Instant Pot Sausage Mash Recipes

INSTANT POT SAUSAGE & MASH

Steps:

• 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.

INSTANT POT® BANGERS AND MASH

Steps:

• Combine potatoes and water in a multi-functional pressure cooker (such as Instant Pot®). Layer sausages on top of the potatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method, about 5 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Unlock and remove the lid. Transfer sausages to a plate and potatoes into a large bowl. Break up the potatoes with a potato masher and stir in 1/4 cup butter until melted and incorporated Slowly mix in whipping cream until desired consistency is reached. Season with salt and pepper. Place mashed potatoes in the oven to keep warm.
• Wash out the pressure cooker pot. Return to the cooker and select Saute function. Melt 2 tablespoons butter. Cook sausages in the melted butter until browned on each side, 2 to 3 minutes. Transfer sausages to an oven-safe container and keep warm in the oven.
• Deglaze Instant Pot® with 2 tablespoons of beef broth, stirring and scraping the bottom of the pot to remove any brown bits. Add sliced onion and saute until onion is softened and browned, 3 to 4 minutes.
• Whisk flour and 2 tablespoons broth together in a small bowl to create a slurry. Pour in remaining broth and whisk until well combined. Pour broth mixture into the pot and cook, whisking frequently, until gravy begins to thicken. Stir in browning sauce and season with salt and pepper.
• Place a scoop of mashed potatoes onto a plate, top with two bangers and onion gravy, and serve immediately.

INSTANT POT® SAUSAGE AND PEPPERS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once pot is hot, add oil, green and red bell peppers, and onion. Cook until vegetables are tender, about 5 minutes. Lightly prick sausage casings with a fork and add to pot. Brown sausages on all sides, about 5 minutes. Add tomato sauce, garlic, Italian seasoning, and salt. Close and lock the lid.
• Turn off Saute function and select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Cut sausages on the diagonal into small pieces. Serve immediately.