Lobster Boil or Low Country Seafood Boil - Pressure Cooker
(The layering in this recipe is important. So pay attention. The longer cooking items are on the bottom and help shield the upper items from cooking too fast) Originally when I did this recipe I used two 6 Qt Pots and pressure cooked them both at the same time. So if you want to do a feast, just double the recipe. The cooking time remains the same.
Equipment
Ingredients
- 1½ lb lobster or two lobster tails
- 2 ears corn on the cob cut in half
- ¾ lb small potatoes
- 1 med onion quartered
- 1 stick butter
- 1 Tbsp Old Bay
- 1 Tbsp Sea Salt
- ½ lb jumbo shrimp frozen
- ½ lb large scallops frozen
- 1 lb kielbasa cut in half
- 1 can beer (or broth, or water)
Instructions
- In a 6 qt pot with the trivet on the bottom, begin layering your ingredients.
- Around the edges place 4 half ears of corn. In the center directly on the trivet add ¾ lb of baby potatoes. Add quartered onion on top of that. This is your base.
- Place lobster on top.
- On each side of the lobster there should be room for ½ lb large shrimp (FROZEN). On the other side ½ lb big scallops (FROZEN). You want these frozen to prevent overcooking.
- 1 kielbasa ring cut in half and fit into pot.
- 1 Stick of butter (Just plop that right on top there). Sprinkle 1 Tbsp. Old Bay and 1 Tbsp. Sea salt
- Pour a 12 oz can of beer (I think wine or broth would be just fine too.)
- Cook for 2 min with a 2 min NPR (that time worked out really good)
- It takes a really long time for the pot to come to pressure (30 min - Be patient) because it is very full. There was so much air space between everything, don't worry about the pot being too full.
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Lobster Boil or Low Country Seafood Boil - Pressure Cooker
(The layering in this recipe is important. So pay attention. The longer cooking items are on the bottom and help shield the upper items from cooking too fast) Originally when I did this recipe I used two 6 Qt Pots and pressure cooked them both at the same time. So if you want to do a feast, just double the recipe. The cooking time remains the same.
Servings: 2 servings
Equipment
Ingredients
- 1½ lb lobster or two lobster tails
- 2 ears corn on the cob cut in half
- ¾ lb small potatoes
- 1 med onion quartered
- 1 stick butter
- 1 Tbsp Old Bay
- 1 Tbsp Sea Salt
- ½ lb jumbo shrimp frozen
- ½ lb large scallops frozen
- 1 lb kielbasa cut in half
- 1 can beer (or broth, or water)
Instructions
- In a 6 qt pot with the trivet on the bottom, begin layering your ingredients.
- Around the edges place 4 half ears of corn. In the center directly on the trivet add ¾ lb of baby potatoes. Add quartered onion on top of that. This is your base.
- Place lobster on top.
- On each side of the lobster there should be room for ½ lb large shrimp (FROZEN). On the other side ½ lb big scallops (FROZEN). You want these frozen to prevent overcooking.
- 1 kielbasa ring cut in half and fit into pot.
- 1 Stick of butter (Just plop that right on top there). Sprinkle 1 Tbsp. Old Bay and 1 Tbsp. Sea salt
- Pour a 12 oz can of beer (I think wine or broth would be just fine too.)
- Cook for 2 min with a 2 min NPR (that time worked out really good)
- It takes a really long time for the pot to come to pressure (30 min - Be patient) because it is very full. There was so much air space between everything, don't worry about the pot being too full.
8 comments on “Lobster Boil or Low Country Seafood Boil – Pressure Cooker”
Your ingredients and the pic don’t jive: no potatoes, no onions. Otherwise looks like a great recipe.
Yes, there are potatoes and onions in the pic. You can clearly see a lot red skinned potatoes, the onions sort of blend in when cooked. If you look at the step-by-step pics you can see the onions, potatoes, and corn layered in the bottom of the pot right on the trivet.
Your list of ingredients does not tell how much onion or potatoes to use. Could you please let us know. Thank you.
You are right! Thank you Michelle. I have made the changes to the list of ingredients.
how long cook ?
It is written in the recipe, maybe you need to scroll down a bit more. 2 min HP and 2 min NPR. The pressurizing time takes a while though with all the ingredients in the pot. Your food will be cooking long before the 2 min begins.
I plan on making this this weekend. What pressure setting did you use?
Your pressure setting is always High Pressure unless a recipe states otherwise. That’s the standard among bloggers and recipe creators.
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