How do you have a cajun shrimp boil in a pressure cooker?

You may be wondering how do you have a cajun shrimp and sausage boil in an Instant Pot? It is absolutely so simple!

Typically any kind of creole or cajun seafood boil is done outside with a large outdoor cooker. There is a lot of work into setting it up and, clean up afterward. But you can make the same meal inside in your Instant Pot without all of the extra time and hassle! It’s genius!

A black plate filled with boiled shrimp, corn, and potatoes covered in melted butter and tony chachere's seasoning.

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We use the 8 qt. Instant Pot to prepare all our meals.

We also use a digital cooking thermometer like this. If you have any question about what temperature something should be cooked at or reheated at you can check out FoodSafety.gov. That’s what we use.

What goes with a shrimp boil?

We eat baby red potatoes, corn, and Savoie’s Mild Pork Sausage all drizzled with melted butter and Tony Chachere’s with our Cajun Shrimp Boil.

We also use Louisiana (liquid concentrated) Crawfish, Crab, and Shrimp Boil plus Tony Chachere’s Seasoning. And, you cannot forget about the dip!!! This is the most important part. You cannot have a crawfish or shrimp boil without the Cajun Seafood Boil Sauce (or dip)!!!!

Cajun seafood boil, sauce recipe

There are many different types of sauce recipes out there for a Cajun Seafood Boil. The one we use, and like the most, is very simple.

You mix mayonnaise, ketchup, and Tony Chachere’s together. We dip everything in it except for the corn. It adds the best flavor to the shrimp (or crawfish), potatoes, and sausage.

We never use exact measurements. Depending on how much you need. You just use mayonnaise as your main ingredient. Then you add about a half portion of ketchup from the amount of mayonnaise you are using. Then add your Tony Chachere’s seasoning to taste!

You want the color to be pink like the picture below. The dip is really what makes this meal delicious in my opinion.

A white bowl filled with cajun shrimp boil sauce.

Do you peel shrimp for a shrimp boil?

Most people boil their shrimp with the shells on. I like to save time and money wherever I can. So I wait until Tony Chachere’s peeled and headless frozen shrimp go on sale at my local grocery store to use for our Instant Pot Cajun Shrimp Boils.

You may be wondering what size shrimp is best for boiling. The bigger the better. We usually get the 31-40 ct. or bigger. We can get these at a decent price, and they boil well in the Instant Pot.

Ingredients – Instant Pot Cajun Shrimp Boil

2 lbs. Peeled Shrimp
1 – 16 oz. Savoie’s Mild Pork Sausage
3 Ears of Corn (sliced)
1 ½ lb. Baby Red Potatoes
2 Tbsp. Liquid Concentrated Crab Boil (We like either Louisiana brand or Zatarain’s Liquid Crab Boil)
Tony Chachere’s Seasoning
6 Cups of Water

Instructions – Instant Pot Cajun Shrimp Boil

#1. First, place your potatoes, sausage, then corn into your Instant Pot in that order.

#2. Next, add your 6 cups of water and 2 tbsp. of liquid crab boil.

#3. Then close the lid and turn the steam release valve to “sealing” position.

#4. Next, press the pressure cook button. Then press pressure level button until high is selected. Set the timer for 4 minutes. It will take a while for your Instant Pot to come to pressure with this amount of food in it then it will start counting down.

#5. After the timer has completed turn the steam release valve to “venting” for a quick release of steam. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.

#6. Once all the steam has been released open you Instant Pot and take the corn out.

#7. Then place your thawed shrimp in your Instant Pot and close the lid.

#8. Next, press the pressure cook button again. Then press pressure level button until high is selected. Set the timer for 1 minute.

#9. Finally, once the timer has completed turn the steam release valve to “venting” for a quick release of steam. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.

#10. Take everything out of your Instant Pot (excluding the water) and drizzle it with melted butter and Tony Chachere’s seasoning.

#11. Mix you dip/sauce and enjoy!

Final Thoughts

After making this meal for the first time in our Instant Pot on a weekday I was surprised at how much easier it was rather than making it on an outside cooker. I think we will try doing this with crab legs next time!

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