Instant Pot Cajun Corn And Potatoes Recipes
INSTANT POT CAJUN CORN ON THE COB
Instant Pot Cajun Corn on the Cob is buttery, spicy, and delicious and it turns out perfectly every time in the Instant Pot.
Provided by Kim Seghers
Categories side dish
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Remove the husks and silks from the corn.
- Pour the water and Louisiana Crawfish Crab & Shrimp Boil concentrate in the bottom of the inner pot in the Instant Pot and mix together. Next place the corn on the trivet.
- Close the lid. Turn the knob to the sealing position. Press the manual button and set for 2 minutes.
- When timer goes off do a quick release by turning the knob to venting. After the valve goes down carefully open the lid and remove the corn.
- Place the corn in a bowl, slather with butter and sprinkle on the cajun seasoning.
- Enjoy!
Nutrition Facts : ServingSize 4, Calories 165, Sugar 4.6 g, Sodium 12.5 mg, Fat 12.5 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 13.7 g, Fiber 1.5 g, Protein 2.5 g, Cholesterol 30.5 mg
LOW COUNTRY BOIL
Steps:
- Combine beer, water, and garlic in the pot. Stir to combine.
- Add corn, potatoes and sausage. Sprinkle the cajun seasoning (if using) and 1 tbsp of the Old Bay and over the top.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the remaining pressure.
- Add shrimp and sprinkle lemon juice and remaining 1 tbsp Old Bay over the top. Replace the lid and make sure the pot is still set to WARM. The residual heat will cook the shrimp. Check for doneness after 5 minutes.
- Use a slotted spoon to remove corn, potatoes, sausage and shrimp to a serving platter.
- Mix together butter and garlic powder. Pour butter mixture over the platter or serve on the side for dipping.
- Garnish with additional Old Bay and/or cajun seasoning. Serve warm.
INSTANT POT CAJUN CORN AND POTATOES
Steps:
- Insert trivet into the Instant Pot and place your potatoes on top.
- Place the frozen corn in after the potatoes.
- Sprinkle some seafood boil seasoning and pour in 1 cup of water.
- Make sure the instant pot is set to sealing and set instant pot to high pressure for 6 minutes.
- After 6 minutes do a quick release and serve with melted butter and extra seafood boil seasoning for dipping.
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- Cut the corn cobs in half and place in the pressure cooker pot, standing up. This way, you can fit more corn in the pot, without overcrowding. This also leaves more space between the corn for the steam to get in.
- Add a cup of water to the pot. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 2 minutes. After 3 beeps the pressure cooker will start going.
- Once the timer goes off, allow the pressure to release for 2-3 minutes and then use the quick release method before opening the lid.
- Strain the corn into a large sieve and place the pot back inside the pressure cooker. Turn the Sauté function key and after about a minute, once it starts to heat up, add the butter, garlic and spices. Stir for 20-30 seconds for the garlic to cook off slightly. Turn the heat off. Remove the inner pot with the butter and add back the cooked corn cobs. The easiest way to stir the corn cobs through the butter and spices is to place a lid or a large plate over the top of the pot, and then using a towel, lift the pot and give it a good shake, turning it upside down a few times. This way, the corn cobs can move around the pot and get coated with the butter more evenly.
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