Go Back
+ servings

Easy Instant Pot Seafood Boil

Sue Lau
5 from 1 vote
Prep Time 20 mins
Cook Time 21 mins
Pressure Release 10 mins
Course Main Dish
Cuisine American, Southern
Servings 4
Calories 794 kcal


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


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


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


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.


From the kitchen of palatablepastime.com


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
Tried this recipe?Let us know how it was!