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Instant Pot Shrimp Boil
Credit:
Julia Gartland
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
1 yellow onion, quartered
1 head garlic, halved crosswise
2 ribs celery, cut crosswise into thirds
3 dried bay leaves
2 tablespoons old bay seasoning
2 teaspoons black peppercorns
2 teaspoons Kosher salt
1 pound small red potatoes (about 12)
12 ounces andouille sausage, cut into 2 inch pieces
3 ears corn, husked and cut into thirds
2 1/2 pounds shell on large shrimp (16- to 20-count bag)
1 small lemon, sliced into rounds
4 tablespoons unsalted butter
Cocktail sauce and lemon wedges, for serving
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.
Gallery
Instant Pot Shrimp Boil
Credit:
Julia Gartland
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Serves 4 to 6
Gallery
Instant Pot Shrimp Boil
Credit:
Julia Gartland
Instant Pot Shrimp Boil
Credit:
Julia Gartland
Instant Pot Shrimp Boil
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Serves 4 to 6
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Serves 4 to 6
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 1 yellow onion, quartered
- 1 head garlic, halved crosswise
- 2 ribs celery, cut crosswise into thirds
- 3 dried bay leaves
- 2 tablespoons old bay seasoning
- 2 teaspoons black peppercorns
- 2 teaspoons Kosher salt
- 1 pound small red potatoes (about 12)
- 12 ounces andouille sausage, cut into 2 inch pieces
- 3 ears corn, husked and cut into thirds
- 2 1/2 pounds shell on large shrimp (16- to 20-count bag)
- 1 small lemon, sliced into rounds
- 4 tablespoons unsalted butter
- Cocktail sauce and lemon wedges, for serving
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.
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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Instant Pot Shrimp Boil
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Instant Pot Shrimp Boil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
