Instant Pot Shrimp Boil

My Instant Pot Shrimp Boil is an easy one-pot meal packed with juicy shrimp, smoky sausage, tender potatoes, and sweet corn bursting with bold seasoning, buttery goodness, and fresh lemon flavor. Enjoy this Southern classic in a fraction of the time with this fast pressure cooker recipe!

Traditionally, I’d have to wait for a big pot of water to boil, carefully time each ingredient, and keep an eye on everything when making a Lowcountry Boil. But with the Instant Pot, there’s no guesswork.

Why I love this recipe

This meal has everything I crave. Bold flavors, simple prep, and plenty of variety. The Instant Pot makes it foolproof, and I get shrimp, sausage, potatoes, and corn all in one bowl. It’s also ideal for gatherings. No stress, just good food, and great company!

The pressure cooking locks in all the flavors, making the shrimp plump and the potatoes soft and buttery. And since everything cooks in one pot, cleanup is a breeze.

If you are looking for more Instant Pot recipes, try my Instant Pot lemon butter chicken or Instant Pot leg of lamb next.

Ingredients

• shrimp
• fingerling potatoes
• corn
• smoked kielbasa sausage
• low-sodium chicken broth or water
• Old Bay seasoning
• garlic powder
• salt
• black pepper
• lemon
• unsalted butter
• fresh parsley

Step by step

1. Wash and prep the shrimp, potatoes, corn, and sausage. Slice the sausage as thick as you like.
2. Pour the chicken broth or water into the Instant Pot, then add the potatoes first so they cook evenly, followed by the corn, then sliced sausages.
3. Sprinkle all but 1/2 teaspoon of the Old Bay and the garlic powder, salt, and pepper over the top.

1. Close the lid and set the valve to sealing. Cook on the manual setting on high pressure for 5 minutes, then carefully do a quick release by turning the valve to vent.
2. Once the pressure is fully released, open the lid, add the shrimp, and sprinkle with remaining Old Bay seasoning. Close the lid, set the valve to sealing, and cook on high pressure for 1 minute. Again, carefully quick release when done. Remove lid once pressure is completely released.

1. Squeeze half a lemon over the shrimp boil. Drain the liquid or serve with broth for dipping.
2. Drizzle with melted butter and top with Old Bay seasoning, parsley, and lemon wedges.
3. Serve hot with stovetop cornbread or rice. Enjoy!

Variations

Make it your own by swapping smoked sausage for andouille if you love the heat. If you want a seafood boost, add crab legs or mussels. Baby red potatoes give a heartier feel, and green beans add crunch. A splash of Cajun seasoning or hot sauce turns up the spice!

Serving suggestions

I love serving this with garlic butter for dipping—so good! Crusty garlic bread, garlic rice or even butter cilantro rice soaks up all that seasoned broth. If you’re feeding a crowd, a side of coleslaw or a light green salad balances everything out.

Storage

Shrimp boils are best enjoyed freshly cooked but you can keep leftovers in the fridge for up to two days in an airtight container.

To reheat, use the stovetop or microwave with a splash of broth to keep everything juicy. Freezing isn’t the best option since shrimp and potatoes don’t hold up well.

If you try this recipe please comment and rate it below, I love hearing from you!

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