Instant Pot Shrimp Boil
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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
Ingredients
- 1 ½ pounds baby red potatoes
- 1 12.8-ounce package smoked andouille sausage, thinly sliced
- ½ 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 ½ pounds medium shrimp, shell-on
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves
- 1 lemon, cut into wedges
Instructions
- 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.
- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- 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.
- 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.
- Serve shrimp mixture immediately, drizzled with butter mixture, garnished with parsley and lemon, if desired.
Notes
Did you make this recipe?
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Just finished this , and I am a ” Rookie ” on Southern Food , as I am ” Northern Born ” !
This turned out Perfectly in my Pressure Cooker . I added Crab and used Chicken Broth instead of Beer.
Thanks and it is WONDERFUL… 🙂
Quick, tasty, easy. Thank you!
This is a simplest recipe for Low Country Broil. I added the crab legs as well. I love it. I used this recipe most of the time. I give it 5 stars.
Thank you so much for this recipe. It is excellent! Easy, delicious, and made in the Instant Pot — what could be better?
This was a hit in my house! I did learn why you used baby red potatoes. I didn’t have baby ones, but I had some leftover regular red potatoes and I decided to just quarter them. Ooops. They fell apart in the Instant Pot. My mistake. I will use baby ones next time. However, we kind of liked the “stew” the potatoes made when the fell apart. So, next time, I’m going to use both baby potatoes and regular sized ones that I quarter.
Also, my husband thought having corn kernels along with the ears of corn would be good to add to the “stew” at in the broth :).
This recipe is a keeper and going in our family cookbook!
Thank you…you did an incredible job on this!
Made mostly according to directions. I cook by taste so the seasoning was not as directed and I added a little extra sausage, shrimp, and corn. Turned out fantastic. Definitely a hit with the wife and roommate.
I didn’t have beer but did have coconut water. It turned out well with this substitution.
I’m from North Georgia and have had many a Low Country boil as my job required me to travel through the Southeast. This is fantastic! I wanted to add ingredients but I followed the directions exactly and YUM! The beer and the butter/garlic/old bay were the bomb! Husband thinks I’m brilliant so it will be our little secret that you’re the brains behind tonight’s great and delicious meal! Thank you!
I’ve made this twice already and it’s been amazing!
Delicious! This will be a staple dish here at our cottage during the summer.
Does anybody know if this recipe can be doubled by simply doubling the ingredients
I’ve made this numerous times and we love it. I have an 8qt Instant Pot so I add a bit more corn (I use frozen corn cobs sometimes partially thawed and it works great) and more shrimp. I’m sure you could up the sausage too. Although it’s just for 5 of us, we always have leftovers and it could easily feed 8-10 people with adding the extra corn and shrimp.
I have a 6quart pot. After the first cook with the sausages potatoes, and quick release (as recipe says). I took most of the corn out and then filled the pot back up with as much shrimp and scallops as possible. I filled to the max line inside the pot. Sprinkled with some more old bay, cuz why not?! Then pressure cooked it back up again, with timer of 2 minutes. Turned out perfect! I used thawed raw shrimp/scallops.
Made this tonight. Sooo simple, quick and GONE in about 15 minutes! Best part? Followed recipe exactly and Boy was it GOOD! Will be making a lot this summer… oh heck, probably year round! Thanks for sharing
An awesome easy dish to make. There was no left overs.
My boyfriend is from Kentucky and Tennessee and has made shrimp boils in a regular pot many times. He was skeptical about a shrimp boil cooked in a pressure cooker. But after tasting your Instant Pot Shrimp Boil (made to the exact specs), he was quite impressed. He ate it all up and went back for seconds. He gave your recipe a solid A. 🙂
Any body that uses Old Bay (it is or was manufactured in Maryland in Owings Mills) is Excellent in my book. Great Job and thanks!!
This is a repeat recipe in our house. I use chicken broth (same amount) instead of beer, and it is delicious. Occasionally my husband has picked up the already-cooked frozen shrimp; I learned that you can set the pot at zero minutes, and the time that the pot uses working up to pressure is enough to cook those shrimp perfectly. I definitely use the Old Bay Seasoning in the pot (it’s amazing!), but we like plain melted butter for dipping. Served with a loaf of bread, this is a fabulous meal!
thanks Carol for the tip about subbing chicken broth for beer. I was wondering what to use instead, as we don’t drink beer at our house. 🙂
Thanks for the substitute I don’t drink beer and was wondering what else could I use.
This recipe deserves 20 stars!! It was absolutely delicious and so easy to make. Thank you for sharing!
This will be my new go to recipe for casual entertaining. Delicious, easy and something I don’t usually make. Plus it’s fast! The dinner impressed my persnickety family.
Don’t skip the final step of Old Bay, butter, lemon and parsley. It takes the dish from good to scrape-the-plate yummy, especially when served w a loaf of hot crusty bread.
FYI- I used an 8 quart Instant Pot. I peeled the shrimp.
I just made and had this. Wowwww. Thank you so much!! So easy and oh so tasty!!
I have an 8 qt Instant Pot. How would I need to change the recipe?
What a delicious dish! I made it last night but I used small yellow potatoes, canned corn and cilantro – didn’t want to go to the store. I ended up slicing the potatoes in half as they were not cooking quickly. I did put the canned corn in with the shrimp. This recipe is sooooooooooooooooo good! Will definitely make again.
But it would be nice to see the nutritional values on this.