May 2, 2021

Instant Pot Seafood Boil

 


Hey, guys!  It's been a minute since I've last shared a recipe.  Over two years to be exact!  It was never my intention to go so long... but life!  We've experienced a lot of life change between then and now.  What's new?  Well, our son, Lucas, was born (already 26 months old).  He's brought us so much joy.  I also accepted the full-time position of Director of my church's Children's Ministry and Preschool.  While lots of things are different, lots of things are the same.  We still homeschool my little sous chef, who isn't little anymore.  She's turning 17 this year!  Finding time to cook, plate, photograph, and edit dishes has proven to be difficult, but there is still plenty of cooking and good eating happening over here.  Another thing that hasn't changed is God's goodness.  Even in a pandemic, He has blessed us with so much.  

Now that I've shared a little update, I might as well share a recipe that we thoroughly enjoyed this weekend.  I've made seafood boils in the past, but this was the first time trying it in my Instant Pot.  After a few bites, I had to pull out my phone to take a few pictures to share with all of you lovely people!  While the photos don't do it justice, it was phenomenal.  I'll be dreaming of dipping my crusty bread into the savory seafood broth for a long, long time.  So.  Good.  



Ingredients:

Adapted from Damn Delicious

  • 1 1/2 lb baby red potatoes 
  • 1 pkg andouille sausage, thinly sliced 
  • 1 c sweet onion, chopped 
  • 4 tsp Old Bay seasoning, divided  
  • 3 ears corn, shucked and halved 
  • 16 oz chicken broth or beer
  • 1 lb jumbo shrimp, shell on
  • Clams 
  • 1/4 c butter
  • 3 cloves garlic, minced 
  • 1 lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped 
Directions:

Place potatoes, sausage, onion, and 3 tsp of the Old Bay seasoning in an 8-quart Instant Pot.  Stir until well combined.  Top with corn and pour chicken broth (or beer) over all.  

Select the manual setting, adjust pressure to high, and set time for 5 minutes.  When finished cooking, quick-release pressure.  

Add shrimp, clams, and half of the lemon wedges.  Select manual setting, adjust pressure to high, and set time for 1 minute.  When finished cooking, quick-release pressure.  

Meanwhile, melt butter in a small saucepan over medium heat.  Stir in garlic and remaining 1 tsp of Old Bay seasoning, until fragrant, about 1 minute.  Set aside.

Serve seafood mixture immediately and drizzle with butter mixture.  Garnish with parsley and lemon.

Serve with crusty bread and enjoy!  



5 comments:

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