Instant Pot Shrimp & Cheese Grits

3 cups water

3 cups garlic broth (e.g. 3 teaspoons Garlic Better Than Bouillon 3 cups water) or vegetable broth

2 tablespoons extra virgin olive oil

1 ½ cups old-fashioned, stone ground or hominy white grits (NOTE: it must be these and not instant or 5-minute grits. And avoid yellow grits - those are for polenta)

½ cup heavy cream or half & half (see Jeff’s Tips)

2 to 4 tablespoons (¼ to ½ stick) salted butter

1 (5.2-ounce) package Boursin cheese (any flavor) or 4 ounces of a brick of cream cheese (optional)

1 ½ to 2 pounds raw and thawed large or jumbo shrimp, peeled and deveined (tail on or off)

2 cups shredded cheese of your choice (Cheddar or Gouda work great)

2 teaspoons - 1 tablespoon cracked black pepper, or to taste (optional)

A few dashes of hot sauce, to taste (optional)

Sliced chives, for topping (optional)

Directions at pressureluckcooking.com

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