Instant Pot Shrimp & Grits

I am a HUGE sucker for shrimp and grits.  It's sooo indulgent and filling and just a great comfort food.  This recipe calls for andouille sausage and I couldn't find it the day I grocery shopped so I just grabbed some link sausage that looked good.  So don't sweat it if you can't find just the right sausage. Grab whatever looks good.  It's all about the shrimp anyway.  ;)

6oz. andouille sausage, diced

1 Tablespoon olive oil

3/4 cup grits (not instant)

1 1/4 cup milk

1 1/4 cup chicken broth

1/2 cup onion, diced

1 Tablespoon garlic, minced

1 cup chicken broth

1 cup canned petite diced tomatoes

1 Tablespoon Creole seasoning

1 stick butter, divided

1 Tablespoon dried parsley

2lbs. raw jumbo shrimp, shelled and deveined

1/2 cup heavy whipping cream

Turn the Instant Pot to the sauté setting and let it get hot.  Add the oil and diced sausage to the pot.  Cook for about 5 minutes until the fat is rendered and the edges are crisp.  

Meanwhile, put the grits into an oven-safe glass bowl.  Add the milk and 1 1/4 cup chicken broth to the grits and whisk together.  Set aside.

When the sausage is done, add the onions to the pot and cook about 3 minutes or until softened and tender.  Add the minced garlic and continue cooking one more minute.  

Next, deglaze the pot with 1 cup of chicken broth and cook for about 5 minutes making sure to scrape up all of the browned bits from the bottom.  Add the tomatoes and Creole seasoning and mix well.

Place your trivet in the pot on top of the sausage mixture and carefully place the bowl of grits on top of the trivet.  Lock the lid, set it to the sealing position and cook at high pressure for 10 minutes.  Then allow a natural pressure release for 10 minutes.  Quick release any remaining pressure.  

Carefully remove the glass bowl from the Instant Pot.  Add half a stick of butter to the hot grits and whisk well making sure to break up any clumps.  Cover and set aside until ready to serve.  

Turn the Instant Pot back onto the sauté setting and add the parsley and remaining half stick of butter.  Bring to a boil and add the shrimp.  Cook for about 5 minutes only until the shrimp have turned pink all the way through.  Keep them moving every 30 seconds or so to make sure they cook evenly.  

Just before the shrimp are fully cooked, add in the heavy cream and mix well.  Continue boiling until the shrimp are fully cooked, about another 2 minutes.  

Spoon the grits into a serving bowl and top with the shrimp sauce.  Enjoy!!!