olive oil divided
• 8 oz. baby bella mushrooms sliced
• 1/4 cup yellow onions diced
• 1 lb. ground turkey
• 1 Tbsp. garlic minced
• 1 tsp. turmeric
• 1 tsp. cumin
• 1/2 tsp. chipotle powder
• 1 tsp. smoked paprika
• 8 oz. tomato sauce
• 10 oz. fresh baby spinach
• 1/2 cup parmesan cheese grated

Instructions

1. Place sweet potatoes in pot on top of trivet. Then add 1 1/2 cups of water and lock lid. Cook for 20 minutes at high pressure. Once cook time is complete, allow pressure to release naturally (about 15 minutes), then quick-release remaining pressure. Carefully remove skin and any dark spots from sweet potatoes and transfer them to a large bowl, along with butter, brown sugar, and 1/2 teaspoon of salt. Mix well, then mash them until their like mashed potatoes.

2. Rinse out pot and dry completely. Using sauté setting - add 1 tablespoon olive oil and mushrooms. DO NOT add any salt at this point (something you'll rarely hear me say, since you should season as you go). We want to brown the mushrooms and if we add salt now they will sweat. Cook them for a few minutes on each side, until the begin to caramelize. Once they have browned, hit them with a dash of salt and remove right away. Set aside.
   

3. Add 1 tablespoon olive oil to pot, along with onions and 1/2 teaspoon of salt. Cook for about 4-5 minutes, stirring frequently, until onions are soft and translucent. Remove and set aside.
   

4. Add 1 tablespoon olive oil and turkey to pot and break up as much as possible. Then leave it be for a few minutes to begin the browning process. Stir occasionally. Once turkey is fully broken up and nearly fully cooked, add 1 teaspoon salt, garlic, turmeric, cumin, chipotle powder, and smoked paprika. Mix well.
   

5. Return mushrooms and onions to pot and mix well, along with tomato sauce. Add spinach and mix until spinach is wilted.

6. Transfer turkey mixture to a (1.75 qt) pyrex dish. Press down into an even layer. Then add sweet potatoes on top of turkey and spread in an even layer. Top sweet potatoes with parmesan cheese.
   

7. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place bowl on top of trivet and lock lid. Cook at high pressure for 5 minutes. Once cook time is complete, quick-release pressure. Then carefully remove bowl to serve.

Nutrition Facts

Pressure Cooker Shepherd's Pie with Turkey and Sweet Potatoes

Amount Per Serving

Calories 377 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 5g 25%

Cholesterol 47mg 16%

Sodium 931mg 39%

Potassium 1233mg 35%

Total Carbohydrates 46g 15%

Dietary Fiber 7g 28%

Sugars 14g

Protein 20g 40%

Vitamin A 563.6%

Vitamin C 20.8%

Calcium 19%

Iron 21.3%

* Percent Daily Values are based on a 2000 calorie diet.

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THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Pressure Cooker Chicken Broccoli Rice “Casserole”

Is there anyone who didn’t grow up eating some kind of chicken and rice dish? Whether it’s chicken biryani, arroz con pollo, Hainan chicken rice, a savory bowl of chicken and rice, or a cheesy chicken and rice casserole… Across many cultures, the classic combination of chicken and rice always says comfort food. And this pressure cooker chicken broccoli rice casserole is no different! Comfort food at its finest.

Do I have to use a whole chicken?

Well, the short answer is: no. You do not have to use a whole chicken. However, using a whole chicken is the best way to make an amazing broth – which is what makes this recipe amazing. Since you cook both the rice and broccoli in the broth, I highly recommend taking the extra step of making your own broth. Trust me, it’s worth it! Plus, you need to cook the chicken anyways, so…

The Process

Place whole chicken in Instant Pot breast side up. Then add water, salt, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes at high pressure.

Place broccoli florets in a large bowl and cover with cold water and allow to defrost completely. Obviously, this step is not necessary if using fresh broccoli.

Pour broccoli into a colander and allow to drain completely.

Once cook time is complete, allow pressure to release naturally (will take about 30 minutes).

Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

Pass broth through a fine mesh strainer and return to pressure cooker.

Add broccoli to pot and set manual timer for 0 (zero) minutes. Once cook time is complete, quick-release pressure.

Pour broccoli into a fine mesh strainer, making sure to reserve all the broth.

For white rice… Return broth to pot, along with rice, and cook for 4 minutes at high pressure.

For brown rice… Return broth to pot, along with rice, and cook for 20 minutes at high pressure.

Meanwhile… remove all chicken meat in large pieces. Discard skin and bones.

Once cook time is complete, quick-release pressure.

I’ve cooked this dish several times, and this is my personal favorite cheese to use.

Add chicken, broccoli, and cheese to pot and mix well.

And the Delicious Result…

★ Did you make this recipe? Please give it a star rating below!

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Pressure Cooker Chicken Broccoli Rice "Casserole"

All the comfort of a casserole, but all done in a pressure. And still completely delicious!

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 15 minutes

Servings 16

Calories 508 kcal

Ingredients

• 5 lb. whole chicken
• 6 cups water
• 4 tsp. sea salt
• 1 tsp. black pepper
• 2 lbs. broccoli florets
• 3 cups rice
• 8 oz. cheddar cheese shredded

Instructions

1. Place whole chicken in Instant Pot breast side up. Then add water, salt, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes at high pressure.

2. Place broccoli florets in a large bowl and cover with cold water and allow to defrost completely. Obviously, this step is not necessary if using fresh broccoli. Then pour broccoli into a colander and allow to drain completely.
   

3. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
   

4. Pass broth through a fine mesh strainer and return to pressure cooker. Add broccoli to pot and set manual timer for 0 (zero) minutes. Once cook time is complete, quick-release pressure. Pour broccoli into a fine mesh strainer, making sure to reserve all the broth.
   

5. For white rice… Return broth to pot, along with rice, and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure.
   

6. For brown rice… Return broth to pot, along with rice, and cook for 20 minutes at high pressure. Once cook time is complete, quick-release pressure.

7. Meanwhile… remove all chicken meat in large pieces. Discard skin and bones.
   

8. Add chicken, broccoli, and cheese to pot and mix well. Serve & enjoy!
   

Recipe Notes

This recipe will not actually make a casserole, it's more the idea of a casserole. There will be some broth in your bowl. But the longer it sits, the more the rice will absorb the remaining liquid.

Nutrition Facts

Pressure Cooker Chicken Broccoli Rice "Casserole"

Amount Per Serving

Calories 508 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 9g 45%

Cholesterol 121mg 40%

Sodium 690mg 29%

Potassium 504mg 14%

Total Carbohydrates 31g 10%

Dietary Fiber 2g 8%

Sugars 1g

Protein 33g 66%

Vitamin A 13.9%

Vitamin C 64.1%

Calcium 15.8%

Iron 11.6%

* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

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Pressure Cooker Arroz con Pollo

I grew up eating chicken and yellow rice just like most people from the south. I can spot a bag of Vigo rice from a mile away. It wasn’t until I was an adult that I realized what I had always eaten was really a bad substitute for the real thing. I don’t think most Americans actually know any better either. Well, after doing quite a bit of research,  I’m really pleased with this pressure cooker arroz con pollo.

This pressure cooker arroz con pollo has a freshness that is often missing in this dish. The flavor is so bright, yet warm and comforting at the same time.

The Process

Place whole chicken in Instant Pot breast side up.

Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

Meanwhile – Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped.

Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

Once cook time is complete, allow pressure to release naturally (will take about 30 minutes).

Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

Pass broth through a fine mesh strainer and return to pressure cooker.

Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes.

Meanwhile – separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.

Once cook time is complete, quick-release pressure and remove lid.

Add chicken to pot and mix well. Serve and enjoy!

And This is the Amazing Result…

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Pressure Cooker Arroz con Pollo (Chicken and Rice)

Comforting, flavorful, and fresh chicken and yellow rice from Latin American traditions.

Course Main Course

Cuisine Latin American

Prep Time 5 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 20 minutes

Servings 17

Calories 479 kcal

Author The Foodie Eats

Ingredients

• 6 lb. whole chicken
• 6 cups water
• 4 tsp. Adobo seasoning
• 1 tsp. black pepper
• 1 medium yellow onion peeled, quartered
• 2 medium tomatoes cored
• 1 red bell pepper ribs and seeds removed, chopped
• 1 bunch of cilantro thoroughly washed
• 1 Tbsp. garlic minced
• 1 Tbsp. capers
• 2 Sazón Goya packets
• 1/4 cup green olives sliced
• 3 cups basmati rice

Instructions

1. Place whole chicken in Instant Pot breast side up. Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

2. Meanwhile - Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped. Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

3. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

4. Pass broth through a fine mesh strainer and return to pressure cooker.

5. Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure and remove lid.

6. Meanwhile - separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.

7. Add chicken to pot and mix well. Serve and enjoy!

Nutrition Facts

Pressure Cooker Arroz con Pollo (Chicken and Rice)

Amount Per Serving

Calories 479 Calories from Fat 216

% Daily Value*

Total Fat 24g 37%

Saturated Fat 7g 35%

Cholesterol 120mg 40%

Sodium 185mg 8%

Potassium 419mg 12%

Total Carbohydrates 29g 10%

Dietary Fiber 1g 4%

Sugars 1g

Protein 32g 64%

Vitamin A 11.6%

Vitamin C 17.3%

Calcium 3.7%

Iron 10.6%

* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Instant Pot Shrimp and Grits

Shrimp and grits is a traditional southern recipe originating from both Native American and West African roots. It has always been a staple in the south, but actually began becoming popular in the 1980’s after The New York Times included the recipe for a North Carolina chef’s shrimp and cheese grits in an article about preserving southern recipes. By the 90’s, shrimp and grits was appearing as a dinner entrée option in fine dining restaurants. And here we are in 2018… with Instant Pot Shrimp and Grits. What a great time to be alive!

Spicy or Mild?

Shrimp and grits is a versatile dish with a wide range of styles and flavors. Our Instant Pot shrimp and grits recipe combines both cajun- and southern-style shrimp and grits. Spicy creole seasoning and andouille sausage add a good amount of heat to the shrimp and sauce. They pair perfectly with traditional, southern-style, creamy grits to help balance the spiciness. While you could adjust the heat by replacing the creole seasoning with a milder seasoning, such as Old Bay, I highly recommend embracing the heat!

Do I need to use large shrimp?

I enjoy serving this dish as an entrée so, in my opinion, the larger the shrimp the better. The smallest shrimp I’d recommend using are “large shrimp,” aka 21/25 shrimp – meaning 21 to 25 per pound. However, I used a much larger shrimp (12/15 per pound). But really, you can use any size shrimp you choose. It’s just that using larger shrimp results in more satisfying, big, meaty bites of shrimp. But again, that’s just personal preference. There is no wrong shrimp to use.

The Process

Using sauté setting – add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.

Add grits to oven-safe glass bowl.

Add milk and chicken stock to glass bowl and whisk together. Set aside.

Sausage should look something like this.

Add onions to pot and sauté for about 3 minutes, until softened and translucent.

Add garlic and continue cooking for one minute.

Add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot.

Add tomatoes and creole seasoning to pot and mix well.

Add 3-inch trivet to Instant Pot.

We used this: Steamer Basket Rack Set

Place oven-safe glass bowl with grits on top of trivet. Lock lid and cook for 10 minutes at high pressure. Then allow pressure to release naturally (about 10 minutes).

Carefully remove glass bowl from Instant Pot.

Add butter to grits…

…and whisk well, making sure to break up any clumps. Then cover until ready to serve.

Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil.

Add shrimp and cook for about five minutes (only until shrimp have turned pink throughout). Keep them moving, every 30 seconds or so, to ensure they cook evenly.

Just before shrimp are fully pink, add cream and mix well.

Switch to warm setting.

And the AMAZING Result…

★ Did you make this recipe? Please give it a star rating below!

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Instant Pot Shrimp and Grits

Cajun-style shrimp and sauce with southern-style grits.

Course Main Course

Cuisine Southern

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Calories 409 kcal

Author The Foodie Eats

Ingredients

• 6 oz. andouille sausage diced
• 1 Tbsp. olive oil
• 1/2 cup grits not instant
• 1 cup milk
• 1 cup chicken stock
• 1/2 cup yellow onions diced
• 1 Tbsp. garlic minced
• 1 cup white wine
• 1 cup canned tomatoes petite diced
• 1 Tbsp. creole seasoning
• 1 Tbsp. butter
• 1 tsp. fresh thyme leaves
• 1 Tbsp. fresh parsley finely chopped
• 1/4 cup green onions thinly sliced
• 1 lb. large shrimp 21/25 count or larger
• 1/3 cup heavy cream

Instructions

1. Using sauté setting - add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.

2. Meanwhile - Add grits to oven-safe glass bowl. Add milk and chicken stock to glass bowl and whisk together. Set aside.

3. Add onions to pot and sauté for about 3 minutes, until softened and translucent. Then add garlic and continue cooking for one minute.

4. Next, add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot. Add tomatoes and creole seasoning to pot and mix well.

5. Add 3-inch trivet to Instant Pot, then place oven-safe glass bowl with grits on top of trivet. Lock lid and cook for 10 minutes at high pressure. Then allow pressure to release naturally (about 10 minutes).

6. Carefully remove glass bowl from Instant Pot. Add butter to grits and whisk well, making sure to break up any clumps. Then cover until ready to serve.

7. Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil. Then add shrimp and cook for about five minutes (only until shrimp have turned pink throughout). Keep them moving, every 30 seconds or so, to ensure they cook evenly.

8. Just before shrimp are fully pink, add cream and mix well. Then switch to warm setting.

9. Spoon grits into a serving bowl and top with shrimp and sauce. Enjoy!

Nutrition Facts

Instant Pot Shrimp and Grits

Amount Per Serving

Calories 409 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 8g 40%

Cholesterol 243mg 81%

Sodium 997mg 42%

Potassium 517mg 15%

Total Carbohydrates 22g 7%

Dietary Fiber 2g 8%

Sugars 5g

Protein 26g 52%

Vitamin A 35.2%

Vitamin C 19.4%

Calcium 20.6%

Iron 19.1%

* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.