Instant Pot Shrimp Boil
by Chungah
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This Instant Pot shrimp boil is made in just 6 minutes! With juicy shrimp, potatoes, sausage and corn, drizzled with a dreamy butter mixture!
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Why you’ll love this instant pot shrimp boil
- Cooks in just a fraction of the time. Shrimp boil typically takes 45 minutes to 1 hour to cook through by boiling a large heavy pot of water, but the 6-qt Instant Pot® drastically brings down the cook time (and convenience) to just 6 minutes.
- Maximum flavor. Every bit of flavor and seasoning is infused straight into the potatoes, sausage, corn, and shrimp, yielding the juiciest shrimp.
- Fool-proof recipe. Not only is this method so fast, it’s also a foolproof way to achieve perfectly cooked, tender seafood, avoiding rubbery shrimp, using a quick two-step process (more on that below).
What is a shrimp boil?
This is a popular dish throughout the South, boiling together shrimp, sausage, potatoes, and corn in a seasoned broth. This is traditionally served outside onto a large communal table, lined with newspapers, served with melted butter, hot sauce, lemon wedges, and cold beers.
Types of shrimp
Wild caught shrimp vs. farmed shrimp
Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp are generally preferred over farmed shrimp primarily due to taste.
Frozen vs. fresh shrimp
Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offer ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
How to make shrimp boil in the instant pot
- Add everything but the shrimp. Add the potatoes, sausage, onion, Old Bay seasoning, and hot sauce in a 6-qt Instant Pot®, stirring until well combined and then adding the corn and beer on top.
- Pressure cook (step 1). Close and seal the lid, cooking on high pressure for 5 minutes, quick releasing when finished and carefully opening the lid.
- Add the shrimp and pressure cook (step 2). Add the shrimp; close and seal the lid, cooking on high pressure for 1 minute, quick releasing when finished and carefully opening the lid.
- Make the butter mixture. While the shrimp is cooking, combine the butter, garlic, and Old Bay seasoning in a small saucepan.
- Serve. Serve the shrimp boil with the butter mixture, spooning or drizzling as needed, and garnishing with parsley and lemon wedges.
Variations
- Slow cooker: cooked low and slow for 3-4 hours
- Sheet pan: 30 minute sheet pan dinner
- Kabobs: a summertime favorite, baking or grilling
What to serve with shrimp boil
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Shrimp Boil: Frequently Asked Questions
Yes! But I recommend thawing the frozen shrimp overnight, transferring them from the freezer to the fridge the day before for a consistent thaw.
Place the frozen shrimp in a colander (or strainer) under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture.
Yes, but do not pressure cook the pre-cooked shrimp. Simply add them in at the very end to reheat until warmed through.
Add the shrimp at the very end, pressure cooking for 1 minute and quick releasing immediately.
Yes! I have a recipe for that here.
Store leftovers in an airtight container in the fridge for 1-2 days.
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
- 16 ounces 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 saucepan 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.
Equipment
Notes
- Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
- Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
- Leave the shells on. The shells will protect the shrimp from overcooking, and will infuse more flavor into the boil.
- Skip the water. Avoid using water for the cooking liquid. Use a light beer or a combination of beer and chicken broth for classic lowcountry flavors.
- Cook in two stages. Pressure cook the potatoes, sausage and corn first, then add the shrimp last, quick-releasing immediately to avoid overcooking the shrimp.
- The butter mixture is key. For restaurant-quality shrimp boil, finish the shrimp boil with a simple butter-garlic-Old-Bay-seasoning mixture just before serving.
- Serve with crusty bread. Serve with all the homemade crusty bread or garlic knots for dipping, sopping and dunking!
- Reheat in the oven. Leftover shrimp can be rubbery when reheated in the microwave. For best results with leftovers, reheat in the oven at 425°F, covered in aluminum foil until warmed through.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Omg! This was incredibly easy and incredibly delicious! Thank you for the recipe!
Can I use a crock pot ?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Is the ingredient raw or cooked shrimp?
The recipe calls for uncooked shrimp.
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.
Don’t throw the shrimp on top, mix it in the juice then cook for 1 minute.
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
Easy and delicious
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.
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!
Awesome! We’re happy you liked it!
This was awesome! My husband loved it, definitely a keeper!
Great!
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.
Thank you so much for your feedback!
In your opinion, what’s the best beer to use in this recipe.
A pilsner or lager beer would be best here.
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.
Loved this. I used frozen shrimp, partially thawed. Can the leftovers be reheated in the instant pot?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
The Instant Pot Shrimp Boil was amazing!! I had to post your link on FaceBook so I can share! Thank you so much!
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.
I made this and it was amazing!! Might be the best thing I have made in the IP.
Awesome!
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.
Thank you for sharing with us, Debbie! We’re glad you enjoyed this recipe.
I used seafood broth instead of beer . It was delicious !
Love that, Kim!
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. ♥️
Thank you so much, Denise!
We really enjoyed this recipe! Would like to add cut up boneless chicken breast. When would you suggest I add it?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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.
Awesome to hear!
just had my eyes dilated so it tough to read but,
I’ll be back.
please.
more IP recipes