Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Prawn

Instant Pot Lowcountry Seafood Feast

Use your multicooker for a delicious seafood boil dinner that comes together in a snap. The potatoes, corn and shrimp are perfectly tender, and the sausage is juicy and flavorful.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 (12 ounce) bottle light beer or lager beer
  • 8 ounces red baby potatoes, unpeeled and halved
  • 8 ounces smoked turkey sausage, sliced into 1-inch pieces
  • 2 ears fresh corn, shucked and cut crosswise into quarters
  • ½ teaspoon kosher salt
  • 2 tablespoons salt-free creole seasoning (such as tony chachere's), divided
  • 4 teaspoons chopped garlic, divided
  • 1 pound medium unpeeled raw shrimp, tail-on
  • 3 tablespoons unsalted butter
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • lemon wedges (optional)

Directions

  1. Place beer, potatoes, sausage, corn, salt, 1 1/2 tablespoons of the Creole seasoning and 3 teaspoons of the garlic into a programmable pressure multicooker (such as Instant Pot); gently stir to combine. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 4 minutes. (It will take 5 to 8 minutes for cooker to come up to pressure before cooking begins.)
  2. Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 1 to 2 minutes.) Remove lid from cooker. Using a slotted spoon, transfer potatoes, sausage and corn from cooker to a platter.
  3. Select SAUTE setting on cooker. Select HIGH temperature setting and let liquid in cooker come to a boil. Add shrimp; cook, stirring occasionally, until shrimp is opaque and just cooked through, about 4 minutes. Using a slotted spoon, transfer shrimp to potato mixture on platter.
  4. Continue cooking liquid in cooker until reduced to 3/4 cup, about 2 minutes. Add butter, lemon juice, parsley and remaining 1/2 tablespoon Cajun seasoning and 1 teaspoon garlic; stir until butter is melted. Turn cooker off. Pour sauce into a bowl. Serve seafood mixture with sauce and, if desired, lemon wedges.