Instant Pot® Live Crawfish Boil for Four

Every spring I do a crawfish boil and every year I think there has got to be an easier way. It takes 30 minutes to get the stockpot full of water to come to a boil and then the crawfish require 30 minutes of soaking, which results in overcooked potatoes and corn. This year I was determined to simplify the process and set out looking for an Instant Pot® method online. There were plenty of recipes that called for frozen crawfish but I couldn't find one single one that used live crawfish. Challenge accepted!

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 571 Calories

Ingredients

• 2 cups water
• 4 cups water
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 2 tablespoons seafood seasoning (such as Old Bay®)
• 1 (12 ounce) package andouille sausage, sliced
• 2 tablespoons concentrated liquid shrimp and crab boil (such as Zatarain's®)
• 2 pounds live crawfish, rinsed
• 1 pound bite-sized red potatoes (such as Ruby Sensations®)
• 3 ears corn, shucked and cut into thirds, or more to taste

Recipe Instructions

Step 1

Combine water, dry crab boil, and seafood seasoning in a multi-functional pressure cooker (such as Instant Pot®). Add live crawfish. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 (zero) minutes. Allow 15 minutes for pressure to build (as the pressure builds it will steam the crawfish.)

Step 2

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Carefully pour crawfish and the liquid into a large bowl and let sit for 30 minutes to soak while you prepare the rest of the meal.

Step 3

Add potatoes, corn, andouille sausage, and 1 tablespoon seafood seasoning to the pot. Pour in water and stir until evenly combined. Close and lock the lid.

Step 4

Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Divide the mixture between 4 plates and serve with crawfish.