About the Recipe
This is a great Instant Pot Shrimp Boil recipe from one of my favorite recipe bloggers.
Ingredients
1.5 lb baby red potatoes
13 oz andouille sausage, cajun style or smoked, cut into 2" segments
3 medium ears of corn, cut in half
1 cup onion, chopped, or pearl onions peeled
1½ cups chicken broth
1 tbsp hot sauce, cayenne pepper sauce
4 tsp old bay seasoning, divided
2 lbs shrimp*, frozen, extra large (13-15 per lb.)
¼ cup butter, melted
1 tsp garlic powder
parsley, freshly chopped
lemon, cut into wedges
**NOTES**
For this recipe I’m using “Super Colossal” size shrimp. Or just an XL size shrimp (about 13 to 15 per lb.)
Shrimp is my favorite part of this recipe so I’ve amped it up to a full 2 lbs.
PRO TIP: If using a smaller size shrimp, reduce the cook time after you add the shrimp to 0 minutes at high pressure. Trust me, it’ll still cook the shrimp and they won’t turn out overcooked.
You’ll notice that I’ve left the peels and tails on my shrimp. I think this makes it more fun to eat cause you really get in there with your hands.
If you want to use shrimp that is already peeled and tails off, that works too. No need to make any adjustments to the recipe or cook time.
Directions
Add the potatoes, sausage and corn to the liner of the instant pot. Add the onion if you prefer really soft onions, or add with the shrimp for more texture to them.
Mix together the chicken broth, hot sauce and 3 tsp of old bay seasoning, then pour into pot. Make sure your silicone ring is fitting snuggly, then attach lid to pressure cooker. Close vent to sealed position, cook on HIGH pressure for just 5 minutes, followed by a quick release of pressure (once timer has counted down the 5 minutes open valve to release pressure).
Quickly add in the frozen shrimp and cover the lid, closing the valve again. Cook on HIGH pressure for just 1 minute, followed by a quick release. Drain any excess liquid from pot if desired.
Pour mixture into a large, rimmed tray. Combine melted butter, garlic powder and remaining 1 tsp of old bay seasoning and drizzle over corn, potatoes, shrimp and sausage. Garnish with freshly chopped parsley and serve with lemon wedges. Enjoy!