Instant Pot Low Country Boil

Method

1. Add sausage, corn, and potatoes to the pot and cover with water. Stir in the Louisiana Shrimp and Crab Boil seasoning.

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2. Lock the lid and set to high pressure for 4 minutes.

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3. While the pot pressurizes, melt butter in a small skillet over medium-high heat. Add the garlic and stir constantly until the butter foams and absorbs the garlic flavor.

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4. Mix in the Cajun seasoning, Old Bay, hot sauce, and lemon pepper. Taste and adjust—start sparingly as salt content is high. Keep warm on low heat.

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5. When the timer sounds, perform a quick pressure release. Carefully open the lid and verify potatoes are tender but not mushy.

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6. Add the shrimp and stir gently. Once they turn pink (1–2 minutes), immediately transfer them to a serving pot.

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7. Remove corn, potatoes, and sausage from the cooker and add to the serving pot.

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8. Pour the warm garlic butter sauce over everything and stir to coat evenly.

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9. Serve immediately. For less spice-tolerant eaters, omit the hot sauce and rely on the butter, garlic, lemon juice, and lemon pepper for flavor.

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1. Bring a large pot of salted water to a rolling boil.

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2. Add sausage and potatoes; cook 10 minutes.

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3. Add corn and cook 5 minutes more.

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4. Add shrimp and cook until pink, about 3 minutes.

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5. Drain the pot.

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6. Melt butter with garlic and all spices, then toss with the cooked ingredients.

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7. Finish with fresh lemon juice and serve.

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