Easy Instant Pot Seafood Boil yummy crab along  with lobster, shrimp, clams, corn, potatoes and spicy sausage in a garlic butter beer  sauce.

Easy Instant Pot Seafood Boil

By Sue Lau | Palatable Pastime

Easy Instant Pot Seafood Boil is my recipe of the day with the blogging group  Fish  Friday Foodies.  We join up on the third Friday  of  the month  and  share common themed recipes that one of the group members suggests. We take turns with that delight. This month is my month to suggest a topic. On a whim, I decided on  our best seafood boils.

I decided  on  making a boil in the instant pot. I have come to love having these, but don’t always feel like standing over steaming water or doing a bake.  Plus, the Instant Pot is  pretty fast and one  pot easy.

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There have been an abundance of crab houses opening up near me that  really has me revved up  to want to eat this type of food. I know they are popular in places like Florida, but now they seem to be taking over locally.

Brown Up the Sausage and Onion

Besides shrimp boils, it is popular to get fried seafood there as well. So if you are having a larger dinner or dinner party, consider having some fried foods as well.

For the First Part, Cook the Sausage, Potatoes and Corn

Other dinner options include things like hush puppies or garlic bread, and tossed salad. I like to keep it simple since everyone is going to have messy hands. Be sure to have plenty of napkins!

Part  Two: Add the Lobster

Don’t Forget the Crab

And while I had hoped to get some other things into the boil, such as head-on shrimp and crawfish,  I had no such luck at the market.  Sometimes you don’t know what they will have. Others,  you might not like some of the things they have.

Part Three: Adding the Shrimp

Last Ones in are the Clams

So feel free to adjust with alternate seafoods, keeping them in their prospective parts of the cooking, so they cook the proper time. And this pretty much  loads the cooker so pay attention to that if you switch things up. Make sure your stuff fits, or plan on doing a separate cook.

And Don’t Forget the Bam Butter

(A local restaurant calls it that, nothing to do with Emeril LaGasse)

Fish Friday Foodies

Our Best Seafood Boils

• • • Culinary Adventures with Camilla: Dungeness Crab Boil
    • Palatable Pastime: Easy Instant Pot Seafood Boil
    • Making Miracles: Seafood Boil with Garlic Butter Sauce
    • A Day in the Life on the Farm: Slow Cooker Shrimp Boil
    • Karen’s Kitchen Stories: Viet-Cajun Seafood Boil

Easy Instant Pot Seafood Boil

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Easy Instant Pot Seafood Boil

Easy Instant Pot Seafood Boil

Sue Lau

5 from 15 votes

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Prep Time 20 mins

Cook Time 21 mins

Pressure Release 10 mins

Course Main Dish

Cuisine American, Southern

Servings 4

Calories 794 kcal

Equipment

• Instant pot
• Instant Pot steamer rack
• Shell crackers and meat picks

Ingredients

  

1x2x3x

Seafood Boil:

• 1 pound large EZ-Peel shrimp
• 3/4 pound snow crab clusters
• 3/4 pound cooked lobster claws
• 6 fresh littleneck clams
• 3/4 pound smoked sausage links (cut into chunks)
• 1 cup chopped onion
• 2 tablespoons olive oil
• 14 ounces lager beer (I used 2 small bottles of Corona)
• 1 cup water
• 1 tablespoon Cajun spice
• 1 tablespoon lemon pepper
• 1 tablespoon chopped garlic
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Louisiana pepper sauce
• 5 small red potatoes (halved)
• 2 ears fresh corn on the cob (shucked and cut in half)

Spicy Garlic Butter (Bam! Sauce):

• 1/2 cup butter (1 stick)
• 1 lemon (juice of)
• 1 tablespoon minced garlic
• 1 tablespoon Cajun spice

Extras:

• Chopped Italian parsley (for garnish)
• 1 lemon (cut into wedges)

Instructions

 

Saute the sausage:

• Place the clams in cold salted water to cover and change water a few times to get rid of silt and sand.
• As you handle them they should close. Discard any that are wide open and stay that way or any with a foul odor.
• Place the sausage, onion and oil in the instant pot and saute until brown.
• Remove the sausage and set aside. Don't worry about the chopped onion.
• Add the beer, water, Cajun spice, lemon pepper, garlic, Worcestershire sauce and Louisiana pepper sauce.
• Stir to lift the fond off the bottom of the cooker.
• Add the steamer rack to the cooker.

Pressure Cook Part One:

• Place the sausage chunks on the rack and top with the potatoes and corn.
• Place the lid on the cooker and set the vent to seal. Cook at pressure on Manual/High setting for 4 minutes, then use the quick release.
• When the steam subsides, open the cooker.

Pressure Cook Part Two:

• Top the contents with the lobster claws and crab.
• Place the lid on the cooker and set the vent to seal. Cook at pressure on Manual/High setting for 2 minutes, then use the quick release.

Steam Cook Shellfish:

• When the steam subsides, open the cooker and top the contents with the shrimp and clams.
• Replace the lid leaving the vent open for steam.
• Cook on the steam setting for five minutes.

Prepare the Bam Sauce/Garlic Butter:

• While the shellfish steam, heat the Bam sauce (garlic butter ) in a small skillet.
• After five minutes, open the cooker and check to see that shrimp are opaque and the clams have opened. Discard any clams that do not open.
• Carefully remove contents to a large bowl or platter.
• Add half cup of the cooking liquid in the bottom of the cooker to your Bam Sauce/Garlic Butter and stir.
• Pour this over your seafood boil. Garnish with parsley and serve with lemon wedges.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 794kcalCarbohydrates: 71gProtein: 51gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 286mgSodium: 1380mgPotassium: 2240mgFiber: 9gSugar: 12gVitamin A: 1922IUVitamin C: 63mgCalcium: 227mgIron: 6mg

Keyword Shrimp Boil

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