Turn the Instant Pot onto saute mode, and add the olive oil. Let it heat up briefly then add the diced green bell pepper, the onion, and half the garlic.
Add the Old Bay seasoning, salt, coriander powder, onion powder, celery salt, and stir to combine and saute for a couple minutes until softened.
Add half the lemon juice, the baby potatoes, the corn, bay leaves and lime leaves if using, sausage, frozen shrimp, water, and vegetable stock.
Close the Instant Pot, making sure the valve is set to seal, and cook on high pressure for 3 minutes. It'll take time to come to pressure. Once the 3 minute cooking time is over, manually release the pressure in order to open the Instant Pot immediately so that the shrimp doesn't overcook.
Add the remaining lemon juice, remaining minced garlic, butter, and the chopped parsley and stir.
Enjoy immediately, either plain, or with some rice or some crusty bread!