Place the quartered onions in the inner pot. Cut the ends off of 3 ears of corn and leave the husks on. Place corn in the inner pot. Quarter the potatoes and place in the inner pot. Add in the whole spice seasoning blend. Add in the jalapeno pepper cut in half and the dried red peppers. Add 2 cups of chicken stock.
Add in one bulb of garlic, peeled and smashed. Cut the Andouille sausage in ½ lengthwise on the diagonal and add to inner pot. Add in the Thyme and lemon cut in half.
Pour about ½ cup of water over frozen shrimp and toss with shrimp seasoning. Add to inner pot. Cut the zucchini in half and place in pot.
Put the pressure lid on and turn the valve to seal. Set the pressure on high for 2 minutes. When the time is up immediately release the pressure and remove the lid.
Melt the Cajun butter and pour over shrimp boil. Serve and Enjoy!
Blend room temp butter with seasonings.
Nutritional information does not include Cajun Butter