This post may contain affiliate links. Please see our disclosure policy.
Enjoy the flavors of a classic shrimp boil in record time thanks to this easy Instant Pot Shrimp Boil recipe! With tender red potatoes, savory smoked sausage, sweet corn, juicy shrimp, and the perfect combination of seasonings, this recipe delivers classic flavors in just 15 minutes.
Instant Pot Shrimp Boil at a Glance
- Serves: 6
- Ready in 15 Minutes: Includes prep time, pressure build-up, cook time, and pressure release.
- Suited For: Summer cookouts, effortless entertaining, and easy weeknight dinners.
- Key Ingredient: Frozen jumbo shrimp is essential so the shrimp does not overcook before the potatoes and corn are tender.
- Why This Recipe: It delivers classic shrimp boil flavor in a scaled-down, weeknight-friendly way, without the messy aftermath or need for a giant pot.
Recipe Highlights
Kristen's Key Tips for Instant Pot Shrimp Boil
Nothing says summer like a Southern shrimp boil, but hauling out a huge pot and waiting for water to boil is not exactly my idea of an easy weeknight dinner.
After several rounds of testing, I found that the Instant Pot can deliver those same classic shrimp boil flavors effortlessly, as long as you follow a few key tips. Here is what matters:
- Use frozen jumbo shrimp. Fresh, thawed, or smaller shrimp will overcook before the potatoes and corn are tender.
- Layer in the correct order. Potatoes go on the bottom because they need the most heat, while shrimp go on top to protect them from overcooking.
- Quick release immediately. That prevents the shrimp from overcooking and becoming rubbery.
Happy Cooking! xo Kristen
Notes on Ingredients
- Frozen Jumbo Shrimp: I typically opt for deveined, shelled shrimp to keep the mess of eating to a minimum. But using frozen jumbo shrimp still in their shells will add deeper flavor to the dish. Smaller, fresh, or thawed shrimp are not recommended.
- Sausage: Select pre-cooked andouille, smoked sausage, or kielbasa. All are delicious.
- Potatoes: Red potatoes are traditional, but feel free to use Yukon Gold potatoes if that is what you have on hand.
- Beer: A mild lager, such as Corona or Coors Light, adds depth without making the shrimp boil taste like beer. If you prefer not to use beer, chicken stock or seafood stock works well.
- Corn on the Cob: Use fresh, husked corn on the cob, broken into 2-3 pieces, or defrosted frozen corn cobs.
- Old Bay: Use store-bought or homemade Old Bay Seasoning for classic flavor.
- Lemon Juice: Fresh lemon juice is key here. Bottled lemon juice will leave a bitter, artificial taste.
How to Make Instant Pot Shrimp Boil
If you are unfamiliar with cooking in an Instant Pot, start with my guide on how to use an Instant Pot. Otherwise, this pressure cooker shrimp boil is about as easy as it gets!
- Layer ingredients. In the following order, add the diced potatoes, sliced sausage, corn, bay leaves, garlic, and shrimp to the inner pot. Pour in the beer (or stock) and fresh lemon juice, then sprinkle with Old Bay seasoning.
- Pressure cook. Place the lid on the Instant Pot and make sure the vent knob is sealed, then use the Manual or Pressure Cook button and set to cook on High Pressure for 2 minutes.
- Immediately release pressure. Once the cook time has elapsed, immediately release pressure by slowly knocking the venting knob from the sealed to the venting position with a long wooden spoon. Stand back a bit to avoid getting burned by the steam.
- Prepare lemon butter. In a small bowl, combine melted butter, additional fresh lemon juice, and minced parsley together. You can do this while the shrimp boil is pressure-cooking to maximize the time.
- Season and serve. Remove the bay leaves and pour the lemon butter over the shrimp boil. Serve immediately with hot sauce on the side.
Serving Suggestions
Shrimp Boil is traditionally spread out on sheet pans or newspapers after cooking. I personally recommend serving this Old Bay Instant Pot Shrimp Boil on a platter that can retain all the delicious cooking juices, as those juices are perfect for soaking up with homemade Italian bread or crusty whole wheat Dutch oven bread.
You can round out this classic Southern meal with a homemade peach cobbler or homemade banana pudding. It may just be the best meal of the year.
Storage Tips
Instant Pot Shrimp Boil is best served right away, while the shrimp are juicy and the potatoes are tender. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a covered skillet over low heat with a splash of broth or water just until heated through. Avoid microwaving for too long, as shrimp can turn rubbery quickly, and nobody came here for seafood erasers.
Instant Pot Shrimp Boil FAQs
I prefer purchasing peeled, deveined shrimp, as they are easier to eat. That said, unpeeled shrimp will add flavor to the overall dish and help to keep the shrimp juicy. It is truly a personal preference.
Yes! If you use fresh or defrosted shrimp, or smaller shrimp such as medium or large, they will overcook in the time it takes to cook your potatoes and corn.
I don't recommend doubling this recipe in a 6-quart Instant Pot, as the pot can become too full to cook evenly and safely. For a larger batch, use an 8-quart Instant Pot or cook in two batches.
For a spicier Cajun-style Shrimp Boil, use 1 tablespoon each of both Old Bay and Cajun Seasoning rather than 2 tablespoons of Old Bay Seasoning.
More Delicious One-Pot Instant Pot Recipes
Love easy all-in-one Instant Pot dinners? Don't miss the following recipes:
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Shrimp Boil
Video
Ingredients
- 2 pounds red potatoes, cut into 2-inch chunks
- 12 ounces smoked sausage, cut in 1-inch slices
- 2 ears corn on the cob, cut in thirds
- 2 tablespoons minced garlic
- 3 dried bay leaves
- 1 pound raw, frozen jumbo shrimp, tails on, peeled or unpeeled
- 8 ounces light beer or stock *for 6-quart model
- 12 ounces light beer or stock *for 8-quart model
- 1 ½ tablespoons fresh lemon juice, for shrimp boil
- 2 tablespoons Old Bay Seasoning
- 3 tablespoons unsalted butter, melted
- 1 tablespoon fresh minced parsley
- ½ tablespoon lemon juice, for seasoned butter
Instructions
- In the following order, layer potatoes, sliced sausage, corn cobs, minced garlic, and bay leaves inside the inner pot. Place the frozen shrimp right on top of the corn. Pour 8 ounces light beer or stock *for 6-quart model or 12 ounces light beer or stock *for 8-quart model (see recipe notes if using a 3-quart model).
- Add 1 ½ tablespoons fresh lemon juice over the shrimp and then sprinkle with 2 tablespoons Old Bay Seasoning.
- Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on high pressure for 2 minutes by hitting "manual" or "pressure cook" and using the +/- buttons to adjust the time until it reads "2."
- Once the cooking time has elapsed, do a quick release of pressure by carefully knocking the venting knob from the sealed to the venting position using a long spoon (stand back to protect yourself from the steam).
- Combine 3 tablespoons unsalted butter (melted) with 1 tablespoon fresh minced parsley and ½ tablespoon lemon juice together in a small bowl. Pour over the shrimp mixture and toss to coat, removing the bay leaves as you come across them.
- Serve immediately
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I leave out the sausage and add extra shrimp to this recipe? Can the corn on the cob be frozen?
Hi Chris! You absolutely can leave out the sausage, but keep in mind it does add a bit of flavor. You may want to add a pinch more seasoning. And using frozen corn is fine (no changes needed)
This is fabulous. Made it 3 times. Question. Can I add more ingredients to the pot
Hi Sheryl! I am so thrilled you enjoyed so much! As for adding more--I would suggest adding things with a similar cooking time and ensure there is still a bit of space left in your inner pot to allow for pressure to expand and be reached 🙂 Feel free to let me know what you are thinking of adding and I can further help 🙂
I was want to add more potatoes corn and maybe shrimp. Maybe another half recipe. What do you think?
Hi Sheryl! For an 8-quart, you absolutely can! For a 6-quart that may a tad too much. I would use 2.5 pounds of potatoes, 3 ears of corn, and 1.5 pounds of shrimp--so close to a half but not quite.