Instant Pot Shrimp Boil
Having a shrimp boil dinner has never been easier thanks to your Instant Pot! In less than 15 minutes you will be enjoying this southern classic dish that is finger-licking good! This Instant Pot shrimp boil recipe consists of baby red potatoes, smoked sausage, shrimp, corn on the cob, and a whole lot of flavor! Once you make this dish you will make it again and again.
Instant Pot Shrimp Boil
If you are from the south when you say shrimp boil everyone comes running! If you have yet to try a shrimp boil now is the time with this super simple Instant Pot Shrimp boil recipe. In less than 15 minutes of prep and cook time, you will be enjoying all the favorite flavors from the south all in one pot.
This is one of the most simple recipes you will ever make that packs so much flavor. You can’t help but fall in love with this dish.
Serve this with cornbread muffins or Instant Pot Potato salad.
A shrimp boil is a southern favorite that you usually enjoy with your friends and family! It is a dish loaded with sausage, corn on the cob, baby potatoes, and in this case shrimp. In the south, it is typical to also call this low country shrimp boil.
How to Make Instant Pot Shrimp Boil
- Start by washing and prepping your produce.
- Cut your baby red potatoes in fours, and set them aside.
- Remove the husk of the corn and cut them in threes, set aside.
- Slice your smoked sausage, and set it aside.
- Drizzle the olive oil in the inner pot of the Instant Pot and then layer the potatoes, corn, and sausage.
- Add the Corona beer and pour it into the Instant Pot.
- Add the frozen shrimp on top and season with Old Bay seasoning, garlic powder, pepper, and salt. And squeeze some lemon juice over all ingredients.
- Set the Instant Pot to high for 2 minutes and make sure the vent is sealed.
- Chop up some parsley, and set it aside.
- Once it is done cooking, quick release the pressure and open the pot and stir the ingredients.
- Let the butter melt over the ingredients in the pot and sprinkle with parsley.
- Serve while hot.
- Enjoy
Tips Tricks and FAQs
- If you don’t have baby red potatoes you can take red potatoes and quarter them. Just be sure to make them bite-size. These will fall apart a bit while cooking, but they will still taste good.
- Feel free to add more shrimp, sausage, or corn to feed a crowd. Just make sure you don’t fill your Instant Pot past the max fill line.
- You want to use Old Bay Seasoning. There is no other substitute for this when making this dish. It gives it the flavor we all love.
- For this recipe be sure to use jumbo or super colossal shrimp. You can easily double the amount of shrimp you use.
- If you use smaller shrimp, you want to reduce your cooking time to 0 minutes at high pressure or they will turn out overcooked.
Storage
This is best enjoyed right away, but if you prefer to save it for later (if there are any leftovers) you will want to store it in an airtight container for up to 2 days in the fridge. You will not want to try and freeze your leftovers.
Instant Pot Shrimp Boil
Having a shrimp boil dinner has never been easier thanks to your Instant Pot! In less than 15 minutes you will be enjoying this southern classic dish that is finger licking good! This Instant Pot shrimp boil recipe consists of baby red potatoes, smoked sausage, shrimp, corn on the cob, and a whole lot of flavor! Once you make this dish you will make it again and again.
Ingredients
- 1 ½ lbs. baby red potatoes
- 1 beef smoked sausage
- 1 lbs. jumbo shrimp
- 2 ears of corn
- 12 oz corona beer (or vegetable stock)
- 4 tbsp unsalted butter
- 2-3 tbsp Old Bay seasoning
- 2 tbsp garlic powder
- 2 tbsp parsley
- 1 lemon, for juice
- 1 tbsp olive oil
Instructions
- Start by washing and prepping your produce.
- Cut your baby red potatoes in fours, and set them aside.
- Remove the husk of the corn and cut them in threes, set aside.
- Slice your smoked sausage, and set it aside.
- Drizzle the olive oil in the inner pot of the Instant Pot and then layer the potatoes, corn, and sausage.
- Add the Corona beer and pour it into the Instant Pot.
- Add the frozen shrimp on top and season with Old Bay seasoning, garlic powder, pepper, and salt. And squeeze some lemon juice over all ingredients.
- Set the Instant Pot to high for 2 minutes and make sure the vent is sealed.
- Chop up some parsley, and set it aside.
- Once it is done cooking, quick release the pressure and open the pot and stir the ingredients.
- Let the butter melt over the ingredients in the pot and sprinkle with parsley.
- Serve while hot.
- Enjoy
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 446Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 199mgSodium: 2703mgCarbohydrates: 41gFiber: 4gSugar: 8gProtein: 27g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
