Instant PotLuck Presents: Death by Brie

Based on the original recipe from Popeye’s in Lake Geneva, Wisconsin, here’s my take on making Death by Brie in the Instant Pot. It’s decadent, and easy to make… 5 minutes, and the perfect appetizer to serve at your next party. To die for.


1- small wheel Brie – 8 oz
6-12 medium shrimp – peeled and deveined  (for this recipe FROZEN SHRIMP was used.)
1/2 stick -butter
3 Tbl- olive oil
2 cloves of garlic. (I use Dorot Frozen when I don’t have fresh.)
2 Tbl- lemon
1/4 C – parsley- chopped
1 tsp- black pepper
2 Tbs- dry oregano
1 tsp- salt
1/4 tsp cayenne (optional)
1/4 tsp smoked paprika (optional)
1 cup water or vegetable stock (I prefer to always use veg stock as it infuses more flavor than water)


Combine all the ingredients in an oven safe bowl.

Score the brie… or poke holes in the cheese during cooking.  After cooking, when the shrimp mixture is poured over it, it seeps into the brie.

Add 1 cup of water or vegetable stock to the Instant Pot

Place a trivet in the IP and place the oven-safe bowl of shrimp on the trivet. (Doing the PIP, Pot-in-Pot method)

Add another trivet to create a space and place the brie in bowl on top of that trivet.

Close the lid to the Instant Pot and make sure the valve is sealed.

For frozen shrimp, I used 5 minutes, if thawed, set the time for 3 minutes.

When timer goes off, do a quick release.

Assemble by placing the shrimp and garlic, herbed butter over the brie.

Dice up some scallions and tomatoes and sprinkle on top.

Serve with crusty bread or crackers.

Go mad.



I cooked this as a Pot-in-Pot recipe (PIP) as I wanted the cheese and shrimp to cook separately and assemble it after.