We’re deep in the heart of farmer’s market season again, friends, and our region’s beloved farmers have been keeping LeeLee and me well-stocked in the vegetable department as summer rolls on. And what uses more of summer’s bounty than a good old-fashioned low-country boil? With fresh corn, onions and potatoes, we’ve got an excellent base indeed. And with such great plant-based protein options, like vegan shrimp and Beyond Sausage, it’s easy to put the whole thing together without an ounce of meat.
And so that’s just what I did. Now, honestly, just hours before making this meal I was talking myself out of it. I’d had a bit of a sore throat (thanks, summer allgeries!), and though I knew I would enjoy the end result, getting there didn’t seem to be half the fun. But the prep work literally took 10 minutes or less, and then I was well on my way to Low-Country Land.
Now, I’ve always made my low-country boil in the Crock-Pot, but as I mentioned last week, I’m an Instant Pot junkie at the moment, and thus I felt it was only right to give this recipe a try in the pressure cooker. After all, I’ve made potatoes, corn, sausage and shrimp all in the Instant Pot over time – just never together! Until now.
In the Instant Pot, what starts off as an easy meal becomes a quick-and-easy meal in a heartbeat. And that’s just fine by me. I very much appreciate the intricacies of a slow-cooking, low-heat meal, but on a weeknight – and especially on a weeknight when I’m not feeling my best in the first place – a faster-moving meal fits the bill just beautifully. Once the cooker comes to pressure, all it takes is 10 minutes to render the meal done and ready to roll! Check and check.
Longtime readers of this blog will know that I am a huge fan of one-pot meals, and this is no different. There’s just something magical about having everything you need for dinner in one place, with minimal muss and fuss! (And cleanup, too: Let’s be honest.)
LeeLee and I mowed down a couple of good servings and were gratified to see that we have plenty left for subsequent meals. I’m looking forward to lunch already!
The recipe is below.
PrintInstant Pot Vegan Low-Country Boil
In the Instant Pot, what starts off as an easy meal becomes a quick-and-easy meal in a heartbeat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40-50 minutes
- Yield: 4 1x
- Category: Weeknight meals
- Method: Instant Pot
- Cuisine: Southern
- Diet: Vegan
Ingredients
1 onion, sliced into quarters
4 medium to small new potatoes, sliced or diced to your preference
2-3 ears of corn, cut in half (or thirds) crosswise
4 vegan sausage links (we used Beyond Sausage)
1 package vegan shrimp
3 tsp. Old Bay seasoning (or more if you’re really into Old Bay)
5 cups water
Instructions
Put all of the above in the pressure cooker and stir to combine. Make sure you don’t run afoul of any maximum-fill lines!
Set the pressure to High at 10 minutes and let the cooker do its thing. Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes before quick-releasing the rest.
Next, drain the boiled ingredients into a colander and place the drained vegetables and protein in the pressure cooker again (or over some newspapers for more authenticity!). Serve with a refreshing beer and enjoy!
:)
Keywords: vegan, vegetarian, instant pot, pressure cooking