Pour the broth into the pot. Followed by the sausage, potatoes, corn, onion, and garlic.
Combine the cajun or creole seasoning, and 1 tablespoon and 2 teaspoons of Old Bay seasoning (this leaves 1 teaspoon for later) in a small bowl and sprinkle over the ingredients in the pot.
Add the black peppercorns and give the ingredients in the pot a good stir and then place your bay leaves into the liquid.
Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 5 minutes.
When the timer goes off make sure the KEEP WARM light is on. Do a quick release and then remove the lid.
Add the raw shrimp to the pot and stir together with the hot ingredients. Place lid back on the pot and let the residual heat cook the shrimp. This will take approximately 5-10 minutes. You will know it is done when the shrimp is pink and slightly white and the tails are dark red.
While the shrimp cooks melt the butter and add the juice of one lemon, garlic powder, and remaining teaspoon of Old Bay seasoning. Whisk together.
Once shrimp is cooked use a slotted spoon to remove the food from the Instant Pot and place in a large bowl or if you’re going traditional spread it on a brown paper lined table.
Pour the seasoned butter over the food and enjoy!