I am super excited to reveal my latest collaboration on Every Nook & Cranny. When Instant Pot agreed that we would be well suited to work together, I was over the moon. When it comes to the meals I prepare for me and Hungry Hubby midweek, I am all about big flavours, real food and whenever possible, on the table in under 30 minutes of stove side pottering. And of course, I love my kitchen gadgets!
If you haven’t heard about Instant Pot yet, then let me fill you in. They are an electric pressure cooker with a greater safety profile than the ones your granny may have had whistling frantically with the imminent threat of explosion on her stove and they are rapidly becoming *the* kitchen gadget to have. They’ve made a name in the States already and now are gaining acceptance in UK homes too. One of the biggest selling points for me is unlike stove top or oven based cooking methods, once you’ve prepped your food and set the time on the Instant Pot, you can walk away, safe in the knowledge dinner is completely self-sufficient. I’m thinking of those days you arrive home on your knees and can barely lift the phone to call for takeaway. Well no more! Instant Pot will demand only a few minutes of your time, when you can be better occupied, pouring yourself a large glass of wine. I’m currently filling my freezer with experimental meals to find out what the IP does best so I can share my recipes with you but for now, let’s get started with a super simple, super tasty comfort food classic. Sausage and Mash.
Hungry Hubby loves sausages. Oh, how much does he love them?! His love affair with them started when Daddums discovered the very best butcher there surely is – Frank Parkers – and he’s been spoilt for life with these brilliant bangers ever since! Our family are very much into perennial barbecuing and I long thought the ne plus ultra way to eat these sausages was on a BBQ. Having tried them in the Instant Pot now I must stand corrected. Oh my word I have never had such perfectly browned, perfectly tender sausages and here’s the utterly remarkable part – they are cooked in just 8 minutes! Did I mention the mashed potatoes are cooked in a mere 4 minutes too? Even allowing for the little prep and some sautéing (in the pot) these sausages in a sticky onion and red wine gravy with mustardy, cheesy mashed potatoes are in a bowl, on your lap, in front of your favourite TV programme in under 30 minutes. I fear for our arteries now I know how fabulously well and easily too they can be in my IP! I used to bake my sausages for 30 mins in the oven and potatoes can take an utter age to bring to the boil and soften on the hob and dare I say it, they are all the better for being pressure cooked. You’ll be hearing much more about my IP adventures – do leave a comment if you are already converted to the Instant Pot life and let me know how you’ve found it too.
- 4 large floury potatoes peeled and cut into 1.5" sized cubes
- 125 ml milk
- Knob of butter
- 1 tsp mustard powder or use 2 tsp Dijon or Wholegrain mustard
- Salt and pepper to season
- 50 g mature cheddar or Double Gloucester cheese you can use more if you're feeling extra naughty ;, grated )
- 6 thick pork sausages prick with a sharp knife first just once per sausage
- 2 tsp olive oil
- 1/2 cup sticky onions* - onion jam/chutney/relish can be used about 6 rounded tbsp
- 120 ml red wine
- 120 ml water
- 1 tbsp cornflour mixed with 1 tbsp cold water
- Salt and black pepper to taste
Preheat the oven to low (about 100-120˚C) so you can keep the mash warm as you finish the sausages.
Start with the the mash. Place the potatoes and 250ml water into your Instant Pot.
Put the lid on, set the vent to "sealing" and on manual, enter 4 minutes. Yup, that's all you do, it starts automatically.
When the alarm goes off, "quick release" the steam vent to depressurise the cooker and drain the potatoes into a colander. Leave to steam whilst you prep the sausages. Discard the cooking water.
Dry and return the inner pot to the Instant Pot and add the oil. Set to "sauté" and adjust to "more".
Add the sausages and brown in the oil - it is very hot so will take only a couple of minutes and you will need to move them around regularly to get all sides coloured.
When browned, stir in the sticky onions, immediately following with the wine and water. Turn off the sauté function by pressing "keep warm/cancel" and place the lid on, again setting it to sealing.
Press manual and adjust the time to 8 minutes and allow to cook.
Meanwhile, heat the milk for the mash until hot then stir in the knob of butter (as generous as you like), the mustard and some seasoning. Mash the potatoes (they will be very soft and tender) and mix in the milk mixture until the desired texture is reached. Stir in your cheese and cover with foil tightly, transferring to the oven to keep warm.
When the alarm goes off for the sausages, again do a quick release. Take off the lid and turn the sauté function on one more time to thicken up the sauce. Stir frequently and pour in the slaked cornflour (simply mix it with the tablespoon of water to dissolve and pour straight into the sauce). Bring to the bubble for a couple of minutes until the desired consistency is reached.
Season and serve over the cheesy mustardy mash.
This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!
Like this? Then take a look at these related posts: