Name: Instant Pot Shrimp Boil
Prep time: 3 min
Cook time: 2 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds red potatoes (cut into 2-inch chunks); 12 ounces smoked sausage (cut in 1-inch slices); 2 ears corn on the cob (cut in thirds); 2 tablespoons minced garlic; 3 dried bay leaves; 1 pound raw, frozen jumbo shrimp (tails on, peeled or unpeeled); 8 ounces light beer or stock *for 6-quart model; 12 ounces light beer or stock *for 8-quart model; 1 ½ tablespoons fresh lemon juice (for shrimp boil); 2 tablespoons Old Bay Seasoning; 3 tablespoons unsalted butter (melted); 1 tablespoon fresh minced parsley; ½ tablespoon lemon juice (for seasoned butter)

Method

Layer the potatoes, 1-inch sausage slices, corn, garlic and bay leaves in that order, then set the frozen shrimp on top. Add 8 ounces beer or stock to a 6-quart cooker, or 12 ounces to an 8-quart cooker; consult the scaling note when using a 3-quart model.
Drizzle the shrimp with 1 ½ tablespoons lemon juice and scatter over 2 tablespoons Old Bay.
Lock the lid with the valve sealed, select high pressure and set 2 minutes; confirm the display reads 2.
As soon as cooking ends, use a long spoon to move the valve to venting for a quick release, keeping clear of the steam.
Stir together 3 tablespoons melted butter, 1 tablespoon parsley and ½ tablespoon lemon juice. Remove the bay leaves, pour the butter over the cooked mixture and toss gently.
Serve at once.

Notes

Use raw frozen jumbo shrimp for this timing; thawed, smaller or pre-cooked shrimp will overcook.

Calories: 425 kcal · Carbs: 28 g · Protein: 26 g · Fat: 22 g · Sodium: 1148 mg · Fiber: 3 g · Sugar: 2 g

Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Shrimp Boil

Ingredients

Method

Notes

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