Best Louisiana Low Country Boil In Instant Pot Recipes

LOUISIANA LOW COUNTRY BOIL IN INSTANT POT

Steps:

• 1. Add water seasoning packet, salt, lemon, potatoes, and kielbasa to the instant pot. Secure the lid and select manual. Adjust to 8 minutes.
• 2. Once the cooking is complete use quick release and select cancel. Add the corn secure the lid select manual and adjust to 1 minute.
• 3. Use quick release and then cancel. Add the shrimp and crawfish. Secure the lid and select manual and adjust to 1 minute. quick release. Remove lemon and seasoning packet. Drain and season with salt and pepper to taste. Serve

LOW-COUNTRY BOIL

Steps:

• Layer onions in an even layer in the Instant Pot®. Scatter the garlic on top of onions. Add red potatoes in an even layer, then do the same for the corn and sausage. Add the shrimp and sprinkle with Old Bay Seasoning. Pour in broth.
• Squeeze lemon wedges into the Instant Pot® and place squeezed lemon wedges into the Instant Pot®. Lock lid.
• Press the Manual button and adjust time to 5 minutes.
• When timer beeps, quick-release the pressure until float valve drops and then unlock lid. Transfer ingredients to a serving platter and garnish with parsley.

LOW COUNTRY BOIL

Steps:

• Combine beer, water, and garlic in the pot. Stir to combine.
• Add corn, potatoes and sausage. Sprinkle the cajun seasoning (if using) and 1 tbsp of the Old Bay and over the top.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 4 minutes.
• When the time is up, quick-release the remaining pressure.
• Add shrimp and sprinkle lemon juice and remaining 1 tbsp Old Bay over the top. Replace the lid and make sure the pot is still set to WARM. The residual heat will cook the shrimp. Check for doneness after 5 minutes.
• Use a slotted spoon to remove corn, potatoes, sausage and shrimp to a serving platter.
• Mix together butter and garlic powder. Pour butter mixture over the platter or serve on the side for dipping.
• Garnish with additional Old Bay and/or cajun seasoning. Serve warm.

INSTANT POT® LOW COUNTRY BOIL

Steps:

• Combine andouille sausage, potatoes, and onion in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle seafood seasoning over the top. Pour in beer. Lay corn pieces on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 20 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in shrimp. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid.

LOW-COUNTRY BOIL

Steps:

• Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
• Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.