Instant Pot Steamed Shrimp Recipes

INSTANT POT STEAMED SHRIMP

Steps:

• Pour water into the Instant Pot. Place the shrimp in a steaming basket, place the steaming basket in the Instant Pot. Place a glass lid on top and press the "steam" function. If your Instant Pot automatically turns on the "keep warm" function, press the button to turn it off.
• Set the kitchen timer for 5 minutes and let the shrimp steam, undisturbed.
• When the timer goes off, check the shrimp. If your shrimp are small or medium, they may be done. The shrimp is considered done when they are pink and slightly curled. They do NOT need to be fully curled in order to be considered done. (In fact, if they're fully curled they're likely over-done.)
• Serve immediately or keep in the refrigerator for 3-4 days. Cooked shrimp can also be frozen for 3-6 months if wrapped well.

INSTANT POT SHRIMP AND GRITS

Steps:

• Put 1 tablespoon oil in a 6-quart or larger Instant Pot® multi-cooker. Add the sausage and set to the "Saute" function. Cook, stirring occasionally, until the sausage is crispy on the edges, about 3 minutes. Stir in the onions and garlic and cook until the onions just start to soften, 2 to 3 minutes more.
• Put in the white wine to deglaze. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add 1 cup chicken broth and stir to combine. Cancel the heat, place an Instant Pot® trivet into the sauce and prepare to assemble an Instant Pot® stackable steamer insert.
• Add the milk, grits, thyme, remaining 2 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bottom pan of the steamer and stir to combine. Top with the second steamer.
• Toss the cherry tomatoes with the bell peppers and 1/2 teaspoon salt in the top pan of the steamer. Cover with the lid, fold the metal clamps around both steamer baskets and place inside the Instant Pot®. Follow the manufacturer's guide for locking the lid and set the steam valve to "Sealing." Set to high pressure for 10 minutes.
• Meanwhile, toss the shrimp with the Cajun seasoning and remaining tablespoon oil in a small bowl to evenly coat and set aside.
• Once the pressure cooking is complete, turn the steam valve to "Venting" and allow the steam to release until all the pressure is gone. Open the Instant Pot® and carefully remove the stackable steamer baskets and trivet. Unfold the metal clamps to separate the baskets.
• Pour the top basket of softened vegetables in the sauce in the bottom of the Instant Pot®, along with the hot sauce, if using. Stir in the shrimp and return the lid to the Instant Pot®. Allow the residual heat to cook the shrimp until opaque and cooked through, about 10 minutes more.
• Remove and discard the thyme sprigs from the grits. Stir in the butter cover with the lid to keep warm.
• Serve the grits topped with the shrimp and sauce and sprinkled with the chives and serve immediately.

INSTANT POT® PEEL-AND-EAT SHRIMP

Steps:

• Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in parsley.
• Transfer shrimp to serving plates and serve with cocktail sauce for dipping.

INSTANT POT SHRIMP BOIL

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.