Instant Pot Shrimp and Grits

I have 2 instant pots.  People ask why?  This recipe is why.

1 pound of shrimp, deveined, peeled
Juice of one lemon
1/2 cup of red/yellow/orange peppers, chopped
1/2 cup of chopped onion
1/2 cup of chopped celery
3-5 cloves of garlic, chopped
1/2 cup of Spanish chorizo, sliced
Oil or Ghee (Goddess Ghee makes the BEST one)
11/2 cup of chicken stock
1 tsp of seasoned salt (I use Penzey smoky salt)

Roux
1/4 cup of ghee or butter
1/4 cup of flour

Grits
1  cup of old fashioned grits (not instant)
3 cups of chicken stock
2 cups of milk, half and half etc
1 cup of cheese, cheddar or cherve etc
1 tsp of salt
1 tsp of pepper

Turn on your saute on the IP, cover the bottom of the pan with ghee/oil and start adding in the peppers, onion, celery, garlic and chorizo.  Saute a good 5 minutes till everything is sauteed and orangey from the chorizo. Add in the shrimp and juice of the lemon.  Then the chicken stock and salt.  Scrape the bottle and stir everything as best as you can. It will be very chunky.  Put on lid, cook for 5 minutes on high.

In the other Instant Pot, add all the ingredients of the grits and stir.  Close and cook for 10 minutes on high.

In a small saucepan, cook your roux till a deep caramel color.  First it will look beigey and "puffy", then smooth out and deepen.  Don't let it get darker than caramel!  Remove from heat. 

When shrimp naturally releases, remove lid and add in roux.  Scrape every bit into there.  Turn off warm and turn on saute.  Just stir and reduce slightly.  Taste for seasoning.

Grits also can be natural release.  Open and stir for seasoning as well.

Serve shrimp over grits.