Easy Low Country Shrimp Boil in the Pressure Cooker
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This Easy Low Country Shrimp Boil in a pressure cooker brings together shrimp, sausage, potatoes, and corn in a delightfully spicy one-pot meal. It’s a great way to celebrate summer and warm weather with friends and family! (and cooking it in the pressure cooker means it will be ready in minutes without having to stand over a hot stove!)
Pressure Cooker Shrimp Boil
Shrimp Season on the Texas gulf coast opened back up on July 15th and there’s no better way to enjoy the fresh shrimp, than with a Low Country Shrimp Boil! (Unless you’re visiting Port A, then you should let Castaway’s fry it for you-YUM!)
I’ve been using my pressure cooker quite a bit lately and wanted to try something different (gotta get out of that all chicken, all the time rut.) Since we had fresh shrimp on hand I thought a cajun boil with the shrimp, sausage, corn, and potatoes would be perfect.
Don’t have a pressure cooker, but been thinking about getting one? I suggest looking at these:
- Cuisinart 6 quart pressure cooker
- Fagor 8 qt pressure cooker
- Instant Pot 8 quart (If I didn’t already have one I would get the 8qt one in a heartbeat- I want that yogurt function!!
- Pressure Cooker Meals: Recipes, Tips, and Explanations
(I currently use the Power Pressure Cooker XL, but if I were to buy a second one, I would go with the 8 qt Fagor or 8 qt Instant Pot – my current cooker works fine, but I feel like I have to “hack the presets” to cook any recipe that’s not in the book that came with the appliance.)
Mmm- yummy! Fresh shrimp dipped in butter!
And the potatoes came out just perfect!
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Easy Low Country Shrimp Boil in the Pressure Cooker
- Yield: serves 4 to 5 1x
This Easy Low Country Shrimp Boil in a pressure cooker brings together shrimp, sausage, potatoes and corn in a delightfully spicy one pot meal. It’s a great way to celebrate summer and warm weather with friends and family! (and cooking it in the pressure cooker means it will be ready in minutes without having to stand over a hot stove!)
- 1 lbs red potatoes
- 2 to 3 ears of corn, cut in half
- 2 tbsp Old Bay seasoning
- 1/2 teaspoon salt
- 1 to 1.5 lbs fully cooked sausage (cut into 2-inch pieces)
- 1.5 lbs large fresh shrimp still in the shell (removing the heads is up to you)
- optional cajun seasoning to sprinkle over top when serving
- Add potatoes, corn, 2 cups water and half the seasonings to pressure cooker. Cover with lid, set pressure cooker to high and once up to pressure, cook for 5 minutes. (If using Power pressure cooker use beans/lentils setting.)
- After cooking time, do a quick pressure release. Open the pressure cooker and add sausage, shrimp, 1 more cup water and sprinkle the rest of the seasonings to the top. Cover with lid, set pressure cooker to high and cook for 2 to 4 minutes, (depending on size of the shrimp) using your kitchen timer. IMPORTANT!!! Don’t bring the pot back up to pressure and then cook for 2 to 4 minutes – just close the lid and turn it back on and let it cook for 2 to 4 minutes – according to your kitchen timer!
- Once cooking time is complete, do a quick pressure release and pour into a large bowl or onto paper topped table. (If pouring onto table, you may want to remove excess liquid first.) Top with additional cajun blend spices if desired and serve with melted butter and fresh bread!
TIP: Want an extra kick of spice and flavor? Sprinkle a bit of your favorite Cajun blend spice over everything just before serving! This is what they do at restaurants to make your shrimp boil so yummy (Confirmed to me by a family member who works at the Crazy Cajun in Port A!)
About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.
Very good. Next time may brown them a bit before adding
Should the shrimp be thawed or frozen?
The recipe calls for fresh shrimp.
To thaw frown shrimp in a hurry:
Fill a large bowl with lukewarm water.
Place shrimp in a Ziploc bag.
Let sit for 10-20 minutes, until shrimp are fully thawed.
Do you use raw or precooked shrimp?
Great recipe. The pressure cooker is the way to go! Success every time! Whipped up a low- boil this evening and we enjoyed it on the patio. Fabulous!
This is by far one of my hubby’s favorite meals. We started adding Earl Campbell’s Jalapeño Smoked Sausage (it has chicken,pork & beef in it) and it kicks it up a notch if you like spicy food. Good thing is I find the sausage at the $.98 store.
I will be forever thankful to my bff Frances for sharing this recipe.
This recipe was so easy and delicious! I had jumbo shrimp so I had to cook it just a little longer. It came out perfect.
this was great! i ended up doubling the seasoning because we like it spicy!
I made this and it was excellent! Similar to Joe’s Crab Shack (restaurant) and so so simple! Thanks!!
How do you cook the shrimp and sausage in instant pot when you have already pre heated the pot with potatoes and corn? When I set my pot to 2 minutes it automatically preheats first then cooks for time I set. How do I cook without preheating?
Preheating is cooking. Your pot is already very very hot. When you turn it back on, it builds up the heat until it comes back to pressure. When it comes to pressure, that’s when the cooking time USUALLY starts. Since shrimp is so delicate and cooks quickly, 2 to 4 minutes of the “preheating” should be fine. (of course super jumbo shrimp might take longer.)
I had surprise guests with only an hour to shop before. I quickly got all the ingredients at our local market and made this fast but impressive meal and still had time to visit with everyone. I also have a power pressure cooker xl (10 quart) and was able to feed 11 people in less than 30 min. This recipe is a hit every time!
What kind of sausage do you use? Andullie? Kielbasa? Thank you!
Whichever you like, my hands down favorite is any that tastes like Eckrich sausage.
I have three pounds of shrimp, should I increase cook time?
I do not think you need to increase the cook time.
I used large shrimp and they came out way over cooked. In the future I will follow the first half of the directions and just put the shrimp and sausage in and stir and sit for a few minutes. The risdual heat should be enough to cook them, no need to come to pressure again.
Brand new to pressure cooking, can I put rice in the pot in pot method, or do you think the pressure /release cycles will mess it up?
I can’t say as I’v never tried it.
The recipe says that if you want to dump it onto a table to drain it first. I have an 8qt IP and I have a mesh basket, with feet to keep it off bottom by about 1/2″. Do you think that it would work for this. All I would have to do is lift the basket out! Thank you!
I bet that would work great!
My InstantPot is a 6 qt. Ultra. Can I make it work for this recipe?
I’m sure it will be fine, watch the shrimp, depending on size they are easy to overcook.
I made this tonight and it was fabulous! Super easy.
So glad you liked it!
Making this tonight. Worried about the timing of the shrimp. Is 2 minutes enough without pressure.
If cooking extra large shrimp, I would go with 4 minutes.
I just got the power pressure cooker xl this past Friday and I’ve been trying something new every day! So far so good…. You’ve inspired me and tonight I’m trying this! I hope it turns out well and the family will be impressed 🙂 I’ve never tried to do a shrimp boil of any kind before. Have you ever tried this recipe with frozen shrimp?
I have not used frozen shrimp, but I bet if you just lay them out to thaw when you start the process, by the time you add them, they will probably be thawed enough to cook at the recommended time.
Can you use frozen small ears of corn and would that change the time to cook it?
not sure, sorry
I am BRAND NEW to the pressure cooking world. I have the same pressure cooker as you. Quick question, I got everything to make this. You don’t put anything on the racks right? Just in the bottom of the pot, correct?
I just tossed everything straight into the pot.
Recipe calls for large shrimp. I had more people than expected so I had to make 2 batches. Both batches needed more cooking time to the shrimp. 1st batch I did it all together w/shrimp at the end. I ended up setting the timer for the shrimp 3X so 12 min total. They just wouldn’t cook. 2nd batch I did the shrimp alone in the seasoned water and after 4 minutes, I checked & they were half done but I had to do an extra 2 minutes to finish them. Neither batch dried out the shrimp at least 🙂
What if my shrimp is already peeled?
You might consider cooking your shrimp separately if they are already peeled as I’m not sure how they would turn out in the pressure cooker. I did find this interesting thread on Reddit that talks about peeled versus unpeeled shrimp.
I’m going to try using my peeled shrimp.. they are frozen but I always brine them while they thaw to refresh their crisp fresh texture. I’ll add my thaw peeled shrimp at the same time as your recipe then relock the lid, set it to manual and set time to zero. When the pot reaches pressure it sees I have it set to zero minutes and immediately turns off. That way the shrimp will only be cooked from that pressurising. I think that will work I do asparagus that way or they would be mush. I’ll let you know.
Is there a sausage substitute I could use? I don’t eat pork. That’s k you!!
Try using turkey sausage.
I use Aidell’s Cajun style andouille links, they are made of chicken and work perfect for this recipe!
That does sound yummy!
I use the same kind of pressure cooker. And have been looking for someone who has recipe i can fellow. Thank you thank you. I can now put my cooker to good to use. Looking forward to more ideas .
They make beef kielbasa as well
This is the best shrimp boil ever! Especially love the tip about sprinkling more of the cajun spice before serving!