Instant Pot Shrimp Boil — Damn Delicious

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Instant Pot Shrimp Boil

Everyone’s favorite low country boil can be made so easily and effortlessly right in your pressure cooker in just 6 minutes!

It feels so stinking good to be back home.

Don’t get me wrong.

The pasta and gelato were all to die for in Italy, but we couldn’t bear to be away from Butters for that long.

The minute we got back home, we smothered Butters for about 2 hours, did 17 loads of laundry, and whipped up the easiest shrimp boil of my entire life.

Yup, 6 minutes in the IP is all you need. That and that garlic butter sauce you serve it with.

But excuse me while I just faceplant myself into this butter sauce here. It’s been a long two weeks away from home!

Instant Pot Shrimp Boil

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Everyone’s favorite low country boil can be made so easily and effortlessly right in your pressure cooker in just 6 minutes!

Ingredients:

  • 1 1/2 pounds baby red potatoes
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1/2 medium sweet onion, chopped
  • 4 teaspoons Old Bay seasoning, divided
  • 1 tablespoon hot sauce
  • 3 ears corn, halved
  • 1 (16-ounce) pilsner or lager beer
  • 1 1/2 pounds medium shrimp, shell-on
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley leaves
  • 1 lemon, cut into wedges

Directions:

  1. Place potatoes, sausage, onion, 3 teaspoons Old Bay seasoning and hot sauce into a 6-qt Instant Pot®. Stir until well combined. Top with corn and beer.
  2. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  3. Add shrimp. Select manual setting; adjust pressure to high, and set time for 1 minute. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. Melt butter in a small skillet over medium low heat. Stir in garlic and remaining 1 teaspoon Old Bay seasoning until fragrant, about 1-2 minutes.
  5. Serve shrimp mixture immediately, drizzled with butter mixture, garnished with parsley and lemon, if desired.

If you do not have an Instant Pot, you can try any of these recipes instead: the sheet pan version, foil packet version, or even this summer kabob version!

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82 comments

Would cook time be different if you used shrimp without shell OR if you used frozen shrimp? Can’t wait to make this!

Yes, cooking time can vary!

How can I adapt this to a regular pressure cooker?

Hi Susan! Unfortunately, without further recipe testing utilizing a standard pressure cooker that is not an Instant Pot, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

This looks incredible! I’m totally making this over the summer!

I’m a huge fan of your sheet pan shrimp boil! I noticed this one uses beer, while the other one doesn’t. What effect does that have flavor-wise?

There is a minimum amount of liquid required for pressure cooking in the Instant Pot (as opposed to the other recipes that do not require a certain amount of liquid like the sheet pan shrimp boil recipe). The beer meets that requirement and adds a ton of flavor in the process! 🙂

Do you think frozen shrimp would work if I put in all together and set for 6 min manual?? I do frozen shrimp and rice for 6 min in my instant pot.

Hi Susan! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I used frozen uncooked shrimp that I thawed in cold water. It was perfect.

Jennifer did your shrimpnhave the shell on or off? I have some frozen with the shell off but not sure how to adapt the recipe.

I did frozen shrimp for 1 min today! And it was cooked fully.

I have a question about step 3. After you add the shrimp, do you need to let it come back to full pressure before you do the one-minute cook? Or do you just put the shrimp in, close the lid, and cook for a minute? (I’m thinking it might be the latter, since I’m betting the heat from everything else will probably cook the shrimp pretty quickly?)

Thanks! I love your other shrimp boil recipe.

Yes, you still want to let it come back to full pressure.

Can you substitute chicken broth for the beer?

Could this be put in a crock pot instead? Or a wok? Thank you, love your recipes!

You certainly can, but please use your best judgement when making modifications. You could also try out this oven recipe instead!

If you’re using andouille sausage, you might consider Zatarain’s or Tony Cachere’s or one of the other cajun style shrimp/crab boil spice mixes instead of that yankee “Old Bay” 🙂

Thanks for the suggestion, John!

Hi John may I ask why really recommend those spice blends over Old Bay? I love all three but Tony’s more so I’m just curious. Thank you

Does this recipe change at all when using an 8qt Instantpot? 🙂

To be honest, I have not used an 8qt Instant Pot so I cannot answer with certainty. But this blog post may be super helpful for you as it discusses cooking differences between different-sized IPs. Hope that helps!

I have an 8qt, I used 20oz of Samuel Adams. My family loved the flavors.

I’m so glad it turned out well for you! 🙂

This is by far the best instant pot recipe I’ve tried. The flavors melded so well together in such a short time. I was actually really worried about the short cooking time on this recipe, but everything turned out perfect. I will be making this damn delicious shrimp boil for my family quite often.

So great to hear Debbie! Thank you.

This looks so good..I’m going to try it. I do have a question though. The picture shows corn on the cob mixed in with the rest of the ingredients, but it is not included in the recipe or instructions. When do you add that?

Terri, the corn is already included in the recipe + instructions. 🙂

INGREDIENTS:
1 1/2 pounds baby red potatoes
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1/2 medium sweet onion, chopped
4 teaspoons Old Bay seasoning, divided
1 tablespoon hot sauce
3 ears corn, halved
1 (16-ounce) pilsner or lager beer
1 1/2 pounds medium shrimp, shell-on
1/4 cup unsalted butter
3 cloves garlic, minced
2 tablespoons chopped fresh parsley leaves
1 lemon, cut into wedges

DIRECTIONS:
1. Place potatoes, sausage, onion, 3 teaspoons Old Bay seasoning and hot sauce into a 6-qt Instant Pot®. Stir until well combined. Top with corn and beer.

Is your shrimp fresh, fresh frozen or cooked frozen that you use?

I use fresh, always! 🙂 Recipes will typically specify if frozen/cooked frozen can be used. Hope that helps!

We made this last night for dinner and it was so easy + yummy! Thank you again for a great Instant Pot recipe.

Awesome! Thanks for sharing.

This looks great! Has anyone used raw shrimp out the shell? I am a baby and need cleaned shrimp

Great recipe and cook times were spot on! I used precooked sausage instead and just added at end with shrimp. Perfecto.

Great, happy it turned out well!

I am not a beer drinker. Is there something else I can substitute for the alcohol? Or do you find that it is necessary?

You can substitute vegetable broth.

Did you devein the shrimp/ would you recommend it? Or did you keep the vein?

Yes, deveining should not be an issue at all!

I made this last night and it was delicious! Super easy and excellent flavor! Don’t skip the butter sauce at the end. I have a fagor lux multicooker (electric) and the times were the same, except I used large frozen shrimp and so for the shrimp step I did 3 minutes. It was great and I’m adding to my regular rotation. I hope Chungah will write a pressure cooker cookbook!

Awesome Alicia, thank you for your feedback!

Hallo, I eat vegetarian. Can I skip the saussage or what do you suggest as replacement?
Thank you, Majda

Yes, you can omit the sausage.

No Old Bay up here in Canada. What’s a suitable substitute?

Hi Erika, you can find homemade Old Bay seasoning recipes online. Here is an example https://www.epicurious.com/recipes/member/views/homemade-old-bay-seasoning-recipe-52622321. Hope that helps!

What would be a suitable substitute for Old Bay seasoning (not sure that we have it available in our Canadian market)? Also, do you recommend any particular type/brand of hot sauce?

Hi Erika, you can find homemade Old Bay seasoning recipes online. Here is an example https://www.epicurious.com/recipes/member/views/homemade-old-bay-seasoning-recipe-52622321. Hope that helps!

Made this. Wow. Can’t say anymore. I gotta go back for seconds.

How many does this feed? Also when do you remove the wheel from shrimp?

Hi Deborah! This recipe yields 4-6 servings (this can be viewed in the recipe box with the prep time, cook time and total time). You can remove the shells from the shrimp upon serving.

oh yeah super good! We use the shrimp boil bag of seasonings

Love that. What a great idea!

FYI for those who don’t use Instapots (for me I use Crock-Pot’s express multicooker) & lack the “manual” setting indicated in the recipe: I selected the “steam” function and steamed all ingredients in step 1 for 5 minutes at high pressure …. this resulted in super cooked potatoes so if you want yours a bit firmer, reduce the time. I then added the shrimp (stirring to combine) & steamed again for 1 minute.

It was tasty, but over cooked. At least I know the steam function works with this?

Thank you for your feedback, Jenny!

Can I add crab legs? If so would the time change?

The addition of crab legs sounds amazing! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

What kind of hot sauce do you recommend? Like, the tabasco kind, or the frank’s red hot kind?

Tabasco would be perfect for this!

Whichever one you like best!

Can you use a slow cooker and how much time?

Hi Robert! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

We cooked this for the 4th of July. Wanted to thank you for a lovely, delicious and easy to follow recipe. My husband used to roll his eyes when I would mention my instant pot. After this recipe, he wants to give them as Christmas presents! What sold him was the flavor and how easily the shrimp came out of the shell. Top notch.

Aw thank you, Kim! Our pleasure!

I love the flavor of this recipe! My only problem was the shrimp was too dry. I will have to adjust time after adding shrimp. Maybe just turnoff after pressure time starts instead of allowing it to go for a full minute. Everything else was perfect!

This was really good and easy. I hate shucking corn so I had some pre-packaged whole frozen corn that was already 6 halves, so I put them in the frig that morning and used it in the recipe. When I put the shrimp in I took the corn out (didn’t want to overcook it) and then put it back in at the end. Made this even easier. Took the leftovers to work and they reheated well shared with my officemates and they all thought it was great as well.

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