Instant Pot Shrimp Boil

by | May 23, 2017

Instant Pot Shrimp Boil

by | May 23, 2017

MY MOST POPULAR AND REQUESTED DISH!  Prepare yourself for a shrimp boil I’ve thrown together that’s SO tasty, SO out-of-this-world and SO easy, you’ll be making this one often! It’s almost a joke how easy this is! As soon as you dig into this Crustacean Classic, you’ll feel like you’re siting on the docks of Maine or walking down the streets of The Big Easy!
  • 1 cup of chicken broth (I use 1 cup of water mixed with 1 tsp of Chicken Better Than Bouillon)
  • A splash of Crab & Shrimp Boil (I use Zatarain’s). Totally optional to add this though – it just adds some more flair!
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon crushed red peppers (use less if you want it to be less spicy)
  • ½ teaspoon salt
  • A few sprinkles of black pepper
  • 1 sweet or Vidalia onion, cut in chunks
  • 3 tablespoons of crushed garlic
  • 6 frozen half corn-on-the-cobs (usually come in a pack of 6 or 8)
  • 12 ounce package (fully cooked) sausage of your choice, cut into about 1/2 inch slices (I used Chicken Jalapeño, but many prefer Andouille)
  • 2 pounds of frozen shrimp (deveined, uncooked and in shells)

Since we have frozen corn cobs and frozen shrimp in the pot, this will likely take 35 minutes just to come to pressure. And it may not even come to pressure and just turn to the “L0:00” setting after 35 minutes – WHICH IS TOTALLY FINE! If that happens, and the pin never goes up, just open the lid without a need for a Quick Release. It will be done!

Want potatoes too to make it more traditional?  Add a few red bliss in there and cook with everything else!

  1. Add all ingredients to the Instant Pot (in order listed)
  2. Hit “Manual” or “Pressure Cook” High Pressure for 0 (yes, ZERO) minutes, Quick Release – SET A SEPARATE TIMER FOR 35 MINUTES!
  3. Serve in bowls with some delicious crusty bread to dip into the broth or to put your peeled shrimp on.
  4. Enjoy!

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