First, place your stick of butter sliced into sections intothe pot. Then Add your ½ cup of water, 1 Tbsp of Worcestershire sauce and1 cup of diced onions & bell peppers.
Next,place your raw, peeled Shrimp (thawed) and crawfish (thawed) into your Instant pot.
Then sprinkle your dry Italian Salad Dressing Mix and Tony Chachere’s Seasoning on top of your shrimp.
Dump your can of cream of mushroom soup with roasted garlic and cream of shrimp soup on top. Do no stir!
Then close your Instant Pot lid and turn the steam release valve to the “Sealing”position.
Pressure cook on high for 1 minutes.
After the timer has completed turn the steam release valve to “Venting” fora quick release of steam. **Warning – The steam is very hot,use a towel to turn the release valve so it does not burn you.
Give it a stir and serve over rice!