Pressure Cooker Low Country Boil
- 1 pound of red potatoes
- 3 ears of corn, cut into 1½-inch rounds
- 2 cups of water
- 1 12-ounce bottle of beer
- 1 pound of cooked andouille sausage or spicy kielbasa, cut into 1½-inch slices
- 1 pound of fresh large shrimp, peeled and deveined
- 2 tablespoons of seafood seasoning (such as Old Bay)
- kosher salt (add according to your taste)
- 1 lemon, cut into wedges
- ¼ cup of butter, melted
For best results, we recommend using:
- Pressure cooker potatoes by placing them and the corn in the inner steel pot of the pressure cooker. Pour water and beer over the top. After that, add the sausage and shrimp. Then sprinkle seafood seasoning and salt over the shrimp and sausage. Do not stir.
- Lock the pressure cooker lid in place and set the steam vent handle to "Sealing." Select "Pressure Cook," and cook on High Pressure for 2 minutes.
- Turn the steam vent handle to "Venting" to quick-release pressure.
- Drain the cooked potatoes, corn, shrimp, and sausage through a colander. Then transfer them to a baking sheet or newspaper for an authentic experience. Serve with lemon wedges and melted butter.
Do you love eating spicy dishes? Don't forget to add a dash of cajun spice to your pressure cooker low country boil to give it a zesty flavor! Pressure cooker shrimp is one of our favorite dishes to make in the pressure cooker, super quick and all the restaurant flavor without the big bill.
What others are saying
Jenny J says:
I substituted the shrimp for crawfish and added crab legs separately. Such a great recipe and super easy to make in the pressure cooker. No one will know that you didn't actually do a traditional seafood boil
George Delamea says:
Full disclosure: it's crawfish season, so instead of shrimp, we used this recipe to do crawfish, keeping everything else exactly the same. Even used an Abita Turbo Dog for the beer to keep it feeling a bit Louisiana bayou. In the spirit of a crawfish boil, shared the rest of the sixer with guests. Was delicious. Those potatoes!
Jessica Scott says:
I've only ever made low country boil with seafood seasoning, so I enjoyed this version with Cajun spices and beer. Super easy to make and the potatoes didn't fall apart.
Laura Griffin says:
So good! I used frozen corn and andouille sausage for this boil. I also used extra Cajun seasoning because I like mine extra spicy. Simple, straightforward and easy to make without lacking flavor! The beer was also a nice touch!
Katie Hason says:
I made this low country shrimp boil for a football party and it was so good. I love new potatoes, and they came out so tender! Next time I'll probably add crab as well! This recipe was enough for me and my husband (and we ate a lot!).