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Instant Pot Shrimp Boil on white serving platter.
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Instant Pot Shrimp Boil with BBQ Shrimp Rub

This easy, delicious meal is ready in 30 minutes - with shrimp, potatoes, sausage and corn and an irresistible BBQ spice blend. It's a perfect summertime recipe that can also be enjoyed year-round.
Course Main Course
Cuisine Southern
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 263kcal
Author Gary White

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

  • Add all seasonings to a small bowl. Using a whisk (or fork), combine all spices – making sure to break up the brown sugar.
  • 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.
  • Meanwhile – defrost shrimp (if frozen) in cold water, then drain completely.
  • Once cook time is complete, quick-release pressure. Switch back to sauté setting to bring up to a boil. Add lemon juice, butter, and one more tablespoon of seasoning mix. Mix well, making sure that butter melts in liquid below.
  • Finally, add shrimp and remaining seasoning mix, making sure shrimp are submerged in liquid. 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. (The corn, potatoes and sausage are already fully cooked at this point, so any that you remove can simply be added back in at the end.) Switch back to "keep warm", return lid to pot, and let sit until shrimp are pink, opaque, and tails are slightly red. This will take anywhere from 5 to 10 minutes. Then serve and enjoy!

Notes

Expert Tips

  1. 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 shrimp that is gray or translucent (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

What size Instant Pot did you use? We used a 6 qt Instant Pot Duo to make this.
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 shrimp are defrosted, drain and discard the water.
Do you peel the shrimp before adding? Do not peel your shrimp before cooking. In a shrimp boil, also known as a Low Country Boil, unpeeled shrimp is traditionally used.
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

Calories: 263kcal | Carbohydrates: 18g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 130mg | Sodium: 995mg | Potassium: 534mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 3.2mg