Description
A quick and flavorful Instant Pot Shrimp Boil, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 1/2 pounds russet potatoes (quartered)
- 1 package (12.8 oz) smoked chicken andouille sausage (sliced)
- 1 1/2 pounds large or jumbo shrimp (shell-on)
- 3 ears corn (halved)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons cajun seasoning (or Old Bay seasoning)
- 4 cloves garlic (minced)
- 1 tablespoon hot sauce
- 3 bay leaves
- 1 bottle (12 oz) light beef broth (or water for alcohol-free)
- 1 1/2 cups water
- 1/2 cup unsalted butter (melted)
- 1 teaspoon garlic powder
- 1 teaspoon cajun seasoning (or Old Bay)
- Fresh parsley leaves (chopped)
- 2 lemons (cut into wedges)
Instructions
- Wash and quarter the potatoes, halve the corn, and slice the sausage.
- Layer the quartered potatoes in the Instant Pot followed by the sausage and corn.
- In a bowl, combine onion powder, garlic powder, cajun seasoning, minced garlic, hot sauce, and bay leaves; sprinkle over the ingredients.
- Pour in beef broth and water until ingredients are submerged.
- Seal the lid and cook on high pressure for 2 minutes; perform a quick release once done.
- Add shrimp on top; seal again and cook for an additional minute under high pressure.
- After cooking, perform another quick release. Stir in melted butter along with additional garlic powder and cajun seasoning if desired. Serve hot with chopped parsley and lemon wedges.
Notes
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 200mg