Making Instant Pot Shrimp Boil couldn’t be easier! Shrimp, sausage, corn, and potatoes with a flavorful Old Bay, lemon & garlic butter sauce. All in under 30 minutes!
It’s not quite summer here – in fact, it’s about 30 degrees outside – but we’ve been craving summer flavors so we decided to buck the trend and make a shrimp and sausage boil for dinner. Usually we enjoy this dish outdoors with newspaper laid out over the table, but today we’ll be enjoying it by the fire. Anything to fool us into believing that summer isn’t too far away!
The only out-of-season ingredient is the corn. Supermarket corn is nowhere near the same as fresh summer corn, but it’s still darn good. (Incidentally, did you know that if you add a little sugar to the water when you’re boiling corn that it helps to make it sweeter? It’s true, try it!)
How do you make a shrimp boil from scratch?
Making an Instant Pot shrimp boil at home is so simple and easy! You basically pressure cook just four ingredients: corn, potatoes, sausage, and shrimp with some Old Bay seasoning. Then you make a quick sauce with butter, Old Bay, fresh lemon juice, and garlic to drizzle over everything. Add a little chopped parsley and you’re good to go!
This recipe is scaled down so it feeds 4 people (that could easily stretch to 6 with a few sides). If you’re feeding more than that, double or triple it but make sure you have a big stockpot for it (you won’t be able to double it with an Instant Pot but you can use these instructions for a traditional shrimp and sausage boil or you can use two Instant Pots if you have them). This is one of those recipes that can be scaled up to feed as many people as you want – you just need a vessel that will hold it all!
How long should shrimp boil?
I normally saute or roast my shrimp since it’s just as easy to do that as boiling it. But when I already have a pot of hot, flavorful liquid then it just makes sense to boil it. It only takes a minute or two to cook your shrimp completely when boiling, and you’ll want to watch it carefully to make sure it doesn’t overcook. The time it takes depends on how big your shrimp are.
For this Instant Pot Shrimp Boil, you’ll cook the potatoes, corn, and sausage first then just drop the shrimp in at the end. They cook in just a minute or two, so it’s a quick extra step that will ensure your shrimp won’t be overcooked.
If you’re a shrimp lover, don’t miss our easy method for Instant Pot Shrimp. We use this all the time to cook shrimp for any number of dishes. Or we just enjoy it right away with a little cocktail sauce and drawn butter! This Instant Pot Shrimp Scampi is amazing, too!
Can you boil frozen shrimp?
Yes, you absolutely can boil frozen shrimp! I do this often if I don’t have the time to thaw them first. It will take a small amount of extra time but be sure to watch them carefully – just as you would if they were thawed – since even frozen shrimp cook quickly in a hot liquid.
In fact, I recommend that you do start with frozen shrimp for this recipe (and sausage, if it’s available). Starting with frozen sausage will help prevent it from splitting during pressure cooking, and frozen shrimp is just so convenient.
Is this Instant Pot Shrimp Boil low-carb?
Sadly, most Instant Pot Shrimp Boil recipes you find likely won’t be low carb due to the potatoes and corn. The good news is that I’ve substituted cauliflower for the potatoes with great success. You can also add cauliflower and keep the potatoes in there, too, if you have both keto and non-keto followers at the table.
You might have to add extra liquid when boiling everything to make sure it’s all submerged, but I usually just top it off with enough water to cover.
What goes with Instant Pot Shrimp Boil?
Since seafood boils are typically a Southern thing, I like to serve Southern sides whenever possible. So many dishes go with a shrimp boil, though! Here are some favorites:
- Sweet Corn Cake
- Stuffed Garlic Bread
- Garlic Snap Peas
- Fall Fruit Salad
- Honey Chipotle Baked Beans
- 4 cups chicken broth
- 1 lb smoked sausage (see notes)
- 4 ears corn, cut into 9 pieces total
- 1 lb baby red potatoes, about 1-inch (cut in half or quarters if large)
- 1 tbsp Old Bay seasoning
- 1 lb easy-peel shrimp
FOR THE SAUCE:
- ½ cup butter
- 4 garlic cloves, minced
- 1 tsp Old Bay seasoning
- ¼ cup fresh lemon juice
- ¼ cup chopped flat-leaf parsley
- Coarse salt & freshly ground black pepper
- Put the sausage, corn, potatoes, broth and Old Bay seasoning into the Instant Pot.
- Close and lock the lid. Press “Manual” and immediately adjust the timer to 5 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
- When the time is up, open the IP using “Quick Pressure Release”. Immediately add the shrimp to the pot, gently stir and replace the cover. Keep covered about 5 minutes, or until the shrimp are cooked through (time will depend on the size of your shrimp). Remove the sausage, corn, potatoes and shrimp from the pot and place in a large serving bowl, discarding the liquid. Cut the sausage into bite-sized pieces.
- Press “saute” on the Instant Pot. Add the butter. Once it's melted, add the garlic and cook for 1-2 minutes. Add the Old Bay seasoning, lemon juice and parsley. Season with salt and pepper.
- Pour the sauce over the shrimp boil in the bowl. Serve immediately.
Ideally you'll start with frozen smoked sausage and shrimp (which is great since you can keep some on hand and just pop it out of the freezer). It's fine if it's not frozen, however the sausage tends to split while cooking. This doesn't affect the flavor but it's something to be aware of.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1208Total Fat: 61gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 374mgSodium: 4512mgCarbohydrates: 118gFiber: 13gSugar: 24gProtein: 56g