Enjoy the flavors of a classic shrimp boil in record time thanks to this easy Instant Pot Shrimp Boil recipe! With tender red potatoes, savory smoked sausage, sweet corn, juicy shrimp, and the perfect combination of seasonings, this Instant Pot Shrimp Boil delivers all the flavors you know and love in just 15 minutes.
The Best Instant Pot Shrimp Boil
Nothing says summer like a good old Southern shrimp boil.
And living in the Lowcountry, where shrimp boats are nearly as common as cars, I’ve had my fair share. But of all the versions I’ve tried, my favorite is also the easiest—Instant Pot Shrimp Boil.
If you’re not one of the hundreds of thousands who’ve already tried this recipe, here’s why it’s a fan favorite:
- 2-Minute Cook Time. Including prep and pressure time, dinner’s ready in just over 15 minutes.
- Dump-and-Cook Simplicity. No need to layer ingredients—just toss everything in and go.
- Unmatched Flavor. As the shrimp, sausage, potatoes, and corn cook together, they soak up incredible flavor that tastes like it’s been simmering for hours.
- Uses Frozen Shrimp. Fresh shrimp is great but not always accessible. This recipe makes it easy to enjoy a shrimp boil anytime of the year.
You’ll be amazed how authentic this Instant Pot Shrimp Boil tastes—ready in minutes, but bursting with the flavor of a slow-cooked classic. I can’t wait for you to try it!
Happy Cooking! xo Kristen
Ingredients for Instant Pot Shrimp Boil
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Shrimp: To prevent the shrimp from overcooking and becoming rubbery, it’s essential to use frozen jumbo shrimp. Smaller, fresh, or thawed shrimp are not recommended. Whether you use shrimp with shells or without is a personal preference.
- Sausage: Select pre-cooked andouille, smoked sausage, or kielbasa. All are delicious.
- Potatoes: Red potatoes are traditional, but feel free to use Yukon Gold potatoes if that is what you have on hand.
- Beer: A mild lager, such as Corona or Coors Light, adds flavor to the shrimp boil. If you don’t drink beer, substitute chicken or seafood stock in its place.
- Corn: Fresh corn on the cob is best. However, you can substitute frozen, thawed corn cobs.
- Old Bay: Use store-bought or homemade Old Bay Seasoning for classic flavor.
- Lemon Juice: Do NOT use jarred lemon juice as a substitute for fresh lemon juice, for the flavor will be overly bitter and artificial.
How to Make Instant Pot Shrimp Boil
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Layer Ingredients. In the following order, layer the potatoes, sausage, corn, bay leaves, garlic, and shrimp inside the inner pot.
- Add Liquid. Pour the beer (or stock) over the layered ingredients, paying attention to the fact that the amount of liquid is based on the size of your pressure cooker. (Use 8 ounces for a 6-quart, 12 ounces for an 8-quart.)
- Season Shrimp. Drizzle the fresh lemon juice right over the shrimp and then sprinkle with Old Bay.
- Pressure Cook. Place the lid on instant pot and make sure the vent knob is sealed. Set to cook High Pressure for 2 minutes.
- Immediately Release Pressure. Once cook time has elapsed, do an immediate quick release of pressure. This is a time when releasing the pressure immediately is key to prevent the shrimp from overcooking.
- Prepare Lemon Butter. In a small bowl, combine melted butter, additional fresh lemon juice, and minced parsley together.
Kristen’s Tip
Prepare the lemon butter while the shrimp boil is pressure cooking to maximize your time.
- Toss and Serve. Remove the bay leaves and pour the lemon butter over the shrimp boil. Serve immediately with hot sauce on the side.
Kristen’s Tip
Serving Tip
Shrimp Boil is an all-one meal that is traditionally spread out on sheet pans or newspapers after cooking. I personally recommend serving Instant Pot Shrimp Boil on a platter that can retain all the delicious cooking juices, as they are perfect to soak up with Italian bread or crusty Dutch oven bread.
FAQs on Instant Pot Shrimp Boil
I prefer purchasing peeled, deveined shrimp, as they are easier to eat. That said, unpeeled shrimp will add flavor to the overall dish and helps to keep the shrimp juicy. It is truly a personal preference.
YES! If you use fresh or defrosted shrimp or shrimp that is smaller in size, such as medium or large shrimp, your shrimp will overcook in the time it takes for your potatoes and corn to cook.
For a spicier Cajun-style Shrimp Boil, use 1 tablespoon each of both Old Bay and Cajun Seasoning rather than 2 tablespoons of Old Bay Seasoning.
More Delicious One-Pot Instant Pot Recipes
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In the following order, layer potatoes, sliced sausage, corn cobs, minced garlic, and bay leaves inside the inner pot. Place the frozen shrimp right on top of the corn. Pour 8 ounces light beer or stock *for 6-quart model or 12 ounces light beer or stock *for 8-quart model (see recipe notes if using a 3-quart model).
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Add 1 ½ tablespoons fresh lemon juice over the shrimp and then sprinkle with 2 tablespoons Old Bay Seasoning.
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Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on high pressure for 2 minutes by hitting “manual” or “pressure cook” and using the +/- buttons to adjust the time until it reads “2.”
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Once the cooking time has elapsed, do a quick release of pressure by carefully knocking the venting knob from the sealed to the venting position using a long spoon (stand back to protect yourself from the steam).
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Combine 3 tablespoons unsalted butter (melted) with 1 tablespoon fresh minced parsley and ½ tablespoon lemon juice together in a small bowl. Pour over the shrimp mixture and toss to coat, removing the bay leaves as you come across them.
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Serve immediately
Shrimp: You must use raw jumbo frozen shrimp for this timing of this recipe to work. Precooked shrimp or smaller shrimp will result in overcooked shrimp.
Potatoes: While red potatoes are traditional, feel free to use Yukon Gold or baby new potatoes. For larger red or gold potatoes, quarter the potatoes. For smaller potatoes, cut them in half.
Lemon Juice: Do NOT substitute jarred lemon juice for the fresh lemon juice, the flavor will be overly bitter and artificial.
For the Old Bay: It is best to use my homemade blend or store-bought Old Bay. However, you can substitute the Old Bay with the following: 1/2 tablespoon celery seed, 1/2 tablespoon paprika, 1/2 teaspoon salt, 1/2 teaspoon ground dry mustard, 1/8 teaspoon pepper, a pinch of cayenne, and a pinch of nutmeg, cinnamon, ground ginger, and ground cloves.
Cajun-Style Shrimp Boil: Instead of using 2 tablespoons of Old Bay Seasoning, I recommend using 1 tablespoon each of Old Bay and Cajun Seasoning.
Beer: If using beer, opt for a light lager like Corona or Coors Light. If you do not care for beer, or to keep this recipe gluten-free, use low-sodium seafood stock or chicken stock in place of the beer. As a last resort, use water. Use 8 ounces, or 1 cup, for a 6-quart Instant Pot and 12 ounces, or 1.5 cups, for an 8-quart Instant Pot.
Storage: Store leftovers in a sealed container for up to 3 days. The leftovers do not freeze well.
Calories: 425kcalCarbohydrates: 28gProtein: 26gFat: 22gSaturated Fat: 9gTrans Fat: 1gCholesterol: 246mgSodium: 1148mgPotassium: 899mgFiber: 3gSugar: 2gVitamin A: 310IUVitamin C: 21mgCalcium: 156mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2021 and updated in 2025.
