Soul Food
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About Multi-Cooker Shrimp and Cheesy Grits
If you’re craving a comforting Southern classic with a modern twist, our Multi-Cooker Shrimp and Cheesy Grits recipe is the perfect choice. With tender, flavorful shrimp paired with creamy, cheesy grits, it’s a dish that brings the best of comfort food straight to your table. The use of a multi-cooker makes this recipe not only simple but also time-efficient, allowing you to enjoy a satisfying blend of textures and tastes in every bite with minimal effort.
Ingredients for Shrimp
1 pound shrimp, peeled and deveined
1 tablespoon Old Bay seasoning (or creole seasoning)
2 slices thick cut bacon, diced
1 small yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 tablespoons dry white wine (or chicken broth)
1 (28-ounce) can crushed tomatoes
2 tablespoon lemon juice
1/4 cup low-sodium chicken broth
1/2 teaspoon hot sauce
Salt and pepper, to taste
1/3 cup heavy cream
2 tablespoons chopped fresh parsley
Ingredients for Grits
1 1/2 cup grits
2/3 cup milk (or heavy cream)
1/2 cup low-sodium chicken broth
1 cup shredded cheddar cheese
1 tablespoon butter
Preparation
01Pat shrimp dry with a paper towel. Add shrimp to a bowl and sprinkle with Old Bay seasoning. Toss together, then set aside.
02Set Instant Pot on sauté mode. Add bacon and cook until crisp. Use a slotted spoon to remove bacon, and place on a plate lined with a paper towel. Set aside.
03With the residual bacon fat, sauté the onions and peppers, until translucent, about 2-3 minutes. Add the garlic and sauté for an additional minute, or until fragrant.
04Add the white wine to deglaze, removing any browned bits, allowing most of the moisture to evaporate. Turn off the sauté mode.
05Stir in the crushed tomatoes, lemon juice, chicken broth, and hot sauce.
06Place a 2-inch trivet in the Instant Pot above the tomato mixture.
07In a medium glass bowl (that will fit into the Instant Pot), stir together the grits, milk, chicken broth, and cheddar cheese. Place the bowl on the trivet.
08Place the lid on top and seal the valve. Cook on manual HIGH pressure for 10 minutes. Allow the pressure to release naturally.
09Open the lid and remove the grits and trivet; set aside.
10Stir in the shrimp. Put the lid back on to allow the shrimp to cook with the residual heat for 10 minutes. Keep the Instant Pot on the “keep warm” setting.
11While the shrimp is cooking, stir in the butter and fluff grits with a fork.
12Stir the shrimp and bacon. Stir in the heavy cream. Season with salt and pepper, to taste.
13Serve grits topped with shrimp and sauce. Garnish with parsley.
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