Hashbrown Casserole With Sausage

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Ingredients

Serves 4

Active Time 20 minutes

Pressure/Manual (High) Quick Release

  • 8 ounces smoked sausage, cut into 4 pieces each
  • 4 ears sweet corn, cut into thirds
  • 4 baby red potatoes, halved
  • 1 tablespoon Louisiana-style shrimp and crab boil seasoning
  • 6 tablespoons (¾ stick) salted butter
  • 1 tablespoon minced garlic
  • juice of ½ lemon
  • ¼ teaspoon Old Bay seasoning
  • teaspoon Cajun seasoning
  • teaspoon lemon-pepper seasoning
  • 3 to 5 shakes hot sauce
  • ½ pound shrimp (21 to 25 count), peeled and deveined
  • lemon slices

Method

  1. In the Instant Pot, combine the sausage, corn, and potatoes
  2. Add water to cover
  3. Add the shrimp and crab boil seasoning
  4. Secure the lid on the pot
  5. Close the pressure-release valve
  6. Select MANUAL and set the pot at HIGH pressure for 4 minutes
  7. Meanwhile, in a small saucepan, melt the butter over medium-high heat
  8. Add the garlic and cook, stirring continuously, until fragrant, 1 to 2 minutes
  9. Add the lemon juice, Old Bay, Cajun seasoning, lemon-pepper seasoning, and hot sauce
  10. Stir until warmed through; keep warm
  11. At the end of the cooking time, quick release the pressure
  12. Open the lid carefully and check to ensure the potatoes are cooked
  13. If they are not done, boil them for a few minutes using the SAUTE setting
  14. Gently stir in the shrimp
  15. As soon as the shrimp turn pink, drizzle everything with the spiced garlic-butter sauce
  16. Add the lemon slices to the pot
  17. Stir gently until everything is well coated

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