INGREDIENTS:
- 1 1/2 pounds baby red potatoes
- 1 (12.8 oz) package smoked andouille sausage, thinly sliced
- 1/2 medium sweet onion, chopped
- 4 teaspoons Old Bay seasoning, divided
- 1 Tablespoon hot sauce
- 3 ears corn, halved
- 1 (16 oz) chicken broth, beef broth, bone broth (I usually use chicken bone broth)
- 1 1/2 pounds medium shrimp, shell-on (I like wild caught)
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves (optional)
- 1 lemon, cut into wedges (optional)
DIRECTIONS:
- Place potatoes, sausage, onion, 3 teaspoons Old Bay seasoning and hot sauce into a 6-qt Instant Pot. Stir until well combined. Top with corn and broth.
- Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Add shrimp. Select manual setting; adjust pressure to high, and set time for 1 minute. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Melt butter in a small skillet over medium low heat. Stir in garlic and remaining 1 teaspoon Old Bay seasoning until fragrant, about 1-2 minutes.
- Serve shrimp mixture immediately, drizzled with butter mixture, garnished with parsley and lemon if desired.
