Instant Pot Dublin Coddle
This post may contain affiliate links. Please read my disclosure policy.
Quick and easy instant pot dublin coddle recipe, homemade with simple ingredients in 30 minutes. This Irish stew-like dish is full of sausages (bangers), bacon, potatoes, onions.
This Irish classic is the perfect dish to serve on St. Patrick’s Day or when you are in need of a hot, comforting, hearty meal. Colcannon and Fried Cabbage With Bacon are just as popular for the holiday, and all will leave your mouth full of flavor, and your stomach full and satisified.
How To Make Instant Pot Dublin Coddle Recipe From Scratch?
- Cook bacon strips– Turn on “Saute” mode. When hot, add the bacon strips. Cook until it’s crispy.
- Remove bacon– Use a slotted spoon. Set aside on a plate. Do not drain the grease.
- Brown sausage– In the same oil/grease. Cook until they are browned on all sides.
- Remove sausages– Transfer to the plate with the cooked bacon. Slice the sausages into thick chunks.
- Saute onion and garlic– In the same pot, add onions, garlic and saute until softened and fragrant.
- Add broth and beer– Mix and scrape off all the bits at the bottom.
- Mix ingredients– Add the cooked sausages, potatoes, salt, pepper, dried parsley and mix.
- Seal pot- Put the lid on and turn the valve to “Sealing.”
- Set pot– Select “Manual” mode and set the timer.
- Quick pressure release– When the cook time is over.
- Mix in remaining ingredients– Remove lid and mix in the cooked bacon and fresh parsley.
- Check the consistency– Enjoy!
What Makes Irish Sausage Different?
Irish sausage tends to be made of pork, and includes raw eggs and breadcrumbs in the sausage.
What Is The Difference Between Coddle And Stew?
Coddle, in general, means to cook something slowly and gently just below the boiling point. In this case it is a specific Irish dish comprised of layers of pork sausage, potatoes, and bacon. Whereas a stew, is any combination of foods cooked at or above boiling point in a pot such as a meat with vegetables and broth.
What To Serve With Irish Coddle?
Because this dish is so hearty I advice serving it with a lighter side of vegetables such as the following:
- Oven Roasted Vegetables
- Oven Roasted Beets
- Oven Roasted Carrots
- Oven Roasted Cauliflower
- Oven Roasted Green Beans
- Oven Roasted Broccoli
- Oven Roasted asparagus
Salads also make a wonderful lighter side to pair with this Coddle.
- Apple Salad (One Pot)
- Easy Green Salad (One Bowl)
- Easy Pear Salad (One Bowl)
- Easy Kale Salad (One Bowl)
You can also add a bread of some sort to soak up the yummy liquid in this coddle such as:
- Irish soda bread
- Dinner roll
- Garlic Bread
- Crusty Bread
Vegetarian coddle– Leave out sausage and bacon, or use a vegan meat that you like, and add vegetables like bell peppers, carrots, celery, or zucchini. Substitute vegetable stock for beef stock.
Coddle soup– Add more Beef Broth to create a soupier version.
Coddle with cabbage and leeks– Add sliced cabbage and chopped leeks for even more flavor and heartiness.
Add other meat– Such as bratwurst, ham, chicken, beef, or anything else you prefer.
Make it spicy– Add red pepper flakes or cayenne pepper for some spice. You can even top it with your favorite hot sauce too add some heat as well.
Add cheese– Add freshly shredded mozzarella, Parmesan, or white cheddar as a topping.
Add herbs– Such as bay leaves, sage, thyme, or rosemary.
Use sweet potatoes– Instead of white potatoes for a more colorful and slightly sweeter version.
Tips And Techniques
How to thicken coddle? How to make coddle thinner? Continue cooking on Saute mode with the lid off to thicken the coddle. Simply add more broth to make it thinner.
Stout beer substitute– You can just use more beef broth in place of the beer, if you prefer.
I can’t find Irish Sausage?– Use bratwurst instead for a similar feel.
Use low-sodium ingredients– Because this prevents the dish from becoming too salty.
What kind of potato to use? I recommend a large potato like Russet potatoes, washed, peeled, and cut into big chunks to withstand the pressure of cooking.
What pressure release to use? Use a quick pressure release so as to not overcook the potatoes and make them mushy.
When to add bacon? Add the bacon at the end so that it will remain crispy when eaten in the coddle.
Refrigerate– In a sealed container in the fridge for up to 3 days.
Freeze– In a freezer safe container for up to 1 month.
Reheat– From thawed in the microwave.
More One Pot Sausage Recipes
- Instant Pot Sausage And Potatoes
- Instant Pot Jambalaya
- Fried Sausage And Cabbage (One Pot)
- Sausage And Rice (One Pot)
- Instant Pot Sausage And Peppers
- Oven Roasted Sausage And Peppers (One Pan)
- One Pot Italian Sausage Pasta
- Instant Pot Sausage Pasta
Instant Pot Dublin Coddle
- 8-10 slices Bacon, Cut into 1 inch pieces
- 1 pound Irish pork sausages (Bangers), Uncooked, Bratwurst can be a good substitute
- 1.5 cups Onion, Finely chopped
- 2 cloves Garlic, Finely minced
- 1/2 cup Beef broth, Low sodium
- 1/2 cup Stout beer
- 4 Potatoes, Large, Peeled, Cut into big chunks
- Salt , To taste
- Pepper, To taste
- 1-2 tsp Dried parsley, Adjust according to your preference
- 1 tbsp Fresh parsley , Finely chopped
- Turn on the "Saute" mode in the instant pot.
- When the pot is hot, add bacon strips.
- Cook for 3-5 minutes or until it's crispy.
- Remove bacon using a slotted spoon and set aside on a plate, lined with paper towels. Do not drain the grease.
- In the same oil/grease, add the sausages and cook until they are browned on all sides.
- Remove sausages and transfer them to the plate with the cooked bacon. I recommend slicing the sausages into thick chunks.
- In the same pot, add onions, garlic and saute for a few minutes until onions are partially softened and garlic is fragrant.
- Add broth and beer.
- Mix and be sure to scrape off all the bits at the bottom with a wooden spoon.
- Add the cooked sausages, potatoes, salt, pepper, dried parsley.
- Mix until combined.
- Put the lid on and turn the valve to “Sealing.”
- Select “Manual” mode and set the timer for 12 minutes.
- When the cook time is over, do a quick pressure release.
- Remove lid and mix in the cooked bacon and fresh parsley.
- Check the consistency. If it's too thick for your liking, mix in some more broth and if it's too thin, continue cooking uncovered on the "Saute" mode until excess liquid is reduced. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.