Here in the southern part of the country, more along the coast but pretty much anywhere you look, one dish tends to pop up a lot during the summer... the Low Country Boil. Yes, it's best known in New England and along the Atlantic Seaboard, but there are many variations on it. Here in north Texas, the most frequently held boils will use crayfish (locally known as "crawdads" or "mud bugs") and sausage as the primary meats, while in other areas toward the coast you might find shrimp, crab, or mussels used. These are combined with a variety of vegetables which usually include potatoes, corn on the cob, and even carrots. Spices typically center around Old Bay(R) Seasoning, which combines 18 different herbs and spices including celery salt, ground black pepper, cardamom, paprika, allspice, nutmeg, ginger, ground mustard, bay leaves, and more. All this is combined in a huge pot (cauldron, tub, or what-have-you) filled with water and boiled for hours, infusing all the flavors together.
This dish is inspired by these traditional boils, but cuts them down both in size and cooking time. Instead of boiling, this one uses the magic of pressure cooking in an Instant Pot to bring everything together. It also introduces another vegetable to the mix that isn't normally found. Smoked sausage is the main meat here, but shrimp can also be added if it's available.
Adapted from 365 Days of Slow & Pressure Cooking
A variation on a traditional Low Country Boil using an Instant Pot to cut the cooking time down from hours to minutes.
Adapted from 365 Days of Slow & Pressure Cooking
In an 8-quart or larger Instant Pot, add the chicken broth to the bottom. Add the potatoes in an evenly-spread layer. Sprinkle half of the Old Bay seasoning on the potatoes, then add the sausage in an even layer. Add the green beans on top of the sausage, then sprinkle half of the remaining Old Bay seasoning on top of the beans. Place the corn on top of the beans, followed by the shrimp (if using). Sprinkle the rest of the Old Bay seasoning on top, and add the pieces of butter.
Close and lock the lid on the Instant Pot, and set the vent valve to Sealing. Press the Pressure Cook button on the Instant Pot and set the timer for 1 minute at High Pressure (yes, that's 1 minute).
When the cooking time has ended, use a quick release by turning the vent valve to Venting. Remove the lid and mix the contents together using tongs. Serve on plates with a drizzle of liquid from the pot.
Servings 6
Serving Size approx 2 cups plus 2 pieces of corn
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.