Instant Pot Sausage and Potatoes

A quick, comforting and consistent dish of sausages and potatoes that will warm you up on colder evenings.

This Pressure Cooker Sausage and Potatoes Recipe is a great one-pot meal for the whole family!

To be honest I really think that the Instant Pot was made for these kind of dishes. So easy and full of flavors in no time…

Can I use it for a sandwich?

This Instant Pot sausage and potatoes recipe is better to serve on a plate. If you wanna make sandwiches, the Instant Pot Sausage and Peppers recipe would be perfect for you!

If you like sausages, try this Instant Pot tortellini soup.

If you like one pot meals, try this Instant Pot shrimp boil.

Instant Pot Sausage and Potatoes
4.61 from 121 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Keyword: Sausage and Potatoes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Ingredients
  • 1 tbsp olive oil
  • 2 packets sausages chicken, beef or turkey
  • 6 potatoes peeled and cubed
  • 3/4 cup beef broth
  • 1 onion chopped
  • 1 bell pepper
  • 1 tsp oregano
  • 1 tsp basil
  • 1 garlic clove minced
  • salt and pepper to taste
  • 2 green onion chopped to garnish
Instructions
  • Press "Saute". Add oil and saute the sausages, onion and bell pepper for 5 minutes.
  • Add potatoes, broth, oregano, basil, garlic and salt and pepper. Mix well.
  • Close the lid and set the valve to the sealing position.
  • Cook at high pressure for 5 minutes.
  • When cooking time ends, do a quick pressure release (set the valve to venting position).
  • Open the lid and serve. You can garnish with green onion on top.

This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

24 thoughts on “Instant Pot Sausage and Potatoes

      1. My potatoes crumbled and there was lots of leftover juice… perhaps need to use less water and use potato halves.

  1. My Instant Pot indicates not to pressure cook without 18 oz of fluid but the recipe only calls for 4-6 oz. It was my first try with the IP so I went with 2 cups and while the recipe had good flavor (added chopped peppers, celery, dill, garlic, and cayenne) the extra chicken stock wasn’t a good idea. Had to drain it off. I’ll try it again with less liquid but because this was my first attempt I felt I had to follow what the IP book stated.

  2. Made this with substituting bell peppers with carrots and zucchini and use beer for the broth. It was excellent! When Corrie say don’t NPR after it’s finished don’t! 😉

  3. Made it! Added three chopped carrots, two stalks of chopped celery, some Cajun seasoning and it was absolutely perfect and delicious. That’s not bad coming from a Louisiana boy!

  4. Why is everyone so concerned about having excess juices, this isn’t a sandwich filler your making, it’s a stew. Mop up the excess with some bread and enjoy.

  5. I am confused. You said 30 was a misprint and should have been 3. Saut’e time is 5 and pressure time is 5. What is 3? I am new to INSTANT POT and have used many of your recipes(10)so far. Every one has really been great. Thank You Bob

Leave a Reply

Your email address will not be published. Required fields are marked *