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–+ servings

Easy Instant Pot Seafood Boil

Sue Lau
4.90 from 19 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 21 minutes
Pressure Release 10 minutes
Course Main Dish
Cuisine American, Southern
Servings 4
Calories 794 kcal

Equipment

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

Ingredients
  

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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