INSTANT POT SHRIMP AND GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
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.
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- Using sauté setting - add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.
- Meanwhile - Add grits to oven-safe glass bowl. Add milk and chicken stock to glass bowl and whisk together. Set aside.
- Add onions to pot and sauté for about 3 minutes, until softened and translucent. Then add garlic and continue cooking for one minute.
- Next, add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot. Add tomatoes and creole seasoning to pot and mix well.
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