Description
Everyone’s favorite low country boil can be made so easily and effortlessly right in your pressure cooker in just 6 minutes!
Ingredients
Scale
- 1 1/2 pounds baby red potatoes
- 1 12.8-ounce package smoked turkey 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 vegetable broth
- 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
Instructions
- Combine: 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 vegetable broth.
- First Cook: Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Second Cook: 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.
- Butter Sauce: 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.
- Serve: Serve shrimp mixture immediately, drizzled with butter mixture, garnished with parsley and lemon, if desired.
Notes
If you do not have an Instant Pot, you can try the sheet pan version, foil packet version, or summer kabob version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 1850 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 180 mg
Keywords: instant pot shrimp boil, low country boil, seafood boil, pressure cooker recipes