Easy Instant Pot Shrimp Boil Recipe Everyone Will Love
If you love seafood boils but don’t want to deal with a giant pot and a backyard burner, this Instant Pot shrimp boil is going to be your new favorite hack. It’s fast, flavorful, and gives you all the same Southern-inspired goodness in a fraction of the time. We’re talking tender potatoes, juicy shrimp, smoky sausage, sweet corn, and buttery Old Bay seasoning — all cooked together with almost zero effort.
Instant Pot Shrimp Boil
This recipe is perfect for summer dinners, weekend gatherings, or when you just want a comforting meal without heating up your kitchen. If you like easy seafood dishes like teriyaki salmon, air fryer bang bang shrimp , or shrimp pasta salad, you’ll want to keep this Instant Pot version on repeat. Plus, it’s easy to customize depending on what you have on hand — and it’s ready in about 30 minutes, start to finish.
One of the best parts? The clean-up is practically nonexistent. Everything cooks in one pot, and the flavors all blend beautifully thanks to the beer (or veggie broth) base and a generous sprinkle of Old Bay. Whether you’re serving this for a crowd or just want a fun dinner at home, this is the easiest shrimp boil you’ll ever make.
What You Will Love About This Recipe
Cooks in just 2 minutes under pressure
One-pot meal with easy cleanup
Full of bold flavor from Old Bay and garlic
Feels like a special occasion, but super easy
Easy to double or tweak for picky eaters
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
- Use jumbo shrimp so they don’t overcook — frozen works great
- Slice your sausage a bit thick so it holds up well in the pressure cooker
- If you prefer no alcohol, use vegetable or chicken stock instead of beer
- Cut potatoes small so they cook evenly with the corn and sausage
- For extra flavor, melt the butter and toss everything before serving instead of just letting it melt in the pot
FAQs
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!
