Instant Pot Dublin Coddle

Quick and easy instant pot dublin coddle recipe, homemade with simple ingredients in 30 minutes. Full of sausages (bangers), bacon, potatoes, onions.

Course Main Course

Cuisine Irish

Keyword irish sausage and potatoes

Prep Time 10

Cook Time 12

Total Time 22

Servings People

Calories 222

Author Abeer Rizvi

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.