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.)

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

Add the shrimp, garlic, salt, and pepper.

Cancel the sauté setting and close the Instant Pot lid.

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

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

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

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

*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.

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

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

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

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

Pour in the heavy whipping cream.

Stir the grits to combine the ingredients.

Add the mascarpone cheese and continue stirring.

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

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.

(When it’s time to add the grits to the skillet, mix in ¼ – ½ a cup of heavy whipping cream to loosen them as needed.)

*See the notes below for how to prepare grits on the stovetop.

(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.)

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.

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.)

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

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

Cancel the sauté setting and stir in the parsley.

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

*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.

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

Optional: you can mix in ¼ – ½ a cup of heavy whipping cream to loosen the grits if needed.

Place the cooked shrimp on the grits.

Then pour the sauce over the shrimp and grits.

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.

Remove the skillet from the oven and optionally garnish the finished dish with crumbled bacon.

Serve this Black folks' Southern shrimp and grits recipe right away, and enjoy!