INSTANT POT SHRIMP AND GRITS RECIPES

Steps:

• Put 1 tablespoon oil in a 6-quart or larger Instant Pot® multi-cooker. Add the sausage and set to the "Saute" function. Cook, stirring occasionally, until the sausage is crispy on the edges, about 3 minutes. Stir in the onions and garlic and cook until the onions just start to soften, 2 to 3 minutes more.
• Put in the white wine to deglaze. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add 1 cup chicken broth and stir to combine. Cancel the heat, place an Instant Pot® trivet into the sauce and prepare to assemble an Instant Pot® stackable steamer insert.
• Add the milk, grits, thyme, remaining 2 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bottom pan of the steamer and stir to combine. Top with the second steamer. 
• Toss the cherry tomatoes with the bell peppers and 1/2 teaspoon salt in the top pan of the steamer. Cover with the lid, fold the metal clamps around both steamer baskets and place inside the Instant Pot®. Follow the manufacturer's guide for locking the lid and set the steam valve to "Sealing." Set to high pressure for 10 minutes. 
• Meanwhile, toss the shrimp with the Cajun seasoning and remaining tablespoon oil in a small bowl to evenly coat and set aside.
• Once the pressure cooking is complete, turn the steam valve to "Venting" and allow the steam to release until all the pressure is gone. Open the Instant Pot® and carefully remove the stackable steamer baskets and trivet. Unfold the metal clamps to separate the baskets. 
• Pour the top basket of softened vegetables in the sauce in the bottom of the Instant Pot®, along with the hot sauce, if using. Stir in the shrimp and return the lid to the Instant Pot®. Allow the residual heat to cook the shrimp until opaque and cooked through, about 10 minutes more. 
• Remove and discard the thyme sprigs from the grits. Stir in the butter cover with the lid to keep warm.  
• Serve the grits topped with the shrimp and sauce and sprinkled with the chives and serve immediately. 

Steps:

• In a 1.5 quart casserole, whisk together Grits Mixture ingredients. Set aside.
• Season shrimp with Old Bay and set aside.
• Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until crisp. Using a slotted spoon, remove bacon to a paper towel lined plate.
• Add bell pepper and onion to the pot and cook until soft, 2-3 minutes. Add garlic and cook for 1-2 minutes more.
• Add broth, wine and lemon juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Stir in tomatoes, salt and pepper, then put steam rack into the pot (optional: to save clean-up I often use a tall steam rack or riser to keep the bottom of the grits out of the sauce)
• Carefully lower the casserole onto the steam rack, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
• When the time is up, let the pressure naturally release.
• Once the steam is fully released, quickly remove the casserole and steam rack from the pot and set aside. Stir the shrimp into the pot, then close the lid to allow shrimp to cook in the residual heat.
• Meanwhile, add 1 tbsp butter to the grits and fluff with a fork to achieve desired consistency.
• When shrimp are no longer opaque (5-10 minutes depending on shrimp size), stir heavy cream into the pot, returning to SAUTE mode as needed to heat through.
• Add hot sauce to taste. Serve shrimp and sauce over grits topped with green onions and crumbled bacon.