A delicious Instant Pot shrimp boil gives you all the flavors of the classic low country meal right in your own home. No need to travel to South Carolina or Georgia for a taste of the bold seafood and sausage stew!
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Have you ever visited the Low Country in South Carolina?
It’s a beautiful coastal area on the southern South Carolina coast near Beaufort and Hilton Head.
We love the beautiful beaches, friendly people and, of course, the classic down home seafood meals.
Whenever we visit the area we make sure to find a place that serves a low country shrimp boil for an authentic taste of the region’s cuisine.
With this Instant Pot version, I can make a taste of the vacation favorite right at home in a matter of minutes!
What is a low country shrimp boil?
Low country shrimp boil is a one pot meal consisting of shrimp, sausage, new potatoes and corn.
Most of the time, it includes a variety of seasonings including a seafood seasoning, hot sauce and lemon.
Sometimes, recipes will also add beer and may add other seafood elements like blue crab.
This dish is sometimes called Frogmore stew or Beaufort stew.
Whatever you call it, it’s an easy, casual flavor packed meal you will love!
To make this you need:
- Sausage– Go for smoked sausage and thinly slice it.
- Corn on the cob– I use small pieces of frozen corn on the cob but you could also cut small pieces from fresh corn and use that instead.
- Potatoes– Use red potatoes and quarter them.
- Shrimp– Large shrimp, tail on but deveined.
- Water– To make the stew base.
- Seasonings– Old Bay, Cajun seasoning, minced garlic, hot sauce, lemon pepper
- Butter– To make a seasoned butter mix for the top of the stew.
- Lemon wedges– To garnish
How to Make
Making this is quick and easy!
To do it, add the sausage, corn, and potatoes to the inner liner of your Instant Pot. Pour water over the ingredients until they are covered and season with Old Bay.
Secure the lid on the Pot, making sure the vent’s set to the sealed position.
Cook on high pressure for 4 minutes.
While the pot’s coming to pressure, melt the butter in a medium sized skillet over medium heat.
Once the butter has melted, whisk in the minced garlic and let it simmer for about a minute to infuse the butter with garlic flavor.
Whisk the remaining seasoning into the butter and turn the heat to low to keep the butter warm.
When the Instant Pot is done cooking, carefully turn the vent valve to do a quick release. Once the pressure has released, remove the lid.
Then, add the shrimp into the pot, stirring just until they’ve turned pink.
Using a slotted spoon or tongs, transfer the shrimp, then the corn, and finally the potatoes to a waiting serving dish.
Pour the seasoned butter mixture evenly out over top.
Serve immediately with lemon wedges available to squeeze out over the shrimp boil, if desired. Enjoy!
If you have leftovers, store them for 2-3 days in a sealed container in the fridge.
Tips and Tricks
- Adjust the heat level to suit your taste by adding more or less hot sauce and Cajun seasoning.
- Make sure to leave the tail on the shrimp for more flavor.
- This meal is casual and messy! In South Carolina, it’s not unusual to serve it outdoors over a table spread with newspaper for easy clean up.
Other Easy Southern Instant Pot Recipes
Instant Pot shrimp boil is an easy way to bring a taste of a vacation on one of South Carolina’s gorgeous beaches home.
Make it and treat yourself to a mini vacation anytime right at home!
Looking for other southern Instant Pot recipes? Try these:
- Instant Pot Meatloaf & Mashed Potatoes
- Instant Pot Pork Chops & Gravy
- Instant Pot Ground Beef & Potato Hash
- Instant Pot Chicken & Dumplings
- Instant Pot Southern Style Sweet Tea
If you’ve tried this INSTANT POT SHRIMP BOIL, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Low Country Shrimp Boil
- 1 lb smoked sausage thinly sliced
- 6 small pieces frozen corn on the cob
- 2 lbs red potatoes quartered
- 2-3 cups water
- 1 tbsp old bay seasoning
- 8 tbsp butter
- 2 tbsp minced garlic
- 1/4 tsp Cajun seasoning
- 1/8 tsp old bay seasoning
- 1/4 tsp hot sauce
- 1/8 tsp lemon pepper seasoning
- 1 lb large raw shrimp tail on
- lemon wedges for serving
- Add the sausage, corn, and potatoes to the pot. Then add the water to the pot until covering them.
- Add the old bay seasoning to the pot.
- Add the lid to the pot, turning to close, and make sure the vent's set to the sealed position.
- Cook on high pressure for 4 minutes.
- While the pot's coming to pressure, melt the butter in a medium sized skillet over medium heat.
- Once melted, whisk in the minced garlic. Let it simmer for about a minute, just long enough to infuse the butter with flavor.
- Whisk the remaining ingredients, except the shrimp into the butter mixture until evenly combined. Turn the heat to low, just so the butter mixture stays warm.
- When the Instant Pot is done cooking, carefully turn the vent valve to open and perform a quick release.
- Add the shrimp into the pot, stirring just until they've turned pink/cooked.
- Using a slotted spoon or tongs, transfer the shrimp, then the corn, and finally the potatoes to a waiting serving dish.
- Pour the seasoned butter mixture evenly out over top.
- Serve immediately with lemon wedges available to squeeze out over the shrimp boil, if desired.
recipe adapted from TwoSleevers
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
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