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Pressure Cooker Carolina Shrimp & Cheddar Grits

Total Time

Prep: 15 min. Cook: 20 min. + releasing


6 servings

Instant pot shrimp and grits are a house favorite—if only we could agree on a recipe. I stirred things up with cheddar and Cajun seasoning to find a winner. —Charlotte Price, Raleigh, North Carolina


  • 4 cups water
  • 1 large garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked old-fashioned grits
  • 2 cups shredded cheddar cheese
  • 1/4 cup butter, cubed
  • 1 pound peeled and deveined cooked shrimp (31-40 per pound)
  • 2 medium tomatoes, seeded and finely chopped
  • 4 green onions, finely chopped
  • 2 tablespoons minced fresh parsley
  • 4 teaspoons lemon juice
  • 2 to 3 teaspoons Cajun seasoning


  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add the first four ingredients and stir to combine; bring to a boil. Slowly add grits, stirring constantly to avoid lumps. Select saute setting, reduce heat to low and cook about 15 minutes, stirring occasionally. Stir in cheese and butter until melted. Stir in remaining ingredients. Cook for 3-4 minutes or until heated through.

Test Kitchen Tips
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
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  • Nutrition Facts

    1 serving: 417 calories, 22g fat (13g saturated fat), 175mg cholesterol, 788mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 27g protein.