Instant Pot Sausage Coddle (Potato, Sausage & Bacon Stew)


1 lb Johnsonville Irish O'Garlic sausage * 1 lb bacon * 3 lbs potatoes * 2 cups chicken broth * 2 cups frozen carrots * 1 medium sized onion * 3 tsp minced garlic


Plug in the Instant Pot and set it to saute. Use a pair of kitchen scissors to cut the bacon into small bite-sized pieces. Put the bacon into the pot. Cut the sausage links into bite sized chunks. Add the sausage to the pot. Brown the two meats until the sausage is no longer pink and the bacon is no longer raw. While the meats are cooking, peel the potatoes and cut them into chunks. Peel the onion and cut it into pieces. Remove the meat and set aside on a plate. Pour a half cup of water into the pot in order to deglaze it and remove any pieces of meat that may have stuck. Dump whatever you scraped out. Return the cooked meat to the pot. Add the potatoes, carrots and the onion to the pot. Pour the chicken broth into the pot. Place the lid onto the pot and close to seal. Set the pressure cooker to cook on manual high for 18 minutes. Once the cooking time has finished do a quick pressure release. Serve immediately.