Damn Delicious

Instant Pot Shrimp Boil

Instant Pot Shrimp Boil - Everyone's favorite low country boil can be made so easily and effortlessly right in your pressure cooker in just 6 minutes!

Everyone’s favorite low country boil can be made so easily and effortlessly right in your pressure cooker in just 6 minutes!

Instant Pot Shrimp Boil - Everyone's favorite low country boil can be made so easily and effortlessly right in your pressure cooker in just 6 minutes!

It feels so stinking good to be back home.

Don’t get me wrong.

The pasta and gelato were all to die for in Italy, but we couldn’t bear to be away from Butters for that long.

The minute we got back home, we smothered Butters for about 2 hours, did 17 loads of laundry, and whipped up the easiest shrimp boil of my entire life.

Yup, 6 minutes in the IP is all you need. That and that garlic butter sauce you serve it with.

But excuse me while I just faceplant myself into this butter sauce here. It’s been a long two weeks away from home!

Instant Pot Shrimp Boil - Everyone's favorite low country boil can be made so easily and effortlessly right in your pressure cooker in just 6 minutes!


Instant Pot Shrimp Boil

Everyone’s favorite low country boil can be made so easily and effortlessly right in your pressure cooker in just 6 minutes!

15 minutes20 minutes

Ingredients:

  • 1 1/2 pounds baby red potatoes
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1/2 medium sweet onion, chopped
  • 4 teaspoons Old Bay seasoning, divided
  • 1 tablespoon hot sauce
  • 3 ears corn, halved
  • 1 (16-ounce) pilsner or lager beer
  • 1 1/2 pounds medium shrimp, shell-on
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley leaves
  • 1 lemon, cut into wedges

Directions:

  1. Place potatoes, sausage, onion, 3 teaspoons Old Bay seasoning and hot sauce into a 6-qt Instant Pot®. Stir until well combined. Top with corn and beer.
  2. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  3. Add shrimp. Select manual setting; adjust pressure to high, and set time for 1 minute. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. Melt butter in a small skillet over medium low heat. Stir in garlic and remaining 1 teaspoon Old Bay seasoning until fragrant, about 1-2 minutes.
  5. Serve shrimp mixture immediately, drizzled with butter mixture, garnished with parsley and lemon, if desired.

Notes:

If you do not have an Instant Pot, you can try any of these recipes instead: the sheet pan version, foil packet version, or even this summer kabob version!

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218 comments

  1. Rated 5 out of 5

    OH man, this did not disappoint. The prep was super easy, the IP instructions were spot on, and every component of it was delicious. It actually felt a little too delicious for how little work it required!

    I did parboil the corn for a few minutes and add it in with the shrimp because I was afraid of overcooking it. It came out perfectly. (I also sliced the sausage WAY too thin- i’ll leave it thicker but will likely cut it in half next time)

    • Rated 5 out of 5

      I love love love a shrimp boil and now I love it even more that’s it’s so incredibly easy with the instant pot.    The time was perfect everything was perfectly done.    I used a mix of purple, whites and yellow potatoes but other than that followed the recipe.    

  2. Rated 5 out of 5

    I made this last night and it was delicious. We ended up having company over so it stayed on warm for about 2 hours after the instant release. Then after they left I added the shrimp. It was so so good! Highly recommend! 

  3. Rated 5 out of 5

    If I could give this 100 stars, I would! This is sooo delicious and your house will smell like a seafood restaurant! So easy to make and I’ve made this several times with different sausage (depending on what I have on hand). Andouille is great, but I’ve used a garlicky kielbasa as well & that adds a new level of flavor. The only thing I do different is add my corn in the last 2 minutes as a preference to texture. The butter garlic sauce added at the end is just icing on the cake! I usually will fill a gravy boat with the broth from the pot so hubby can dip his bread in it! Thank you for this great recipe. It’s easy peasy and amazing!

  4. Rated 5 out of 5

    Omg! Delicious! I feel like we ate out dinner in a restaurant! I bought medium Andouille sausage, still too hot for my husband. The flavor of it was wonderful, I did heat up some turkey smoked sausage, he liked that! Outstanding meal! 

  5. Will be making this tonight. Going to add crab legs, when should I add them and for how long? any idea?

  6. Rated 5 out of 5

    Made this tonight and it was AMAZING!!!  Hands down the best meal i have ever made in my instant pot!

  7. Rated 5 out of 5

    This recipe is AMAZING!! It’s super easy to make and very delicious…question though, do you know the calories per serving? Thanks!!

  8. Rated 5 out of 5

    So simple, yet so delicious! I love the instant pot and this adaptation for this machine! You guys did a wonderful job with this! Will repeat over and over again

  9. Rated 5 out of 5

    This is a great recipe, Chungah! I’ve tried your sheet pan version and that one is a hit too! Next time, on Step 3, I will stir the shrimp in so that it gets more of the flavors. My family also likes to add Sriracha when they serve themselves. I think it makes a great dish for when you have family over. Super-easy and crowd-pleasing! Thank you!

  10. Rated 5 out of 5

    Made this last night and absolutely delicious!! Simple and quick meal!!

  11. Made this last night and absolutely delicious!! Simple and quick meal!!!

  12. Rated 5 out of 5

    Wish I could post my picture, turned out perfect! I have never cooked with beer and this changed our lives… and taste buds! LOL

  13. I forgot, I also used chicken broth rather than the beer.

  14. Rated 5 out of 5

    “Girl, you damn nailed this!”” That was the comment I got from my husband. He loved it! I used frozen corn, put it in when I put the shrimp in, and left out the hot sauce. I have made this once before with a different recipe and didn’t get that reaction. So thank you!

  15. Rated 5 out of 5

    So easy.  So good.  I only had bratwurst but it’s all good!  Will be making again.  I did 4 min, then 2 min with frozen tail on raw shrimp.

  16. Can you add lobster to the receipe and mussels?
    If yes in which order? Maybe lobster and mussels add with the potatoes?

  17. Rated 5 out of 5

    I love this recipe. By far the best thing i have made in my IP. Guests agree as well. It’s a staple.  

  18. Rated 5 out of 5

    Made this today, Mother’s Day, for my wife & I. Third thing I’ve cooked in my new Instant Pot and I think it’s perfect. Would not change a thing, and it’s even better than your chili! (second thing I made). I bet it would work well with chorizo too. Thanks for saving our first quarantined Mother’s Day.

  19. Rated 3 out of 5

    I’m giving it three stars because I followed it to a “T” and my shrimp came out cooked but translucent… My wife hates cooking but I love it and cook all the time and I’m not sure what happened….

  20. Rated 4 out of 5

    Good quick dinner a little spicy but we liked it did not think the shrimp would cook in one minute but it was cooked very delicious 

  21. Rated 5 out of 5

    I absolutely love this recipe.  I’ve made this at least a dozen times.  My most recent time making this recipe I added the corn the same time as the shrimp.  The corn tasted so much  better and still had a crunchy bite instead of being on the starting end of tough.  So good!

  22. Rated 3 out of 5

    I usually love everything on this website. but i didnt like the flavors of this recipe.

    overall this is the best website ever

  23. Rated 5 out of 5

    Loved this!!! I made it in my 8qt Instant Pot and followed the directions exactly…it turned out AMAZING!! I made this as my first recipe in my new Instant Pot and so happy I found this recipe. Will definitely be making this many more times.

  24. Rated 5 out of 5

    Due to COVID-19, I wasn’t able to find potatoes and I really don’t care for beer so I substituted water. This recipe was still amazing!!!! I used hillshire farms chicken kielbasa sausage cause it’s what was on hand. So glad I tried it!!! You rock, girl!!!

  25. Rated 5 out of 5

    Very delicious. I had to make modifications because I have an off brand pressure cooker, but I figured it out and it still turned out great! Definitely will make again!

  26. Rated 5 out of 5

    Used frozen corn and shrimp. Worked fine. Looking forward to using fresh. Did not add hot sauce. Was fine for us. Lowered to 4 min. Potatoes were perfect.

  27. Love this! Do you think you could substitute frozen corn kernels for the ears of corn??

  28. Rated 5 out of 5

    Only modification I made is 0 minutes each round instead of the 5 and 1, respectively. I also took the tails off ahead of time. Turned out PERFECT.

  29. Rated 5 out of 5

    Only modification I made is 0 minutes each round instead of the 5 and 1, respectively. Turned out PERFECT.

  30. Rated 5 out of 5

    Loved this! I used frozen shelled jumbo shrimp. They ended up a bit overcooked, as did the sausage, but still very good. Next time, I’ll do zero mins and add the sausage when I add the shrimp. The flavor was perfection, though. 

  31. Hello! Would I remove everything before cooking the shrimp?

  32. Rated 5 out of 5

    Excited to use this recipe. Does this work well with raw shrimp? 

  33. Rated 5 out of 5

    Could you double the recipe? 

  34. Delicious!!!  Really good. Made it for my husband’s birthday . 

  35. Rated 5 out of 5

    So easy to make. My husband and kids (ages 14,12 and 8) loved it. I followed the recipe as stated, no alterations, and it was delicious. 

  36. Rated 5 out of 5

    I made this for myself and it was delicious and will probably be even tastier as a leftover tomorrow.

  37. Rated 5 out of 5

    I made this tonight & it was INSANE in the best possible way! I followed the recipe to a T except that I also included crab legs, used frozen cooked shrimp & doubled the butter sauce recipe because of the crab. I wish I could include a pic with my review because it was as beautiful as it was delicious!

  38. Question what kind of beer ?

  39. Rated 5 out of 5

    The flavor of this dish was amazing! It had just the right amount of seasoning. I cut the potatoes without really thinking about it and they were mush when they came out. That was my fault though. But, the shrimp were mushy and I followed the directions with that. My only suggestion would be cook the shrimp in the pot only until it comes to pressure and then quick release.

  40. Rated 4 out of 5

    Thank you so much for this easy recipe! It was so easy to follow, and I loved how quickly the meal was done. I thought about omitting the beer, since I didn’t have any in my house. I had my husband grab the beer on his way home from work, and I’m so glad I did. I really enjoyed the light hint of flavor the beer added to the dish. My husband and I really loved this recipe, and I will definitely be making it again in the future.

  41. Rated 5 out of 5

    Wowieeeeeee!!!!  DEEELISHHHH!!!   My first boil!!  This was SOOOO MUCH MORE THAN I THOUGHT IT WOULD BE!  Layers upon layers of flavor!  Pretty much followed the recipe to the T.   I only substituted regular beer for the fancy stuff as I didn’t want to run to the store to get a Lager or Pilsner ?  It was just fabulous!!!!  We both decided we could easily eat ALLLLL of this and there’s just 2 of us!!

      Thank you thank you!!  

  42. Rated 5 out of 5

    This is excellent! I’ve never done a boil before, so it was a real treat, and hubby went nuts over it. He had gotten cajun andouille. I’m not sure if that’s hotter than regular andouille, but it was a little hot for me. I’ll try the regular next time. Instructions say to slice thinly, but looking at the picture, those are big chunks! Mine were already cut thin before I noticed, and they were fine that way.

    Also used yellow potatoes, regular sized, but picked out the smaller ones in the bag. They were still larger than what is called for, but this helped to keep them from overcooking.

    I did this in an 8 qt and had to use frozen corn on the cob. We both thought it was plenty flavorful without the butter sauce and lemon, and actually preferred it that way. Thought the beer broth was a great idea. Even though I don’t drink, I love cooking with alcohol. I hear there’s another boil on this site–can’t wait to try it out, but gotta make the chili first!

  43. Rated 5 out of 5

    OUTSTANDING!!! I’m not in a coastal area but close enough that this is a common restaurant item. This recipe rivals anything I have gotten at a high-priced restaurant! I admit that I had some reservations about the shrimp being overcooked, etc., but NO. This is perfect! My only question is how to make use of the delicious broth it generates.

  44. Rated 5 out of 5

    I have made this recipe twice now and it is soooo good. I had 4 crab clusters before I put the shrimp in. Thank you for sharing this recipe. My husband and son love love love it!!

  45. Rated 5 out of 5

    This is an awesome recipe. I have just one question: I want to take this to work. What would be a good alternative to the beer? What would be the best broth for this recipe?

  46. Rated 5 out of 5

    So glad I found this recipe! Made it last night and the fam loved it! So delicious and so easy!! 

  47. Rated 5 out of 5

    This was my first instant pot meal. Prep was easy, flavor was there and you could easily alter this and make it your own. My picky eater had a second helping it was so good!

  48. How much water!!!!!!? 

  49. Rated 5 out of 5

    Loved it. Interested in how to properly scale it to a 8 qt instant point from a 6, specifically fluid amounts. I shortened the 1st cook time by a min, and I also put the redskin potatoes in the fridge overnight before putting in. This helped reduce the mushy ness some people have mentioned.

  50. Rated 5 out of 5

    I made this yesterday. Everyone loved it! Absolutely delicious. Thank you for the great recipe.

  51. Rated 5 out of 5

    This was damned delicious!

  52. Rated 5 out of 5

    I made this and it turned out great. I didn’t put sausage in but I did serve it with some snow crab legs. My shrimp needed 2 minutes at the end instead of 1 mon. I also used chicken bouillon in water since I didn’t have beer. Will be making this again for sure! 

  53. Rated 5 out of 5

    I cook a lot and almost never leave reviews but this recipe was so off the hook good, that I just had to leave a review! I did use frozen shrimp so I just took everything out but the broth and threw the shrimp in for a couple minutes. They were perfectly cooked. This is SO restuarant quality and it took about 10 minutes to throw together. My family loved it!

  54. This looks really good. Should I use frozen or fresh shrimp? 

    • You can use either but if you are using frozen, make sure you let them thaw completely beforehand. 🙂

    • Ok I made this but went ahead and bought the fresh shrimp and it was AMAZING!!!!! I will use this as a more regular meal now. I did the veggies on 4 minutes instead of 5 and then the shrimp on 1 because I was afraid of mushy potatoes. And it was perfect!!! Thank you!

    • Rated 5 out of 5

      I only looked this up to get the instapot instructions. But ended up doing the Pilsner in both the insta and the stove top. HOLY COW WHERE HAS THAT SECRET BEEN HIDING!!! Is this something other people knew?  Most of our guests said it’s the best boil they’ve ever had!

  55. Rated 5 out of 5

    This was damn delicious and with the use of the Instant Pot…beats boiling it on the stove any day! Thanks for sharing your recipe!

  56. Rated 5 out of 5

    i can’t wait to try this recipe but i have one minor issue… what could i use to substitute beer? thanks you!! xx

  57. Hey Chungah, question! I unfortunately could not find ears of corn, I do however have frozen corn, can this be used instead? If so, what would I do differently? Thanks!

  58. Rated 4 out of 5

    My potatoes were a tad overcooked and mushy, but overall this still tasted delicious!! I had cooked shrimp so I just added at the end of the 5 mins and I avoided the whole overcooked problem that people seemed to be having. This was super easy and fast, would definitely make again!

  59. Rated 5 out of 5

    He y’all, if I wanted to cook 3lbs if shrimp, how would I alter the recipe?

    Thank you!

  60. Rated 5 out of 5

    A new family favorite! So flavorful and easy to make. My New Englander hubby loves it and so do the kids. Follow d all the directions and no issues. Perfecto!

  61. Rated 5 out of 5

    This was fabulous! I read all your comments about the ‘shrimp cooking or over cooking issues’ I came up with an idea that I didn’t see posted yet,
    and it was SO Good. OMGosh…..
    I used 1/2cup of butter vs 1/4, and I upped the Old Bay another tsp. Then I cooked the shrimp in the butter sauce. I started it when the IP started the 5minute count down. The shrimp and IP were done at almost the same time.
    I poured the shrimp and sauce all over the rest. Then I mixed it all up so the shrimp weren’t the first things gone off the top.
    Definitely a go to dinner.
    BTW it cost about $27 and there is No way a family of 5 can eat this in a restaurant for under $150-$200.
    Thanks for the info. It was wonderful!

  62. Rated 4 out of 5

    Replace the old bay with Zatarains and you have a 5 star meal. Old Bay is like WD 40, people use it because they have used it for 40 years.

  63. Rated 5 out of 5

    This recipe was so delicious and easy to make. I did make a couple of substitutions because of food intolerances but still awesomely delicious! I used chicken apple sausage for andouille, garlic oil for garlic and omitted the hot sauce. 

  64. Rated 5 out of 5

    Absolutely phenomenal results! Adding a wee-bit more seasonings made this a Family-Favorite. P.S., I made a side of Jalepeno-infused Cornbread with it..just beautiful!

  65. Rated 5 out of 5

    I bought a Crockpot Express and have been struggling to find recipes I would want to try in it. All the beer I have at home are stouts or barleywine, so I bought a 22oz bottle of Stella Artois. I used 13-15 count shrimp and it turned out perfectly! I’ll be making this again and tweaking the spice levels. Thanks for an awesome recipe!

  66. Rated 5 out of 5

    im using a 3 qt…and my first time using an instant pot..your recipe was highly recommended would the cooking times change due to the size?

    • Hi Chuck! When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.

  67. Rated 5 out of 5

    Omg! This was incredibly easy and incredibly delicious! Thank you for the recipe!

  68. Is the ingredient raw or cooked shrimp?

  69. Rated 4 out of 5

    I’ve been doing low country boils for the past 15 years in a turkey style fryer, mainly cooking with water, just heating up the water took longer than this meal on the instant pot. The meals were good, but they didn’t have that restaurant style richness that bursts with flavor.

    So, I got an instant pot for Christmas, and I’ve been cooking all sorts of things, when I came across one of my favorite meals, a Low Country Boil. There are several of these low country boil instant pot recipes on the internet, yet this is the first one I came across, and as far as I can tell it’s the only one that calls to cook with beer…which is awesome. The recipe is excellent. I even put put whole shelled egg in it and it cooks perfectly with the potatoes and corn. Additionally, since I do this in other meals I cook in the instant pot, I saute the minced garlic in olive oil a little bit prior to throwing everything in, just to spike the garlic flavor. I’m generous with Old Bay seasoning (heaping table spoons) and I do another table spoon of hot sauce. By far the best flavored low country boil I’ve made, and I will NEVER go back to the water boil. There’s no substitute for time, ease-of-use, cleanliness with this instant pot recipe…too easy.

    So why my reason for 4 star vs 5 star? I haven’t gotten the shrimp right. Shrimp cooks so easily and quick, it’s the biggest challenge I found with this recipe and working the instant pot. I use large shrimp, “non-frozen” with the 1 min pressure cook and it comes out a bit too soft, shell doesn’t come off as clean. For those that don’t know, properly cooked shrimp the meat is a bit firm and the shell doesn’t stick to the meat. Crab legs are the same way. I haven’t tried putting “frozen” shrimp in to pressure cook for 1 minute, which might be the trick.

    Note: My last batch, I put the shrimp in (again, unfrozen) when directed, set to pressure cook for 1 min, and I pulled the shrimp out when the countdown started, so it’s in for one less minute. It was better, but I still think it’s too long. I hope I can time it out to which I can get the perfect cook. Some other recipes I found released the pressure, threw the shrimp in, closed it back up and let the remaining left-over heat cook the shrimp until they changed colors. I don’t particular like that variable, not all shrimp change colors the same way. I’m going to figure this out though. ALSO, I recommend butterflied cut shrimp vs traditional. If you overcook butterfly shrimp, the shell is still easier to peel, and it will be less tedious vs taking the shell off via the legs. AND for those that want to use snow crab, if you can get them to fit, they cook basically as quick as the shrimp. Thanks.

    • I am wondering whether you worked this out? I haven’t tried this yet because I would be very disappointed if the shrimp wasn’t cooked right (or, seperate concern,  if the veges are mushy). Savings of time (IP vs boil) wouldn’t be worth sacrificing such a great meal.

    • When I cook shrimp in the Instant Pot, I usually turn it on and adjust the time to zero. When it comes to pressure I do a quick release.

  70. I made the steam pot shrimp, sausage, potatoes, corn on the cobb using express crock i followed your directions and it turned out amazing, everything was done to perfection..wife loved it…any more recipes

  71. Rated 4 out of 5

    Easy and delicious 

  72. Rated 5 out of 5

    This tasted amazing and was super easy!!! With busy schedules, this made a wholesome, hearty, quick, and easy meal. There was not too many ingredients, they were easy to find (and the proper ounces too), and everything was very economical. Not being the season for fresh corn, I used frozen ears of corn, and I did not have to change cooking times at all. I used an 8 qt instead of a 6 qt pot, so I used a 20 oz Stella Artois (this was the only thing I amended). This was my first meal using my Christmas gift that I received this year! I was scared, but followed the easy step-by step instructions. I severed it with Zatarain’s Red Beans and Rice and Krusteaz’ Honey Cornbread Mix. WOW!!! This will definitely be a go to meal for our family!!! Thank you!!! 🙂

    • Did you put the corn in frozen or did you thaw them first? 

    • This sounds really good but my question is about the beer. Is it just more flavorful than water or is there another purpose? I think I’d rather use water and liquid shrimp boil like the old fashion way because it’s what I’m used to. I don’t want to mess up your recipe though. 

  73. Rated 5 out of 5

    This was fantastic! My shrimp were large and being winter in Montana I had to use frozen corn on the cob, thawed. So I added it to the shrimp step instead of at the beginning and added a minute to that step and it all came out perfect! I can’t wait to try it with fresh corn next summer. I have been craving this dish ever since I saw it on TV and I am thrilled my first attempt was a success, thank you!

  74. Rated 5 out of 5

    This was awesome! My husband loved it, definitely a keeper!

  75. Rated 5 out of 5

    I search and cook recipes off of the Internet on a regular basis and have never left a review for one of them. This recipe was simple and delicious and I just wanted to say so here.

    I made it exactly as specified, with the exception of the fact that I ran out of Old Bay seasoning and ended up substituting something that I had in my cabinet (which was a Blazin’ Blends New Orleans Style Chicken and Seafood Seasoning). I used the Old Bay in the main part of the recipe and I mixed the other seasoning with the butter and garlic.

    I wasn’t sure what the best hot sauce would be. (I have quite a few to select from in my kitchen.) I used Louisiana brand hot sauce and Frank’s Red Hot in equal proportions. I was concerned that a tablespoon of hot sauce sounded like a lot, but this dish was not spicy at all.

    I doubled this in an 8 quart Instant Pot, but it was too much for that cooker. It worked, but it did go past the max fill line on the inside of the pot. (I didn’t even realize there was a max fill line until after I had cooked the double batch and went to wash out the pot.)  

    Bottom line, this was delicious. Everyone enjoyed it. It was easy to assemble with basic ingredients that I either had at home or could purchase from the local supermarket.  I cooked in no time and could be an easy weeknight dinner at our house, providing I could find a good price and shrimp that week.

  76. Rated 5 out of 5

    In your opinion, what’s the best beer to use in this recipe. 

  77. Rated 5 out of 5

    My husband made this tonight after I found this blog this weekend. It was sooooo good! Can’t wait to dig further into your piles and piles of recipes. 

  78. The Instant Pot Shrimp Boil was amazing!! I had to post your link on FaceBook so I can share! Thank you so much!

  79. I did this in the 8 quart ultra IP. I did 2lbs of petite red potatoes, 24oz of sausage, 1-1/2lbs of sausage, and 8 ears of corn. I subsituted the beer for chicken stock. I bought frozen shrimp (already deveined & shell off), but I thawed them, and also thawed my ears of corn. I cooked my original load of food for 7 minutes since I added more than the original recipe called for. I added my shrimp afterwards for one minute. My shrimp were tough m, so next time I think I’d leave them frozen. I did add extra Old Bay, two extra teaspoons. Overall, it was okay. This just didn’t have enough flavor for me. It’s possible that I had too much in my pot. I did use a seafood boil seasoning packet in my liquid with the food.

  80. I made this and it was amazing!!  Might be the best thing I have made in the IP. 

  81. I don’t know anything about using Instagram so I’m emailing. I tried this tonight, with some changes, and my husband and I loved it. In fact, he wants me to always make it the same way as I did this evening. Because I have Celiac Disease, the beer or lager was definitely out. I substituted about a cup of decent white wine and a cup of chicken bouillon. Also, I used chicken and apple sausage because I don’t eat pork. Also, over the past several years I’ve lost over 50 pounds and want to lose 20 more so chicken or turkey sausage it is! For the sauce, I didn’t have any fresh parsley but I grow basil and cilantro, so I chopped up some of each of those and added them to the garlic and butter in the pan. About 30 years ago, I was in the navy, stationed in Charleston, SC and that’s where I first learned to make a shrimp boil. As I recall, the shrimp boil I learned to make from a local woman included carrots and celery, and it may have had some other differences, but I can’t find the recipe or remember. It seems to me she used beer also. Anyway, we sure liked this and it is gluten free.

  82. I used seafood broth instead of beer . It was delicious ! 

  83. I made this today and it was delicious!  I did add 1/4 cup more butter to the sauce.  Without it the dipping sauce was a bit salty for my taste, even though i used the unsalted butter.  I totally forgot to add the parsley at the end, but we didn’t miss it and my husband said it reminded him of eating at Joe’s Crab Shack.  I used Tapatio hot sauce because i had it on hand and it probably gave it a little more heat, but my husband and I love spicy food.  Love your recipes, and Butters your dog is so cute.  ♥️

  84. We really enjoyed this recipe! Would like to add cut up boneless chicken breast. When would you suggest I add it?

  85. Thank you for this delicious recipe! I used fresh deveined tail on shrimp without the shells as that was the only fresh shrimp my market had. I followed the recipe exactly and it was perfect! Shrimp was not overcooked. My husband and I both loved it. Will definitely make again.

  86. just had my eyes dilated so it tough to read but,
    I’ll be back.
    please.
    more IP recipes

  87. I made this a few weeks ago for my husband and in-laws! They loved it! The only thing is they asked if I would use already shelled and deveined shrimp. Just curious if that would affect the cook time? Thanks for the great recipe!

  88. I had to substitute hot links for the andouille sausage because I could not find any at the store. My pot had issues coming to pressure after I added the shrimp. I finally opened it because I didn’t want to overcook the shrimp and sure enough, they were cooked. This recipe is definitely a keeper. Very delicious! Thank you!!!!

  89. Made this tonight using frozen shrimp that I thawed in cold water. Cooked it using half a tablespoon of hot sauce and it turned out great; my family loved it! This is a new favorite for us. Thank you for sharing!

  90. This is the best-tasting recipe I have ever made and I try lots of new ones. I have loved everything from this site but this recipe takes the cake – I’m ready to make it again almost immediately! Of course I doubled the garlic to keep the vampires away but that was the only alteration. P.S. Used 8qt and worked out great.

  91. are you thawing the shrimp?

  92. I made this tonight for dinner. It was so easy and delicious.  I used medium shrimp without shells since I couldn’t find with shells and followed the recipe turned out good. 

  93. can i double this recipe for the instant pot?

  94. Can you double this recipe?

  95. This was really good and easy. I hate shucking corn so I had some pre-packaged whole frozen corn that was already 6 halves, so I put them in the frig that morning and used it in the recipe. When I put the shrimp in I took the corn out (didn’t want to overcook it) and then put it back in at the end. Made this even easier. Took the leftovers to work and they reheated well shared with my officemates and they all thought it was great as well.

  96. I love the flavor of this recipe!  My only problem was the shrimp was too dry.  I will have to adjust time after adding shrimp. Maybe just turnoff after pressure time starts instead of allowing it to go for a full minute. Everything else was perfect!

  97. We cooked this for the 4th of July. Wanted to thank you for a lovely, delicious and easy to follow recipe. My husband used to roll his eyes when I would mention my instant pot. After this recipe, he wants to give them as Christmas presents! What sold him was the flavor and how easily the shrimp came out of the shell. Top notch!!!

  98. Can you use a slow cooker and how much time?

  99. What kind of hot sauce do you recommend? Like, the tabasco kind, or the frank’s red hot kind?

  100. Can I add crab legs? If so would the time change?

  101. FYI for those who don’t use Instapots (for me I use Crock-Pot’s express multicooker) & lack the “manual” setting indicated in the recipe: I selected the “steam” function and steamed all ingredients in step 1 for 5 minutes at high pressure …. this resulted in super cooked potatoes so if you want yours a bit firmer, reduce the time. I then added the shrimp (stirring to combine) & steamed again for 1 minute. 

    It was tasty, but over cooked. At least I know the steam function works with this?

  102. oh yeah super good! We use the shrimp boil bag of seasonings

  103. How many does this feed?  Also when do you remove the wheel from shrimp?

  104. Made this. Wow. Can’t say anymore. I gotta go back for seconds.

  105. What would be a suitable substitute for Old Bay seasoning (not sure that we have it available in our Canadian market)? Also, do you recommend any particular type/brand of hot sauce?

  106. No Old Bay up here in Canada. What’s a suitable substitute?

  107. Hallo, I eat vegetarian. Can I skip the saussage or what do you suggest as replacement?
    Thank you, Majda

  108. I made this last night and it was delicious! Super easy and excellent flavor! Don’t skip the butter sauce at the end. I have a fagor lux multicooker (electric) and the times were the same, except I used large frozen shrimp and so for the shrimp step I did 3 minutes. It was great and I’m adding to my regular rotation. I hope Chungah will write a pressure cooker cookbook!

  109. Did you devein the shrimp/ would you recommend it? Or did you keep the vein?

    Thanks!

  110. I am not a beer drinker.  Is there something else I can substitute for the alcohol?  Or do you find that it is necessary?

  111. Great recipe and cook times were spot on! I used precooked sausage instead and just added at end with shrimp. Perfecto.

  112. This looks great!  Has anyone used raw shrimp out the shell?  I am a baby and need cleaned shrimp

    • you can buy a bag of shrimp that is already butterflied and vein removed but shell is on. So easy to remove shell after cooking.

  113. We made this last night for dinner and it was so easy + yummy! Thank you again for a great Instant Pot recipe.

  114. Is your shrimp fresh, fresh frozen or cooked frozen that you use?

  115. This looks so good..I’m going to try it.  I do have a question though.  The picture shows corn on the cob mixed in with the rest of the ingredients, but it is not included in the recipe or instructions.  When do you add that?

    • Terri, the corn is already included in the recipe + instructions. 🙂

      INGREDIENTS:
      1 1/2 pounds baby red potatoes
      1 (12.8-ounce) package smoked andouille sausage, thinly sliced
      1/2 medium sweet onion, chopped
      4 teaspoons Old Bay seasoning, divided
      1 tablespoon hot sauce
      3 ears corn, halved
      1 (16-ounce) pilsner or lager beer
      1 1/2 pounds medium shrimp, shell-on
      1/4 cup unsalted butter
      3 cloves garlic, minced
      2 tablespoons chopped fresh parsley leaves
      1 lemon, cut into wedges

      DIRECTIONS:
      1. Place potatoes, sausage, onion, 3 teaspoons Old Bay seasoning and hot sauce into a 6-qt Instant Pot®. Stir until well combined. Top with corn and beer.

  116. This is by far the best instant pot recipe I’ve tried. The flavors melded so well together in such a short time. I was actually really worried about the short cooking time on this recipe, but everything turned out perfect. I will be making this damn delicious shrimp boil for my family quite often.

  117. Does this recipe change at all when using an 8qt Instantpot? 🙂

    • To be honest, I have not used an 8qt Instant Pot so I cannot answer with certainty. But this blog post may be super helpful for you as it discusses cooking differences between different-sized IPs. Hope that helps!

      https://mycrazygoodlife.com/instant-pot-cooking-differences/

    • This is an old post, but the internet is forever, so I’ll comment. I have a 6 and an 8 qt IP. I used the 8 for this recipe and followed directions as written (though had to use frozen corn on the cob). The 8 takes longer to come to pressure, so with something delicate like shrimp that starts cooking as it comes to pressure and only cooks for 2 min, cook times might matter. I did the full 2 min and it seemed fine to me (I’m no expert on shrimp). Theoretically, it’s possible cook time might need to be reduced to maybe 1 min in the 8 qt. I haven’t tried it that way, though, so can’t say for sure. I use the 8 for most recipes, which are all written for the 6, and pretty much never change anything other than sometimes adding more of some ingredients.

  118. If you’re using andouille sausage, you might consider Zatarain’s or Tony Cachere’s or one of the other cajun style shrimp/crab boil spice mixes instead of that yankee “Old Bay”  🙂

  119. Could this be put in a crock pot instead? Or a wok? Thank you, love your recipes!

  120. Can you substitute chicken broth for the beer?

  121. I have a question about step 3. After you add the shrimp, do you need to let it come back to full pressure before you do the one-minute cook? Or do you just put the shrimp in, close the lid, and cook for a minute? (I’m thinking it might be the latter, since I’m betting the heat from everything else will probably cook the shrimp pretty quickly?) 

    Thanks! I love your other shrimp boil recipe.

  122. Do you think frozen shrimp would work if I put in all together and set for 6 min manual?? I do frozen shrimp and rice for 6 min in my instant pot. 

  123. I’m a huge fan of your sheet pan shrimp boil! I noticed this one uses beer, while the other one doesn’t. What effect does that have flavor-wise?

    • There is a minimum amount of liquid required for pressure cooking in the Instant Pot (as opposed to the other recipes that do not require a certain amount of liquid like the sheet pan shrimp boil recipe). The beer meets that requirement and adds a ton of flavor in the process! 🙂

  124. This looks incredible! I’m totally making this over the summer!

    Paige
    http://thehappyflammily.com

  125. How can I adapt this to a regular pressure cooker?

    • Hi Susan! Unfortunately, without further recipe testing utilizing a standard pressure cooker that is not an Instant Pot, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  126. Would cook time be different if you used shrimp without shell OR if you used frozen shrimp? Can’t wait to make this!