Instant Pot Shrimp Boil
This Instant Pot shrimp boil is made in just 6 minutes! With juicy shrimp, potatoes, sausage and corn, drizzled with a dreamy butter mixture!
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
Equipment
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.
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.