Pressure Cooker Low Country Boil
- 3 ears of corn, halved
- 1 pound red potatoes, halved
- 3 cups water, divided
- 1 (12 ounce) bottle beer
- 2 tablespoons Cajun seasoning, divided
- 1 tablespoons seafood seasoning (such as Old Bay(R))
- 1 pound cooked andouille sausage or kielbasa, sliced into 2-inch pieces
- 1 pound fresh large shrimp, peeled and deveined
- 1 cup water
- 1 lemon, cut into wedges
- ¼ cup butter, melted
For best results, we recommend using:
- Put corn and potatoes in a pressure cooker. Pour water and beer into the pot; add 1 tablespoon Cajun seasoning and seafood seasoning.
- Seal lid onto pressure cooker and cook on High Pressure for 5 minutes.
- Relieve pressure through the quick-release valve.
- Add remaining tablespoon Cajun seasoning, andouille sausage, and shrimp to the cooker.
- Seal lid and cook on High for 4 minutes more.
- Relieve pressure through the quick-release valve. Drain the contents of the pot through a colander.
- Spread potatoes, shrimp, and corn onto a baking sheet to serve with lemon wedges and melted butter.
What others are saying
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!).