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    Home » Real Food » Instant Pot » Instant Pot Shrimp Boil

    Instant Pot Shrimp Boil

    By Kristen Chidsey | 58 Comments | Published May 12, 2021 | Updated May 12, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Instant Pot Shrimp Boil is not only an easier and faster way to prepare a classic shrimp boil 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. 

    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.

    White Bowl with Shrimp Boil next to fresh lemons.

    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

    Ingredient for Instant Pot Shrimp Boil labeled on white counter.
    • 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.
    Potatoes, sausage, corn and bay layered together in instant pot.
    • Place the frozen shrimp on top of the corn.
    Shrimp on top of corn and potatoes in the instant pot.
    • 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.
    Shrimp, potatoes, corn, in instant pot.
    • 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.
    Instant Pot Shrimp Boil Recipe
    • 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.
    Platter with shrimp boil and fresh lemons and instant pot in background.

    Shrimp Boil FAQs

    How can I adapt this recipe for an 8-quart Instant Pot?

    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. 

    What is the best way to serve Shrimp Boil?

    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.

    What can I use in place of the beer?

    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.

    Can you use unpeeled shrimp for this recipe?

    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.

    What if my shrimp is not fully cooked?

    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.

    Do you have to use frozen jumbo shrimp?

    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.

    How can I make this a Cajun-Style Shrimp Boil?

    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.

    What is the best way to store leftover Shrimp Boil?

    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

    • Easy Grilled Shrimp
    • Easy Baked Salmon
    • Easy Fish Veracruz
    • Homemade Fish Sticks
    • Shrimp Scampi

    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!

    Bowl with shrimp Boil next to Instant Pot.

    Instant Pot Shrimp Boil

    Made with shrimp, potatoes, sausage, and corn, Instant Pot Shrimp Boil is faster and easier than the classic recipe, but just as delicious.
    5 from 36 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 2 minutes
    Pressure Build-Up and Release: 10 minutes
    Total Time: 17 minutes
    Servings: 6
    Calories: 425kcal
    Author: Kristen Chidsey

    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
    Prevents your screen from going dark while preparing the recipe.

    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

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    Shrimp: You must use raw jumbo frozen shrimp for this timing of this recipe to work. Precooked shrimp or smaller shrimp will result in overcooked shrimp. You can use frozen unpeeled jumbo shrimp if desired. 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. 
    Potatoes: While red potatoes are traditional, feel free to use Yukon Gold or baby new potatoes. For larger red or gold potatoes, quarter the potatoes. For smaller potatoes, cut them in half. 
    Lemon Juice: Do NOT substitute jarred lemon juice for the fresh lemon juice, the flavor will be overly bitter and artificial.
    For the Old Bay: It is best to use my homemade blend or store-bought Old Bay. However, you can substitute the Old Bay with the following: ½ tablespoon celery seed, ½ tablespoon paprika, ½ teaspoon salt, ½ teaspoon ground dry mustard, ⅛ teaspoon pepper, a pinch of cayenne, and a pinch of nutmeg, cinnamon, ground ginger, and ground cloves.
    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.
    Beer: If using beer, opt for a light lager like Corona or Coors Light. If you do not care for beer, or to keep this recipe gluten-free, use low-sodium seafood stock or chicken stock in place of the beer. As a last resort, use water. Use 8 ounces, or 1 cup, for a 6-quart Instant Pot and 12 ounces, or 1.5 cups, for an 8-quart Instant Pot. 
    Storage: Store cooled leftovers in a sealed container for up to 3 days. The leftovers do not freeze well. 

    Nutrition

    Calories: 425kcal | Carbohydrates: 28g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 1148mg | Potassium: 899mg | Fiber: 3g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 21mg | Calcium: 156mg | Iron: 4mg
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Kim Terrell

      April 21, 2022 at 6:34 pm

      Can you use in 3 qt. Instant pot?

      Reply
      • Kristen Chidsey

        April 22, 2022 at 8:43 am

        Yes! Although I would suggest cutting the recipe in half.

        Reply
    2. Stephen J

      March 28, 2022 at 6:19 pm

      5 stars
      This recipe packs some flavor! I have an 8qt Instant Pro and it took about 6min to come to pressure. The quick release took another 2-3min after cooking was complete. I used Magic Hat #9 for the beer (it’s not quite a pale ale). I also added some lemon zest once it was complete which brightened the flavor.

      I used a Foodi Ninja air fryer for the bread at 350 for 4min. This crusted the pieces perfectly. Thanks for the share!

      Reply
      • Kristen Chidsey

        March 29, 2022 at 6:57 am

        Thanks for sharing your modifications Stephen! I love hearing you enjoyed the shrimp boil 🙂

        Reply
    3. Lauri

      January 16, 2022 at 9:48 am

      Can you double this recipe?

      Reply
      • Kristen Chidsey

        January 16, 2022 at 3:49 pm

        If you have an 8 quart model...yes. it is a bit close to too much to double in 6 quart.

        Reply
    4. Charalotte Mosely

      January 13, 2022 at 10:59 pm

      5 stars
      My son wanted Angry Crab Shack. I found this on Pinterest and it was delicious. I used chicken broth because we do not have beer. Also, I use Tony Cachere (sp?) seasoning instead of the creole mix. It was still yummy and he compared it to Angry Crab Shack. Thanks for the foundation of many great dinners!

      Reply
    5. Val

      January 03, 2022 at 2:09 pm

      5 stars
      Can I add snow crab legs to this recipe or do I have to change cooking times

      Reply
      • Kristen Chidsey

        January 03, 2022 at 3:16 pm

        Hi Val! I have not tried adding crab legs myself. They typically take 3 minutes when frozen, but that is without adding other ingredients. If you give it a try, let us know.

        Reply
    6. Dick therrien

      December 09, 2021 at 4:57 pm

      May I add clams to the mix?

      Reply
      • Kristen Chidsey

        December 10, 2021 at 7:31 am

        Hi Dick! Clams need about 3-4 minutes to cook in the Instant Pot, but I would think with added time it takes this recipe to come to pressure, they would work. Let us know if you give it a try!

        Reply
    7. Melanie M Carter

      September 19, 2021 at 9:57 pm

      5 stars
      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.

      Reply
      • Kristen Chidsey

        September 20, 2021 at 6:38 am

        Thanks for sharing Melanie! I agree the beer adds great flavor, but water will work in a pinch!

        Reply
    8. Fred M.

      September 03, 2021 at 12:51 pm

      5 stars
      Made this for my sons birthday a few days ago. It was gone in seconds!! I’ll definitely be making this again. Thank You 🙏

      Reply
      • Kristen Chidsey

        September 03, 2021 at 2:38 pm

        YOu are so welcome! I am honored this was your son's birthday dinner. I hope he had a great day!

        Reply
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