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 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.
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.
- 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 mash. Place the potatoes and 250ml water into your Instant Pot.
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.
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 (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.
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.
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.
Season and serve over the cheesy mustardy mash.
*= 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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