Preheat the pressure cooker on sauté mode. Add the bacon pieces and cook until crispy, 5-6 minutes. Remove to a paper towel-lined plate to drain and set aside. Add the shallots, bell pepper, and celery to the remaining bacon grease in the pot and sauté 2-3 minutes, stirring occasionally.

Press the cancel button and stir in the garlic; cook for 1 minute.

Stir in the wine (or stock) and deglaze the pot, scraping the browned bits from the bottom. Allow to reduce for 1-2 minutes, then add the diced tomato, stock, and lemon juice. Stir and season to taste with salt and pepper.

In a heat-proof glass or metal bowl, stir the dry grits, milk, water, salt, and pepper to taste. Set a trivet or egg rack in the inner pot and set the bowl on top of it.

Secure the lid and select Manual, cooking on high pressure for 10 minutes. Allow a 10-minute Natural Release at the end of the cook time, then quick release the remaining steam.

Remove the lid and carefully take out the bowl of grits and set aside. Add the shrimp to the pot with the tomatoes and stir. Replace the lid and allow the shrimp to cook in the residual heat for 7-8 minutes until pink, stirring once or twice to evenly cook both sides.

While shrimp is cooking, fluff the grits with a fork, and stir in the butter and shredded cheese. Cover the bowl with plastic wrap to keep them warm.

When the shrimp is almost cooked, stir the heavy cream into the mixture and allow it to warm through. Divide the grits into two bowls, then top with the shrimp and sauce. Garnish with crispy bacon, chopped scallions, fried eggs, and hot sauce to taste.