Instant Pot Shrimp Boil

This summer recipe is great for entertaining or just enjoying a delicious meal. Making your Shrimp Boil in the Instant Pot saves time AND hassle! 

Recipe Origins

There are a few times in my life that my family has hosted Shrimp Boils, and I remember every single one of them. 

We typically loved to have meals like this at our cottage near the lake (we also loved Caribbean Seafood Salad). We’d spread out big tablecloths over picnic tables and lay all of the food in the center of the table cloths. 

People would be in charge of peeling their own shrimp (and crab if we added it) and we’d make piles for the shells at the ends of the tables. 

It felt like such a fun experience, having dinner this way, especially when served up to 30 people! This Instant Pot Shrimp Boil recipe takes one of my favorite summer experiences, and pares it down so that you can try it at home, cooked all in one pot. 

This dinner is so quick and easy you won’t believe how scrumptious and fun it really is! 

Why Make this Recipe

1. Uses the Instant Pot: This recipe is great when it’s too hot out to turn on the stove or the oven. The Instant Pot cooks the meal easily and without you having to guess at cook time! 
2. 6 Minute Cook Time: It doesn’t get much quicker than that
3. Perfect Summer Recipe: You can cook this recipe and serve it outside on a hot summer day, perfect for a beach or lake vacation! 

What Do I Need to Make this Recipe

Ingredients 

1. Corn: Corn on the cob, husked. Cut the cobs into halves or thirds, depending on what is easiest
2. Onion: I use a sweet onion, peeled, and then roughly chopped
3. Potatoes: Baby, red potatoes. They should be about the size of an egg, and can be cooked unpeeled. Make sure to wash them before serving! 
4. Andouille Sausage
5. Shrimp: I used shell-off shrimp. 
6. Butter: Unsalted. It can go into the pot cold. 
7. Extra Ingredients: Garlic, Old Bay Seasoning, chicken broth, parsley, lemon 

Tools 

1. Cutting Board
2. Knife
3. Instant Pot
4. Measuring Cup 
5. Measuring Spoons

How to Make Instant Pot Shrimp Boil 

Step 1: Cook the Vegetables

Place the potatoes, andouille sausage, onion, garlic, 1 tbsp Old Bay, and 4 tbsp butter in the liner of the Instant Pot. Put the corn on the cob on top and pour chicken broth over everything. 

Turn the Instant Pot to HIGH and cook for 5 minutes. When the time is up, perform a Quick Release. 

Step 2: Cook the Shrimp

Add the shrimp into the pot, replace the lid, and cook on HIGH for another minute. When the time is up, perform another Quick Release.  

Step 3: Garnish

Melt the remaining 4 tbsp of butter and mix it with 1 tsp Old Bay. Drizzle the seasoned butter over everything in the pot. Garnish with lemon wedges and parsley. Serve and enjoy! 

Expert Tips

• A small amount of beer (maybe ¼ cup or so) can be added to the pot along with the chicken broth if you want the beer flavor.
• Another good addition to the liquid could be hot sauce. Simply add as much to the pot as you’d like. 
• You can choose shrimp with either shells-on or shells-off for this recipe. I choose shells-off for less work when it comes time to eat, but shells-on is what most people traditionally use. 
• To speed up the process, you can cook the shrimp separately on the stovetop while the Instant Pot is cooking the veggies. That way, you can simply add the cooked shrimp into the pot, and serve. 
• Though it’s non traditional, this yum yum sauce would be amazing on your Instant Pot Shrimp Boil!
• See FAQs below for additional seafood options for this recipe. 

Recipe FAQs

Can I Add Other Types of Seafood to this Boil? 

Yes you can!! Whatever it is you choose to add, I would recommend cooking it separately, as seafood can get finicky in the Instant Pot. 

Some great choices would be: 

• Mussels 
• Clams
• Whole Blue Crabs
• Dungeness Crabs

How Long Do Leftovers Last? 

You can keep leftovers in the fridge for up to 5 days after making this recipe. Alternatively, you can store the leftovers in an airtight container in the freezer. 

Stored in the freezer, this recipe will stay good for up to 9 months. 

Did you like this recipe for an Instant Pot Shrimp Boil? If so, make sure to check out these other recipes I picked out just for you: 

• Instant Pot Shrimp Scampi
• Instant Pot Bang Bang Shrimp Pasta
• Chicken with Cashew Nuts
• Instant Pot Jambalaya

Instant Pot Shrimp Boil

This summer recipe is great for entertaining or just enjoying a delicious meal. Making your Shrimp Boil in the Instant Pot saves time AND hassle!

5 from 1 vote

Print Pin Rate

Course: Main Course, seafood

Cuisine: cajun, seafood

Prep Time: 15 minutes

Cook Time: 6 minutes

Pressure Building: 15 minutes

Total Time: 36 minutes

Servings: 6 servings

Calories: 343kcal

Author: The Foreign Fork

Equipment

• ▢
  Pressure Cooker/Instant Pot
• ▢
  Cutting Board
• ▢
  Knife
• ▢
  Measuring Cups
• ▢
  Measuring Spoons

Ingredients

• ▢ 10 Red baby potatoes, skin on and washed
• ▢ 1 13.5 oz Andouille sausage, cut into rounds
• ▢ 1 Sweet Onion, roughly chopped
• ▢ 2 tsp Garlic, chopped
• ▢ 1 tbsp + 1 tsp Old Bays
• ▢ 8 tbsp Butter, unsalted
• ▢ 3 ears Corn on the cob, cut into halves or thirds
• ▢ 1 cup chicken broth
• ▢ 1 lb Shrimp, shells on or off (I prefer off)
• ▢ Parsley, for garnishment
• ▢ 1 Lemon, cut into wedges

Instructions

• Place the potatoes, andouille sausage, onion, garlic, 1 tbsp Old Bay, and 4 tbsp butter in the liner of the Instant Pot. Put the corn on the cob on top and pour chicken broth over everything.
• Turn the Instant Pot to HIGH and cook for 5 minutes. When the time is up, perform a Quick Release.
• Add the shrimp into the pot, replace the lid, and cook on HIGH for another minute. When the time is up, perform another Quick Release.
• Melt the remaining 4 tbsp of butter and mix it with 1 tsp Old Bay. Drizzle the seasoned butter over everything in the pot. Garnish with lemon wedges and parsley. Serve and enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

 

• Corn: Corn on the cob, husked. Cut the cobs into halves or thirds, depending on what is easiest

• Onion: I use a sweet onion, peeled, and then roughly chopped

• Potatoes: Baby, red potatoes. They should be about the size of an egg, and can be cooked unpeeled. Make sure to wash them before serving! 

• Andouille Sausage

• Shrimp: I used shell-off shrimp. 

• Butter: Unsalted. It can go into the pot cold.
• Extra Ingredients: Garlic, Old Bay Seasoning, chicken broth, parsley, lemon
• A small amount of beer (maybe ¼ cup or so) can be added to the pot along with the chicken broth if you want the beer flavor.
• Another good addition to the liquid could be hot sauce. Simply add as much to the pot as you’d like. 
• You can choose shrimp with either shells-on or shells-off for this recipe. I choose shells-off for less work when it comes time to eat, but shells-on is what most people traditionally use. 
• To speed up the process, you can cook the shrimp separately on the stovetop while the Instant Pot is cooking the veggies. That way, you can simply add the cooked shrimp into the pot, and serve. 
• See FAQs for additional seafood options for this recipe.

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 33g | Protein: 20g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 386mg | Potassium: 862mg | Fiber: 4g | Sugar: 7g | Vitamin A: 623IU | Vitamin C: 37mg | Calcium: 109mg | Iron: 3mg

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