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Instant Pot Shrimp Boil

Instant Pot shrimp boil cooks potatoes, andouille sausage, corn, and shell-on shrimp in seasoned cooking liquid for a quick, tender-crisp seafood meal. Serve it with a buttery garlic parsley sauce and lemon wedges.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the boil
  • 1 cup water
  • 2 tbsp Old Bay seasoning
  • 1 lemon halved
  • 1 lb potatoes baby, halved
  • 12 oz andouille sausage cut into 1-inch pieces
  • 3 corn ears, husked and cut into thirds
  • 1.5 lb shrimp large, shell-on, deveined and thawed
For the butter sauce
  • 4 tbsp unsalted butter
  • 1 cloves garlic minced
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Pour the water into a 6-quart Instant Pot.
  2. Stir in the Old Bay seasoning.
  3. Squeeze in the juice from one lemon half.
  4. Add the potatoes and sausage.
  5. Lock the lid and cook at high pressure for 3 minutes.
  6. Quick-release the pressure.
  7. Open the lid and add the corn.
  8. Select Sauté and simmer for 4 to 5 minutes, until the corn is tender-crisp.
  9. Add the shrimp.
  10. Cook on Sauté for 2 to 3 minutes, stirring gently, until the shrimp are opaque and reach 145°F.
  11. Melt the butter in a small saucepan over low heat.
  12. Add the garlic and cook for 30 seconds.
  13. Stir in the parsley and remove from the heat.
  14. Transfer the shrimp, potatoes, sausage, and corn to a serving platter.
  15. Spoon over some of the cooking liquid.
  16. Cut the remaining lemon half into wedges.
  17. Serve with the butter sauce and lemon wedges.

Notes

For tender shrimp, add them only after the corn is tender-crisp and stop cooking once they are opaque and reach 145°F. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a dairy-free option, use plant-based butter.