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 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.

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 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!

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 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.

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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
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 the mash. Place the potatoes and 250ml water into your Instant Pot.
  3. Put the lid on, set the vent to "sealing" and on manual, enter 4 minutes. Yup, that's all you do, it starts automatically.
  4. 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.
  5. Dry and return the inner pot to the Instant Pot and add the oil. Set to "sauté" and adjust to "more".
  6. 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.
  7. 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.
  8. Press manual and adjust the time to 8 minutes and allow to cook.
  9. 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.
  10. 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.
  11. 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.
Sticky sausages in onion gravy with cheesy mustard mash - all made in the Instant Pot!

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34 Comments

  1. Ludmilla 13/07/2016 at 22:49 - 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 15/07/2016 at 10:22 - Reply

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

  2. 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 15/07/2016 at 10:23 - 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 13/07/2016 at 23:52 - Reply

    Doesn’t get more simple than this! AMAZING!

    • Just Jo 15/07/2016 at 10:24 - Reply

      Simple rocks when the ingredients are good 😀

  4. Sarah @ Champagne Tastes 14/07/2016 at 00:15 - 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 15/07/2016 at 10:25 - 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 14/07/2016 at 15:47 - Reply

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

    • Just Jo 15/07/2016 at 10:25 - Reply

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

  6. Vanessa 15/07/2016 at 15:17 - 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 15/07/2016 at 15:21 - 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 26/07/2016 at 22:22 - 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 27/07/2016 at 14:09 - 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 28/08/2016 at 10:46 - 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 28/08/2016 at 10:58 - 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 25/09/2016 at 05:27 - Reply

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

    • Just Jo 27/09/2016 at 10:07 - 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 17/12/2016 at 18:35 - 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 17/12/2016 at 18:52 - 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 20/12/2016 at 17:32 - 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 21/12/2016 at 15:05 - 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 07/01/2017 at 20:00 - 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 10/01/2017 at 15:22 - 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 19/01/2017 at 21:13 - Reply

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

    • Just Jo 20/01/2017 at 07:14 - 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 05/03/2017 at 18:39 - Reply

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

    • Just Jo 05/03/2017 at 19:17 - 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 04/07/2017 at 23:10 - Reply

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

    • Just Jo 06/07/2017 at 09:33 - 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. 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 30/07/2017 at 12:14 - 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 31/10/2017 at 09:42 - 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

    • joblogsjobakes@gmail.com 31/10/2017 at 14:28 - 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

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