Add the potatoes, diced sausage, corn, minced garlic and old bay seasoning to the instant pot.
Squeeze the lemon halves over these ingredients and put the halves in the instant pot as well.
Pour the chicken broth over the ingredients. This broth should come up about halfway up the corn. Do not stir at this point.
Seal and cook on high pressure for 5 minutes. After this cook time, do a quick release to release the pressure from the instant pot.
Add the shrimp and gently stir in with the other ingredients. You can remove the corn if the instant pot is too full to add the shrimp. Seal and cook on high pressure for 1 minute with a quick release.
Strain all the ingredients and transfer to a sheet pan.
Pour the melted butter over all the ingredients topped with chopped parsley.
Serve while warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3 days.