Instant Pot Low Country Boil Recipes
LOW-COUNTRY BOIL
You'll notice that the shrimp required in this tasty Instant Pot® recipe are frozen. Shrimp have a much lower cooking time than some of the other Low-Country Boil ingredients, so it helps if your shrimp are frozen so they don't overcook and dry out. If you have fresh shrimp, freeze them for an hour after cleaning before adding them to the dish.
Provided by I Love my Instant Pot by Michelle Fagone
Categories Main Course
Yield 6 servings
Number Of Ingredients 10
Steps:
- Layer onions in an even layer in the Instant Pot®. Scatter the garlic on top of onions. Add red potatoes in an even layer, then do the same for the corn and sausage. Add the shrimp and sprinkle with Old Bay Seasoning. Pour in broth.
- Squeeze lemon wedges into the Instant Pot® and place squeezed lemon wedges into the Instant Pot®. Lock lid.
- Press the Manual button and adjust time to 5 minutes.
- When timer beeps, quick-release the pressure until float valve drops and then unlock lid. Transfer ingredients to a serving platter and garnish with parsley.
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® 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
INSTANT POT LOW COUNTRY BOIL
You can make this beautiful shrimp boil in the Instant Pot® in a couple minutes and for a fraction of the price you'd pay in a restaurant. If you want to add additional seafood like crab or crayfish, add them to the Instant Pot® at the same time as the shrimp with the same cook time.
Provided by Lisa Childs
Categories Dinner
Time 13m
Number Of Ingredients 11
Steps:
- Add the trivet to the Instant Pot.
- Place corn, potatoes, sausage, and onion in the Instant Pot®, then pour the chicken broth and minced garlic over everything.
- Squeeze the lemon juice over everything, add place the lemon rind in the pot.
- Sprinkle the Old Bay seasoning over all the ingredients.
- Close the lid, turn the knob to Sealing.
- Press Manual or Pressure Cook button and adjust time to 3 minutes.
- When the timer beeps, turn the knob from sealing to venting, then remove the lid.
- Add in the shrimp, stir, then immediately replace the lid and wait 5-8 minutes.
- To serve, carefully dump the contents of the pot into a large serving bowl or platter. Make sure to pour the liquid from the pot over the low country boil. Serve with a side of butter, lemons, extra Old Bay seasoning to taste, and a sprinkle of parsley.
Nutrition Facts : Calories 670 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 249 milligrams cholesterol, Fat 26 grams fat, Fiber 7 grams fiber, Protein 34 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 2148 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
INSTANT POT SHRIMP BOIL
A mix of smoky sausage, briny shrimp, tender potatoes, and sweet corn go into this casual southern dinner known as a low-country boil. Using a multicooker optimizes this classic recipe for those extra-warm days when you want things cooked as fast as possible. Better yet, the colorful mix of ingredients can be served up on one big platter, making it a great dish to serve at a cookout or beachside gathering.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Place onion, garlic, celery, bay leaves, old bay, peppercorns, salt, and 8 cups water into bowl of a large multi cooker. Place on high "Saute" setting and bring to a boil. Stir in potatoes and sausage. Secure lid and cook on high "Pressure Cook" setting for 4 minutes.
- Once time is complete, immediately release pressure and carefully remove lid. Using a large slotted spoon, transfer sausage and vegetables to a large tray lined with butcher paper. Cover to keep warm. Stir corn, shrimp, and lemon slices into liquid. Cover and let stand until corn is tender and shrimp is pink and cooked through, 3 to 4 minutes.
- Transfer shrimp, corn, and lemon slices to tray. Reserve 2 cups cooking liquid and discard the rest. In a small pot, melt butter over medium-high heat, then add reserved cooking liquid. Bring to a boil and cook until reduced slightly, about 4 minutes. Pour some of the buttery broth over the food and serve remaining on the side, along with cocktail sauce and fresh lemon wedges.
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- Place potatoes, sausage, and corn in the Instant Pot. Pour in 3 cups of water. Add the liquid shrimp and crab boil and 2 1/2 teaspoons of creole seasoning.
- Put lid on Instant Pot and turn valve to "sealing". Set Instant Pot to Pressure Cook on HIGH for 4 minutes. Keep in mind it will take some time for the pressure to build up.
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