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!

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% Daily Values based on a 2,000 calorie diet

Step 1

Season chicken thighs with salt, pepper, and your choice of Cajun seasoning.

Step 2

Turn IP to Sauté and add olive oil. Cook chicken until browned on both sides, about 3-5 min per side. Remove chicken and set aside to rest.

Step 3

Pour in chicken broth or beer and scrape all the chicken bits from the bottom.

Step 4

After chicken has rested for at least 10 min. Cut into 1 inch chunks.

Step 5

Place cooked chicken, potatoes, sausage, onion, 3 Tbsp Old Bay seasoning, 1 Tbsp Creole Seasoning into Instant Pot®, and 2 tsp salt.

Step 6

Add 3 lemon halves and then top with frozen corn.

Step 7

Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, natural release for 5 min then quick release pressure according to manufacturer’s directions.

Step 8

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.

Step 9

Melt butter in a small skillet over medium low heat. Stir in garlic and 1 teaspoon of any cajun seasoning and parsley until fragrant, about 1-2 minutes.

Step 10

Remove contents in IP from the liquid. Squeeze remaining lemon half over everything and then drizzle on the melted butter mixture. Serve immediately.

Step 11

Prepare the boil. (15 min) In an extra large stockpot or dutch oven (about 10 quarts or larger) over medium-high heat, combine the water and beer (if using). Bring the liquid to a boil. Then season the boil with the Creole Cajun seasoning, Old Bay seasoning, and a few dashes of hot sauce- to taste. Add the sliced onion and lemon wedges into the pot. Stir all the ingredients well to thoroughly combine. Let the mixture boil for 15 minutes.

Step 12

Add the meat & potatoes. (15-20 min) Carefully add the sausage rounds (and chicken) and baby potatoes into the pot, stirring well to fully combine with the boil. Let the andouille and potatoes cook for 15-20 minutes- or until the potatoes are just about fork-tender.

Step 13

Add the seafood & corn. (5-7 min) Gently nestle the snow crab clusters into the pot along with the shrimp and corn on the cob. Be sure that everything is fully submerged under the boil and carefully stir to ensure all ingredients are well combined. Continue boiling for another 5-7 minutes, cooking until the shrimp is pink. Meanwhile, prepare the garlic butter sauce.

Step 14

Make the garlic butter sauce. On a separate burner, in a small saucepan over medium heat, combine the butter, garlic, lemon juice, Old Bay seasoning, parsley, Creole Cajun seasoning, smoked paprika, and hot sauce- to taste. Stir all ingredients and simmer the sauce until the butter melts and the sauce is well combined, stirring often, about 5-7 minutes. Then remove from heat.

Step 15

Assemble cajun seafood boil with sauce. Line an extra large baking sheet with foil/parchment paper (or newspaper if you’d like!). Use a spider strainer to remove the seafood boil contents from the pot and place onto the prepared baking sheet along with the hard boiled eggs (if using)- remove and discard the onion/lemon bits.

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