Instant Pot Shrimp Boil is not only an easier and faster way to prepare this classic dish, but the result is perfection! Made with red potatoes, smoked sausage, corn, shrimp, and the perfect combination of seasonings, this Shrimp Boil is a perfect recipe to entertain with or to enjoy for a family meal.
Shrimp Boil is one of the most flavorful one-pot meals! Seasoned with Old Bay, beer, and finished with lemon butter, this simple instant pot meal delivers on flavor. Be sure to pair with crusty homemade bread to soak up all the delicious flavors of the richly seasoned broth.
Why Use the Instant Pot
A southern shrimp boil is one of the easiest and most flavorful meals to make. And when you prepare this classic meal in the Instant Pot, it comes together in record time!
The potatoes and corn soak up the rich flavor of the sausage and shrimp and the bright lemon butter finishes the dish with just the right touch.
You will be amazed at just how authentic this Instant Pot version of a Classic Shrimp Boil tastes!
Ingredients Needed
- Shrimp: This recipe works best using Jumbo Frozen Shrimp. That way the shrimp will not overcook and become rubbery. Also, it is best to use deveined, shelled shrimp that has tails intact for easier eating.
- Sausage: Use either Andouille, Smoked Sausage, or Kielbasa for this recipe.
- Potatoes: Red potatoes are traditional, but feel free to use Yukon Gold potatoes.
- Beer: A mild lager, such as Corona or Coors Light, adds flavor to the shrimp boil. If you don't drink beer, substitute chicken or seafood stock or water in its place.
- Corn: Fresh corn on the cob is best. However, you can substitute frozen, thawed corn cobs.
- Old Bay: Use the classic store-bought blend, or prepare your own easily using my homemade recipe for Old Bay Seasoning.
- Lemon Juice: Do NOT use jarred lemon juice as a substitute for fresh lemon juice, for the flavor will be overly bitter and artificial.
Step-By-Step Instructions
This recipe for shrimp boil only takes minutes of prep work and very minimal time to cook.
- In a 6 or 8-quart Instant Pot layer the potatoes, sausage, and corn in that order. Top with garlic and bay leaves.
- Place the frozen shrimp on top of the corn.
- For the cooking liquid, you need 8 ounces, or 1 cup of stock or beer if using a 6-quart pressure cooker and 12 ounces, or 1.5 cups, if using an 8-quart IP. It is important to be exact in this recipe, as the amount of liquid greatly impacts the cooking time needed.
- Pour fresh lemon juice over the shrimp and then sprinkle with the Old Bay Seasoning.
- Place lid on instant pot and seal the lid.
- Set to cook on High Pressure for 2 minutes. Do this by hitting manual or pressure cook and then use +/- buttons to adjust the time.
- Once cook time has elapsed, do an immediate quick release of pressure. This is a time when releasing the pressure immediately is key to prevent the shrimp from overcooking.
- Mix together the melted butter, remaining lemon juice, and parsley.
- Remove the bay leaves and pour the lemon butter over the shrimp boil.
- Serve with hot sauce on the side.
Shrimp Boil FAQs
Instead of using 8 ounces of beer or stock, use 12 ounces to avoid any burn notice from occurring and for pressure to be reached.
Traditionally, once cooked the shrimp boil is spread out on sheet pans or newspapers and everyone digs in. I personally recommend serving in a platter that can retain all the delicious cooking juices, as they are perfect to soak up with Italian Bread or Crusty Dutch Oven Bread.
Instead of using beer, opt for low-sodium seafood stock or chicken stock. You can use water, but it won't impart as much flavor.
I prefer purchasing peeled shrimp, as it is much easier to eat. But you can certainly use frozen unpeeled shrimp. The peels will add flavor to the overall dish and helps to keep the shrimp juicy. Be sure your shrimp is still jumbo size and frozen and the cooking time will remain the same.
You can tell shrimp is cooked when it turns a pink hue and curls up into a "C" shape. If you open the Instant Pot and your shrimp is not fully cooked, it is best to simply place the lid back on the inner pot and let it sit for a few minutes. Shrimp cooks really quickly, so this should not be an issue.
YES! If you use fresh or defrosted shrimp or shrimp that is smaller in size, such as medium or large shrimp, your shrimp will overcook in the time it takes for your potatoes and corn to cook.
I love using a combination of both Cajun Seasoning and Old Bay Seasoning for a spicier Cajun-style Shrimp Boil. Instead of using 2 tablespoons of Old Bay Seasoning, I recommend using 1 tablespoon each of Old Bay and Cajun Seasoning.
Once the shrimp boil has cooled, store in an airtight container for up to 3 days in the refrigerator. Leftovers do not freeze well.
More Delicious Seafood Recipes
If you enjoyed this simple recipe for Instant Pot Shrimp Boil, I would love for you to leave a comment and review below. I love hearing from you!
Instant Pot Shrimp Boil
Ingredients
- 2 pounds red potatoes cut into 2-inch chunks
- 12 ounces smoked sausage cut in 1-inch slices
- 2 ears corn cut in thirds
- 2 tablespoons minced garlic
- 3 bay leaves
- 1 pound raw, frozen jumbo shrimp
- 8-12 ounces light beer or stock see note
- 2 tablespoons fresh lemon juice divided
- 2 tablespoons Old Bay Seasoning
- 3 tablespoons butter melted
- 1 tablespoon parsley minced
Instructions
- In the inner pot of the Instant Pot, layer potatoes, sausage, and corn in that order. Add garlic and bay leaves. Place the shrimp on top of the corn and then pour the beer or stock into the inner pot. Be sure to use 1 cup of beer/stock for a 6-Quart Instant Pot and 1.5 cups of beer/stock for an 8-Quart Instant Pot.
- Pour 1 ½ tablespoons of the lemon juice over the shrimp and then sprinkle with Old Bay.
- Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on high pressure for 2 minutes.
- Once cook time has elapsed, do a quick release of pressure.
- Combine the melted butter, parsley, and remaining ½ tablespoon of 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
Melanie M Carter
I have made this several times! It is devine. Tonight I didn't have stock or beer so I used water. It was still delicious but the beer adds such an awesome flavor.
Kristen Chidsey
Thanks for sharing Melanie! I agree the beer adds great flavor, but water will work in a pinch!
Fred M.
Made this for my sons birthday a few days ago. It was gone in seconds!! I’ll definitely be making this again. Thank You 🙏
Kristen Chidsey
YOu are so welcome! I am honored this was your son's birthday dinner. I hope he had a great day!