Instant Pot Shrimp & Cheese Grits

Recipe: https://pressureluckcooking.com/instant-pot-shrimp-grits

My partner Richard and I recently re-watched My Cousin Vinny the other day (for the thousandth time). And it dawned on me, I hadn’t made a grits recipe in the Instant Pot yet. And that was unacceptable – especially being with a Southerner who loves grits.

If you’ve never had them, grits are bits of ground corn (usually white or hominy) and, when done right (NEVER using “instant” or “quick” ones), they are creamy, smooth with a slightly grainy bite (they don’t call it “grits” for nothing), and are out-of-this-world delicious. Of course butter is a key player, and in this case, so is cheese! I also give you the option of tossing in some shrimp but if that’s not your thing, you can easily leave it out.

#shrimpandcheesegrits #pressureluck #instantpot

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Hey guys it’s jeff from pressure look and today i’m really excited to do a recipe that’s not only simple but it’s a southern staple and you know i was watching my cousin vinnie the other day and of course i was watching with richard who’s from alabama

And that scene came on with the grits when they were in the courtroom and i was like it’s time to do some grits in the instant pot cheese grits and perhaps shrimp and cheese grits but you don’t have to add the shrimp if you’re not into shrimp don’t worry about it

I wanted to show you guys how easy this is to make in the pot in fact it’s so quick to do it’s quicker than me even talking and doing this introduction basically so even though we’re gonna be making these in the instant pot we’re not using instant grits no no no

You can’t do that in the south so we’re gonna go and make some classic ritz but in a very quick period of time you’d almost think they were instant grits that’s how fast they’re gonna cook let’s go to the instant pot and do it shrimp and cheese grits i wanna start by adding

Three cups of a broth of your choice that can be anything from chicken to vegetable to garlic broth which i’m using as well as three cups of water mixed so three and three i would only do three cups of broth because we don’t want it to be too

Intense with the flavor of course you could also just use water but i would recommend using broth because it infuses more flavor into the grits i’m gonna add in two tablespoons of extra virgin olive oil and it’s time to add in the key ingredient our grits now guys

I can’t stress this enough and many a southerner would probably agree with me considering i’m with a southern owner he told me it’s sacrilegious to ever use instant grits or even like a five minute grit use old fashioned grits stone ground grits or harmony grits whatever you can find

Just make sure that i don’t say instant or five minutes or quick grits okay that’s the old school way all right that’s like a new yorker living in new york and going to sabaro for a slice of pizza you know you’ve seen that reference right on the office

Gonna get me a slice and here’s what grits look like it’s ground up white corn or harmony basically but don’t confuse this with yellow grits which is polenta we’ll use that for polenta recipe make sure they’re white grits and we’re going to add in one and a half cups now

It might not seem like a lot but believe me it’s going to expand and yes i know there’s six cups of liquid to just one and a half cups of the grits but that’s entirely necessary for it to properly cook okay now let’s just give everything a good stir

And that’s literally all i have to do before i pressure cook broth water olive oil and grits not instant not quick regular old-fashioned or stone ground or harmony grits i keep punching that one home because i want my southern friends to like me okay now i’m gonna secure my lid make

Sure that i’m in the ceiling position and on the new instant pot duo plus the updated model it automatically does that for you when you shut the lid then hit the pressure cook button and i want to go for 10 minutes at high pressure and on the duo plus i adjust the

Temperature for lower high using these arrows but i always cook at high pressure and if my instant pot has a start button on it i’m going to hit that if not it’ll start after a few moments of doing nothing after hitting a setting and now that the pressure cooking cycle

Is complete we’re going to allow a five-minute natural release that means we do nothing for five minutes the timer here is now going to begin to count up and in that situation we’re gonna wait for it to read five and then we’ll finish it with a quick release

And there we go five minutes of a natural release of pass so we’ll finish this off with a quick release and the pin just dropped so let’s take the lid off the pot okay and there’s my grits and you’re gonna see as soon as i begin to stir

They’re gonna thicken up perfectly they still have some broth in there but we want that it’s gonna continue to absorb for a bit so you see this as soon as you begin to stir it up it thickens up perfectly we want it to be in this nice creamy consistency here

Okay now comes the next step which is optional because if you don’t want shrimp you don’t have to add it but i’m gonna add in between one to one and a half pounds of raw uncooked shrimp here make sure that they’re also deveined and

Peeled if you can the tails can be on or off i’m gonna hit the saute button and adjust so i’m in the more or high setting and if my instant pot has a start button on it i’m gonna hit that if not it’ll start after a few moments of doing

Nothing after hitting a setting and i’m going to stir the shrimp up in the pot with the grits and we’re going to do this for about two to three minutes until the shrimp become opaque and begin to curl now if you aren’t doing this step that’s

Perfectly fine you do not have to add the shrimp you’re just gonna skip this moment and also by the way make sure the shrimp are thawed if you get free frozen shrimp that’s fine just simply put them in a colander and rinse them under cold water

In this thing for about five minutes and they’ll fall perfectly all right and after about two to three minutes of our shrimp cooking in the pot you’re gonna see they’ll have cooked perfectly curled up nice and opaque we are done i’m gonna turn the heat off

On the pot and now i’m gonna hit the cancel or the keep warm slash cancel button if it shares the same button on your model now like i said the shrimp was totally optional so if you didn’t want to add it just skip what we did

But now it’s time to add in some dairy i’m gonna add in between two to four tablespoons of butter you can use salt that are unsalted um and two tablespoons is a quarter of a stick and four tablespoons is a half a stick a half a cup of heavy cream or half and

Half and optionally i’m going to add in one package of borsin spreadable herb cheese you can use any flavor you want or if you can’t find that you can just use four ounces of a brick of cream cheese or a alouette whatever you want i just cut it into

Little pieces before i add it because now i’m going to stir everything in the pot and make sure that everything becomes nice and melded here and this is really going to give our grits their creamy touch okay and after about a minute or two of stirring everything up

Everything will get melded into our grits and look at how creamy they’re getting and the final thing to do is you guessed it to fold in the cheese you got to love yourself one of those shit’s creek references i’m going to add in about two cups of shredded cheese of

Your choice you can use gouda this is a cheddar blend whatever you want to do and two cups by the way this is pre-shredded i’m not getting fancy you can if you want but for reference an eight-ounce bag is two cups and there it is guys my shrimp and

Cheese grits all nice and combined here again if you don’t want shrimp you simply leave the shrimp out and skip that bubbling and sauteing step and if you want it even creamier than this although i don’t know why you would want to you can add some more heavy cream or

Half and half or a non-dairy milk if you wish now if you want to give us a little bit of a pepperdipper we’re going to add in some freshly ground black pepper that i’m just doing right in the pot now of course you can just use regular pepper as well black pepper

That’s fine but i’m going to add in about you know two teaspoons worth and you can do it to taste you don’t have to add this alternatively you can also add in some splash of the hot sauce if you want why not some people enjoy that

Totally up to you you do not have to add that though and we’re going to stir that in make sure it’s nice and combined and there we have it guys we are ready to serve let’s do it up the creaminess is very very real here y’all like that y’all nothing like a jewish

New yorker saying it huh look at this consistency that’s how i love my grits personally look at all the shrimp in there and the grits looking lovely there we go perfection just how i like it and you can feel free to top it off with some chives gives it a nice little

Touch there at the end and this my friends is ready to serve let’s try it out all right my friends and there is my shrimp and cheese grits look at how creamy this is and look at how it stays together so nicely here we Go now i’ve had shrimp and grits before quite a few times in the south and now having this in my kitchen all the way up in the northeast this yankee boy who likes the mets this here shrimp and cheese grits or just the cheese grits in general

Sit right amongst the ones i’ve had in the south it is delicious it is creamy it is cheesy it is full of rich flavor and a lot of that will be dependent upon what kind of cheese you use in the pot whether it be cheddar whether it be

Mozzarella whatever you really want to add you can add that portion of the cream cheese is going to give it an extra creamy touch and if you want it thicker although look at it it’s pretty thick i would say add no heavy cream or half and half and if you wanted thinner

Add more if you have leftovers and you put this in a tupperware container in the fridge it’s going to tighten up for sure due to all the cheese in here you might want to add some cream when you reheat it if there’s any leftovers that is

Hey but of course i mean i got to have the southern boy himself try this out yo richard okay so here he is the one and only himself just turned 40. happy birthday bobola thank you as you’re about to eat southern food so what do you think he is a grit connoisseur so

Tell me what you think dubious Those are cheesy mm-hmm well that well i like to make them a little bit cheesier again you can add less cheese if you want and i only put two cups in there of the cheese i wouldn’t suggest going any more than that and we’re good very good it’s one of the

Easiest things you could also make in the pot it’s literally you saw it’s like a set it and forget it situation and if you want some shrimp at the end you just toss them in right like in that last step that are raw and make sure they’re

Thawed ahead of time to put frozen ones in a few moments they’re going to be cooked then you add the cheesy you’re folding it in right david fold in the cheese yes definitely fold in the cheese oh he’s going to take it again we’ll enjoy that then

Guys thank you so much for watching this video this is a real real simple and spectacular recipe for sure i strongly suggest you give it a try especially if you’ve never had grits before you might be very surprised at how delicious they are i have cookbooks out by the way i have

The original step-by-step instant pot cookbook out the orange cover which has some comfort classics in there for sure and then my lighter book the blue one the lighter step by step instant pot cookbook both are number one best sellers i’m so honored that you enjoy them and i gotta

Tell you this recipe is so good just might have to write a third book and put this one in it check out my website pressurelawcooking.com because tons of my recipes live there go to facebook.com pressureluck cooking and like that page anytime a new recipe comes out deals on items tips things of

That nature i also like to try to make your platform i can and at pressure lock cooking on twitter pinterest instagram youtube tick tock which i haven’t really been tick-tocking at all but might as well just throw that out there thank you so much again guys and

The next time you catch alice in reruns on tv and you see polly holiday pop up and say her famous line then it might be time to inspire yourself to make some fantastic shrimp and grits Enjoy you