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
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, 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.
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
