Pressure Cooker Shrimp Boil

Shrimp Boil – A Quick Summer Meal

Shrimp Boil Plate1

Is this even a recipe? I don’t know, but it is quick and tasty. And it is about all I could muster in these near triple-digit temperatures we’ve been having. Besides a little rough chopping, everything is dumped in the pressure cooker pot and cooked under pressure for 4 minutes. Even in my 90 degree apartment, the pressure cooker and the 4 minute cooking time didn’t even make it feel any hotter. The traditional Seafood Boil is usually cooked outdoors in a large pot, but if you are only feeding four or so and don’t have access to a giant pot, or you don’t have access to cooking outdoors as applies to many of us urban apartment dwellers, the pressure cooker can be a suitable stand-in.

Shrimp Boil IngredientsBasically, you just take all the ingredients and add them to the pressure cooker. I used my 7 litre Kuhn Rikon, but I am pretty sure it would fit in a 6 quart as many of the electric cookers are. Anything smaller than that would definitely be too small.

Shrimp Boil Garlic

Here are the ingredients, listed in the order in which to dump them in the cooker:

16 ounces of beer (Use a lager or something similar.  I haven’t tried an IPA, but I am guessing that would work fairly well. Just don’t use anything dark, that would not lend itself to this recipe).

1 heaping tablespoon of Old Bay Seasoning. Most grocery stores should have this. It is a must for recipes such as this one, or for crab cakes. I always have some on hand.

Shrimp Boil Onions

1 teaspoon of crushed red peppers, the same kind that you sprinkle on pizza (at least that’s what I do, don’t you?).

About 1/2 teaspoon salt, or to taste

A few grinds of black pepper

2 medium onions, cut into chunks. I cut each one into 8 pieces.

8 cloves of garlic, peeled and crushed slightly with the side of the knife

Shrimp Boil Potatoes

About a pound of tiny potatoes. I used “pee wee” potatoes. If you cannot find any that small, just use the smallest you can find and cut in halves or quarters. They will need to be small enough to cook in the allotted time.

4 ears of sweet corn, cut into thirds. I used white, because it looked better than the yellow at my grocery store, but yellow is fine as well.


A 12-ounce package of smoked sausage. I used Andouille, but Kielbasa will work as well. Make sure it is the fully cooked kind, which almost all Andouille and Kielbasa is.

1-1/2 pounds of large shrimp. I bought ones with shells still on, but heads removed. I recommend using shell-on because it adds a lot of flavor. I admit they can be a bit of a pain to peel while you are eating them, but the yumminess more than makes up for it.

Shrimp Boil Before Cooking

So, you just add all of this to your pressure cooker, lock on the top, turn the heat to high and bring to high pressure.

When you hit high pressure, adjust the heat to maintain high pressure and set the timer for 4 minutes.

When time is up, remove from heat and do a quick release.

Shrimp Boil Cooked

Serve in bowls or on plates and pour a little of the liquid on top.

I accompany with some melted butter and some Tabasco Sauce, along with French or Sourdough baguette.

Pressure Cooker Shrimp
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
The classic southern seafood boil, in a quick pressure cooker version
  • 1 16 ounce can beer
  • 1 heaping tablespoon Old Bay seasoning
  • 1 teaspoon crushed red peppers
  • ½ teaspoon salt
  • A few grinds of black pepper
  • 2 sweet onions, cut in chunks
  • 8 cloves garlic, peeled and slightly crushed
  • About a pound of tiny potatoes, or larger potatoes cut into chunks
  • 4 ears of corn, cut into thirds
  • 12 ounces (fully cooked) smoked sausage such as Andouille or Kielbasa
  • 1-1/2 pounds fresh shrimp (in shells, heads removed)
  1. Add all ingredients to pressure cooker pot (in order listed)
  2. Turn heat to high and bring to high pressure
  3. When high pressure is reached, adjust heat to maintain pressure
  4. Set timer for five minutes
  5. When time is up, remove pot from heat and do a quick release
  6. Serve on plates with french or sourdough baguettes


18 thoughts on “Pressure Cooker Shrimp Boil

  1. Pingback: Potluck Recipes | Instant Pot Resources

  2. Made this tonight. It was seriously AWESOME!! No joke probably one of my most fave things I’ve ever made, and I cook a LOT. Thanks for this!!!!

  3. I made this last night…I poured in some of my Corona before I drank the rest and then added some water…I think I had too much liquid, so it took a long time to come to pressure, and I released pressure after 2 minutes. I also had 2 pounds of shrimp and no potatoes. It was sooooooooo good. The shrimp were perfectly done, not even a touch overcooked. And I used my Instant Pot.

  4. This was just OK, not terrible, but not something I’d make again. First, in one place in the recipe it says 4 minutes in the pressure cooker, and another place it says 5. I did 4, but it was still overcooked. 5 would have been murder. Overall, the dish was bland. Melted butter mixed with hot sauce at service time saved it. Without that, it would have been epically bland. Not a keeper.

    • I’m sorry that the recipe didn’t work out for you. Sorry that you found it bland. On one of the forums someone commented that it was far too spicy. I usually try to find a happy medium to please most people. I usually prefer things on the spicy side myself. Thanks for pointing out the time discrepancy. I will be sure to fix that.

    • I’m sorry it took so long to reply. If you use frozen, I would probably cook for less time because it will take longer to get to pressure. I would probably try 2-3 minutes at pressure. If it doesn’t seem done, put on saute mode for a couple minutes.

  5. Just seeing your reply. I did thaw and cooked 5 minutes and it was great, but less time would’ve been better. In the second batch we threw in veggies from our party tray: cauliflower, broccoli, etc. thank you for the recipe and advice!

    • Sorry it took so long to reply. I have never tried it so I can’t say for sure, but I don’t see why it wouldn’t work with mussels.

  6. We just made this in an old style pressure cooker at 4 minutes it was FANTASTIC and we will be making this again! Spices were perfect! Thanks for such a great easy recipie

Leave a Reply to SM Cancel reply