Instant Pot Bangers and Mash Recipe2022-08-29
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 11m
- Ready In: 21m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat7.2 g
Trans Fat7.0 g
Unsaturated Fat9 g
For devoted foodies who are always looking for ways to save time and energy in the kitchen, the Instant Pot is a modern-day miracle. But if you’ve been looking for something different to make with your Instant Pot than the usual soup or stew, look no further than this delicious and easy-to-make bangers and mash recipe.
When you take the traditional British dish of savory sausages and creamy mashed potatoes and cook them in an Instant Pot, you get a whole new level of flavor and convenience. The Instant Pot does an amazing job of quickly softening up the sausages and potatoes, with the perfect balance of steaming and pressure that both preserves the flavor of the meat and gives the potatoes a creamy texture.
The traditional bangers and mash dish is usually served with a side of gravy, but with the Instant Pot version, the moisture from the cooked ingredients lends itself to an incredibly savory, delicious end result that’s full of flavor. It’s a great way to use up any extra sausages or mashed potatoes you may have in the fridge while creating a meal your whole family will love.
This Instant Pot bangers and mash recipe is a great way to break out of a mealtime rut. It’s the perfect one-pot dish that’s easy to make and can be served with a variety of sides, from a fresh salad to your favorite vegetables. It’s also a great way to introduce the Instant Pot to novice cooks since all it takes is a few simple ingredients and minimal prep time.
If you’re looking for a new way to use your Instant Pot and a delicious way to add some variety to your menu, try this Instant Pot bangers and mash recipe. You’ll be glad you did
Instant Pot Bangers and Mash Recipe
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- 2 pounds (960 g)white potatoes, peeled and diced
- 1 large yellow onion, peeled and sliced
- 8 pork sausages
- 1 cup (250 ml) sausage stock
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon whole milk
- 1 tablespoon dried thyme
- salt and freshly ground black pepper, to taste
Heat the oil in an electric instant pot turned to the sauté mode. Add onions and sausages. Cook, stirring occasionally until you start to get color on your sausages. Cancel the sauté mode.
Arrange the tail trivet over sausages and onions, then add a steamer basket. Load as many diced potatoes as will fit. season potatoes with salt
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Remove the steamer basket and trivet.
Remove cooked potatoes from the basket and transfer them to a large bowl. Mash with a masher, then season with salt and black pepper. Add butter and milk and mix well.
Pour onion gravy over sausages and potatoes. Serve hot