If you’ve ever been to a real low-country boil, you know that means a huge steaming pot over an outdoor propane-powered cooker packed with red potatoes, corn, sausage and shrimp stirred with something that looks alarmingly like a boat paddle. But thanks to the Instant Pot, you can have all the goodness of a low-country boil in less than 30 minutes–no propane or paddles required.
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This one-pot meal is usually dumped out onto a newspaper-covered table for family-style access and easy cleanup. It’s a fun, fast dinner that works equally well for a weekend get-together or a weeknight family meal.
The low-country boil is the southern equivalent of a New England clambake. Coastal Living recounts its origins:
“Once called Frogmore Stew, this one-pot wonder was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. The dish was later named Frogmore, where Richard was from, by the guards who teased him about home. The postal service eliminated the name Frogmore, which changed this popular dish to Lowcountry boil.”
All the goodness of a low-country boil in less than 30 minutes
Ingredients:
- 12 oz beer (or substitute the same amount of water)
- 1/2 cup water
- 1 tbsp garlic, minced
- 3 ears corn, shucked and cut into thirds
- 1 1/2 lbs egg-sized red potatoes
- 1 12-16 oz package kielbasa smoked sausage, cut into 2-inch pieces
- 1 tbsp cajun or creole seasoning (optional)
- 1+ 1 tbsp Old Bay seasoning, divided
- 1 1/4 pounds medium to large shrimp
- 1 tbsp lemon juice
- 1/3 cup butter, melted
- 1/2 tsp garlic powder
- Additional Old Bay and/or Cajun seasoning for garnish (optional)
Ingredients:
- 12 oz beer (or substitute the same amount of water)
- 1/2 cup water
- 1 tbsp garlic, minced
- 3 ears corn, shucked and cut into thirds
- 1 1/2 lbs egg-sized red potatoes
- 1 12-16 oz package kielbasa smoked sausage, cut into 2-inch pieces
- 1 tbsp cajun or creole seasoning (optional)
- 1+ 1 tbsp Old Bay seasoning, divided
- 1 1/4 pounds medium to large shrimp
- 1 tbsp lemon juice
- 1/3 cup butter, melted
- 1/2 tsp garlic powder
- Additional Old Bay and/or Cajun seasoning for garnish (optional)
Instructions:
- 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 function*. Use the +/- keys 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 the 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 or Cajun seasoning. Serve warm.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
