If there’s one dish that brings people together, it’s a good ol’ Low Country Shrimp Boil. Traditionally made outdoors in a giant pot and shared with friends and family, it’s the kind of meal that feels like a celebration. I’m bringing you that same bold flavor and Southern charm—made quick and easy in your Instant Pot!
This Instant Pot Low Country Shrimp Boil is my go-to when I want something hearty, flavorful, and fun to eat—without babysitting a pot on the stove.
Everything cooks together in layers: tender potatoes, sweet corn, smoky sausage, and juicy jumbo shrimp, all coated in a sweet and spicy honey Old Bay sauce that’s finger-licking good.
This Recipe
- Quick & easy – No boiling water, no multiple pots. The Instant Pot does it all.
- One-pot wonder – Less cleanup, more flavor.
- Crowd-pleasing – Perfect for casual get-togethers or a weeknight feast that feels special.
Where did seafood boils originated?
Is it me or does it seem like all of the good comfort foods comes from Louisiana? Shrimp boils are a part of the Louisiana Cajun tradition.
Ingredients You’ll Need:
Here’s everything that goes into this flavorful boil:
- Water – Just 1 ½ cups to steam everything to perfection.
- Corn on the cob – I like to cut them into halves; frozen works just as well as fresh.
- Dynamic Duo Potatoes – A mix of red and yellow baby potatoes for color and creaminess.
- Beef smoked sausage – Adds rich, savory depth and a little smokiness.
- Seasonings – Old Bay, paprika, cumin, salt, and pepper bring that bold Southern flavor.
- Honey – My twist! It adds a hint of sweetness that balances out the spice.
- Jumbo Shrimp – Deveined, easy-peel shrimp cook quickly and soak up all the flavor.
How to Make a Shrimp Boil in the Instant Pot
To simplify this method, think of boils as ingredients “boiling” together. Which in essence that’s all it is. A boil is usually done in a large pot and most often when the food is cooked, a mesh scoop is used to transfer the “solids” from the liquid.
First add the water, corn, potatoes, and sausage to the Instant Pot. Then add the dry seasoning and honey. Stir well to combine.
Second, lock the lid, seal, and pressure cook on high for 5 minutes.
Once time is up, quick-release, remove the corn, sausage and potatoes to avoid over cooking.
Third, add the shrimp. Mix well. Cover with lid, seal, pressure cook for 2 minutes. Quick-release after 2 minutes.
Remove the shrimp from the pot and add it to the corn, potatoes,
Frequently Asked Questions (FAQ)
When making this shrimp boil recipe, no need to overcook the shrimp as it will become tough and will result in a rubbery texture. Cook the shrimp in the instant pot for 2 minutes.
The best size for shrimp for shrimp boil is Jumbo shrimp. They can be boiled with or without the shell.
No need to rinse the shrimp as you may risk rinsing away the seasoning.
Over cooking the ingredients will result in a mushy meal, as well as using hot water while prepping.
What to Serve with Shrimp Boil
We personally like to eat my shrimp boil as is. Straight from the instant pot, oven, grill (in a foil).
Honestly, this dish is a full meal in itself! But if you want to round it out:
rice, seasoned fries, and pasta salad. Also consider trying the following listed below:
Iced tea or this Haitian lemonade for a true Southern vibe
More Favorite Instant Pot Dishes
Whether it’s a busy weeknight or a relaxed weekend meal, this Instant Pot Low Country Shrimp Boil is everything you want: hearty, flavorful, and fast. The mix of spicy, smoky, and sweet makes it irresistible—and the Instant Pot makes it practical.
If you love this instant pot shrimp boil recipe, try one of these other instant pot dishes next:
- Braised oxtail stew
- Haitian Legume recipe
- Instant Pot Cabbage Soup recipe
- Instant Pot Cabbage
- Instant Pot Chili Mac and Cheese
- Mashed Cauliflower Instant Pot Recipe
- Instant Pot Collard Greens
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Low Country Shrimp Boil Pot Recipe (Instant Pot Version)
Equipment
- slotted spoons
Ingredients
- 1 ½ cups water
- 6 corn on the cob halves; fresh or frozen
- 1 lb. dynamic duo potatoes or medley potatoes; red and yellow potatoes mixed
- 1 pk. beef smoked sausage
- 1 tablespoon old bay seasoning
- 1 tablespoon paprika
- 1 tbsp. cumin seeds or ground cumin
- salt and pepper to taste
- ½ cup honey
- 1 lb. raw jumbo shrimp 21/25, deveined, EZ-peel
Instructions
- In a small bowl, combine the dry seasoning and set aside.Wash and drain the shrimp and set aside. Leave the shell on.Cut the sausage into desired size, or about 17 pieces. Set aside.Add the water, corn, potatoes, and sausage to the Instant Pot. Then add the dry seasoning and honey. Stir well to combine.
- Cover with the lid, seal, and pressure cook on high for 5 minutes.Once the time is up, quick-release. Remove the corn, sausage, and potatoes to avoid overcooking.
- Add the shrimp. Mix well. Cover with lid, seal, and pressure cook for 2 minutes. Quick-release once complete.Remove the shrimp from the pot and add it to the corn, potatoes, and sausage. Coat with liquid. Serve warm and enjoy!
Angela says
This low country shrimp boil pot recipe turned out so delicious. The family loved it, I can’t wait to make it again!!
Kristin says
You know, sometimes a fast recipe isn’t quite as good, and sometimes a good recipe isn’t quite as fast. THIS is the perfect recipe because it was both!
Maria says
YUM! This is so good, and it’s so fast, I was able to make it last night for dinner with zero time issues. Love it.
Cara says
My first time trying the instant pot method vs. stovetop, but it turned out great! We can’t wait to make again
Paula says
This shrimp boil was EPIC! Your recipe was so easy to follow, and it turned out perfectly.
Jeff says
This turned out amazing!! Couldn’t find my jar of honey so I used some organic maple syrup, it turned out fantastic !! And the juice you could taste a hint of sweetness in the bottom of your bowl as you tip it up to finish it off !! 👍👍👍
Mirlene says
Thank you very much, Jeff
Lisa Pumphrey says
This was very easy to make and I like that it is a one pot meal. Instant pot meals are preferable when the temperature gets hot here in Texas so that my kitchen doesn’t get heated up. I did use peeled and cut up russet potatoes and they worked fine. I also mixed up my seasonings with the liquid and poured all over the corn, potatoes and sausage. I cooked the shrimp separately which was frozen shrimp, pressure cook time of 4 minutes. It was delicious.
Mirlene says
I’ve heard of Texas heat. I totally understand. I am very glad the recipe worked out for you. Thank you very much for making it.
Wendy says
How long would I cook the shrimp if they are frozen? Or should I defrost them first?
Mirlene says
Hi Wendy!
I definitely recommend that you defrost the shrimp first. You can do so under warm water and pressure cook it for about 2 minutes and quick release once complete. This will not affect the texture of the shrimp.
Sandra Kieltu says
Fantastic! Cut recipe on half, wonderful. Ate this over rice.
Mirlene says
Thank you Sandra!
Cam says
What can I substitute, and how much, for the honey? I have a little one that can’t have honey yet, so I avoid cooking with it.
Recipe looks great!
Mirlene says
Hi Cam, you can use maple syrup or any natural sweetener. Just be mindful it MAY alter the taste.
Jessica says
What if i wanted to add cabbage? Is this possible and if so how do i go about it? Thanks
Mirlene says
Hi Jessica,
You can add the cabbage when you cook the potatoes and corn. Thank you.
April says
This looks so good, I can smell it through the screen! Us Marylanders love a good shrimp boil. The seasoning amounts looks perfect! Can’t wait to try it!
Mirlene says
Thank you, April!