Instant Pot Shrimp Boil
This Instant Pot Shrimp Boil is one of my favorite summer meals to make. I love the combination of seafood, juicy sausage, sweet corn, all coated in a buttery, Old Bay seasoned mixture. It takes me just 2 minutes to cook this comforting and impressive meal in the Instant Pot, which means I can have a hearty and delicious dinner on the table in just 30 minutes.
This quick and easy recipe is full of flavor, and the best part is that it’s easy to make. I add all the ingredients to the Instant Pot and let it do its magic for a perfectly cooked, country-style boil. While it cooks, I make the rich butter sauce and quickly put together a few sides, like this crunchy cucumber salad and this cheesecake berry salad, for dessert.
Table of contents
This one-pot meal wonder is full of juicy shrimp, smotjy sausage, sweet corn, and tender potatoes, coated in a flavorful, buttery sauce. The prep time and clean-up is minimal, making it perfect for busy weeknights, but fancy enough for special occasions. If you’re looking for a satisfying, fuss-free meal, you’ll love this recipe!
Easy shrimp recipes are always on rotation in my house, as they make the quickest and most delicious dinners. I also enjoy making Instant Pot Jambalaya, and when I am feeling fancy, Instant Pot Lobster Tails are on the menu. These easy recipes will make a great addition to your picnic or bbq party menu.
Why you will love it
- Easy to make: This wonderful recipe takes just a few minutes to prep and only 2 minutes to cook. I know it sounds unbelievable, but it’s true!
- Minimal clea-up: Everything gets cooked in the Instant Pot, and I only need an extra bowl to make the butter mixture. Cooking this meal is stress-free and enjoyable!
- Versatile: This recipe is easy to adapt based on your preferences and what you have on hand. Skip the sausage, use more potatoes, or add some crawfish! The cooking time does not change!
- Great for gatherings: This is the type of recipe I like to double, the leftovers are delicious, and usually everyone asks for seconds. I like to make more and take it to picnics or potlucks. This is the ideal meal for a crowd.
What you will need:
- Main ingredients: I like to make my shrimp boil with large, shell-on shrimp, as they will be juicier after being cooked under pressure. I also add smoked andouille sausage, russet potatoes and corn.
- Liquids: I like to cook everything in light beer and water; the beer adds a lot of flavor to the broth.
- Seasoning: I add flavor by mixing in onion powder, garlic powder, Old Bay seasoning or Cajun seasoning, hot sauce, and bay leaves.
- Butter mixture: Once everything is cooked I coat the shrimp boil in a delicious butter mixture made with melted butter, garlic powder and Old Bay.
How to make
Layer: First, I add the potatoes to the inner pot. Then, I add the shrimp, seasonings, and cooking liquid.
Cook: Next, I arrange the corn pieces on top, close and lock the lid, ensure the valve points to ‘Sealed’. After that, I pressure cook on high for 2 minutes, followed by a quick release.
Butter sauce: In the meantime, I melt the butter and combine it with the garlic powder and Old Bay in a small bowl.
Serve: Finally, I carefully open the IP, transfer the seafood boil to a large plate, and drizzle with the butter mixture. Sprinkle with parsley, and serve with lemon wedges on the side.
Expert tip
Getting the right shrimp
I recommend getting jumbo or shell-on extra-large shrimp. This is important, as they will stay juicy and not get rubbery during the pressure cooking. Also, if you’re using frozen shrimp, I recommend thawing it first if you have the time, to prevent overcooking. Frozen shrimp require more pressure cooking time.
More tips to consider:
- I like using wild-caught shrimp, they will have a better taste than farm-raised.
- Do NOT use pre-cooked shrimp, the chances of overcooking it are higher.
- Also, you can use shrimp with shell on, or deveined, without shells and tails. It’s based on personal preference, but I recommend leaving the shell on.
- Please don’t skip the layering; the potatoes go on the bottom, as they need more time to cook, and the shrimp goes on top. I also cover the shrimp with corn to protect it from drying out.
Recipe Variations:
- Omit the sausage: Alternatively, skip the sausage and double or triple the shrimp or potatoes. Also, there’s no need to adjust the cooking time.
- More seafood: Another option is to add more seafood, such as mixing in some crawfish; the cooking time stays the same.
- Frozen: If you want to use frozen shrimp, add an extra minute to the cooking time.
- Replace the potatoes: Alternatively, try using sweet potatoes or okra, both are delicious.
- Spicier: Try making this recipe spicier by using red pepper flakes, cayenne pepper, or more hot sauce.
- Smoke: I like to add a teaspoon of liquid smoke and one teaspoon of smoked paprika.
- Alcohol-Free: You can also make this recipe without alcohol, simply replacing the beer with chicken or vegetable broth.
How to serve
Many types of beans pair well with this recipe, including refried beans and baked beans with bacon. This summer staple pairs well with many fresh salads; my favorite is this crack corn salad, which never fails to impress. Serve this meal with a fruity white wine, such as a cold bottle of Sauvignon Blanc, Riesling, or Pinot Grigio. These are always great matches for rich and somewhat spicy shrimp.
Since this is a Southern dish, I like to serve it with homemade cornbread, creamy mac and cheese, and crunchy coleslaw on the side. For dessert I usually serve this famous Magnolia Bakery Banana Pudding or refreshing pineapple fluff.
How to store leftovers:
- Store: The leftovers from this recipe taste delicious. Just store them in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat leftovers, microwave them on high for 1 minute, or for a slightly longer time.
- Freeze: However, if you intend to freeze this recipe, let the meal cool thoroughly first. After that, add it to a freezer-safe sealed container or freezer-safe Ziploc bags and freeze for up to 3 months.
- Thaw: Finally, when ready to serve, plan to transfer the meal from the freezer to the fridge and let it thaw overnight. After that, reheat and enjoy before serving.
Frequently Asked Questions
I would recommend using russet potatoes, baby dutch, or baby red potatoes. All of these types work great when cooked under pressure. Also, if you’re using larger potatoes, cut them into smaller pieces. But make sure not too small, otherwise, they will become mushy. Hence, I recommend cutting them into 1 1/2 inch pieces.
Generally, you can choose any type available. However, I prefer to use large or extra-large type. When cooked under pressure they are reduced in size. Therefore, it’s best to use larger shrimp. Also, keep the shell on; it protects the shrimp from drying out and overcooking.
When you cook with alcohol using a Pressure Cooker (Instant Pot) or slow cooker, the alcohol won’t evaporate as it does when cooking on the stovetop. In this case, the alcohol is sealed, and only a portion of it will evaporate into steam. Therefore, the dish should only be served to adults. Alternatively, to remove more of the alcohol, after pressure cooking, select saute and simmer the dish for a few more minutes. As a result, the alcohol will evaporate.
More recipes with shrimp:
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Instant Pot Shrimp Boil
Ingredients
Shrimp Boil:
- 1 1/2 pounds russet potatoes quartered
- 1 package (12.8 oz) smoked andouille sausage sliced into 2-inch logs or coins
- 1 1/2 pounds large or jumbo shrimp shell-on
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons cajun seasoning or Old Bay seasoning
- 4 cloves garlic
- 1 tablespoon hot sauce
- 3 bay leaves
- 3 ears corn halved
- 1 bottle (12 oz) light beer use water or broth for alcohol-free
- 1 1/2 cups water
Butter Mixture:
- 1/2 cup unsalted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon cajun seasoning or Old Bay
Garnish:
- Fresh parsley leaves chopped
- 2 lemons cut into wedges
Instructions
Shrimp Boil:
- Place potatoes, sausage, and shrimp into a 6-qt Instant Pot.
- Add the following seasonings: onion powder, garlic powder, Cajun seasoning, garlic cloves, hot sauce, and bay leaves.
- Add beer and water and top with the corn.
- Close and lock the lid on the Instant Pot, and ensure the valve is set to Sealed.
- Select the manual setting and adjust the pressure to high. Set the time for 2 minutes.
- When the Instant Pot beeps and the cooking is finished, perform a quick release according to the manufacturer’s directions.
Butter Mixture:
- Add butter to a medium bowl and microwave until melted. Stir in the garlic powder and Cajun seasoning until well combined.
Serve:
- Serve shrimp boil immediately, drizzled with the butter mixture, and garnished with chopped parsley and lemon wedges.
Video
Notes
Getting the right shrimp
I recommend getting jumbo or shell-on extra-large shrimp. This is important, as they will stay juicy and not get rubbery during the pressure cooking. Also, if you’re using frozen shrimp, I recommend thawing it first if you have the time, to prevent overcooking. Frozen shrimp require more pressure cooking time.More tips to consider:
- I like using wild-caught shrimp, they will have a better taste than farm-raised.
- Do NOT use pre-cooked shrimp, the chances of overcooking it are higher.
- Also, you can use shrimp with shell on, or deveined, without shells and tails. It’s based on personal preference, but I recommend leaving the shell on.
- Please don’t skip the layering; the potatoes go on the bottom, as they need more time to cook, and the shrimp goes on top. I also cover the shrimp with corn to protect it from drying out.