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Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits | The Foodie Eats

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!

 

Instant Pot Shrimp and Grits | The Foodie Eats

 

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

Instant Pot Shrimp and Grits | The Foodie Eats

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

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add grits to oven-safe glass bowl.

 

Instant Pot Shrimp and Grits | The Foodie Eats

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

 

Instant Pot Shrimp and Grits | The Foodie Eats

Sausage should look something like this.

 

Instant Pot Shrimp and Grits | The Foodie Eats

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

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add garlic and continue cooking for one minute.

 

Instant Pot Shrimp and Grits | The Foodie Eats

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

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add tomatoes and creole seasoning to pot and mix well.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add 3-inch trivet to Instant Pot.

We used this: Steamer Basket Rack Set
 

Instant Pot Shrimp and Grits | The Foodie Eats

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).

 

Instant Pot Shrimp and Grits | The Foodie Eats

Carefully remove glass bowl from Instant Pot.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add butter to grits…

 

Instant Pot Shrimp and Grits | The Foodie Eats

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

 

Instant Pot Shrimp and Grits | The Foodie Eats

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

 

Instant Pot Shrimp and Grits | The Foodie Eats

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.

 

Instant Pot Shrimp and Grits | The Foodie Eats

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

 

Instant Pot Shrimp and Grits | The Foodie Eats

Switch to warm setting.

 

And the AMAZING Result…

Instant Pot Shrimp and Grits | The Foodie Eats

 

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

Instant Pot Shrimp and Grits | The Foodie Eats
5 from 9 votes
Print

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!

Recipe Video

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.

 

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Instant Pot Shrimp and Grits | The Foodie Eats

 

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16 Comments

  • Reply
    Cristen
    September 3, 2018 at 9:19 pm


    This was my first time making grits. My husband asked for spicy shrimp and grits and I found your recipe. Our instant pot is only a week old so I was eager to try this one and show the hubby why the kitchen gadget was a must! HE LOVED IT! Said it was amazing and the best shrimp and grits he has ever had. We used jalapeño venison sausage instead of andouille because we had that in our freezer. The dish was simply amazing and will become a favorite in our home for when we want a nice comfort meal. Thank you for making me look like a rock star chef for my hubby!

  • Reply
    Megan
    September 15, 2018 at 9:04 pm


    Delish! I made this tonight and followed the recipe- didn’t change anything. This totally satisfied my craving for shrimp and grits. It was hard to find grits that weren’t “instant”- I had to go to the health foods isle. I didn’t have a 3” trivet. I used the one that came with the instant pot and it worked fine. I will make this again!

  • Reply
    Susan
    December 9, 2018 at 9:37 pm


    So good! Followed the recipe exactly and it turned out deliciously!

  • Reply
    Jo Tourtelotte
    December 25, 2018 at 8:33 am

    And if you don’t want Creole type?

    • Reply
      Gary
      December 26, 2018 at 8:30 am

      You can use any type of spicy seasoning you choose. If you don’t want spicy seasoning, use a tsp of salt and any other spices you want. The finished result doesn’t actually taste like a creole dish, despite using the creole seasoning.

  • Reply
    Morgan
    December 31, 2018 at 9:05 am


    I tried this recipe and LOVED it! The only problem I had was finding grits in the midwest… 4 stores later, finally success at whole foods. I’m originally from Louisiana and have been searching for a recipe that was doable, while at the same time one that my Wisconsin born husband would enjoy. This one is it!! Thank you so much for posting. We will definitely be doing this one again.

    • Reply
      Gary
      December 31, 2018 at 1:50 pm

      Thanks for the feedback! Glad to know a Louisiana native gave me a thumbs up!

  • Reply
    Adam
    January 9, 2019 at 7:19 pm

    You leave the grits uncovered in the IP?

    • Reply
      Gary
      January 10, 2019 at 9:55 am

      Yes, uncovered.

  • Reply
    Tiffany
    January 10, 2019 at 10:58 am


    As always, delicious!

  • Reply
    Misty
    January 10, 2019 at 1:02 pm


    This was the first meal I made with my IP and it was amazing. Turned out perfect!

    • Reply
      Dianne
      March 10, 2019 at 7:10 pm


      I seldom stick to a recipe but I sort of did for this recipe. I couldn’t find my tall trivet so I cooked my stone ground grits in the IP first instead of pot in a pot method, then put them on the stove top to simmer some more.
      I doubled the recipe because we had company. (Yeah, I try new things with company). The flavor was very good. Next time I will get smoked andulle sausage. I was surprised by the flavor that developed in such a short time. I used too much salt in the grits but that is not the recipe’s fault. I added a little extra heavy whipping cream at the end. Hubby wanted shrimp and grits for his birthday dinner and this was stellar.

      Everyone raved about this dish which made me happy.

      • Reply
        Gary
        March 11, 2019 at 7:54 am

        I’m so glad everyone liked it!

  • Reply
    Lynn
    February 28, 2019 at 8:13 am


    Sounds wonderful and I’ll be making this weekend for my hubby.
    We live in Alabama, and Creole seasonings abound at every grocery. I want it to be like yours, not mildly spicy. Could you tell me a good brand I might look for, or the brand you use so I could research the ingredients???

    • Reply
      Gary
      February 28, 2019 at 8:36 am

      We use Tony Chachere’s Creole Seasoning.

      • Reply
        Tina
        March 2, 2019 at 1:05 am


        Zatarain’s is better than Tony Chachere’s–unless they’ve changed TC recipe. TC is usually more salty than Zatarain’s. I am a Cajun from Lafayette, LA living in Atlanta, GA and can find Zatarain’s at Publix and Walmart. I haven’t tried your recipe yet in the IP, but it sounds good. I’ll save it to try some time soon.

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