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!)
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!) *update- sorry y’all, Castaways is gone for good. Harvey did them in. 🙁
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.
[irp posts=”30104″ name=”Low Carb Green Chile Enchilada Soup In the Pressure Cooker”]
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!
[irp posts=”26576″ name=”How to Cook Brisket in the Pressure Cooker”]
Easy Low Country Shrimp Boil in the Pressure Cooker
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!)
- Yield: serves 4 to 5
Ingredients
- 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)
- water
- optional cajun seasoning to sprinkle over top when serving
Instructions
- 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!
Notes
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!)
Ciera says
Is there a sausage substitute I could use? I don’t eat pork. That’s k you!!
Jamie says
Try using turkey sausage.
Virginia says
I use Aidell’s Cajun style andouille links, they are made of chicken and work perfect for this recipe!
Jamie says
That does sound yummy!
Sharleen Smith says
They make beef kielbasa as well
Bill Simmons IV says
This is the best shrimp boil ever! Especially love the tip about sprinkling more of the cajun spice before serving!
Erin says
What if my shrimp is already peeled?
Jamie says
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.
Good luck!
Terry Pogue says
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.
Bobbie says
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?
Jamie says
I just tossed everything straight into the pot.
Ginger says
Can you use frozen small ears of corn and would that change the time to cook it?
Jamie says
not sure, sorry
Jennifer says
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?
Jamie says
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.
Tracie says
I made this tonight and it was fabulous! Super easy.
Jamie says
So glad you liked it!
Katey says
Making this tonight. Worried about the timing of the shrimp. Is 2 minutes enough without pressure.
Jamie says
If cooking extra large shrimp, I would go with 4 minutes.
Karen Ellis says
My InstantPot is a 6 qt. Ultra. Can I make it work for this recipe?
Jamie says
I’m sure it will be fine, watch the shrimp, depending on size they are easy to overcook.
Rene says
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!
Jamie says
I bet that would work great!
Karen says
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?
Jamie says
I can’t say as I’v never tried it.
Gabriella says
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.
Sarah says
I have three pounds of shrimp, should I increase cook time?
Jamie says
I do not think you need to increase the cook time.
Kristen says
What kind of sausage do you use? Andullie? Kielbasa? Thank you!
Jamie says
Whichever you like, my hands down favorite is any that tastes like Eckrich sausage.
Marsha Mendel says
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?
Jamie says
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.)