Instant Pot Shrimp Boil
Instant Pot Shrimp Boil or Low Country Boil with sausage and corn, takes just a few minutes of prep work and only two minutes to cook.
Servings 6 servings
Calories 411kcal
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 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 seasoning: 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 make sure the valve points to Sealed.
- Select manual setting and adjust the pressure to high, set time for 2 minutes.
- When the Instant Pot beeps and the cooking has finished, do a quick-release according to the manufacturer’s directions.
Butter Mixture:
- Add butter to a medium bowl and microwave until melted. Stir in garlic powder and cajun seasoning until fully combined.
Serve:
- Serve shrimp boil immediately, drizzled with the butter mixture, and garnished with chopped parsley and lemon wedges.
Video
Nutrition
Serving: 0g | Calories: 411kcal | Carbohydrates: 35g | Protein: 28g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 326mg | Sodium: 1093mg | Potassium: 784mg | Fiber: 3g | Sugar: 4g | Vitamin A: 755IU | Vitamin C: 35.3mg | Calcium: 213mg | Iron: 4.5mg