📝 About This Recipe
Bring the festive spirit of the Louisiana bayou to your kitchen with this incredibly fast and flavorful Instant Pot Cajun Shrimp Boil. This recipe captures the essence of a traditional low-country boil—succulent shrimp, snappy andouille sausage, sweet corn, and buttery potatoes—all infused with a punchy, zesty spice blend. Using the pressure cooker ensures the potatoes and corn are perfectly tender in minutes while locking in every drop of that signature spicy, citrusy broth.
🥗 Ingredients
The Boil Base
- 4 cups Water
- 12 ounces Light Beer (Lager or Pilsner works best)
- 1/4 cup Old Bay Seasoning (divided use)
- 1 piece Lemon (halved)
- 4 cloves Garlic (smashed)
The Main Spread
- 1 pound Baby Red Potatoes (left whole if small, halved if larger)
- 12 ounces Andouille Sausage (sliced into 1-inch rounds)
- 3 ears Corn on the Cob (shucked and cut into thirds)
- 1.5 pounds Large Shrimp (raw, deveined, shell-on for best flavor)
Cajun Butter Sauce & Garnish
- 1/2 cup Unsalted Butter (1 stick)
- 1 tablespoon Cajun Seasoning (adjust to heat preference)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
Pour the water and beer into the Instant Pot inner pot. Add 2 tablespoons of the Old Bay seasoning, the smashed garlic cloves, and squeeze the juice of half a lemon into the liquid, dropping the spent hull inside as well.
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2
Place the baby red potatoes into the liquid. Ensure they are mostly submerged to ensure even cooking.
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3
Layer the sliced andouille sausage on top of the potatoes.
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4
Place the corn cob thirds on top of the sausage. Do not overfill the pot; ensure you are below the max fill line.
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5
Secure the lid and set the steam vent to the 'Sealing' position.
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6
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 5 minutes.
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7
While the pot is cooking, prepare the Cajun butter. In a small microwave-safe bowl or saucepan, melt the butter and stir in the remaining Old Bay and the extra Cajun seasoning.
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8
When the cooking time is complete, perform a 'Quick Release' by carefully moving the vent to 'Venting' to release the steam.
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9
Open the lid and immediately add the raw shrimp on top of the hot corn. Do not turn the pot back on; the residual heat is enough.
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10
Place the lid back on the pot (it doesn't need to seal perfectly) and let the shrimp steam in the residual heat for 2-4 minutes until they are pink and opaque.
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11
Drain the liquid from the pot, or use a slotted spoon to transfer all the ingredients to a large rimmed baking sheet or a newspaper-lined table.
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12
Drizzle the melted Cajun butter over the shrimp, corn, potatoes, and sausage. Toss gently with tongs to coat everything thoroughly.
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13
Garnish with freshly chopped parsley and serve with extra lemon wedges on the side.
💡 Chef's Tips
Use shell-on shrimp to prevent them from drying out and to add more depth to the broth. If you prefer less spice, use a 'Mild' Cajun seasoning and skip the extra cayenne. Don't pressure cook the shrimp! Adding them at the end prevents them from becoming rubbery and tough. Cut your corn into smaller 'ribs' or rounds so they soak up more of the seasoned butter. If your potatoes are very large, cut them into quarters so they cook through in the 5-minute window.
🍽️ Serving Suggestions
Serve with crusty French bread or sourdough to soak up the spicy butter at the bottom of the tray. Pair with a cold Abita beer or a crisp Sweet Tea for an authentic Southern experience. A side of creamy coleslaw provides a refreshing, cool contrast to the spicy Cajun flavors. Offer small bowls of cocktail sauce or extra melted butter for dipping the shrimp. Set out plenty of napkins and a large 'discard bowl' for the shrimp shells and corn cobs.