Instant Pot Shrimp Boil Soup: A Flavorful One-Pot Wonder

Craving the flavors of a classic shrimp boil but don’t want the fuss and cleanup? This Instant Pot Shrimp Boil Soup recipe delivers all the spicy, savory goodness in a convenient and comforting soup format. It’s quick, easy, and perfect for a weeknight dinner. Plus, the Instant Pot makes it incredibly flavorful and tenderizes the potatoes and corn to perfection. Get ready for a taste of Louisiana in every spoonful!

Why You’ll Love This Instant Pot Shrimp Boil Soup

* **Speedy & Simple:** The Instant Pot cuts down cooking time significantly, making this a fast and easy meal.
* **One-Pot Wonder:** Minimal cleanup! Everything cooks together in the Instant Pot.
* **Incredible Flavor:** All the classic shrimp boil spices infuse every ingredient for a truly authentic taste.
* **Customizable:** Easily adjust the spice level and add your favorite shrimp boil ingredients.
* **Comfort Food:** Warm, hearty, and satisfying, this soup is perfect for chilly evenings.

Ingredients You’ll Need

* **Shrimp:** 1 pound of large or jumbo shrimp, peeled and deveined. You can use frozen shrimp (thawed) or fresh shrimp. Make sure to remove the shells (save them for broth if you are feeling ambitious) and devein the shrimp.
* **Andouille Sausage:** 1 pound of smoked Andouille sausage, sliced. Andouille sausage is the key to authentic shrimp boil flavor. Look for it in the refrigerated meat section of your grocery store.
* **Corn on the Cob:** 4 ears of corn, shucked and cut into 2-inch pieces. Fresh corn is best, but frozen corn on the cob can be used in a pinch.
* **Red Potatoes:** 1.5 pounds of small red potatoes, quartered. Red potatoes hold their shape well during cooking and have a creamy texture.
* **Onion:** 1 large yellow onion, chopped. Yellow onions provide a good base flavor for the soup.
* **Celery:** 2 stalks of celery, chopped. Celery adds a subtle herbaceous flavor to the soup.
* **Garlic:** 4 cloves of garlic, minced. Garlic is essential for a flavorful shrimp boil.
* **Chicken Broth:** 6 cups of chicken broth. Chicken broth provides the liquid base for the soup. You can use low-sodium broth to control the salt level.
* **Shrimp Boil Seasoning:** 2-3 tablespoons of shrimp boil seasoning (such as Zatarain’s or Old Bay). This is the star of the show! Adjust the amount to your desired spice level.
* **Bay Leaves:** 2 bay leaves. Bay leaves add a subtle depth of flavor to the soup.
* **Lemon:** 1 lemon, quartered. A squeeze of lemon juice brightens up the flavors of the soup.
* **Optional Garnishes:** Fresh parsley, green onions, hot sauce.

Equipment You’ll Need

* **Instant Pot:** A 6-quart or 8-quart Instant Pot.
* **Cutting Board:** For chopping vegetables and sausage.
* **Knife:** For chopping vegetables and sausage.
* **Measuring Cups and Spoons:** For measuring ingredients.
* **Ladle:** For serving the soup.

Step-by-Step Instructions

1. **Sauté the Aromatics:** Turn on the Instant Pot to the ‘Sauté’ function. Add the chopped onion and celery to the pot and cook for 3-5 minutes, or until softened. Add the minced garlic and cook for another minute, until fragrant. Stir frequently to prevent burning.
2. **Add the Sausage and Potatoes:** Add the sliced Andouille sausage and quartered red potatoes to the Instant Pot. Cook for 2-3 minutes, stirring occasionally, until the sausage is lightly browned.
3. **Pour in the Broth and Seasonings:** Pour in the chicken broth. Add the shrimp boil seasoning, bay leaves, and lemon quarters to the pot. Stir to combine all the ingredients.
4. **Pressure Cook:** Close the Instant Pot lid and seal the valve. Cook on ‘Manual’ or ‘Pressure Cook’ mode for 5 minutes. The Instant Pot will take some time to come to pressure.
5. **Quick Release:** Once the cooking time is up, carefully perform a quick release of the pressure. Be cautious of the steam.
6. **Add the Corn and Shrimp:** Open the Instant Pot lid. Add the corn on the cob pieces and the shrimp to the pot. Stir gently to combine. The residual heat from the soup will cook the shrimp and corn.
7. **Cook Shrimp and Corn:** Close the lid (but do not seal) and let the soup sit for 3-5 minutes, or until the shrimp is pink and opaque and the corn is heated through. Do not pressure cook at this step. The shrimp will become rubbery if overcooked.
8. **Serve and Garnish:** Remove the bay leaves and lemon quarters from the soup. Ladle the soup into bowls. Garnish with fresh parsley, green onions, and hot sauce, if desired.

Tips for the Perfect Instant Pot Shrimp Boil Soup

* **Don’t Overcook the Shrimp:** The key to tender shrimp is to avoid overcooking it. The residual heat of the soup will cook the shrimp perfectly in just a few minutes. Overcooked shrimp will be rubbery and tough.
* **Adjust the Spice Level:** Shrimp boil seasoning can vary in spice level. Start with 2 tablespoons and add more to taste. If you’re sensitive to spice, you can use a milder seafood seasoning.
* **Use Good Quality Sausage:** Andouille sausage is essential for authentic shrimp boil flavor. Look for a good quality brand that is made with real smoked meat.
* **Customize the Ingredients:** Feel free to add other shrimp boil ingredients to the soup, such as:
* **Smoked Sausage:** Replace some of the Andouille with other smoked sausage varieties for a different flavor profile.
* **Lobster:** Add chunks of lobster tail for an extra decadent touch.
* **Crab Legs:** Include snow crab or king crab legs for added seafood flavor.
* **Okra:** Add sliced okra for a Southern twist.
* **Bell Peppers:** Add chopped bell peppers for sweetness and color.
* **Carrots:** Add sliced carrots for sweetness and texture.
* **Other Vegetables:** Use any vegetables you like in a traditional shrimp boil.
* **Deglaze the Pot:** Before adding the broth, make sure to scrape the bottom of the Instant Pot to remove any browned bits (fond). This will prevent the ‘Burn’ error from occurring.
* **Use Frozen Shrimp:** Frozen shrimp works great in this recipe. Just make sure to thaw it completely before adding it to the Instant Pot. Pat the shrimp dry with paper towels before adding it to the soup to remove excess moisture.
* **Add a Splash of Beer:** For extra flavor, add a splash of beer (such as a lager or pilsner) to the pot when you add the broth. This will add a subtle malty flavor to the soup.
* **Make it Ahead:** You can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

* **Serve with Crusty Bread:** Crusty bread is perfect for soaking up the flavorful broth.
* **Serve with Coleslaw:** Coleslaw adds a cool and refreshing contrast to the spicy soup.
* **Serve with Hot Sauce:** For those who like extra heat, serve the soup with your favorite hot sauce.
* **Serve with Lemon Wedges:** A squeeze of fresh lemon juice brightens up the flavors of the soup.

Variations

* **Spicy Shrimp Boil Soup:** Add more shrimp boil seasoning or a pinch of cayenne pepper to make it spicier.
* **Creamy Shrimp Boil Soup:** Add a splash of heavy cream or coconut milk at the end for a creamier texture.
* **Low-Carb Shrimp Boil Soup:** Omit the potatoes and corn and add more vegetables like cauliflower or broccoli.
* **Seafood Medley Soup:** Add other seafood like crab meat, mussels, or clams.

How to Store Leftovers

* **Refrigerator:** Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Freezer:** The soup can be frozen, but the potatoes may become slightly mushy upon thawing. Store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating. It’s best to freeze without the shrimp already cooked as it will become rubbery during the thawing and reheating process.

Nutritional Information (Approximate)

(Per serving, based on 6 servings)

* Calories: Approximately 350-450
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 20-30g

(Note: Nutritional information may vary depending on the specific ingredients used.)

Printable Recipe Card

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