Instant Pot Shrimp Boil Recipe That Packs A Major Flavor Punch

Who doesn't love an outdoor get-together, especially on a pleasant summer day? 

As recipe developer Carlos Leo of spoonabilities.com says, this Instant Pot shrimp boil is perfect for big backyard parties with your family and friends during the summer. "It's a great dish to connect with people, and it's very hands-on," he adds. 

From the sweetness of the corn to the kick of the hot sauce to the ultra-juicy jumbo shrimp and tender baby red potatoes, this dish is packed with flavor and goes perfectly with a cold beer (or a lemonade, but you'll need the beer for cooking anyway), especially if your outdoor party is on a day when it's particularly hot outside. Plus, by using an Instant Pot or a pressure cooker, this shrimp boil is easy to make, with a total prep and cook time of just 23 minutes.

So if you're looking to add a little something special to your next outing, look no further than this Instant Pot shrimp boil.

Gather your ingredients

Of course, all great recipes start with the right ingredients. To make your Instant Pot shrimp boil, you'll need small red potatoes, sweet onion, Old Bay seasoning, bay leaves, jumbo shrimp, garlic cloves, fresh parsley, lemon wedges, and ears of corn cut into smaller pieces.

Although any smoked sausage will work with this recipe, Carlos recommends packaged, thinly sliced Andouille sausage. Since this shrimp boil calls for beer, Carlos suggests either Pilsner or a different lager. You can even substitute more beer for the chicken stock and add more hot sauce, depending on your tastes.

Finally, you'll need Cajun seasoning, unsalted butter, lemon juice, and mashed garlic for the crowning touch to this crowd-pleasing meal: Cajun lemon butter.

Make the broth

Whether you want more spice or less chicken stock, all Instant Pot shrimp boils start with the broth. After all, the choices you make here will set the flavor tone for the dish. Start by adding the chicken stock and beer (or just beer) to the Instant Pot. 

Next, add the hot sauce. While Carlos used Tabasco sauce when he made his Instant Pot shrimp boil, you can opt for something milder or spicier. It all depends on your preference. Finally, add 3 teaspoons of Old Bay seasoning to the mixture. You'll want to stir the ingredients well to combine them.

Add (almost) all of your main ingredients

Once your broth is ready, place the baby red potatoes, the smoked sausage, the chopped sweet onion, and the cut up corn cobs on top. Next, sprinkle the other 2 teaspoons of Old Bay seasoning on top of the corn. 

And what about the shrimp? For now, put them aside. You'll be cooking them separately from the rest of the ingredients.

Close the lid of your Instant Pot and select the manual pressure cooker setting to cook on high for five minutes. When the broth is finished cooking, you'll want to use the quick-release method. Make sure to follow your manual's instructions for this step.

Get the broth ready for the shrimp

Remove the potatoes, sausage, onion, and corn from your Instant Pot and place them on a platter or tray. To get your Instant Pot ready to cook the shrimp, select the sauté option.

Before we get to the star of this boil — the shrimp — here's a quick tip that can help you get another meal out of this recipe: Carlos pointed out that you can use the leftover broth to poach salmon. So, you can have two perfectly paired dishes for an outdoor get-together, or a nice fish dinner for yourself the next day that's brimming with flavor. Either way, you'll want to hold onto that broth when you're done making this shrimp boil recipe.

Time to add the shrimp to the broth

Add the shrimp to the broth and cook them using the sauté function until the shrimp turn pink. This will usually take about four minutes.

While Carlos recommends fresh shrimp, you can use frozen. "I used frozen shrimp, but if I have the option to use fresh, I will definitely use fresh," he explained. "Fresh is always better." He also said that if you do use frozen shrimp, you will need to cook it for a bit longer or thaw it in advance. Either way, the shrimp should still have their shells and tails but should be deveined.

When the shrimp is ready, transfer them from the Instant Pot to the platter with the other cooked ingredients.

Make the final touch: Cajun lemon-butter

For the Cajun lemon-butter dipping sauce, in a small saucepan, melt the butter and add the mashed garlic, the lemon juice, and the Cajun seasoning. Cook over low heat for about one to two minutes, at which point the garlic and butter will become very fragrant.

"You don't need to worry about under- or over-cooking here," Carlos said. "The idea here is just to melt the butter and the ingredients for a minute or two. Keep the heat at medium-low, and you will be fine."

There's no denying that the garlic makes this Instant Pot shrimp boil more flavorful, but what if you're cooking for someone with a garlic allergy? Good news, Carlos said you can make this dish without the garlic.

Serving your Instant Pot Shrimp Boil

When you're ready to serve your Instant Pot shrimp boil, you can use the same platter or large baking tray that's holding the cooked vegetables and shrimp. Just squeeze some lemon juice over the whole thing and garnish with the chopped fresh parsley leaves and lemon wedges.

And what about the Cajun lemon butter? Depending on your preference, you can drizzle it over everything or just leave it in a serving bowl as a seasoned butter dip. Either way, this Instant Pot shrimp boil is sure to be an instant crowd-pleaser. And don't be surprised if your version of this recipe winds up on Instagram.

Instant Pot Shrimp Boil Recipe That Packs A Major Flavor Punch
5 from 23 ratings
If you want something special for your next outdoor get-together, look no further than this Instant Pot shrimp boil recipe that packs a major flavor punch.
Prep Time
10
minutes
Cook Time
13
minutes
Servings
4
Servings
Close up of a metal cup of seasoned butter next to Instant Pot Shrimp Boil
Total time: 23 minutes
Ingredients
  • 1 ½ cup chicken stock
  • 1 12-ounce Pilsner or lager beer
  • 1 tablespoon hot sauce, or to taste
  • 5 teaspoons Old Bay seasoning, divided
  • 2 pounds whole baby red potatoes
  • One 12-ounce package smoked Andouille sausage, thinly sliced, or any smoked sausage
  • 1 medium sweet onion, chopped
  • 3 ears corn, cut into smaller pieces
  • 2 bay leaves
  • 1 ½ pounds jumbo shrimp, shells on, tails on, deveined
  • 5 cloves garlic, minced
  • ½ cup unsalted butter (melted)
  • 1 teaspoon mashed garlic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons chopped fresh parsley leaves, to garnish
  • 1 lemon, cut into wedges, to garnish
Directions
  1. Add the chicken stock, beer, hot sauce, and 3 teaspoons of Old Bay seasoning to the Instant Pot. Stir well to combine.
  2. Place the potatoes, sausage, onion, and corn on top. Sprinkle the remaining 2 teaspoons of Old Bay seasoning on top of the corn.
  3. Close the lid of the Instant Pot. Select the manual pressure cooker setting and cook on high for 5 minutes.
  4. When finished, follow your manual instructions to use the quick-release method to remove the potatoes, sausage, onion, and corn, and place them on a platter or tray.
  5. Select the sauté option for the Instant Pot and add the shrimp to the cooking liquid. Cook until the shrimp turn pink, about 4 minutes.
  6. Transfer the shrimp to the platter with the other ingredients.
  7. In a small saucepan, melt the butter and add the mashed garlic, lemon juice, and the Cajun seasoning. Cook over low heat for about 1 to 2 minutes.
  8. Serve the shrimp boil in the same platter or large tray.
  9. Squeeze some lemon juice over the dish and either drizzle with the Cajun lemon-butter mixture or just leave it in a bowl for dipping.
  10. Garnish with the parsley and lemon wedges.
Nutrition
Calories per Serving 910
Total Fat 48.6 g
Saturated Fat 22.2 g
Trans Fat 1.1 g
Cholesterol 337.6 mg
Total Carbohydrates 70.4 g
Dietary Fiber 7.1 g
Total Sugars 14.7 g
Sodium 1,882.3 mg
Protein 47.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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