Instant Pot Sausage & Mash

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!

instant pot sausage & mash

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 rapidly gaining acceptance in UK homes too.

One of the biggest selling points for me is unlike stovetop 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 a 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.

instant pot sausage & mash-4

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 from 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!

Make this perfect Sausage & Mash in the Instant Pot tonight!Click To Tweet

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 they can be made in my IP!

I used to bake my sausages for 30 mins in the oven and potatoes can take an utter age when you have to bring a large pot of water to the boil,  then wait for the potatoes to 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.

5 from 6 votes
Instant Pot Sausage & Mash
You would have thought you can make mashed potatoes in 4 minutes and cook sausages to perfection in just 8 minutes?! One delicious and fast meal cooked in the Instant Pot pressure cooker. Serves two hungry people generously.
Servings: 2
: 1640 kcal
Author: Just Jo
Ingredients
For the potatoes
  • 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 )
For the sausages
  • 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
Instructions
  1. Preheat the oven to low (about 100-120˚C) so you can keep the mash warm as you finish the sausages.
  2. Start with the mash. Place the potatoes and 250ml water into your Instant Pot.

  3. Put the lid on, set the vent to "Sealing" and set to Manual high for 4 minutes. Yup, that's all you do, it starts automatically. Allow a Quick Pressure Release (QPR) by opening the valve and then drain the potatoes into a colander. Leave to steam whilst you prep the sausages. 

  4. Dry and return the inner pot to the Instant Pot and add the oil. Set to "Sauté" and adjust to "More".

  5. 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.
  6. When browned, stir in the sticky onions, immediately following with the wine and water (this could be substituted for beef stock if you don't want to use alcohol). Turn off the sauté function by pressing "keep warm/cancel" and place the lid on, again setting it to sealing. Set to Manual High for 8 minutes and once again do a QPR when the pot beeps. 

  7. Meanwhile, heat the milk for the mash until hot (in the microwave or in a small saucepan on the hob) 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.

  8. Back to the sausages - take off the lid and hit Sauté. 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.

  9. Season and serve over the cheesy mustardy mash.
Recipe Notes

*= I make sticky onions by cooking finely sliced onions in a little oil and a knob of butter until very soft and translucent (which takes about 30 minutes on low with a lid on the saucepan). Then take off the lid, turn up the heat and sprinkle with a little brown sugar and balsamic vinegar and season generously with salt and pepper. Cook until the liquid has evaporated and the onions are nice and sticky.

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: 

41 Comments

  1. Ludmilla 13th July 2016 at 10:49 pm - Reply

    It’s such a comfort food the combination of sausage and mashed potatoes!! Super easy and fast to make this delicious meal!

    • Just Jo 15th July 2016 at 10:22 am - Reply

      It certainly is a comfort food classic and I’m delighted with how it cooks in my new IP!

  2. Tina Dawson | Love is in my Tummy 13th July 2016 at 11:01 pm - Reply

    I’ve been hearing a lot about Instant Pot too, and as a person who has first-hand experience with a ‘whistling’ pressure cooker, I can tell you, that it sounds absolutely intriguing!

    • Just Jo 15th July 2016 at 10:23 am - Reply

      It’s a great piece of kit Tina – so quiet and it feels safe to use, whereas I’d be quite nervous about using a classic one.

  3. Emily 13th July 2016 at 11:52 pm - Reply

    Doesn’t get more simple than this! AMAZING!

    • Just Jo 15th July 2016 at 10:24 am - Reply

      Simple rocks when the ingredients are good 😀

  4. Sarah @ Champagne Tastes 14th July 2016 at 12:15 am - Reply

    I’ve never ever tried using a pressure cooker! I’ve been too scared lol. I would probably give this one a try though!!!

    • Just Jo 15th July 2016 at 10:25 am - Reply

      I admit I was nervous the first couple of times I tried the Instant Pot but it’s reassuringly easy to use 😀

  5. Tamara 14th July 2016 at 3:47 pm - Reply

    Bravo! I love my pressure cooker, and this looks fabulous Jody? I’m pinning to 2 pressure cooker boards…

    • Just Jo 15th July 2016 at 10:25 am - Reply

      Thank you so much Tamara, that’s very kind of you! 😀 xx

  6. Vanessa 15th July 2016 at 3:17 pm - Reply

    The Instant Pot is terrific! I have had it for a little over a year now and love to cook with it. The sausage turns out the best from the IP. Also, it does a fabulous roast beef. Everything comes out moist and tender. I hope to try a recipe for ? a nice shrimp and cheese risotto. As a added bonus in the summer it does not heat up the house. I look forward to seeing what recipes you design.

    • Just Jo 15th July 2016 at 3:21 pm - Reply

      That’s great Vanessa, very glad to “meet” another IP enthusiast. I’ve got tons of ideas to test and hopefully bring to the blog so watch this space 🙂

  7. jo 26th July 2016 at 10:22 pm - Reply

    Pleased to find someone sharing Instant Pot recipes from the UK! Just bought my IP a couple of weeks ago and am experimenting (mixed results – I seem to be overdoing a lot of things!) I played it safe at the weekend with a tried and tested slow cooker recipe for sausage casserole (similar to yours) for 6 people so I know the slow cooker function on the IP is as good as my old crock pot. I’m going to try this recipe of yours though. I’ve seen an intriguing recipe for cottage pie on hip pressure cooking where the potatoes are cooked on top of the meat on a trivet – I wonder if this would work for your sausage casserole and cut out a stage?!?!

    • Just Jo 27th July 2016 at 2:09 pm - Reply

      Hi Jo, thanks for stopping by and yes indeed, you’ll find lots more UK based IP recipes coming this way in the future. What a nifty idea about the trivet and spuds for cottage pie. I’ll definitely play with that idea. Funnily enough, I’m going the opposite way to you and undercooking things as I experiment and get to know my IP. I live in fear of limp, over cooked veg in particular lol.

  8. Cathy 28th August 2016 at 10:46 am - Reply

    I found your site this morning through someone posting a link to your sausage recipe just as I was cooking Sausage in my new Instant Pot.
    I love my 3 week old Instant Pot and seem to be cooking more and more using just that
    Sausages came out great for breakfast, as did the poached eggs.
    Now looking for new recipes.
    Have saved your site and will be coming back for inspiration
    I cooked the best ribs last night in my instant pot.

    • Just Jo 28th August 2016 at 10:58 am - Reply

      Hiya Cathy, thanks for coming to find me – delighted to have you here. I’m giving away an IP currently if you’d like to enter. I’ve got tons more recipes to come so don’t forget to subscribe so you don’t miss them. It’s a great toy, the IP 😀 Ribs sound great 🙂

  9. Yvonne Siber 25th September 2016 at 5:27 am - Reply

    I got my IP-DUO60 a few weeks ago and I love it! I use it almost every day!!

    • Just Jo 27th September 2016 at 10:07 am - Reply

      It’s brilliant isn’t in Yvonne? I’ll be adding more recipes on here as time goes by to help you make use of it 😀

  10. Ron 17th December 2016 at 6:35 pm - Reply

    My second time cooking sausage in the IP.
    today for lunch.
    read instructions said hi for four minutes,i didnt think that long enough so set for six minutes ,
    internal temp was 190 deg !!
    WAY over done,lost juicy and was dry 🙁

    • Just Jo 17th December 2016 at 6:52 pm - Reply

      Oh no what a shame Ron. Pressure cooking really does cook faster than ordinary methods, I learnt that the hard way when I was testing the IP out! If the sausages were very slim they may over cook but they should be just right as per the recipe, I promise! I’ve had lots of satisfied testers 😉

  11. Anne 20th December 2016 at 5:32 pm - Reply

    I am a new cook for the instant pot,, & tonight I am trying your sausage & mash !!! I live this new pot & am trying all kinds of new recepies. Did you ever make corn cake in your instant pot. Please let me know. We love corn cake. That is moist

    • Just Jo 21st December 2016 at 3:05 pm - Reply

      Hi Anne – thanks for finding me! I hope you enjoyed your sausage and mash as much as me and Hungry Hubby do. I haven’t tried cornbread in the IP myself yet, one to add to the list!

  12. Clare 7th January 2017 at 8:00 pm - Reply

    First IP meal was this tonight! I could have done with sautéing for longer, but I was getting impatient (had also added in onions as didn’t have any chutney or time to make your sticky onions!). My sauce was entirely made up as no wine either, so just used veg stock and a tablespoon of pickle! However used your methods and it came out well. I used a new steaming pot for the potatoes which meant they took quite a bit longer than 4 minutes, however it’s all a bit trial and error for me at the moment! Thank you again for inspiring another yummy IP experience!

    • Just Jo 10th January 2017 at 3:22 pm - Reply

      Hi Clare – thanks for stopping by and giving my method a go! This is what it is all about – getting to know a new way of cooking and finding out what you like and how it works for you. I love that you’re not afraid to fiddle!
      Glad the meal was a success – it sounds like you’ve gotten off to a brilliant start with your IP x

  13. Chandra Walton 19th January 2017 at 9:13 pm - Reply

    I don’t have red wine on hand. Can I use something else? Balsamic vinegar maybe?

    • Just Jo 20th January 2017 at 7:14 am - Reply

      Hi Chandra – I wouldn’t use 120ml of vinegar as it will be far too tart! But you could use a couple of tablespoons worth and top up with extra water. Hope that helps x

  14. Cherry 5th March 2017 at 6:39 pm - Reply

    Oh. My. Tastebuds. Lordy Lordy. This was divine!!!!

    • Just Jo 5th March 2017 at 7:17 pm - Reply

      Oh I am so happy to hear that Cherry! Me and my sausage monster Hungry Hubby just love it so it makes me really smile to hear that others love it too 😀

  15. Melissa 4th July 2017 at 11:10 pm - Reply

    I’m going to double everything. Do i need to adjust cooking times?

    • Just Jo 6th July 2017 at 9:33 am - Reply

      Hi Melissa – you shouldn’t need to as the Instant Pot will simply take a bit longer to come to pressure when it is more full, but the food will start cooking as this happens so you shouldn’t need to add any time to it.
      Hope you enjoy the sausage and mash! x

  16. Jo Allison / Jo's Kitchen Larder 27th July 2017 at 10:22 pm - Reply

    My first IP recipe and loved it! Took me a while to get my monster of the IP out of the box but once I did you were my inspiration. I substituted red wine with some chicken stock and followed the rest of the recipe to the letter. It will be my “go to” for sausage and mash from now on 🙂 x

    • Just Jo 30th July 2017 at 12:14 pm - Reply

      Wonderful stuff Jo! And I’m thrilled you choose one of my recipes as your first maiden voyage in the IP! Really glad to hear it worked with chicken stock too. Thanks for letting me know how you got on 😀

  17. Rose 31st October 2017 at 9:42 am - Reply

    Oh my word. I think your sausage and mash recipe for Instant Pot is the BEST one I have found. Plus, your careful detail instructions were as good as Martha Stewerts. I don’t see how any one could fail if they follow your instructions. This is going to be one of my favorite Instant Pot recipes
    Can’t wait to see what else you post

    • [email protected] 31st October 2017 at 2:28 pm - Reply

      Oh :’) Thank you so much for your wonderful comment Rose! I am utterly delighted you enjoyed this recipe so much. Thank you for taking the time to let me know and I hope you enjoy the rest of my recipes – there’s plenty more to come! xx

  18. Heather 24th January 2018 at 11:22 pm - Reply

    I wasn’t sure about the wine eventhough I love wine. I made the recipe as written including the mash and it was amazing!! I had some mixed types of sausage, I would not recommend a hot spicy sausage because the spice is more amplified.

    • Just Jo 25th January 2018 at 6:34 am - Reply

      I’m delighted you gave it a try Heather! When I was testing this out, I wasn’t sure about the wine either but it only took one go to know I loved it here! Yeah, you’re probably right about spicy sausages – they would take over the dish a little too much x

  19. Gailitch 1st April 2018 at 12:39 am - Reply

    Thank you for this delicious recipe and clear instructions! We had Kaliber beer at hand, which I substituted for the red wine. The sticky onion instructions were so helpful. I am going to keep a link to your site to repeat this one!

  20. Claire 24th April 2018 at 11:18 pm - Reply

    Hi! Thanks for the great recipe. Just got an Instant Pot and love it. Your directions were spot on. I live in the Southern US and we make a similar dish with sausage and grits. So I didn’t make the potatoes this time, but served over cheesy grits. Yummm!

    By the way, I made up a big batch of caramelized onions in the IP earlier in the day and used them as your Sticky Onions. Used 1/4 cup wine and 3/4 cup chicken broth, cause that’s what I had on hand.

    • Just Jo 27th April 2018 at 9:59 am - Reply

      That’s wonderful Claire! Thank you for sharing your experience with the recipe. I’m delighted you loved it. One day I should try grits myself! Great idea for making your own sticky onions in the pot 🙂

  21. Johanna Byrer 3rd September 2018 at 4:55 am - Reply

    What an amazing meal! I absolutely loved the sticky onions, although I omitted the balsamic vinegar (I didn’t have any and just skipped it). I would have never thought of putting brown sugar on onions, brilliant! For the sausages I used Brats (I live in the US), and since they were quite big I increased the time to 10 minutes. They were perfect! The sauce in the end was absolutely delicious over mashed potatoes. I made my usual mashed potatoes, and the combination was amazing. The kids gobbled it up, not even realizing they were basically eating a pile of onions. My 9 year old hates sauce and complained that I “put gravy on his potatoes”. He took one bite and cleaned his plate in record time. Thank you so much for this amazing recipe!

  22. Barb Murray 4th November 2018 at 2:59 am - Reply

    I have had my IP for 2 months now and have been making anything and everything in it! I decided to try this tonight as I couldn’t decide what to have for dinner and it was getting late. I was skeptical about potatoes being done in 4 minutes but they were and super tender! I didn’t have any “sticky onions” but I did have those packaged crispy onions which actually thickened the sauce! My sausages were a tad overdone but I used very lean pasture raised beef sausages so that will be trial and error. From start (frozen sausages thawed in cold water) to sitting down and eating was just 30 minutes! I actually had to wait for my veggies to finish steaming!
    Great recipe and super tasty!
    Thank you and keep them coming!

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