A quick, comforting and consistent dish of sausages and potatoes that will warm you up on colder evenings.
It’s so full of flavors and will fill you up in no time .
Instant Pot Sausage and Potatoes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 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
- salt to taste
- black pepper to taste
- 1 tsp oregano
- 1 tsp basil
- 2 tsp fresh garlic
- 2 green onion chopped to garnish
Instructions
- Press Sauté, add oil and sauté the sausages, onion and pepper for 5 minutes
- Add potatoes in the instant pot.
- Add broth and sprinkle spices in it. Mix well
- Close the lid and set it to seal.
- Set the instant pot to “Manual” at high pressure for 5 minutes, release the pressure immediately
- Dish out sprinkle with green onion and enjoy.
This recipe is part of the biggest FREE Instant Pot Recipe Index, a huge collection of 939 original and delicious recipes.
If you loved this recipe, give it love. Thanks!
If you loved this recipe, give it love. Thanks!
Please tell me that the ’30 minutes’ was a typo, should be more like ‘3 minutes’!
Gordon, I was just thinking the same thing! Did you try it for three minutes?
Yes 3 minutes will be fine. It’s just a typo.
I followed your recipe exact and you didn’t list water. Was I supposed to add water?
I add the beef broth instead of the water 🙂
Did you ever find out if it was 3 minutes? There’s no it could be 30
The correct time is 3 minutes not 30 minutes. It’s just a typo.
Yes it was an error, the correct time is 3 minutes. It’s just a typo.
I just started mine but I set it for 10 min. 30 minutes can’t be right.
The correct time is 3 minutes not 30 minutes. Sorry for this error.
My potatoes crumbled and there was lots of leftover juice… perhaps need to use less water and use potato halves.
Tried and tested. Potatoes crumbled, lots of water left over, had to drain it. This recipe needs to be reworked.
now, I have mentioned the right quantity of water. Sorry it was just a typo.
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.