365
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 2 cups
PREP TIME 10 mins
COOK TIME 9 mins
TOTAL TIME 35 mins
My family loves a shrimp boil, and the Instant Pot makes this hearty one-pot meal in a fraction of the time! Lean chicken sausage helps cut the fat and calories.
PROGRAM Pressure Cook |
PRESSURE High |
RELEASE Quick |
2 cups From-Scratch Chicken Stock or low-sodium chicken stock
1 lemon, cut in half, with one half cut into wedges
1lb (450g) baby Yukon gold potatoes
3 ears yellow corn, shucked and cut in half
2 heaping tsp Old Bay seasoning (or equivalent seafood seasoning)
1⁄2 tsp kosher salt
4 x 3oz (85g) links fully cooked Andouille chicken sausage, each cut into four pieces
1lb (450g) large raw shrimp, peeled and deveined
4 tbsp butter, melted
1. Add the chicken stock to the inner pot, followed by one lemon half, the potatoes, and then the corn. Season with the Old Bay and kosher salt.
2. Add the sausage to the pot, followed by the shrimp.
3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 9 minutes. When the cook time is complete, quick release the pressure.
4. Line a large sheet pan with parchment paper. Remove the lid and pour the boil out onto the pan. Serve with the melted butter and lemon wedges on the side. Serve hot.
Total fat 16g Saturated fat 8g |
Cholesterol 175mg Sodium 758mg |
Carbohydrates 30g Dietary fiber 4g |
Sugars 4g Protein 30g |