Instant Pot Shrimp Boil Food

INSTANT POT SHRIMP BOIL

Steps:

• 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.

INSTANT POT SHRIMP BOIL

Steps:

• Add the potatoes, sausage and corn to the liner of the instant pot. Add the onion if you prefer really soft onions, or add with the shrimp for more texture to them.
• Mix together the chicken broth, hot sauce and 3 tsp of old bay seasoning, then pour into pot. Make sure your silicone ring is fitting snuggly, then attach lid to pressure cooker. Close vent to sealed position, cook on HIGH pressure for just 5 minutes, followed by a quick release of pressure (once timer has counted down the 5 minutes open valve to release pressure).
• Quickly add in the frozen shrimp and cover the lid, closing the valve again. Cook on HIGH pressure for just 1 minute, followed by a quick release. Drain any excess liquid from pot if desired.
• Pour mixture into a large, rimmed tray. Combine melted butter, garlic powder and remaining 1 tsp of old bay seasoning and drizzle over corn, potatoes, shrimp and sausage. Garnish with freshly chopped parsley and serve with lemon wedges. Enjoy!

INSTANT POT LOW COUNTRY BOIL

Steps:

• Place potatoes, sausage, and corn in the Instant Pot. Pour in 3 cups of water. Add the liquid shrimp and crab boil and 2 1/2 teaspoons of creole seasoning.
• Put lid on Instant Pot and turn valve to "sealing". Set Instant Pot to Pressure Cook on HIGH for 4 minutes. Keep in mind it will take some time for the pressure to build up.
• After the 4 minutes is up, do a quick pressure release. Once the pin drops, remove lid. Add the shrimp and sprinkle the remaining 1/2 teaspoon seasoning on them. I like to take the corn out to make more room for the shrimp. Stir in the shrimp. Replace the lid. You want the Instant Pot either off or on warm. Let the residual heat cook the shrimp for about 3 to 4 minutes.
• Remove everything from the Instant Pot with a slotted spoon and place on a serving platter. If desired, sprinkle on more Creole or Cajun seasoning.
• Place butter and garlic powder in a microwave-safe bowl. Microwave until butter is melted. Serve with the shrimp boil. The shrimp and potatoes taste wonderful dipped in it.

INSTANT POT® LOW COUNTRY BOIL

Steps:

• Combine andouille sausage, potatoes, and onion in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle seafood seasoning over the top. Pour in beer. Lay corn pieces on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 20 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in shrimp. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid.

EASY INSTANT POT SEAFOOD BOIL

Steps:

• Place the clams in cold salted water to cover and change water a few times to get rid of silt and sand.
• As you handle them they should close. Discard any that are wide open and stay that way or any with a foul odor.
• Place the sausage, onion and oil in the instant pot and saute until brown.
• Remove the sausage and set aside. Don't worry about the chopped onion.
• Add the beer, water, Cajun spice, lemon pepper, garlic, Worcestershire sauce and Louisiana pepper sauce.
• Stir to lift the fond off the bottom of the cooker.
• Add the steamer rack to the cooker.
• Place the sausage chunks on the rack and top with the potatoes and corn.
• Place the lid on the cooker and set the vent to seal. Cook at pressure on Manual/High setting for 4 minutes, then use the quick release.
• When the steam subsides, open the cooker.
• Top the contents with the lobster claws and crab.
• Place the lid on the cooker and set the vent to seal. Cook at pressure on Manual/High setting for 2 minutes, then use the quick release.
• When the steam subsides, open the cooker and top the contents with the shrimp and clams.
• Replace the lid leaving the vent open for steam.
• Cook on the steam setting for five minutes.
• While the shellfish steam, heat the Bam sauce (garlic butter ) in a small skillet.
• After five minutes, open the cooker and check to see that shrimp are opaque and the clams have opened. Discard any clams that do not open.
• Carefully remove contents to a large bowl or platter.
• Add half cup of the cooking liquid in the bottom of the cooker to your Bam Sauce/Garlic Butter and stir.
• Pour this over your seafood boil. Garnish with parsley and serve with lemon wedges.