Name: Low-Country Boil
Prep time: 10 min
Cook time: 5 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 1 large sweet onion (peeled and chopped); 4 cloves garlic (quartered); 6 small red potatoes (cut in sixths); 3 ears corn cutthirds (cut in thirds); 1 1/2 lbs fully cooked andouille sausage (cut in 1 inch sections); 1 lb frozen tail-on shrimp; 1 tbsp Old Bay seasoning; 2 cups chicken broth; 1 lemon (cut into 6 wedges); 1/2 cup chopped fresh parsley

Low-Country Boil

By :I Love my Instant Pot by Michelle Fagone

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.

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood

Duration

15-30 min

Cooking Technique

Pressure Cook

Main Ingredient

Andouille Sausage, Chicken Broth, Corn, Parsley, Red Potatoes, Shrimp

Keyword

instant pot recipe, instant pot sausage recipe, instant pot seafood recipes, instant pot shrimp recipe, pressure cooker recipes, sausage recipe, seafood recipes

Prep Time

10 minutes

Cook Time

5 minutes

Servings

6 servings

Ingredients

1 large sweet onion peeled and chopped
4 cloves garlic quartered
6 small red potatoes cut in sixths
3 ears corn cutthirds cut in thirds
1 1/2 lbs fully cooked andouille sausage cut in 1 inch sections
1 lb frozen tail-on shrimp
1 tbsp Old Bay seasoning
2 cups chicken broth
1 lemon cut into 6 wedges
1/2 cup chopped fresh parsley

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood

Duration

15-30 min

Cooking Technique

Pressure Cook

Main Ingredient

Andouille Sausage, Chicken Broth, Corn, Parsley, Red Potatoes, Shrimp

Keyword

instant pot recipe, instant pot sausage recipe, instant pot seafood recipes, instant pot shrimp recipe, pressure cooker recipes, sausage recipe, seafood recipes

Prep Time

10 minutes

Cook Time

5 minutes

Servings

6 servings

Ingredients

1 large sweet onion peeled and chopped
4 cloves garlic quartered
6 small red potatoes cut in sixths
3 ears corn cutthirds cut in thirds
1 1/2 lbs fully cooked andouille sausage cut in 1 inch sections
1 lb frozen tail-on shrimp
1 tbsp Old Bay seasoning
2 cups chicken broth
1 lemon cut into 6 wedges
1/2 cup chopped fresh parsley

Instructions

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.

Recipe Notes

*Manual and Pressure Cook buttons are interchangeable

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I Love my Instant Pot by Michelle Fagone

175 must-have recipes for everyone’s favorite cooking appliance—the Instant Pot—perfect for fast, delicious meals the whole family will love. Discover how easy cooking can be with the versatile Instant Pot that serves as everything from a pressure cooker to a sauté pan to a yogurt maker. The fast, programmable, and energy-efficient appliance makes it quick and easy to whip up any of these delicious, satisfying recipes in just minutes! This essential cookbook provides 175 appetizing, flavorful recipes from breakfast through dinner including: –Bacony Poblano Hashbrowns –Moroccan Lamb Stew –Bourbon Barbeque Chicken Thighs –Double Chocolate Cheesecake With dishes to suit every dietary need from vegetarian to gluten free, there’s something for everyone in this collection of Instant Pot recipes. Featuring an introduction to the Instant Pot’s features and tips for the best cooking results, soon you’ll be using your Instant Pot for every meal! Michelle Fagone is a recipe developer and food blogger. On her site, CavegirlCuisine.com she shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. She lives in Louisville, Kentucky. She is the author of The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book