POTATOES AND SHRIMP RECIPES

Steps:

• Place sliced potatoes in the Instant Pot. Sprinkle with parsley, salt, onion powder, thyme and pepper. Pour broth over the top.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 1 minute.
• When the time is up, quick-release the pressure.
• Remove potatoes with a slotted spoon to a 1.5 quart ovenproof casserole.
• Add butter to the Instant Pot. Turn the pot off by Selecting CANCEL and then select the SAUTE function.
• When butter is completely melted, sprinkle in flour and stir until smooth.
• Add milk, mustard and nutmeg and cook and stir until thickened and bubbly. Add more milk if needed to achieve the desired consistency.
• Pour sauce evenly over potatoes. Top with cheese and set under a broiler for 5-10 minutes until golden and bubbly.

Steps:

• Bring the water to a boil in a very large stockpot. Add the Old Bay, salt, garlic, chile flakes and parsley and boil for 10 minutes to infuse. Add the potatoes and cook another 10 minutes. Add the crabs; cook 10 minutes more, or until the crabs are cooked through. Carefully remove the crabs with tongs; then add the shrimp and cook for 2 to 3 minutes, or until just opaque. Drain immediately. Serve the crab, shrimp and potatoes with melted butter, toasted bread and lemon wedges.