Easy Instant Pot Seafood Boil Recipes
INSTANT POT® LOW COUNTRY BOIL
No more waiting for that large stockpot of water to boil just to drop everything in and wait for it to start boiling again. By utilizing your multi-functional pressure cooker, you not only eliminate that but you also don't have to stand guard over it while it is cooking to make sure it doesn't boil over. Serve with seasoned butter and garnish with chopped parsley and lemon wedges if desired.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Shrimp
Time 55m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 564.7 calories, Carbohydrate 48.3 g, Cholesterol 176.4 mg, Fat 26 g, Fiber 5.7 g, Protein 30.1 g, SaturatedFat 8.6 g, Sodium 1481.8 mg, Sugar 5.1 g
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.
Nutrition Facts : Calories 794 kcal, Carbohydrate 71 g, Protein 51 g, Fat 33 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 286 mg, Sodium 1380 mg, Fiber 9 g, Sugar 12 g, UnsaturatedFat 20 g, ServingSize 1 serving
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