Instant Pot Crab Legs

INGREDIENTS

• 2-4 lbs (2-4 sections/clusters) of snow crab legs, preferably thawed for 30 minutes in the sink if frozen
• 1 cup of chicken broth (I used 1 tsp of Chicken Better Than Bouillon + 1 cup of water)
• 1 tbsp of Zatarain’s Shrimp & Crab Boil Concentrate (this is going to make the broth quite spicy but it’s simply to infuse the crab legs with flavor as it cooks and we will discard once done cooking. So you can either reduce the amount to as low as 1 tsp or leave it out completely if you wish)
• Garlic Butter Sauce, for dipping (enough for 4 lbs of crab legs)
• 4 tbsp (1/2 stick) of salted or unsalted butter
• 1/4 tsp of Garlic Better Than Bouillon (OR 1 tsp of minced garlic)
• 1/2 tsp of dried parsley
• 1/4 tsp of Old Bay Seasoning
• 1 tsp of grated Parmesan cheese

DIRECTIONS

1. Pour the broth into the Instant Pot followed by the Zatarain’s and stir until combined
2. Add in the trivet and rest crab legs on it, maneuvering them so the lid can shut
3. Secure the lid and hit “Pressure Cook” or “Manual” High Pressure for 2 minutes if thawed (go for 4 minutes if frozen). Quick release when done
4. While the pot’s releasing the steam, add the butter to a microwave safe bowl and set the time for about 30 seconds until it’s totally melted. Stir in the garlic, parsley, Old Bay and parmesan when done
5. Allow the crab legs to sit in the pot for 5 minutes after the lid comes off and then transfer them to a plate and get crackin’ and dippin’! Squeeze some fresh lemon on it too if you’d like.