Instant Pot Shrimp Boil
Let the pressure cooker do all the work and make this quick and easy Instant Pot Shrimp Boil. Loaded with flavor and taste amazing.
Servings: 6
Cost: $33.22, $5.54 per Serving
Ingredients
- 1 pound Andouille Sausage cut into 1 inch pieces
- 1 ½ pounds Small Red-Skinned Potatoes cut in half
- 3 ears corn on the cob shucked cut into smaller pieces (I cut it into thirds)
- 1 Tablespoon Minced Garlic
- 2 Tablespoon Old Bay Seasoning
- 1 Lemon cut in half
- 4 cups Chicken Broth
- 2 pounds raw shrimp peeled and deveined with tails on
- 4 Tablespoons Butter melted
- Parsley Leaves chopped
Instructions
- Add the potatoes, sausage, corn, minced garlic, and Old Bay seasoning to the Instant Pot.
- Squeeze the lemon halves over the ingredients, then add the squeezed lemon halves to the pot.
- Pour the chicken broth over the ingredients. The broth should come about halfway up the corn. Do not stir.
- Secure the lid and cook on High Pressure for 5 minutes. When the cooking time is complete, carefully perform a quick release.
- Open the lid and add the shrimp. Gently stir to combine. If the pot is too full, remove the corn before adding the shrimp.
- Secure the lid again and cook on High Pressure for 1 minute. Immediately perform a quick release when finished.
- Drain the ingredients and transfer them to a large sheet pan or serving platter.
- Drizzle the melted butter over the shrimp boil and sprinkle with chopped parsley.
- Serve immediately while warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best results, avoid overcooking the shrimp. Release the pressure immediately after the 1-minute cook time.
Nutrition
Calories: 559kcal | Carbohydrates: 33g | Protein: 40g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 2141mg | Potassium: 1137mg | Fiber: 4g | Sugar: 6g | Vitamin A: 671IU | Vitamin C: 23mg | Calcium: 130mg | Iron: 3mg
