Add the ingredients: First, add the shrimp and the rest of the ingredients for the boil to the inner pot. Cook: Next, close and lock the lid and make sure that the valve points to Sealed. After that, pressure cook on high for 2 minutes, followed by a quick release. Butter sauce: In the meantime, melt the butter and combine with the other butter mixture ingredients in a small bowl until combined. Serve: Finally, carefully open the IP, transfer the seafood boil to a large plate. After that drizzle with the butter mixture, sprinkle with parsley, and serve with lemon wedges on the side. Store: Actually the leftovers from this recipe taste delicious, just store them in an airtight container in the fridge for up to 3 days. Reheat: To reheat the leftovers just microwave them on high for 1 minute, or a bit more. Freeze: However, if you intend to freeze this recipe, first let the meal fully cool. After that, add it to a freezer-safe sealed container or freezer-safe Ziploc bags and freeze for up to 3 months. Thaw: Finally, when ready to serve, plan in advance, and transfer the meal from the freezer to the fridge and let it thaw overnight. After that, reheat before serving and enjoy.