PROGRAM Pressure Cook

PRESSURE High

RELEASE Quick

2 cups From-Scratch Chicken Stock or low-sodium chicken stock

1 lemon, cut in half, with one half cut into wedges

1lb (450g) baby Yukon gold potatoes

3 ears yellow corn, shucked and cut in half

2 heaping tsp Old Bay seasoning (or equivalent seafood seasoning)

¹⁄₂ tsp kosher salt

4 x 3oz (85g) links fully cooked Andouille chicken sausage, each cut into four pieces

1lb (450g) large raw shrimp, peeled and deveined

4 tbsp butter, melted

1. Add the chicken stock to the inner pot, followed by one lemon half, the potatoes, and then the corn. Season with the Old Bay and kosher salt.

2. Add the sausage to the pot, followed by the shrimp.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 9 minutes. When the cook time is complete, quick release the pressure.

4. Line a large sheet pan with parchment paper. Remove the lid and pour the boil out onto the pan. Serve with the melted butter and lemon wedges on the side. Serve hot.