Instant Pot Shrimp Boil

5 from 59 votes

Made with shrimp, potatoes, sausage, and corn, Instant Pot Shrimp Boil is faster and easier than the classic recipe, but just as delicious.

Prep Time3

Cook Time2

Pressure Build-Up and Release10

Total Time15

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

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

US Customary - Metric

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

Video

Notes

For a 3-quart recipe, cut the ingredients in half and use 6-ounces (¾ cup) of beer or stock.

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.

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 leftovers in a sealed container for up to 3 days. The leftovers do not freeze well.

Nutrition