Ingredients:

  • 1.5 cups seafood stock
  • 12 oz light lager beer
  • 2 tbsp Old Bay seasoning, divided
  • 1 lemon, halved
  • 2 bay leaves
  • 1 lb baby red potatoes, halved
  • 1 lb smoked andouille sausage, sliced into 1-inch rounds
  • 3 ears corn on the cob, cut into thirds
  • 1 small yellow onion, quartered
  • 1 lb large shrimp, shell-on and deveined
  • 1 lb snow crab legs
  • 3 lobster tails, split
  • 1 cup unsalted butter
  • 6 cloves garlic, minced
  • 1 tbsp Cajun seasoning
  • 1 tbsp fresh parsley, chopped
  • 0.5 lemon, juiced

Instructions:

  1. Pour the seafood stock, beer, 1 tablespoon of Old Bay, lemon halves, and bay leaves into the Instant Pot liner.
  2. Place the trivet inside the pot. Layer the potatoes, sliced andouille sausage, and onion, followed by the corn pieces on top.
  3. Secure the lid and set the Instant Pot to High Pressure for 5 minutes. When the timer ends, perform a Quick Release of the steam.
  4. Open the lid and layer the crab legs, lobster tails, and finally the shrimp on top of the vegetables.
  5. Secure the lid again and set to High Pressure for 1 minute. Immediately perform a Quick Release once the cycle finishes to prevent overcooking the seafood.
  6. While the seafood steams, melt the butter in a small saucepan. Sauté the garlic for 1 minute, then whisk in the remaining Old Bay, Cajun seasoning, and lemon juice.
  7. Transfer the seafood and vegetables to a large platter. Drizzle the warm garlic butter sauce over the boil and garnish with fresh parsley.