Instant Pot instant-pot seafood low-country one-pot quick-dinner

Instant Pot Shrimp Boil

Name: Instant Pot Shrimp Boil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cup low-sodium chicken broth or water; 4 tbsp unsalted butter; 3 ears corn on the cob, cut into thirds; 1.5 lb large shrimp, peeled and deveined (16/20 count preferred); 4 cloves garlic, minced; 2 tbsp Old Bay seasoning (or Cajun seasoning); 1 large lemon, juiced; 1.5 lb small red potatoes, halved (or baby potatoes); 12 oz smoked sausage (kielbasa or andouille), sliced 1" thick

A speedy Low Country-style shrimp boil made entirely in the Instant Pot — tender potatoes, smoky sausage, sweet corn and perfectly cooked shrimp in under 30 minutes. Bright lemon and Old Bay season the broth so every bite is classic, flavorful, and fuss-free.

0.0(0 reviews)

Prep: 15m · Cook: 10m · Total25 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Old Bay seasoning (or Cajun seasoning)

Old Bay is a proprietary spice blend from the Chesapeake Bay region (Maryland) commonly used on seafood; it has savory, slightly peppery, and celery-like notes with paprika and mustard undertones. Cajun seasoning is a different regional blend from Louisiana that’s generally earthier and spicier (paprika, cayenne, garlic, onion). You can find both in most U.S. grocery spice aisles; substitutes include a mix of paprika, celery salt, black pepper, cayenne, and mustard powder for Old Bay, or a store-bought Cajun blend if you want a spicier profile.

Ingredient Spotlight

smoked sausage (kielbasa or andouille)

Kielbasa is a Polish-style smoked sausage—usually pork—with a garlicky, mildly spiced flavor and firm texture, while andouille is a coarse, heavily smoked Cajun/Creole sausage (French origin via Louisiana) that’s spicier and smokier. Both add smokiness and savory depth to a dish and are sold at delis, butcher counters, and grocery meat aisles. If unavailable, use another smoked sausage (smoked chorizo for heat or kielbasa for milder smoke) or bratwurst plus a pinch of cayenne/smoked paprika to mimic the flavor.

Jake's note

"This Instant Pot version captures the spirit of a Low Country shrimp boil with minimal fuss — ideal for weeknights, small gatherings, or when you want the boil flavor without the outdoor mess. Home cooks will love how reliably the shrimp come out tender and the potatoes perfectly cooked."

Instant Pot Shrimp Boil

This Instant Pot Shrimp Boil condenses the convivial feel of a Low Country boil into a weeknight-friendly, hands-off dinner without losing the contrasts that make the original so addictive: firm, waxy red potatoes, smoky slices of sausage, crunchy-sweet corn, and delicately briny shrimp. The key is building flavor in stages — a quick sauté of garlic in butter, Old Bay and lemon brightening the cooking liquid, then careful pressure timing so each component finishes exactly where it should. The result is comforting and vibrant in equal measure, with pockets of buttery richness and a peppery, citrus lift.

What makes this version work is attention to sequencing rather than complicated technique: potatoes and sausage go under pressure together so they soften but keep their shape, corn and shrimp are steam-finished to avoid rubberiness, and a final turn in butter brings everything together. It’s ideal for families, small dinner parties, or anyone who wants the boil experience without hauling a big pot outdoors. If you love one-pot meals that produce restaurant-worthy flavor with minimal babysitting, this recipe is geared for you.

Plan your timing

Enter your target meal time:

6:30 pm–6:35 pm→Sauté butter and garlic

6:35 pm–6:40 pm→Add liquid, seasonings, potatoes and sausage

6:40 pm–6:45 pm→Pressure cook potatoes and sausage

6:45 pm–6:50 pm→Add corn and shrimp, then finish under pressure

6:50 pm–6:55 pm→Toss and serve warm

Ingredients

Yield

Instructions

Sauté butter and garlic

Set the Instant Pot to Sauté and melt 2 tablespoons of the butter. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant — do not let it brown. This builds base flavor before adding the liquid.

For this step

4 tbspunsalted butter
4 clovesgarlic, minced

Add liquid, seasonings, potatoes and sausage

Pour in the chicken broth (or water), stir in Old Bay and the lemon juice, scraping any browned bits. Add the halved potatoes and sliced sausage in an even layer so they cook uniformly.

For this step

2 cuplow-sodium chicken broth or water
2 tbspOld Bay seasoning (or Cajun seasoning)
1 largelemon, juiced
1.5 lbsmall red potatoes, halved (or baby potatoes)
12 ozsmoked sausage (kielbasa or andouille), sliced 1" thick

Add liquid, seasonings, potatoes and sausage

Pressure cook potatoes and sausage

Secure the lid and set the Instant Pot to High Pressure for 4 minutes. When the cook time ends, perform a Quick Release (carefully venting until the float valve drops) so the potatoes don’t overcook.

Add corn and shrimp, then finish under pressure

Open the lid and add the corn pieces on top of the potato/sausage layer, then evenly arrange the shrimp over the corn. Close the lid and cook on High Pressure for 1 minute, then immediately perform a Quick Release.

For this step

3 earscorn on the cob, cut into thirds
1.5 lblarge shrimp, peeled and deveined (16/20 count preferred)

Add corn and shrimp, then finish under pressure

Toss and serve warm

Open the pot, drain most of the cooking liquid if desired, then add the remaining butter and gently toss everything to coat. Serve hot with lemon wedges and extra Old Bay at the table.

Tips from the kitchen

Choose large shrimp

Use 16/20 count peeled and deveined shrimp so they hold texture and finish in the 1-minute pressure step without becoming rubbery.

Uniform potato pieces

Halve small red potatoes so all pieces are similar size; that ensures even doneness during the 4-minute pressure cook.

Sear garlic briefly

Cook garlic only 30–45 seconds in the butter on Sauté — browning makes it bitter and masks the lemon and Old Bay.

Layer for steam flow

Arrange potatoes and sausage in an even layer, then place corn and shrimp on top so rising steam cooks them gently and evenly.

Quick release timing

Always Quick Release after both pressure steps to stop carryover cooking; leaving the lid locked will overcook the shrimp and soften potatoes too much.

Variations & substitutions

Vegetarian version

Skip the shrimp and sausage, use vegetable broth, add smoked tofu or halved artichoke hearts for a meaty texture, and finish with extra lemon and chopped parsley.

Spicy Cajun twist

Swap Old Bay for 2 tablespoons of Cajun seasoning and add a pinch of cayenne or a few sliced jalapeños to the pot for more heat.

Shell-on shrimp

Leave shrimp shell-on for more concentrated flavor, but increase the second pressure step to 2 minutes and plan to serve with nutcrackers or encourage hands-on eating.

Seafood mix-up

Replace half the shrimp with clams or mussels added during the final 1–2 minute steam; discard any unopened shells after cooking.

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 48 hours; shrimp deteriorate faster than the potatoes and will get rubbery after that. For best reheating, warm gently on the stovetop in a little broth or butter over low heat just until heated through — avoid high heat or the shrimp will toughen. Freezing is not recommended for the shrimp, though potatoes and sausage can be frozen separately and reheated later.

What to serve with it

Serve family-style on a large platter or spread on butcher paper for a casual vibe, with lemon wedges, extra melted butter, and Old Bay on the side for people to season to taste. Crisp coleslaw or a simple green salad adds brightness and crunch, while crusty bread or dinner rolls are perfect for soaking up the buttery juices. For drinks, a chilled pilsner or a zesty Sauvignon Blanc pairs beautifully with the lemon and seafood notes.

Frequently asked questions

Can I use frozen shrimp?

You can use frozen shrimp but thaw completely in cold water and pat dry before adding; frozen shrimp release extra water which can dilute the broth and affect cooking time.

Can I double this recipe?

You can double ingredients if your Instant Pot has the capacity (at least 8 quarts) but avoid overfilling beyond the max fill line; you may need to layer more carefully and add 1–2 minutes to the first pressure step for the extra volume.

What if I only have small potatoes?

If using baby potatoes that are very small, leave them whole and reduce the first pressure time by 1 minute to prevent them from becoming too soft.

Do I have to drain the cooking liquid?

You don't have to drain it, but removing most of the liquid before finishing with butter concentrates the flavors and helps the butter coat the ingredients rather than floating on broth.

Why not cook shrimp the same time as potatoes?

Shrimp cook extremely quickly; adding them in the initial pressure step makes them rubbery. The two-stage method ensures tender shrimp and properly cooked potatoes and sausage.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Sauté butter and garlic

unsalted butter4 tbsp
garlic, minced4 cloves

Step 2: Add liquid, seasonings, potatoes and sausage

low-sodium chicken broth or water2 cup
Old Bay seasoning (or Cajun seasoning)2 tbsp
lemon, juiced1 large
small red potatoes, halved (or baby potatoes)1.5 lb
smoked sausage (kielbasa or andouille), sliced 1" thick12 oz

Step 4: Add corn and shrimp, then finish under pressure

corn on the cob, cut into thirds3 ears
large shrimp, peeled and deveined (16/20 count preferred)1.5 lb

Nutrition Facts

Per serving: 6 oz shrimp

Calories1368

Total Fat70g

Saturated Fat25.8g

Trans Fat0.3g

Polyunsaturated Fat23.4g

Monounsaturated Fat10.9g

Total Carbohydrates158.4g

Dietary Fiber15.8g

Total Sugars48.7g

Protein30.4g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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