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?
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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!
Yes, it may affect cooking time as I worry the shrimp may be overcooked without the shells!
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!!!!
Happy to hear it turned out great for you!
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!
Sounds delicious!
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.
Aw thanks, Becky!
are you thawing the shrimp?
Yes.
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.
Great! Thanks for sharing, Jennifer!
can i double this recipe for the instant pot?
Yes, you can certainly double the recipe but please be mindful that it may not all fit in a 6qt Instant Pot. You may also need to adjust cooking time as you see fit.
Can you double this recipe?
Yes, you can certainly double the recipe but please be mindful that it may not all fit in a 6qt Instant Pot. You may also need to adjust cooking time as you see fit.
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.
That’s awesome!
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!
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!!!
Aw thank you, Kim! Our pleasure!
Can you use a slow cooker and how much time?
Hi Robert! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
What kind of hot sauce do you recommend? Like, the tabasco kind, or the frank’s red hot kind?
Tabasco would be perfect for this!
Whichever one you like best!
Can I add crab legs? If so would the time change?
The addition of crab legs sounds amazing! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Thank you!
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?
Thank you for your feedback, Jenny!
The manual on the Crock Pot Express multi cooker is the chili button. (as listed in the manual) It definitely makes a difference! Best of luck!
oh yeah super good! We use the shrimp boil bag of seasonings
Love that. What a great idea!
How many does this feed? Also when do you remove the wheel from shrimp?
Hi Deborah! This recipe yields 4-6 servings (this can be viewed in the recipe box with the prep time, cook time and total time). You can remove the shells from the shrimp upon serving.
Made this. Wow. Can’t say anymore. I gotta go back for seconds.
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?
Hi Erika, you can find homemade Old Bay seasoning recipes online. Here is an example https://www.epicurious.com/recipes/member/views/homemade-old-bay-seasoning-recipe-52622321. Hope that helps!
I found Old Bay at my IGA in Canada and they were in the fresh fish department
No Old Bay up here in Canada. What’s a suitable substitute?
Hi Erika, you can find homemade Old Bay seasoning recipes online. Here is an example https://www.epicurious.com/recipes/member/views/homemade-old-bay-seasoning-recipe-52622321. Hope that helps!