Swap the kielbasa for some plant based 'smoked sausage' to make this dish pescatarian.

Equipment Needed

Measuring cups and spoons, instant pot, knife, cutting board, pasta strainer, tongs and a large serving platter


Slice the kielbasa lengthwise and then into thin slices. Thinly slice the onion, chop the garlic and parsley, and cut the baby potatoes and corn cobs in half.

Thaw the shrimp in a pasta strainer in the sink under cold running water until thawed (approximately 10 minutes).

Turn the instant pot onto the sauté setting and let it get hot.

Add the butter, onions and kielbasa and stir well. Cook for 2 minutes and add the garlic. Stir and cook for 1 additional minute, then add the potatoes, old bay seasoning, salt and pepper to taste and hot sauce. Stir well.

Top with the corn cobs and pour in the beer.

Lock in the lid on the instant pot and set it to manual on high for 5 minutes, then quickly release the steam.

As soon as it’s safe to remove the lid, do so and add the shrimp. Sprinkle with the chopped parsley and add a lemon that’s been sliced into thirds.

Replace the lid and set the instant pot for 1 additional minute. Once done, quickly release the steam again.

Once safe, remove the lid and transfer the shrimp boil to a serving platter (leaving most of the juice in the pot to be discarded once cooled).

Squeeze the lemon slices over the dish before eating.

**Optional: sprinkle the platter with some additional old bay seasoning for garnish.