Name: Instant Pot Low‑Country Shrimp Boil
Prep time: 5 min
Cook time: 6 min
Total time: 36 min
Cuisine: Southern
Ingredients: 1.5 lb baby red potatoes; 13 oz andouille sausage, cut into 2″ pieces; 3 ears sweet corn, halved; 1 cup chopped onion or pearl onions; 1½ cups chicken broth; 1 tbsp hot sauce; 4 tsp Old Bay seasoning, divided; 2 lbs frozen extra large shrimp (13–15 per lb); ¼ cup melted butter; 1 tsp garlic powder; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

Jump to Recipe·Print Recipe

This Instant Pot Low‑Country Shrimp Boil is a vibrant, satisfying Southern classic turned into a quick and easy one-pot meal. With juicy shrimp, spicy andouille sausage, tender potatoes, and sweet corn all infused with zesty seasoning, it’s the kind of dish that feels festive but takes barely any time to pull together.

Instant Pot Low‑Country Shrimp Boil

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1.5 lb baby red potatoes

13 oz andouille sausage, Cajun or smoked, cut into 2″ pieces

3 ears sweet corn, halved

1 cup chopped onion or pearl onions

1½ cups chicken broth

1 tbsp hot sauce

4 tsp Old Bay seasoning, divided

2 lbs frozen extra large shrimp (13–15 per lb)

¼ cup melted butter

1 tsp garlic powder

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Directions

I start by adding the baby red potatoes, andouille sausage, corn, and onions into the Instant Pot liner.

In a small bowl, I stir together the chicken broth, hot sauce, and 3 teaspoons of Old Bay seasoning. Then, I pour this over the ingredients in the pot.

I seal the lid and cook everything on High Pressure for 5 minutes, then quickly release the pressure.

Next, I open the lid and add the frozen shrimp on top. I reseal the lid and cook for just 1 more minute on High Pressure, followed by another quick release.

Once it's done, I transfer everything to a large serving platter.

In a small bowl, I mix the melted butter, garlic powder, and the remaining 1 teaspoon of Old Bay. I drizzle this seasoned butter over everything.

I finish it off with fresh chopped parsley and lemon wedges before serving.

Servings and timing

Servings: 6

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 36 minutes

Calories per serving: Approximately 570 kcal

Variations

I sometimes swap the andouille sausage for kielbasa or a milder smoked sausage to tone down the heat.

If I want extra spice, I add sliced jalapeños or more hot sauce to the broth.

For a different twist, I mix in clams or crab legs (added during the shrimp step) to create a fuller seafood boil.

Using fresh shrimp instead of frozen works too—just reduce the pressure cook time to 0 minutes with a quick release.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm everything in a skillet over medium heat with a splash of chicken broth or water to keep it moist. I avoid using the microwave for shrimp because it tends to overcook easily.

FAQs

What kind of shrimp works best for this recipe?

I like using extra large frozen shrimp (13–15 per pound) with the shells on for maximum flavor. Peeled and deveined shrimp also work if I want less mess at the table.

Can I make this ahead of time?

This dish is best enjoyed fresh, but I sometimes prep the ingredients (cut sausage, chop onions, halve corn) ahead of time to make things quicker at dinner.

Do I need to thaw the shrimp first?

No, I add the shrimp frozen directly into the Instant Pot. The quick pressure cook time ensures they come out perfectly tender without overcooking.

What should I serve with a shrimp boil?

I usually keep it simple with crusty bread, a green salad, or coleslaw. The dish itself is hearty enough to stand alone.

Can I double the recipe?

Yes, I can double the ingredients if my Instant Pot is 8 quarts or larger. I keep the cooking times the same but make sure not to overfill the pot past the max fill line.

Conclusion

This Instant Pot Low‑Country Shrimp Boil brings bold Southern flavors to my kitchen with almost no fuss. It’s fast, flavorful, and perfect for feeding a hungry crowd or just treating myself to something special. Whether it’s a weeknight or a weekend gathering, I know I can always count on this one-pot meal to deliver.

📖 Recipe:

Instant Pot Low‑Country Shrimp Boil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 36 minutes
Yield: 6 servings
Diet: Halal

Print Recipe

Description

This Instant Pot Low-Country Shrimp Boil is a quick and easy version of a Southern classic, featuring juicy shrimp, spicy sausage, tender potatoes, and sweet corn all seasoned with zesty spices for a flavorful one-pot meal.

Instructions

Add baby red potatoes, andouille sausage, corn, and onions into the Instant Pot liner.
In a small bowl, mix chicken broth, hot sauce, and 3 teaspoons of Old Bay seasoning. Pour over the ingredients in the pot.
Seal the lid and cook on High Pressure for 5 minutes. Quickly release the pressure.
Add frozen shrimp on top. Reseal the lid and cook on High Pressure for 1 minute. Quickly release the pressure again.
Transfer everything to a large serving platter.
Mix melted butter, garlic powder, and remaining 1 teaspoon of Old Bay seasoning. Drizzle over the shrimp boil.
Garnish with chopped parsley and lemon wedges before serving.