Instant Pot Shrimp and Smoked Sausage with Peppers
This Instant Pot shrimp and smoked sausage recipe is a quick, delicious meal that tastes like it’s been simmering all day. This gluten-free dish is low-carb and perfect for those on a ketogenic diet and pretty much everyone else.
The sausage adds a nice touch of spice while the pepper and onions provide an aromatic background note. And because it’s so easy to make – you’ll be able to enjoy your time with friends instead of slaving away over a stovetop pot all day long.
Ingredients
For this awesome seafood dinner recipe, you need the following ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, peeled and diced
- ½ green bell pepper, seeded and thinly sliced
- ½ red bell pepper, seeded and thinly sliced
- ½ yellow bell pepper, seeded and thinly sliced
- 14.5-ounce can diced tomatoes, including juice
- 2 pounds large uncooked shrimp, peeled and deveined
- 12 ounces smoked sausage, sliced into ½” sections
- 2 teaspoons Old Bay Seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup water
How To Make Shrimp and Sausage In the Instant Pot
- Sauté the vegetables. Press the Sauté button on the Instant Pot® and add the olive oil. Let it heat for 30 seconds, then add the onion and peppers and sauté for 5 minutes, until the onions are translucent.
- Add everything else. Stir in the tomatoes with their juice, shrimp, sausage, Old Bay Seasoning, salt, pepper, and water. Lock the lid.
- Steam for 0 minutes. Press the Steam button and set the time to 0 minutes. (That’s not a typo. Trust me on this.) When the timer beeps, quick-release the pressure until the float valve drops, then unlock the lid.
- Serve. Use a slotted spoon to divide the shrimp, sausage, and peppers among four bowls, and serve warm.
Why 0 minutes works: The Instant Pot has to come up to pressure before the timer even starts, and with this much liquid that takes several minutes. The shrimp cook during that heat-up, so by the time the pot beeps, they’re done. Adding more time just turns them rubbery. Use thawed shrimp, and release the pressure as soon as it beeps.
No Instant Pot? Make It on the Stovetop
Heat the olive oil in a large, deep skillet over medium heat. Add the onion and peppers and cook for 5 minutes, until softened. Add the sausage and let it brown for 3 to 4 minutes. Stir in the tomatoes with their juice, Old Bay, salt, pepper, and ½ cup of water (you need less since nothing’s sealed in), and simmer for 5 minutes. Add the shrimp, cover, and cook for 3 to 4 minutes, just until they turn pink and opaque. Serve right away.
What to Serve With It
Spoon it over white or brown rice to soak up that tomato broth, or serve it over creamy grits for a true Southern bowl. (If shrimp over grits is your thing, try my BBQ Shrimp and Grits.) Keeping it keto? Cauliflower rice works beautifully. And a slice of crusty bread never hurts for sopping up the juices.
If you love shrimp as much as I do, you’ll definitely want to check out a few more of my favorite shrimp recipes. Try my flavorful Shrimp Taco Rice Bowls or my easy Air Fryer Shrimp for quick weeknight dinners packed with flavor.
Shrimp and Smoked Sausage with Peppers
Ingredients
Method
- Press the Sauté button on the Instant Pot®. Add olive oil to pot and heat 30 seconds. Add onion and peppers and sauté 5 minutes until onions are translucent. Add tomatoes with juice, shrimp, sausage, Old Bay Seasoning, salt, pepper, and water. Lock lid.
- Press the Steam button and adjust time to 0 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
- Using a slotted spoon, transfer mixture to four bowls and serve warm.
Nutrition
Video
Notes
My Stovetop Adaptation
Stovetop option: Sauté the onion and peppers in a large skillet for 5 minutes, brown the sausage for 3 to 4 minutes, then add the tomatoes, seasonings, and ½ cup water and simmer 5 minutes. Add the shrimp, cover, and cook 3 to 4 minutes until pink. To lower the sodium: Most of it comes from the smoked sausage, Old Bay, and canned tomatoes. Use no-salt-added diced tomatoes, skip the added ½ teaspoon of salt, and taste before serving.Tried this recipe?
Let us know how it was!The “I Love My Instant Pot®” Gluten-Free Recipe Book
The “I Love My Instant Pot®” Gluten-Free Recipe Book is fast becoming one of my go-to cookbooks. The recipes are easy to follow and most of them seem to be low-carb (with the exception of the dessert recipes). Other recipes from this book that I have tried – and you can, too – are Instant Pot Chicken Fajita Bowls, and Homestyle Meatloaf.
This cookbook will make a great addition to your cookbook collection. It also makes a great gift for anyone who has an Instant Pot.
Look for The “I Love My Instant Pot®” Gluten-Free Recipe Book at your local bookstore.
Last Bite
If you made this recipe, I’d love it if you’d leave a star rating in the recipe card and a comment below. It helps other cooks find it, and I read every one! Leave a comment below, share a photo of your dish, or save it on Pinterest so you can make it again later. Don’t forget to tag @SouthernKissed when you share – it makes my day to see what’s cooking in your kitchen!
My son and I absolutely love this recipe. It’s freakin’ delicious and easy to make.
Hi! Set steam for 0 minutes? This seems like it’s not going to cook…
I know it might seem bizarre, but it really works!
@Michelle Meyer,
@Lynda, so if you set to 0min how long you let it cook?
Trust me. It works. Set it to 0 and it does what it needs to. The Instant Pot takes a little bit of time to heat to the right temperature to cook. I am guessing that even with a time of 0, it is still heating up and that heat is sufficient to cook the shrimp.