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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Did you devein the shrimp/ would you recommend it? Or did you keep the vein?
Thanks!
Yes, deveining should not be an issue at all!
I am not a beer drinker. Is there something else I can substitute for the alcohol? Or do you find that it is necessary?
You can substitute vegetable broth.
Great recipe and cook times were spot on! I used precooked sausage instead and just added at end with shrimp. Perfecto.
Great, happy it turned out well!
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.
We made this last night for dinner and it was so easy + yummy! Thank you again for a great Instant Pot recipe.
Awesome! Thanks for sharing.
Is your shrimp fresh, fresh frozen or cooked frozen that you use?
I use fresh, always! 🙂 Recipes will typically specify if frozen/cooked frozen can be used. Hope that helps!
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.
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.
So great to hear Debbie! Thank you.
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/
I have an 8qt, I used 20oz of Samuel Adams. My family loved the flavors.
I’m so glad it turned out well for you! 🙂
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.
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” 🙂
Thanks for the suggestion, John!
Hi John may I ask why really recommend those spice blends over Old Bay? I love all three but Tony’s more so I’m just curious. Thank you
I live as far south as you can get(Gulf Coast) and I prefer Old Bay with steamed seafood.
Could this be put in a crock pot instead? Or a wok? Thank you, love your recipes!
You certainly can, but please use your best judgement when making modifications. You could also try out this oven recipe instead!
https://damndelicious.net/2017/02/13/sheet-pan-shrimp-boil/
Can you substitute chicken broth for the beer?
Yes, absolutely!
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.
Yes, you still want to let it come back to full pressure.
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.
Hi Susan! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I used frozen uncooked shrimp that I thawed in cold water. It was perfect.
Jennifer did your shrimpnhave the shell on or off? I have some frozen with the shell off but not sure how to adapt the recipe.
I did frozen shrimp for 1 min today! And it was cooked fully.
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! 🙂
This looks incredible! I’m totally making this over the summer!
Paige
http://thehappyflammily.com
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.
Would cook time be different if you used shrimp without shell OR if you used frozen shrimp? Can’t wait to make this!
Yes, cooking time can vary!