Cooking shrimp and grits in an Instant Pot brings the beloved Southern classic into a faster, effortless format without sacrificing the soulful flavors. This version pairs seasoned shrimp with fluffy white corn grits and a rich, creamy Creole-style sauce for a comforting main course that’s quick to prepare and full of depth.
Black history origin of shrimp and grits
Shrimp and grits has deep roots in the coastal kitchens of the Gullah Geechee communities in South Carolina and Georgia. The dish grew from the resourcefulness of enslaved Africans and their descendants, who combined locally available shrimp with ground corn grits—an ingredient introduced through Indigenous foodways. Over time, Black cooks refined the recipe, layering seasoning, stock, butter, and cream to create the creamy, savory dish recognized today as a staple of African American and Southern cuisine.
What you need
The ingredient list is straightforward but purposeful. Use quality ingredients for the best texture and flavor:
- Grits – White corn grits give the creamiest, most tender result.
- Mascarpone cheese – Adds silkiness and richness to the grits; an optional modern touch that boosts creaminess.
- Shrimp – Jumbo shrimp, peeled and deveined, cooked or raw. Both work quickly in the Instant Pot.
Shrimp and grits cream sauce
The sauce is a Creole-inspired cream sauce made in the Instant Pot using heavy whipping cream and a bold spice blend: smoked paprika, chili powder, garlic powder, cayenne, and granulated chicken bouillon. Simmered briefly on the sauté setting, it becomes a silky, flavorful topping that ties the shrimp and grits together.
How to make Instant Pot shrimp and grits the Black way
This method uses only the Instant Pot and a cast-iron skillet—no pot-in-pot or extra accessories required. The process uses the sauté function to develop garlic-butter flavors in the shrimp and to reduce the sauce, then pressure-cooks the grits for a reliably creamy texture. Finish by assembling in a warm skillet so the dish comes together hot and cohesive.
- Sauté the shrimp in the Instant Pot with a little oil, butter, garlic, salt, and pepper until just fragrant.
- Pressure-cook the shrimp for 1 minute with a quick natural release to ensure tenderness.
- Pressure-cook the grits in chicken broth and butter, then stir in heavy cream and mascarpone for richness.
- Sauté the Creole cream sauce on the Instant Pot sauté setting, reducing gently and finishing with chopped parsley.
- Assemble the grits, top with shrimp, and pour the sauce over everything in a cast-iron skillet. Warm briefly, garnish, and serve.
How to make creamy grits in the Instant Pot
Pro tip: spread a thin layer of butter on the bottom of the Instant Pot inner pot before adding the grits to help prevent sticking and the Burn notice. Pressure cooking grits in the Instant Pot produces consistent, tender results: the controlled heat and timing keep them from scorching while yielding a thick, fluffy texture. Keep extra cream or milk on hand to loosen the grits to your preferred consistency when finished.
What side dishes to serve with shrimp and grits
Shrimp and grits is often hearty enough to stand alone. For a fuller Southern meal, consider cornbread, red beans, or collard greens. A sprinkle of crumbled bacon and chopped green onions also adds texture and brightness.
How to store and reheat
Store the combined shrimp, grits, and sauce in an airtight container in the refrigerator for up to three days. Reheat portions in the microwave or on the stovetop, adding a splash of cream or milk as needed to restore a creamy consistency.
Southern Soul Food Instant Pot Shrimp And Grits
Equipment
- Instant Pot electric pressure cooker
- Colander to drain cooked shrimp
- Large 10-inch cast iron skillet
Ingredients
Ingredients for the shrimp
- 2 pounds shrimp, jumbo, peeled and deveined
- ½ cup water
- ¼ teaspoon avocado oil or cooking spray
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Ingredients for the grits
- 1 cup white corn grits
- 2½ cups chicken broth
- ½ cup heavy whipping cream (plus up to ½ cup more if needed)
- ½ teaspoon salt
- 3 tablespoons butter (plus some to grease the inner pot)
- ¼ cup mascarpone cheese
Ingredients for the sauce
- 2 cups heavy whipping cream
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon granulated chicken bouillon
- ⅓ cup fresh parsley, finely chopped
- 3 strips crumbled bacon (optional garnish)
- 1 tablespoon chopped green onions (optional garnish)
Instructions
Instructions for the shrimp
- Remove the Instant Pot lid and set to Sauté. Allow the sauté function to engage (a minute or two).
- With the lid off, heat the water, avocado oil, and butter in the inner pot for up to 1 minute.
- Add the shrimp, garlic, salt, and pepper.
- Cancel Sauté, close the lid, set the valve to sealing, and pressure cook on High for 1 minute.
- Allow a natural pressure release for at least 2 minutes, then move the valve to venting to release remaining pressure. Drain the shrimp and set aside.
Instructions for the grits
- Open the Instant Pot and spread a thin layer of butter on the bottom of the inner pot to prevent sticking.
- Add chicken broth, grits, salt, and 3 tablespoons butter to the inner pot.
- Close the lid, set the valve to sealing, and pressure cook on High for 10 minutes.
- Allow a natural pressure release for at least 5 minutes, then vent and open the lid.
- Stir in the heavy cream, then add the mascarpone cheese and combine until smooth. Remove the inner pot to prevent overcooking and keep warm.
- If the grits need loosening when plated, stir in ¼–½ cup heavy cream.
Instructions for the sauce
- If needed, transfer the grits to the skillet to free the inner pot for the sauce.
- Add 2 cups heavy cream, smoked paprika, chili powder, garlic powder, cayenne, and chicken bouillon to the empty inner pot.
- Set to Sauté and bring to a gentle boil; simmer 3–5 minutes while stirring to thicken slightly.
- Cancel Sauté and stir in the chopped parsley. Remove the sauce from the heat.
Assembling the shrimp and grits
- Transfer the grits to a large 10-inch cast-iron skillet.
- Top with the cooked shrimp.
- Pour the prepared sauce over the shrimp and grits.
- Warm the skillet in a low oven or on a warm setting for a few minutes until heated through.
- Garnish with crumbled bacon and chopped green onions if desired. Serve immediately.
Video
Notes
Adjust cream and butter to taste for a richer or lighter finish. Taste the sauce before serving and add salt or additional spices as needed.
Nutrition
❤️ Shaunda’s Soul Food Standard
Recipe created and tested by Shaunda Necole of The Soul Food Pot®. This version honors African American culinary traditions while using time-saving Instant Pot techniques. Measurements and steps reflect tested results so you can cook with confidence.
