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.
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)
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.
Notes
Use kielbasa or milder sausage for less heat.
Add jalapeños or extra hot sauce for more spice.
Fresh shrimp can be used—cook for 0 minutes with quick release.
Add clams or crab legs during the shrimp step for a seafood twist.
Leftovers keep for up to 2 days in the fridge and are best reheated in a skillet with broth or water.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 570
- Sugar: 4g
- Sodium: 1450mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 280mg
