Instant Pot Shrimp Boil

A mix of smoky sausage, briny shrimp, tender potatoes, and sweet corn go into this casual southern dinner known as a low-country boil. Using a multicooker optimizes this classic recipe for those extra-warm days when you want things cooked as fast as possible. Better yet, the colorful mix of ingredients can be served up on one big platter, making it a great dish to serve at a cookout or beachside gathering. 

By Lauryn Tyrell

Gallery

Credit: Julia Gartland

Recipe Summary

prep:
25 mins
total:
1 hr
Yield:
Serves 4 to 6
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Ingredients

Directions

  • Place onion, garlic, celery, bay leaves, old bay, peppercorns, salt, and 8 cups water into bowl of a large multi cooker. Place on high "Saute" setting and bring to a boil. Stir in potatoes and sausage. Secure lid and cook on high "Pressure Cook" setting for 4 minutes.

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  • Once time is complete, immediately release pressure and carefully remove lid. Using a large slotted spoon, transfer sausage and vegetables to a large tray lined with butcher paper. Cover to keep warm. Stir corn, shrimp, and lemon slices into liquid. Cover and let stand until corn is tender and shrimp is pink and cooked through, 3 to 4 minutes.

  • Transfer shrimp, corn, and lemon slices to tray. Reserve 2 cups cooking liquid and discard the rest. In a small pot, melt butter over medium-high heat, then add reserved cooking liquid. Bring to a boil and cook until reduced slightly, about 4 minutes. Pour some of the buttery broth over the food and serve remaining on the side, along with cocktail sauce and fresh lemon wedges.

Cook's Notes

To remove the digestive vein of the shrimp without peeling, and to also make them easier to peel after cooking, cut through the shrimp shells along the top of the back with a small sharp knife, then gently lift out vein with the tip of the knife.

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Reviews

© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/18/2022