Instant Pot Low Country Boil

There is just something about Low Country Boil that screams “summer dinner” to me. I have such great memories of family trips to the beach, where we would make huge pots of Low Country Boil and eat them at the kitchen table. It’s no longer summer, but I think Low Country Boil is a great Saturday night dinner, particularly if you are entertaining. It’s easy to make and it feeds a crowd.

I’ve always made it in a huge pot on the stove, but I was intrigued at the idea of cooking it in the Instant Pot. I did tweak the recipe some by cooking just the shrimp on the stove. I like to cook my shrimp in a mixture of beer and Old Bay, and I was worried the shrimp would turn rubbery in the Instant Pot. I’ll also include instructions on how to cook the entire meal on the stove if you do not have an Instant Pot.

The sauce is what really makes this dish so good. Serve with bread and sop up all that garlic-y, buttery goodness.


  • One package smoked sausage
  • One package frozen sweet corn on the cob (I like using the ones that are cut into smaller pieces because they fit in the Instant Pot better)
  • 4 large red potatoes, cut into chunks
  • 2-4 tablespoons Old Bay Crab Boil (I have a generous hand with spices, but definitely use 2 tablespoons if you do not)


  • 1 lb peeled and deveined raw shrimp
  • One large bottle of beer (cheap beer is fine!)
  • 1 lemon
  • 1/4 cup Old Bay Seasoning


  • 6 tablespoons butter
  • 1 tablespoon minced garlic
  • 1/8 teaspoon cajun seasoning
  • 1/4 teaspoon Old Bay Seasoning
  • 3-5 shakes of hot sauce
  • 1/8 teaspoon lemon pepper
  • 1 lemon, juiced



  1. Cut up the sausage – I like cutting it up into smaller pieces because its easier for my kids to eat, but use your discretion.
  2. Add the sausage, corn on the cob, and potatoes to your Instant Pot.
  3. Sprinkle the Old Bay over the top of the ingredients. Add enough water to cover the ingredients, and lock the lid.
  4. Set your Instant Pot for 6 minutes.
  5. While that is cooking, place a large pot on the stove and fill with the beer, Old Bay seasoning, and a lemon, halved. Pour enough water in the pot to reach halfway. I set this to medium high and let it heat up while everything else is cooking.
  6. Now you can work on the sauce. Add the butter, garlic, cajun seasoning, Old Bay seasoning, hot sauce, and lemon pepper to the pan. Once the butter has melted, whisk in the lemon juice and bring to a boil.
  7. Turn heat to low and whisk until the mixture stops bubbling. Keep warm on low until your other ingredients are ready.
  8. Once your Instant Pot completes its cooking cycle, it will beep. Do a quick release and remove the lid.
  9. At this point, you can turn your your heat to high and bring the water/beer mixture to a boil. Once the water is boiling, throw in your shrimp for 3 minutes. I throw them in frozen and wait for them to turn pink. As soon as they turn pink, remove them from the water so they don’t become watery.
  10. Drain the shrimp and the potato/sausage/corn mixture. I like to pour everything on a large sheet pan.
  11. Pour the butter mixture over the other ingredients and shake the pan to combine.

We aren’t fancy around here – I set out paper plate and napkins, and let everyone serve themselves directly from the pan. Y’all, that butter mixture is DIVINE. It really makes the dish.

Stove Top Directions:

Bring water/Old Bay mixture to a boil and add in the potatoes. Cook for 10 minutes. Add in the corn and cook for 5 additional minutes. Add in the shrimp and leave in the pot for about 3 minutes, or until the shrimp turn pink. Drain immediately and serve.

Don’t have an Instant Pot? Want one? Click HERE.

This post contains an affiliate link, which means I will receive a small percentage of the sale if you choose to purchase the item I have linked.


  1. Liz Bukaty says:

    Will you repost this next summer?! Our favorite local corn on the cob JUST went out do season but I DEFINITELY want to try it!!

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