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!

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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
35 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Crawfish:
Potatoes, Corn, and Sausage:

Directions

Instructions Checklist
  • 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 minutes. Allow 15 minutes for pressure to build.

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  • 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.

  • 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.

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

  • 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.

Cook's Note:

Have plenty of napkins ready and extra plates for discarding shells.

Nutrition Facts

571 calories; protein 45.8g; carbohydrates 34.4g; fat 27.7g; cholesterol 291.6mg; sodium 5130.6mg. Full Nutrition
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