Use your multicooker for a traditional seafood boil dinner that doesn't feel light by any means. The potatoes are perfectly tender, the sausage is cooked and still juicy and flavorful, the corn is tender but not overcooked, and the shrimp are tender and pink.

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Source: 400 Calorie Recipes

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beer, potatoes, sausage, corn, salt, 1 1/2 tablespoons of the Creole seasoning, and 3 teaspoons of the garlic in a programmable pressure multicooker (such as Instant Pot); gently stir to combine. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 4 minutes. (It will take 5 to 8 minutes for cooker to come up to pressure before cooking begins.)

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  • Carefully turn steam release handle to VENTING position, and let steam fully escape. (This will take 1 to 2 minutes.) Remove lid from cooker. Using a slotted spoon, transfer potatoes, sausage, and corn from cooker to a platter.

  • Select SAUTE setting on cooker. Select HIGH temperature setting, and let liquid in cooker come to a boil. Add shrimp; cook, stirring occasionally, until shrimp is opaque and just cooked through, about 4 minutes. Using a slotted spoon, transfer shrimp to potato mixture on platter.

  • Continue cooking liquid in cooker until reduced to 3/4 cup, about 2 minutes. Add butter, lemon juice, parsley, and remaining 1/2 tablespoon Cajun seasoning and 1 teaspoon garlic; stir until butter is melted. Turn cooker off. Pour sauce into a bowl. Serve seafood mixture with sauce and, if desired, lemon wedges.

Nutrition Facts

352 calories; protein 31g 62% DV; carbohydrates 25g 8% DV; dietary fiber 2g 8% DV; sugars 6g; fat 16g 25% DV; saturated fat 7g 35% DV; sodium 920mg 37% DV.