Instant Pot Shrimp Boil


Prepare yourself for a shrimp boil I’ve thrown together that’s SO tasty, SO out-of-this-world and SO easy, you’ll be making this one often!

It’s almost a JOKE how easy this is to make thanks to the Instant Pot!  In fact, none of my friends believed me until I showed them!

As soon as you dig into this Crustacean Classic, you’ll feel like you’re siting on the docks of Maine or walking down the streets of The Big Easy!

Here’s How I Made It!:

Start off by adding some chicken broth to the Instant Pot…

…along with some Zatarain’s!

BUT only use a splash of it because a little goes a LONG way!

Next, we’ll add in some Old Bay seasoning…

…some crushed red pepper flakes…

…a little salt…

…and some ground black pepper.

Give everything a nice good stir.

Now let’s add in an onion cut into large chunks…

 …and some crushed garlic. (You can also add some red bliss potatoes if you’d like but I left them out).

Add about six pieces of frozen corn on the cob…

…and some sliced up andouille (or any zesty) sausage…

…right in the middle of the corn.

Top it off with some frozen shrimp.  Secure the lid and cook at high pressure.

Once done, life is going to get a little better.

Did I lie?  Things just don’t come any easier (or tastier) than this instant classic!  

Enjoy with the whole family!

Instant Pot Shrimp Boil
Yield: 6

Instant Pot Shrimp Boil

Instant Pot Shrimp Boil

When I tell you this Shrimp Boil is one of the easiest and most raved-about things you'll make in your Instant Pot, I ain't lyin'.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes


  • 1 cup of chicken broth (I use 1 cup of water mixed with 1 tsp of Chicken Better Than Bouillon)
  • A splash of Crab & Shrimp Boil (I use Zatarain’s. Totally optional to add this though – it just adds some more flair!
  • 1 tablespoon [Old Bay seasoning
  • 1 teaspoon crushed red peppers (use less if you want it to be less spicy)
  • ½ teaspoon salt
  • A few sprinkles of black pepper
  • 1 sweet or Vidalia onion, cut in chunks
  • 3 tablespoons of crushed garlic
  • 6 frozen half corn-on-the-cobs (usually come in a pack of 6 or 8)
  • 12 ounce package (fully cooked) sausage of your choice, cut into about 1/2 inch slices (I used Chicken Jalapeño, but many prefer Andouille)
  • 2 pounds of frozen shrimp (deveined, uncooked and in shells)


  1. Add all ingredients to the Instant Pot (in order listed)
  2. Hit “Manual” or “Pressure Cook” High Pressure for 0 (yes, ZERO) minutes, Quick Release – SET A SEPARATE TIMER FOR 35 MINUTES!
  3. Serve in bowls with some delicious crusty bread to dip into the broth or to put your peeled shrimp on
  4. Enjoy!

Jeffrey's Tips

Since we have frozen corn cobs and frozen shrimp in the pot, this will likely take 35 minutes just to come to pressure. And it may not even come to pressure and just turn to the “L0:00” (or “00:00”) setting after 35 minutes – WHICH IS TOTALLY FINE! If that happens, and the pin never goes up, just open the lid without a need for a Quick Release. It will be done!

Want potatoes too to make it more traditional?  Add a few red bliss in there and cook with everything else!

Reader Interactions


  1. linda

    This is amazing! I added some scallops, crab and lobster to it and really didn’t change anything and everything came out perfect

  2. Lori

    I’m a little confused about the 35 min timer. If the IP comes to pressure before 35 minutes, do I not open until the timer goes off? Or is it done as soon as it comes to pressure?

  3. Barbara

    I don’t know how to set the timer to 0 minutes?
    Are you sure the shrimp won’t be like rubber and overcooked?

  4. Sandy

    I used 8 cobs of frozen corn, and they turned out dry and chewy. Any suggestions for how to avoid that next time? Loved the recipe! My granddaughters even asked for second helpings(but not the corn), and they never do that!

  5. Michelle

    My favorite Jeff recipe! I always add scallops, potatoes and crab legs it’s a delish treat in our household!

  6. Nicole

    If you used like Argentinian red shrimp with shells off, would it still work? Or, any shrimp with shells off? Or, does that make it less moist?

  7. Sherry

    I could not find any shrimp crab boil sauce. I found only in the “bag” that you boil with… Zanarans. Can this still be used in the instant pot? thanks

  8. Cathy

    I made this last night from your cook book and it was delicious. I didn’t have the Zatarain so just used more Old Bay seasoning and little Chili garlic sauce. I set the IP at zero but put my timer on 35 min to make sure I didn’t over cook. The pin went up at 29 min and IP beeped instantly. Definitely will make again. I love so many of your recipes.

  9. Terri C

    I made this but also added crab legs and lobster tails changed nothing on the recipe and we had the best seafood boil, better than Joe Crab shack…thank you Jeffery for teaching me how to FINALLY use my instant pot.

  10. Terri C

    I followed the recipe as listed however I added frozen crab legs and frozen lobster. it was amazing, even better than at our favorite restaurant…it don’t get better than this.

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