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Place the potatoes, sausage, and corn in the Instant Pot stainless steel inner pot.
Add the 4 cups of water into the inner pot.
Add the liquid shrimp & crab boil seasoning, thyme, bay leaf, and 3 ½ teaspoons of Old Bay seasoning.
Make sure the potatoes are submerged in the water.
Close the Instant Pot lid (make sure the vent is in the sealing position – up) and pressure cook on high for 8 minutes.
When the 8 minutes is up, open the Instant Pot lid with a manual/quick release of the remaining pressure.
Remove lid and add the shrimp. If needed, you can take the corn out to make room for the shrimp.
Sprinkle the remaining ½ teaspoon of Old Bay seasoning on the shrimp and stir in the shrimp.
Replace the Instant Pot lid and keep the Instant Pot on the ‘keep warm’ setting.
Let the residual heat inside the book cook the shrimp for about 5 minutes.
Open the Instant Pot lid, and if desired, sprinkle more Old Bay onto the shrimp boil.
Place the butter and garlic powder in a microwave-safe bowl.
Microwave for about 45 seconds or until the butter melts.
Serve the melted garlic butter on the side for dipping!
I like to serve low country boil directly from the Instant Pot inner pot, but you can also use a large spoon to transfer to a large serving bowl or dish to enjoy!