This Instant Pot Shrimp Boil recipe is a quick and easy way to enjoy all the flavours of a traditional shrimp boil in a fraction of the time. Friends and family will love the juicy succulent shrimp, tender potatoes, and sweet corn in zesty spices, and you’ll love this low-prep hassle-free seafood recipe.
Speaking of shrimp, this quick cooking lean protein is delicious in a rice bowl with Honey Teriyaki Sauce or in Cheesy Baked Shrimp Scampi appetizer dip. However, when you pair shrimp with Old Bay seasoning, something magical happens!
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Instant Pot Shrimp Boil
There is no party like a shrimp boil party and you’re going to love this quick and easy Instant Pot Shrimp Boil recipe. From start to finish, this tasty seafood feast is ready in less than 45 minutes!
It’s incredibly easy to use an electric pressure cooker to cook the ultimate Shrimp boil. The ingredients are added in two stages beginning with the vegetables and sausage. The shrimp require a very short cooking time, so they go in last.
However, it not only looks amazing, but it tastes amazing too. The tender baby potatoes and corn soak up the Old Bay Seasoning and andouille sausage flavour while the shrimp remains plump and tender.
I suggest serving this seafood boil with a side salad and some crusty bread to soak up all that delicious sauce. As with most seafood recipes, a fresh squeeze of lemon juice keeps the flavours fresh and bright.
Don’t like shrimp? Feel free to use crab legs in place of the shrimp or, skip the seafood altogether for a tasty sausage boil.
Ingredients for Instant Pot Shrimp Boil
Here are the basic ingredients for an Instant Pot Shrimp Boil, or Low Country Boil. Since this ‘seafood boil’ is made with shrimp only, it is also known as a Low Country Boil.
- Andouille Sausage
- Old Bay Seasoning
- Hot Sauce
- Chicken Stock
- Bay leaves
Andouille Sausage is a spicy smoked coarse sausage from Louisiana. If you cannot find it you can use spicy chorizo or kielbasa.
Use either red Potatoes or baby red potatoes. If using baby red potatoes, they can cook whole in the Instant Pot.
Add your favourite Hot Sauce according to preference (we like Louisiana Hot Sauce brand). The Old Bay Seasoning already brings a bit of spice. You want this meal to be zesty with a little bit of heat but not ‘knock your socks off’ spicy.
For the chicken stock or Chicken Broth portion of the recipe, you can use any liquid including white wine, beer, and water.
For this recipe you can use either fresh Shrimp or frozen shrimp. No need to thaw shrimp (if frozen) before using. Buy the largest shrimp you can find at the grocery store, either not peeled and peel (leaving the tail) or tail on peeled shrimp. I used jumbo in this recipe, but any size shrimp will work except for frozen cooked shrimp.
As always, use fresh Garlic, fresh Parsley, fresh Lemons, and fresh not frozen corn for best flavour results.
What is Old Bay Seasoning?
Old Bay Seasoning is a sweet, savoury, and spicy mixture of herbs and spices with a vibrant red colour. The bright colour is due to the presence of paprika and red pepper powder. However, the exact blend of 18 different herbs and spices are a closely guarded secret. It’s safe to say the mixture contains celery salt (celery seed plus salt) and black pepper.
Did you know that Old Bay Seasoning was specifically developed to go with seafood? This classic seafood seasoning mix is a ‘must have’ in any shrimp or crab boil. However, as the writing on the tin says, it is also great on salads (potato, macaroni, etc.), chicken, and other meats.
The unique blend of herbs and spices was originally created in Maryland by a family who managed to escape Nazi Germany. It’s a fascinating story about the persistence of the human spirit in the face of adversity.
How to Make Instant Pot Shrimp Boil
The secret to a successful Instant Pot Shrimp Boil is adding the ingredients to the Instant Pot in two stages. Ingredients like spicy andouille sausage cook at the same time as small red or baby potatoes, corn, and onions so they go in first. This two-stage cooking process ensures that each ingredient cooks perfectly every time.
The last one ‘into the pool’ is the tail on jumbo shrimp because they only take one minute to cook in an Instant Pot. I dare you not to drool when you drizzle Old Bay seasoned melted butter all over the final dish.
To start the Instant Pot Shrimp Boil, place andouille sausage, onions, potatoes, 3 teaspoons of Old Bay seasoning, and hot sauce (if using) in a 6-qt Instant Pot. Next, pour in the chicken broth and add the corn and a few bay leaves.
Lock the lid and turn the valve to sealing. Select manual setting; adjust the pressure to high and set the cook time for 5 minutes. When finished cooking, do a quick release of the pressure.
Once the pressure is released, carefully open the lid and add the shrimp to the Instant Pot. Again, lock the lid and turn the valve to sealing. Select manual setting; adjust the pressure to high and set the time for one minute. When the timer beeps, quick release the pressure again.
To finish, melt the butter in a saucepan over medium-low heat. Add minced garlic and the remaining teaspoon of Old Bay seasoning. Stir and cook the mixture until it becomes fragrant, about 1-2 minutes.
Serve the shrimp boil immediately by scooping it onto a wide platter or large piece of parchment paper. Drizzle it with the spicy garlic butter, a bit of fresh lemon juice then garnish with fresh chopped parsley and more lemon wedges.
What to Serve with Instant Pot Shrimp Boil?
This is a fabulous recipe on its own, but some other side dish options for this meal include:
How to Store and Reheat Leftovers
Leftover shrimp boil will keep fresh in an airtight container in the fridge for up to 3 days.
To reheat, low and slow is best to avoid overcooking the shrimp. I recommend cooking on the stove with a little bit of chicken broth, cover and simmer gently until just warmed through.
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- 1 12.8-ounce package Smoked Andouille Sausage; sliced
- 1 medium yellow Onion; chopped
- 1 lb small red Potatoes; quartered
- 4 tsp Old Bay seasoning; divided
- 1 Tbsp Hot Sauce
- 1 ½ cups Chicken Broth
- 3 cobs Corn; shucked and cut into thirds
- 2 Bay Leaves
- 1 lb jumbo tail on Shrimp; raw and frozen
- ¼ cup unsalted Butter
- 3 cloves garlic; minced
- 2 Tbsp fresh Parsley; chopped
- 1 Lemon; cut into wedges to serve
- Add Andouille Sausage, Onions, Potatoes, 3 teaspoons of Old Bay seasoning, and Hot Sauce into a 6-qt Instant Pot.
- Pour in the Chicken Broth and top with Corn and Bay Leaves.
- Lock the lid and turn the valve to sealing. Select manual setting; adjust the pressure to high, and set the time for 5 minutes. When finished cooking, do a quick release of the pressure.
- Add Shrimp to the Instant Pot. Lock the lid and turn the valve to sealing. Select manual setting; adjust the pressure to high, and set the time for 1 minute. When finished cooking, do a quick-release the pressure again.
- Melt Butter in a saucepan over medium-low heat. Add Garlic and the remaining teaspoon of Old Bay seasoning, stirring until
fragrant, about 1-2 minutes.
- Serve the shrimp boil immediately, drizzled with garlic butter, and garnished with fresh chopped Parsley and Lemon wedges.
Amount Per Serving: Calories: 496Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 221mgSodium: 1908mgCarbohydrates: 32gFiber: 3gSugar: 6gProtein: 30g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.