The jalapeño contributes most of the heat to this dish. Poblano peppers are generally fairly mild—although they can vary a bit in their heat level—and have a mellow, fruity flavor.
PREP TIME: 30 minutes
FUNCTION: Pressure/Manual (High); Sauté (Normal)
CLOSED POT TIME: 30 minutes
TOTAL TIME: 1 hour
RELEASE: Natural
SERVES: 4
PREP
Thaw shrimp if frozen. Set aside. For grits, in a 1½-quart round ceramic or glass round casserole (make sure the dish will fit down into the Instant Pot® first), stir together the ¾ cup water, cornmeal, broth, cream, garlic, salt, and black pepper. Tear an 18-inch-long sheet of foil. Fold the sheet lengthwise into thirds to make a long, narrow sling.
Place the trivet in bottom of the pot. Add the 1 cup water. Place filled casserole in the center of the foil sling. Use the sling to lower the casserole into the pot until it sits on the trivet. Tuck foil into pot so the lid will go on. Secure the lid on the pot. Close the pressure-release valve.
COOK
Select manual and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize. Press cancel. Lift the casserole out of the pot using the foil sling. Cover casserole loosely to keep warm.
Meanwhile, rinse shrimp with cold water; pat dry with paper towels. Carefully remove the trivet from pot and pour out the water. Select sauté and adjust to normal. When hot, add bacon. Cook for 3 to 4 minutes. Add poblano pepper, onion, and jalapeño. Cook for 5 to 7 minutes or until bacon is browned and vegetables are just tender, stirring occasionally. Using a slotted spoon, transfer bacon mixture to a medium bowl; set aside.
Cook shrimp in bacon drippings in pot for 4 minutes or until shrimp are opaque, turning once halfway through cooking. If desired, add vinegar to bacon mixture; toss to coat. Add all shrimp and the bacon mixture to the pot; toss gently to combine. Press cancel.
SERVE
To serve, divide grits among shallow bowls. Top evenly with shrimp mixture.