Instant Pot Shrimp Boil Recipe




  • 1.5 lb baby red potatoes
  • 13 oz andouille sausagecajun style or smoked, cut into 2″ segments
  • 3 medium ears of corncut in half
  • 1 cup onionchopped, or pearl onions peeled
  •  cups chicken broth
  • 1 tbsp hot saucecayenne pepper sauce
  • 4 tsp old bay seasoningdivided
  • 2 lbs shrimp*frozen, extra-large (13-15 per lb.)
  • ¼ cup buttermelted
  • 1 tsp garlic powder
  • parsleyfreshly chopped
  • lemoncut into wedges


  • Add the potatoes, sausage, and corn to the liner of the instant pot. Add the onion if you prefer really soft onions, or add with the shrimp for more texture to them.
  • Mix together the chicken broth, hot sauce, and 3 tsp of old bay seasoning, then pour into pot. Make sure your silicone ring is fitting snuggly, then attach the lid to the pressure cooker. Close vent to sealed position, cook on HIGH pressure for just 5 minutes, followed by a quick release of pressure (once the timer has counted down the 5 minutes open valve to release pressure).
  • Quickly add in the frozen shrimp and cover the lid, closing the valve again. Cook on HIGH pressure for just 1 minute, followed by a quick release. Drain any excess liquid from a pot if desired.
  • Pour mixture into a large, rimmed tray. Combine melted butter, garlic powder, and the remaining 1 tsp of old bay seasoning and drizzle over corn, potatoes, shrimp, and sausage. Garnish with freshly chopped parsley and serve with lemon wedges. Enjoy!

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