This easy, delicious Instant Pot Shrimp Boil is ready in 30 minutes. It features shrimp, potatoes, sausage, corn, and an irresistible BBQ spice blend. This is a perfect summertime recipe that can also be enjoyed year-round.
(Originally posted on June 30, 2018; Updated images and tips on June 17, 2024.)
I don't know about you, but I spend most of the summer cooking as much summertime produce as possible. Sure, you can get corn and watermelon year-round with our worldwide economy. But only during the summer is corn super fresh and (at times) $0.33 an ear! Well, IMHO, there is probably no better way to use corn than in this Instant Pot shrimp boil!
Why This Recipe Works
- Unique Spice Blend: Combines the best of Old Bay and BBQ flavors.
- Perfectly Cooked Shrimp: Tips included to avoid overcooking shrimp.
- Versatile: Enjoy year-round with fresh or frozen ingredients.
- Ease: It's a simple dump-and-start recipe with minimal prep.
There are two traditional ways of making a shrimp boil. The most popular is to boil it, as the name states, but I really enjoy it baked over boiled. However, the Instant Pot has been a game-changer for me with this recipe! With the Instant Pot, you pretty much dump-and-start, and you'll eat in less than half the time of the other preparations. It's now my go-to method for making a shrimp boil.
I believe steaming corn on the cob is the superior way to cook it. When you boil it, much of the "goodness" goes into the water. But with steam, none of the nutrients come out of the corn. In this recipe, the corn is not fully submerged in liquid, allowing it to steam during cooking.
As mentioned above, the spice blend is reason enough to try this recipe! It is both unique and familiar. You've had Old Bay, you've had a BBQ rub... But have you had them together?!
It's like Old Bay had a baby with BBQ!
While the real beauty of this recipe might be in its simplicity (you literally mix up some spices and dump everything in the pot), I think you'll agree that the flavor takes it to a new level. Sure, everybody loves Old Bay, but it really is kind of one flavor and not very interesting. This recipe uses a blend of spices that work so well together that you'll be tempted to drink the broth. But do not do that! Just pour some extra on top.
- 1 Tbsp. smoked paprika: Adds a smoky depth.
- 1 tsp. chili powder: Brings a mild heat.
- 2 tsp. sea salt: Enhances all flavors.
- 2 tsp. ground celery seed: Adds an earthy note.
- 2 tsp. ground coriander: Contributes a citrusy undertone.
- 1 tsp. ground cumin: Adds warmth and complexity.
- 1 tsp. chipotle powder: Provides a spicy, smoky kick.
- 2 tsp. brown sugar: Balances the spices with a touch of sweetness.
Ingredients for Instant Pot Shrimp Boil
- 2 cups chicken broth: Base for the cooking liquid.
- 1 lb. smoked sausage, sliced into 2-inch pieces: Adds a savory, hearty element.
- 1.5 lbs. baby new potatoes: Makes the dish filling and satisfying.
- 3 ears of corn, cut into thirds: Provides sweetness and texture.
- 2 lbs. shrimp (21/25), deveined, peel-on: The star protein of the dish.
- 3 Tbsp. butter: Adds richness and flavor.
- 2 Tbsp. lemon juice: Brightens the dish and complements the seafood.
How to Make Instant Pot Shrimp Boil
And this is the AMAZING Result...
Expert Tips
- It is common for people to overcook their shrimp. When a shrimp is done, it is pink with red tails, and the flesh is slightly opaque. The shrimp will be slightly white. Do not eat gray or translucent shrimp (clear) after cooking. If your shrimp are a bright white, they are most likely overcooked. Likewise, if shrimp is very tightly curled, it is most likely overcooked. The internal temperature of fully cooked shrimp is about 120 degrees Fahrenheit, although it's very tough to measure.
FAQs
Can I use Old Bay instead of making the BBQ spice mix? While technically, you could use Old Bay seasoning in this dish, I highly recommend taking the time to make your own seasoning. It really adds to the dish.
Can I use frozen shrimp? This recipe uses fresh or defrosted shrimp. To defrost frozen shrimp quickly, place shrimp in cold water for no more than half an hour. Once the shrimp are defrosted, drain and discard the water.
Do you peel the shrimp before adding them? Do not peel your shrimp before cooking. Unpeeled shrimp are traditionally used in a shrimp boil, also known as a Low Country Boil.
Can I use a different type of sausage? You can certainly switch out the sausage depending on what you have on hand or prefer. I recommend a smoked one because of its particular flavor.
Can I use pre-cooked shrimp? While you can add precooked shrimp after everything is cooked, they will taste only like salt. Pre-cooked shrimp have very little flavor; if you don't cook them in the broth, you won't have the same experience.
Can I use frozen corn? The short answer is yes, but it is not recommended. I almost consider this a seasonal dish and only make it when I can get cheap, fresh corn.
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📖 Recipe
Instant Pot Shrimp Boil with BBQ Shrimp Rub
Ingredients
- 1 Tbsp. smoked paprika
- 1 tsp. chili powder
- 2 tsp. sea salt
- 2 tsp. ground celery seed
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. chipotle powder
- 2 tsp. brown sugar
- 2 cups chicken broth
- 1 lb. smoked sausage sliced, 2-inch pieces
- 1.5 lbs. baby new potatoes
- 3 ears of corn cut in thirds
- 2 lbs. shrimp 21/25, deveined, peel-on
- 3 Tbsp. butter
- 2 Tbsp. lemon juice
Instructions
- Add all seasonings to a small bowl. Combine all spices using a whisk (or fork) – making sure to break up the brown sugar.
- Add chicken broth and 1 tablespoon of the seasoning mix to the Instant Pot.
- Next, add the sausage, potatoes, and corn to the pot and mix them well. Lock the lid and cook for 4 minutes at high pressure.
- While the pot is cooking, defrost the shrimp (if frozen) in cold water, then drain completely.
- Once cook time is complete, quick-release the pressure.
- Remove the corn, potatoes, and/or sausage and set aside. Switch back to the sauté setting to bring the mixture back to a boil. Add lemon juice, butter, and one more tablespoon of seasoning mix.
- Add the shrimp, making sure they are submerged in liquid. Once it comes to a boil, switch back to "keep warm" and stir occasionally until the shrimp are pink and opaque and the tails are slightly red. This will take 5 to 10 minutes.
- Return the corn, potatoes, and sausage to the pot, along with the remaining spice blend, and mix well. Serve immediately, pouring some of the extra broth over the top for added flavor.
Video
Notes
Expert Tips
- It is common for people to overcook their shrimp. When a shrimp is done, it is pink with red tails, and the flesh is slightly opaque. The shrimp will be slightly white. Do not eat gray or translucent shrimp (clear) after cooking. If your shrimp are a bright white, they are most likely overcooked. Likewise, if shrimp is very tightly curled, it is most likely overcooked. The internal temperature of fully cooked shrimp is about 120 degrees Fahrenheit, although it's very tough to measure.
FAQs
Can I use Old Bay instead of making the BBQ spice mix? While technically, you could use Old Bay seasoning in this dish, I highly recommend taking the time to make your own seasoning. It really adds to the dish. Can I use frozen shrimp? This recipe uses fresh or defrosted shrimp. To defrost frozen shrimp quickly, place shrimp in cold water for no more than half an hour. Once the shrimp are defrosted, drain and discard the water. Do you peel the shrimp before adding them? Do not peel your shrimp before cooking. Unpeeled shrimp are traditionally used in a shrimp boil, also known as a Low Country Boil. Can I use a different type of sausage? You can certainly switch out the sausage depending on what you have on hand or prefer. I recommend a smoked one because of their particular flavor. Can I use pre-cooked shrimp? While you can add precooked shrimp after everything is cooked, they will taste only like salt. Pre-cooked shrimp have very little flavor, and if you don't cook them in the broth, you won't have the same experience. Can I use frozen corn? The short answer is yes, but it is not recommended. I almost consider this a seasonal dish and only make it when I can get cheap, fresh corn.Nutrition
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Jason
What size insta pot did you use? Surely you didn't add the entire bag of potatoes, corn and sausage into one pot. Or did you?
Chef Gary
I used a 6-qt. IP. And yes, I used 1 1/2 pounds of small new potatoes, 1 pound of sausage, and 3 ears of corn.
Maxine
Or .... can you use Old Bay instead of making your own spice mix ??
Also can shrimp be frozen?
Looks tasty.
Chef Gary
While technically you could use Old Bay, I highly recommend taking the time to make your own seasoning. It really adds to the dish. We always defrost our shrimp as well. We place frozen shrimp in cold water to quickly defrost, then drain all the water before adding.
Beth
Do you peel the shrimp before adding it?
Chef Gary
Nope! In a shrimp boil, also known as a Low Country Boil, unpeeled shrimp is traditionally used.
JOYCE GARDY
DON'T KNOW IF THIS IS AN ERROR, BUT YOU DIRECTED TO "ADD CHICKEN BROTH AND 1 TABLESPOON OF SEASONING MIX TO POT. THEN ADD CHICKEN BROTH AND 1 TABLESPOON OF SEASONING MIX TO POT." DO WE DO IT TWICE AS DIRECTED, OR IS THAT AN ERROR?
Gary
That was a typo, repeated the same step twice. Thanks for the heads up! I just corrected it. Hope you like the recipe, if you're planning on making it!
Mikie
Making this tonight Gary. We doubled up the recipe in a 13qt pot. Plan to leave broth in at the end and do some crab on the rack after the bbq shrimp boil gets done. Thanks for the inspiration and instruction!
Tim
This was amazing! I did use pre cooked shrimp cause I never mad shrimp and I was so scared I would not cook enough
Becky
I see this becoming a family favorite! I loved the seasoning, such a step up from just using Old Bay. Worth the extra effort!
Kathryn
My family loved it!
Jill
Return lid to pot and let sit until shrimp are pink. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!
Is the pot still on sauté setting or off at this point?
Gary
It should be on keep warm at this point.
Bernt
Another fam favorite!
Thank you Gary!
The shrimp might have been a little overdone, as I used cooked shrimp! I’ll adjust the keep warm time down some next time. Still awesome.
Renae
Step 5 should apparently start with switching pot to keep warm setting. I followed instructions and left it on saute. Shrimp ended up over cooked because pot sealed and I couldn't open it in time
Dana
I can’t wait to try this. I’m wondering if I can add crab legs to it, and if so, what adjustments would need to be made? Put them in at the same time as the shrimp? I have a feeling we will get a lot of mileage out of this recipe!
Gary
I've yet to try crab legs in the IP. But from what I can gather online, they need to cook at high pressure for probably 2 minutes if thawed or 4 minutes if frozen. So I don't think adding them with the shrimp will be enough. Maybe try buying them frozen, then cooking them with everything else? No I'm curious!
Jen
Duuuuude! This was my first time having a Shrimp Boil but definitely won't be the last. I made it exactly as written, with the exception of the chipotle powder. I didn't have that on hand so I replaced it with an extra tsp of chili powder. My husband and I loved it and can't wait to make it again when we have friends over. Thanks for introducing this California girl to a new favorite dish!
Bridget
We will definitely make this again!! It was incredible. Used sweet italian sausage and it was still awesome
Karen
This Florida girl can't wait to make this in her new IP.....oh And I found a way to boil peanuts in this magic pot!
I am in Heaven....thank you!
Gary White
Enjoy! And yes, we can't get enough IP boiled peanuts. Especially these Cajun and Dill ones: https://thefoodieeats.com/instant-pot-boiled-peanuts-cajun-and-dill/
Billie
I need to try this real soon!!!!!
Chris
Just made this and it was delicious. Definitely making again.
Stephanie
Made this for dinner tonight and man, it was amazing! Followed the recipe exactly as it was written and I was not disappointed. So delicious! Thank you for sharing this recipe. It’s going to be showing up in our home often.
Larry Barkowsky
Made this last night, it was great! I saved the sauce and three left over pieces of corn for tonight. I cooked some chicken breasts in the instapot with more potatoes and a little extra sauce. Turned out good, wish I could add a photo. .
Kassy
Absolutely love this recipe, made it multiple times already. My 13 year old is a picky eater and he loves this as well. Thank you for sharing.
Tricia
Tomorrow night's dinner. Tonight it is your green beans, sausage and potatoes instant pot recipe. YUM! YUM!