Instant Pot Shrimp Boil Recipes

INSTANT POT® LOW COUNTRY BOIL

Steps:

• Combine andouille sausage, potatoes, and onion in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle seafood seasoning over the top. Pour in beer. Lay corn pieces on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 20 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in shrimp. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid.

INSTANT POT SHRIMP BOIL

Steps:

• Add the potatoes, sausage and corn to the liner of the instant pot. Add the onion if you prefer really soft onions, or add with the shrimp for more texture to them.
• Mix together the chicken broth, hot sauce and 3 tsp of old bay seasoning, then pour into pot. Make sure your silicone ring is fitting snuggly, then attach lid to pressure cooker. Close vent to sealed position, cook on HIGH pressure for just 5 minutes, followed by a quick release of pressure (once timer has counted down the 5 minutes open valve to release pressure).
• Quickly add in the frozen shrimp and cover the lid, closing the valve again. Cook on HIGH pressure for just 1 minute, followed by a quick release. Drain any excess liquid from pot if desired.
• Pour mixture into a large, rimmed tray. Combine melted butter, garlic powder and remaining 1 tsp of old bay seasoning and drizzle over corn, potatoes, shrimp and sausage. Garnish with freshly chopped parsley and serve with lemon wedges. Enjoy!

INSTANT POT SHRIMP BOIL

Steps:

• Place onion, garlic, celery, bay leaves, old bay, peppercorns, salt, and 8 cups water into bowl of a large multi cooker. Place on high "Saute" setting and bring to a boil. Stir in potatoes and sausage. Secure lid and cook on high "Pressure Cook" setting for 4 minutes.
• Once time is complete, immediately release pressure and carefully remove lid. Using a large slotted spoon, transfer sausage and vegetables to a large tray lined with butcher paper. Cover to keep warm. Stir corn, shrimp, and lemon slices into liquid. Cover and let stand until corn is tender and shrimp is pink and cooked through, 3 to 4 minutes.
• Transfer shrimp, corn, and lemon slices to tray. Reserve 2 cups cooking liquid and discard the rest. In a small pot, melt butter over medium-high heat, then add reserved cooking liquid. Bring to a boil and cook until reduced slightly, about 4 minutes. Pour some of the buttery broth over the food and serve remaining on the side, along with cocktail sauce and fresh lemon wedges.

INSTANT POT LOW COUNTRY BOIL

Steps:

• Add the trivet to the Instant Pot.
• Place corn, potatoes, sausage, and onion in the Instant Pot®, then pour the chicken broth and minced garlic over everything.
• Squeeze the lemon juice over everything, add place the lemon rind in the pot.
• Sprinkle the Old Bay seasoning over all the ingredients.
• Close the lid, turn the knob to Sealing.
• Press Manual or Pressure Cook button and adjust time to 3 minutes.
• When the timer beeps, turn the knob from sealing to venting, then remove the lid.
• Add in the shrimp, stir, then immediately replace the lid and wait 5-8 minutes.
• To serve, carefully dump the contents of the pot into a large serving bowl or platter. Make sure to pour the liquid from the pot over the low country boil. Serve with a side of butter, lemons, extra Old Bay seasoning to taste, and a sprinkle of parsley.