Step 1

Remove the Instant Pot lid and turn on the sauté setting for 5 minutes. (Although you will not use all of this time. I like to have the extra minutes for the time it takes for the sauté to become active.)

Step 2

With the lid off the pot, heat the water, avocado oil, and butter in the stainless-steel inner pot for up to 1 minute.

Step 3

Add the shrimp, garlic, salt, and pepper.

Step 4

Cancel the sauté setting and close the Instant Pot lid.

Step 5

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 1 minute.

Step 6

When the cooking time is finished, allow a natural pressure release for at least 2 minutes.

Step 7

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Step 8

Use a colander to drain the liquid from the cooked shrimp and set the shrimp aside to add to the grits later.

Step 9

*To prepare shrimp on the stovetop – Heat the butter and oil in a large skillet over medium-high heat and sauté the shrimp with the seasoning ingredients for about 4 minutes until they turn pink.

Step 10

Open the Instant Pot lid and add the chicken broth, grits, salt, and butter to the stainless-steel inner pot.

Step 11

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 10 minutes.

Step 12

When the cooking time is finished, allow a natural pressure release for at least 5 minutes.

Step 13

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Step 14

Pour in the heavy whipping cream.

Step 15

Stir the grits to combine the ingredients.

Step 16

Add the mascarpone cheese and continue stirring.

Step 17

Remove the stainless-steel inner pot with the grits inside so they don’t dry out.

Step 18

Cover the Instant Pot stainless steel inner pot with the Instant Pot lid to keep the grits warm while off of the Instant Pot burner.

Step 19

*To prepare the grits on the stovetop – In a large saucepan, bring the whipping cream and salt to a boil, then stir in the grits. Reduce the heat to medium-low and cover, stirring occasionally. After 5 minutes, fold in the mascarpone cheese.

Step 20

(You may need to transfer the grits to the skillet at this point if you only have one Instant Pot because you will need to use the stainless-steel inner pot for the sauce.)

Step 21

Add the heavy whipping cream, smoked paprika, chili powder, garlic powder, cayenne pepper, and chicken bouillon to the empty Instant Pot stainless steel inner pot.

Step 22

Turn on the sauté setting for 10 minutes. (Although you will not use all of this time. I like to have the extra minutes for the time it takes for the sauté to become active.)

Step 23

All the sauté to come to a boil and let boil for about 3-5 minutes.

Step 24

Cancel the sauté setting and stir in the parsley.

Step 25

Remove the shrimp and grits sauce in the stainless-steel inner pot from the Instant Pot burner.

Step 26

While the sauce is boiling, keep watch of it and occasionally stir to avoid overcooking and burning.

Step 27

*Preparing the sauce on the stovetop – In a medium-sized saucepan, stir together the whipping cream and spices and bring to a boil. Reduce the heat to medium and simmer for 15 minutes.

Step 28

Add the grits to a 10-inch cast-iron skillet.

Step 29

Optional: you can mix in 1/4 – 1/2 a cup of heavy whipping cream to loosen the grits if needed.

Step 30

Place the cooked shrimp on the grits.

Step 31

Then pour the sauce over the shrimp and grits.

Step 32

Heat the skillet with the shrimp and grits in the Instant Pot Omni Plus oven on the ‘warm’ setting for 5-7 minutes or 5 minutes in the conventional oven on the ‘warm’ setting or 150 degrees F.

Step 33

Remove the skillet from the oven, serve Black folks’ shrimp and grits right away, and enjoy!