Instant Pot Cajun Shrimp Boil {Quick & Easy!}

Shrimp boil on a sheet of parchment paper with an Instant Pot in the background.

3.60 from 5 votes

Instant Pot Cajun Shrimp Boil {Quick & Easy!}

This Cajun Instant Pot Shrimp Boil takes only 20 minutes to make - it's delicious with Andouille sausage, shrimp, corn, and potatoes!

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: American

Keyword: instant pot shrimp boil, shrimp boil

Servings:

Calories: 505kcal

Ingredients

1 tbsp olive oil
1 lb Andouille sausage, cut into ½ inch slices
1 medium yellow onion, chopped
4 cloves garlic, finely minced
1 lb yellow baby potatoes, halved
3 corn cobs, cut into 2-3 inch long segments
1 ½ cups low-sodium chicken or vegetable stock
2 tbsp salt-free Cajun seasoning
1 tsp kosher salt
1 tbsp Louisiana-style hot sauce
1 lb frozen cooked shrimp, tails in tact

For the butter sauce:

4 tbsp butter, melted
1 tbsp lemon juice
1 tsp salt-free Cajun seasoning

For garnish:

chopped fresh parsley
lemon wedges
additional melted butter

Instructions

Turn on your Instant Pot to saute mode and add oil. Once heated and shimmering, addthe sausage and brown on all sides, about 2-3 minutes.
Add onion and garlic. Saute until the onion is slightly softened and translucent, about 1-2 minutes.
Add in potatoes, corn, chicken broth, Cajun seasoning, salt, and hot sauce. Close the lid, select manual mode, and cook on high pressure for 5 minutes. Quick-release the pressure once the time is up.
Add the frozen shrimp on top of the other ingredients in the Instant Pot. Replace the lid,select manual mode, and cook on high pressure for 0 minutes. With 0 minutes, the timer will go off once the Instant Pot comes to pressure.
Prepare the butter sauce. In a medium-sized bowl, whisk together the melted butter, lemon juice, and Cajun seasoning. Top everything with the butter mixture and garnish with chopped parsley.
Serve immediately with lemon wedges and additional melted butter.

Notes

If you prefer to use a Cajun seasoning that already contains salt, omit the kosher salt in the recipe.

If you are using uncooked shrimp:

Completely thaw the shrimp.
Follow the recipe as is, but set the time to 1 minute instead of 0 minutes.

Dump everything on the table and eat it with your hands just like they do down south!

Store any leftovers in the fridge for 3-4 days. Reheat it in the oven for 10-15 minutes at 275° F in a foil-covered casserole dish with a bit of water over top.

Freeze the leftovers for up to 3 months. If you’re using frozen shrimp, you won’t be able to re-freeze it, but you can freeze the rest of the mixture.

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