Serves 6
60 min
Instant Pot Shrimp Boil
Recipe GLPRd63532701eb076
A classic one-pot shrimp boil made easy in the Instant Pot. Tender potatoes, savory andouille sausage, sweet corn, and succulent large shrimp are cooked together with aromatic vegetables, Old Bay seasoning, and fresh lemon. Finished with melted butter, this shellfish feast is perfect for a festive dinner. Serve with cocktail sauce and lemon wedges for dipping.
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Ingredients
1 yellow onion, quartered
1 head garlic, halved crosswise
2 ribs celery, cut crosswise into thirds
3 dried bay leaves
2 tablespoons Old Bay seasoning
2 teaspoons black peppercorns
2 teaspoons kosher salt
1 pound small red potatoes, about 12 pieces
12 ounces andouille sausage, cut into 2-inch pieces
3 ears corn, husked and cut into thirds
2½ pounds shell-on large shrimp (16- to 20-count)
1 small lemon, sliced into rounds
4 tablespoons unsalted butter
Directions
Add 2 cups of water to the Instant Pot and insert the trivet. Layer the onion quarters, garlic halves, celery pieces, bay leaves, Old Bay seasoning, peppercorns, and kosher salt directly onto the trivet.
Arrange the red potatoes evenly over the seasoning layer. Place the andouille sausage pieces on top of the potatoes.
Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 5 minutes.
Once the timer beeps, carefully quick-release the pressure by turning the valve to venting. Open the lid and add the corn pieces and lemon slices on top of the existing ingredients.
Close the lid again and set the valve to sealing. Cook on high pressure for 2 additional minutes.
When the timer beeps, quick-release the pressure. Open the lid and arrange the shrimp on top of everything, pressing gently to partially submerge them in the liquid.
Close the lid one final time with the valve set to sealing. Cook on high pressure for 1 minute.
Quick-release the pressure and open the lid immediately. The shrimp should be opaque and cooked through (internal temperature 160°F). If any shrimp are still translucent, let them sit in the residual heat for 1-2 minutes.
Stir in the butter until melted and well distributed. Transfer everything to a large serving platter or bowl.
Serve hot with cocktail sauce and lemon wedges on the side for dipping.
