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 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![clickToTweet tweet=”Make this perfect Sausage & Mash in the Instant Pot tonight!” quote=”Make this perfect Sausage & Mash in the Instant Pot tonight!”]
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.
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:
- 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
- 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.
*= 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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