If you haven’t heard of the Instant Pot, you’re living under a rock! Pick up your favorite new piece of kitchen equipment and a copy of food blogger Michelle Fagone’s handy book and start instant-cooking everything! Instant Pot shellfish might seem like a long shot, but try this recipe for a classic low-country boil
This low-country boil is a great summer food. Line a picnic table with newspapers and pour all of the ingredients onto the paper in the middle of the table. Guests can enjoy this family style with no real etiquette to the meal other than to have fun. Oh, and don’t forget a roll or two of paper towels. This can get messy.
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.
- 1 large sweet onion, peeled and chopped
- 4 cloves garlic, quartered
- 6 small red potatoes, cut in sixths
- 3 ears corn, cut in thirds
- 1 1/2 pounds fully cooked andouille sausage, cut in 1-inch sections
- 1 pound frozen tail-on shrimp
- 1 tablespoon Old Bay Seasoning
- 2 cups chicken broth
- 1 lemon, cut into 6 wedges
- 1/2 cup chopped fresh parsley
For the boil
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.