Everyone’s favorite low country boil can be made so easily and effortlessly right in your pressure cooker in just 6 minutes!
It feels so stinking good to be back home.
Don’t get me wrong.
The pasta and gelato were all to die for in Italy, but we couldn’t bear to be away from Butters for that long.
The minute we got back home, we smothered Butters for about 2 hours, did 17 loads of laundry, and whipped up the easiest shrimp boil of my entire life.
Yup, 6 minutes in the IP is all you need. That and that garlic butter sauce you serve it with.
But excuse me while I just faceplant myself into this butter sauce here. It’s been a long two weeks away from home!
- 1 ½ pounds baby red potatoes
- 1 12.8-ounce package smoked andouille sausage, thinly sliced
- ½ medium sweet onion, chopped
- 4 teaspoons Old Bay seasoning, divided
- 1 tablespoon hot sauce
- 3 ears corn, halved
- 1 16-ounce pilsner or lager beer
- 1 ½ pounds medium shrimp, shell-on
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves
- 1 lemon, cut into wedges
Place potatoes, sausage, onion, 3 teaspoons Old Bay seasoning and hot sauce into a 6-qt Instant Pot®. Stir until well combined. Top with corn and beer.
- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Add shrimp. Select manual setting; adjust pressure to high, and set time for 1 minute. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Melt butter in a small skillet over medium low heat. Stir in garlic and remaining 1 teaspoon Old Bay seasoning until fragrant, about 1-2 minutes.
- Serve shrimp mixture immediately, drizzled with butter mixture, garnished with parsley and lemon, if desired.