Entrée Gluten-Free Instant Pot Recipes

Instant Pot Shrimp Boil – With BBQ Shrimp Rub

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Instant Pot Shrimp Boil

With BBQ Shrimp Rub

I don’t know about you, but I spend most of the summer doing my best to cook as much summertime produce as possible. Sure, with our worldwide economy, you can get corn and watermelon year-round. But only during the summer is corn super fresh and (at times) $0.25 an ear! Well, IMHO, there is probably no better way to use corn than in this Instant Pot shrimp boil!

 

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. Well, in this recipe we use 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. Lol…

 

The Process

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add all seasonings to a small bowl.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add chicken broth and 1 tablespoon of seasoning mix to pot. (Sorry for the blurry picture.)

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add sausage, potatoes, and corn to pot…

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

…and give a good mix. Lock lid and cook for 4 minutes at high pressure.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Once cook time is complete, quick-release pressure.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Switch back to sauté setting. Add lemon juice, butter, and one more tablespoon of seasoning mix. Mix well, making sure that butter melts in liquid below.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Add shrimp and remaining seasoning mix, making sure shrimp are submerged in liquid. You may need to remove some corn, potatoes, and/or sausage in order to do this.

 

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

Return lid to pot and let sit until shrimp are pink. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!

 

And the AMAZING Result…

Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats

 

 

 

★ Did you make this Instant Pot Shrimp boil?

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Instant Pot Shrimp Boil - With BBQ Shrimp Rub | The Foodie Eats
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Instant Pot Shrimp Boil with BBQ Shrimp Rub

There is possibly no better way to use corn than in this Instant Pot shrimp boil. And the spice blend is like Old Bay and BBQ had a baby.

Course Main Course
Cuisine Southern
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 263 kcal
Author The Foodie Eats

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
  • 1 lb. shrimp 21/25, deveined, peel-on
  • 3 Tbsp. butter
  • 2 Tbsp. lemon juice

Instructions

  1. Add all seasonings to a small bowl. Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.

  2. Add chicken broth and 1 tablespoon of seasoning mix to pot. Next, add sausage, potatoes, and corn to pot and give a good mix. Lock lid and cook for 4 minutes at high pressure.

  3. Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.

  4. Once cook time is complete, quick-release pressure. Switch back to sauté setting. Add lemon juice, butter, and one more tablespoon of seasoning mix. Mix well, making sure that butter melts in liquid below.

  5. Finally, add shrimp and remaining seasoning mix, making sure shrimp are submerged in liquid. You may need to remove some corn, potatoes, and/or sausage in order to do this. Return lid to pot and let sit on keep warm until shrimp are pink. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!

Nutrition Facts
Instant Pot Shrimp Boil with BBQ Shrimp Rub
Amount Per Serving
Calories 263 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 130mg 43%
Sodium 995mg 41%
Potassium 534mg 15%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 3g
Protein 15g 30%
Vitamin A 20.8%
Vitamin C 24.2%
Calcium 10.1%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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17 Comments

  • Reply
    Jason
    June 30, 2018 at 5:29 pm

    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?

    • Reply
      Chef Gary
      June 30, 2018 at 6:19 pm

      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.

  • Reply
    Maxine
    July 10, 2018 at 12:48 pm

    Or …. can you use Old Bay instead of making your own spice mix ??
    Also can shrimp be frozen?
    Looks tasty.

    • Reply
      Chef Gary
      July 11, 2018 at 10:14 am

      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.

  • Reply
    Beth
    July 12, 2018 at 6:37 pm

    Do you peel the shrimp before adding it?

    • Reply
      Chef Gary
      July 13, 2018 at 9:35 am

      Nope! In a shrimp boil, also known as a Low Country Boil, unpeeled shrimp is traditionally used.

  • Reply
    JOYCE GARDY
    October 5, 2018 at 10:40 am

    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?

    • Reply
      Gary
      October 5, 2018 at 11:15 am

      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!

  • Reply
    Mikie
    January 7, 2019 at 7:42 pm


    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!

  • Reply
    Tim
    January 7, 2019 at 9:06 pm


    This was amazing! I did use pre cooked shrimp cause I never mad shrimp and I was so scared I would not cook enough

  • Reply
    Becky
    April 22, 2019 at 11:50 am


    I see this becoming a family favorite! I loved the seasoning, such a step up from just using Old Bay. Worth the extra effort!

  • Reply
    Kathryn
    April 23, 2019 at 5:00 pm


    My family loved it!

  • Reply
    Jill
    May 19, 2019 at 3:12 pm

    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?

    • Reply
      Gary
      May 20, 2019 at 1:33 pm

      It should be on keep warm at this point.

  • Reply
    Renae
    May 27, 2019 at 8:42 pm


    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

  • Reply
    Dana
    June 22, 2019 at 10:21 am

    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!

    • Reply
      Gary
      June 23, 2019 at 7:48 am

      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!

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