Shrimp and grits are a cozy meal that can feed a crowd, but it can take a while to cook each element, especially if you're not accustomed to cooking (and stirring) grits that are cooking on a stove.
Melissa Clark, the New York Times columnist and author of several best-selling cookbooks, knows that a multi-cooker will make quick work of just about any comfort food, which was the focus of her 2018 book, "Comfort in an Instant."
This recipe is a good example of how you can cook multiple elements of a dish in an Instant Pot at the same time by taking advantage of the wire racks that come with them. By sauteing aromatics and tomatoes in the bottom of the pot and placing a bowl of grits on top, you can keep the grits and the tomato bacon mixture separate until serving. The shrimp cook so quickly that you won't cook them under pressure, but instead, you'll cook them in the tomato mixture after the sauce and grits have cooked under pressure.
Unless you have a really small multicooker, you should be able to double this recipe without trouble, as long as you can find a bowl that fits inside the bowl and holds the grits.
