Shrimp Boil with Fresh Sausage and Old Bay

Ingredients

• 12 oz ground pork
• 8 cloves garlic, divided (4 minced, 4 smashed)
• 1 tsp sweet paprika
• 1/2 tsp freshly ground black pepper
• 1/8 tsp cayenne
• 3/4 tsp fine sea salt
• 1 tbsp olive oil
• 1 1/2 cups chicken broth Label: chicken, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
• 2 cups water
• 2 1/2 tbsp Old Bay seasoning, divided Label: celery salt (salt, celery seed), spices (red pepper, black pepper), and paprika, with no sugar
• 2 bay leaves
• 2 lemons, 1 halved and 1 cut into wedges
• 1 medium yellow onion, cut into 6 wedges
• 2 ribs celery, cut into 3-inch pieces
• 1 medium head cauliflower (about 1 1/2 lb), cut into large 2-inch florets
• 2 lb large shell-on raw shrimp (21 to 25 per pound), deveined
• 8 oz green beans, trimmed
• 4 tbsp butter
• 1/4 cup chopped parsley

Instructions

1. Make the sausage: In a bowl, mix the ground pork with 2 of the minced garlic cloves, the paprika, black pepper, cayenne, and salt with your hands for about a minute, until it feels slightly sticky. Kneading with the salt binds the meat, so it holds together as sausage. Shape it into 12 small patties about 1/2 inch thick.
2. Brown the sausage: Set the Instant Pot to Sauté on Normal and heat the olive oil until it shimmers. Brown the patties in two batches, about 2 minutes a side, until deep brown. They will still be pink inside and finish cooking in the broth. Move them to a plate.
3. Build the broth: Press Cancel. Pour in the broth and water and scrape the bottom of the insert with a wooden spoon until every browned bit lifts. Scraping it clear keeps the Instant Pot from showing its overheat warning and puts that flavor into the broth. Stir in 1 1/2 tablespoons of the Old Bay, the 4 smashed garlic cloves, and the bay leaves, squeeze in the juice of the halved lemon, and drop in the lemon halves.
4. Pressure-cook the vegetables: Add the onion, celery, and cauliflower and set the sausage patties on top. Lock the lid, set the valve to Sealing, and cook at high pressure for 1 minute. Quick-release the pressure carefully, with a towel over the valve. The cauliflower should be just tender. Check the thickest sausage patty: it should read 160°F (71°C) in the center, and any that do not will finish with the shrimp.
5. Cook the shrimp and beans: Set the Instant Pot to Sauté on Normal and bring the broth back to a simmer, 2 to 3 minutes. Stir in the shrimp and green beans, folding them down into the liquid, and simmer for 3 to 5 minutes, stirring every minute so the shrimp on top trade places with the ones below, until they turn pink and opaque all the way through and the thickest one reads 145°F (63°C). Press Cancel and lift everything out with a slotted spoon onto a large platter, leaving the broth behind, since shrimp left in the hot liquid keep cooking.
6. Make the Old Bay butter: Ladle 1/2 cup of the broth into a cup. Lift the insert out with oven mitts, pour away the rest of the broth, wipe the insert dry, and return it to the base. Set it to Sauté on Less, melt the butter, and stir in the remaining 2 minced garlic cloves and the remaining 1 tablespoon of Old Bay for about 1 minute, until fragrant. Stir in the reserved broth and press Cancel.
7. Serve: Pour the Old Bay butter over the platter and toss gently. Scatter the parsley over the top and serve with the lemon wedges, a bowl for the shells, and plenty of napkins. Pick out the bay leaves and lemon halves as you go.