Newsflash! This recipe method has been updated so that you can cook the potatoes and the sausages at once! So much faster!
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
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
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
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
This Instant Pot accessory set is a little cracker. For just about £20 you get a tall trivet and steamer basket plus a few other very handy bits and pieces to get your IP journey off to flying start:
Instant Pot Sausage & Mash
Recipe updated with a method to cook the sausages *and* potatoes together :O 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.
Ingredients
- For the potatoes:
- 4 large floury potatoes peeled and cut into 2" 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 (can be substituted for beef stock)
- 120 ml water
- 1 tbsp cornflour mixed with 1 tbsp cold water
- Salt and black pepper to taste
Instructions
- Prepare the potatoes and place in a steamer basket which fits your Instant Pot.
- Add the oil to the Inner Pot and press Sauté. When hot, sear the sausages and be sure to roll them around to get them brown.
- Stir in the sticky onions, wine and water. Place a long legged trivet in then the potatoes in their basket on top.
- Put the lid on, set the vent to Sealing and set the pot to Manual High for 8 minutes.
- QPR when alarm sounds and remove the potatoes carefully with an oven mitt. Tip into a bowl, mash and add the milk, mustard, butter and cheese. Taste and adjust the seasonings to your preference.
- Meanwhile, slake the cornflour in the 1 tbsp of water (which just means to mix together thoroughly!) and pour into the inner pot with the sausages. Turn it back onto Sauté and quickly, the sauce/gravy will start to thicken. Dish up the mash and serve the sausages and onion gravy on top.
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.
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It’s such a comfort food the combination of sausage and mashed potatoes!! Super easy and fast to make this delicious meal!
It certainly is a comfort food classic and I’m delighted with how it cooks in my new IP!
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!
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.
Doesn’t get more simple than this! AMAZING!
Simple rocks when the ingredients are good 😀
I’ve never ever tried using a pressure cooker! I’ve been too scared lol. I would probably give this one a try though!!!
I admit I was nervous the first couple of times I tried the Instant Pot but it’s reassuringly easy to use 😀
Bravo! I love my pressure cooker, and this looks fabulous Jody? I’m pinning to 2 pressure cooker boards…
Thank you so much Tamara, that’s very kind of you! 😀 xx
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.
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 🙂
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?!?!
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.
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.
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 🙂
I got my IP-DUO60 a few weeks ago and I love it! I use it almost every day!!
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 😀
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 🙁
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 😉
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
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!
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!
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
I don’t have red wine on hand. Can I use something else? Balsamic vinegar maybe?
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
Oh. My. Tastebuds. Lordy Lordy. This was divine!!!!
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 😀
I’m going to double everything. Do i need to adjust cooking times?
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
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
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 😀
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
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
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.
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
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!
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.
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 🙂
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!
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!
I am new to this just purchased one yesterday. I am liking the versatility of it. The only question I have is how do I set the lid to sealing please, as I can’t find it in the manual (which is rubbish). Many thanks
Hi Sue, I am sorry I didn’t see this comment sooner, I hope you have found out how to do it! If not, just push the knob to “sealing” – it is embossed at the base of the knob housing (lol, that sounds very funny!).
Followed this recipe exactly and it was pure perfection! I will be adding this to my favorite recipes. And it was so easy too. Thanks!
You’re very welcome Suzy, thank you for taking the time to feedback!
[…] Sausage & Mash from Every Nook & Cranny […]
Absolutely the BEST sausage Instant Pot recipe out there!!! Thank you for this!!! My family went nuts and this will be a regular now. I especially loved your stinky onion explanation.
[…] Sausage & Mash from Every Nook & Cranny […]
Thanku. Definitely going to try this 🤗
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[…] INSTANT POT SAUSAGE & MASH […]
This all-in-one recipe was amazing! I made my own sticky onions by sauteing them quickly (adding a splash of water if they looked like catching), then used red wine vinegar instead of balsamic, with brown sugar. That took me about 15 minutes instead of 30. I threw a sliced clove of garlic in with the potatoes before cooking and then mashed them all up with milk, salt and pepper. I used low fat sausages. It was extremely delicious and I’m so glad that I have second helpings for tomorrow! Thank you for creating this recipe.