Description
Ultimate Instant Pot Bangers and Mash with Savory Onion Gravy
Ingredients
Scale
- 2 lb potatoes, cut into 1½-inch cubes
- ½ cup water
- 1 lb Irish sausages (or any pork bangers)
- ¼ cup butter
- 2 tablespoons heavy whipping cream (or more to taste)
- Salt and ground black pepper, to taste
- 2 tablespoons butter (for gravy)
- 1 cup beef broth, divided (2 tablespoons + 2 tablespoons + remaining)
- 1 small onion, thinly sliced
- 2 teaspoons all-purpose flour
- ½ teaspoon browning sauce (optional, for color and depth)
- Salt and pepper, to taste
Instructions
- In the Instant Pot insert, add ½ cup water. Put the trivet on top of the potatoes, then arrange the sausages on the trivet. Seal the lid, set the valve to “Sealing,” and cook on High Pressure for 5 minutes.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add the thinly sliced onion and cook until soft and golden brown, about 5-7 minutes.
- Sprinkle the all-purpose flour over the onions and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in 2 tablespoons of beef broth to form a paste, then slowly add the remaining broth while stirring to prevent lumps.
- Cook the gravy for 3-4 minutes until thickened, then stir in the browning sauce if using. Season with salt and pepper to taste, then reduce heat to low to keep warm.
- Perform a quick pressure release. Remove the sausages and set aside, then drain any excess water from the potatoes, leaving them in the pot.
- Add ¼ cup butter and heavy cream to the hot potatoes. Mash until smooth and creamy, adding more cream if needed for your preferred consistency. Season generously with salt and pepper.
- Serve by placing a generous scoop of mashed potatoes on each plate, topped with sausages and a drizzle of the onion gravy.
Notes
- For a richer flavor, use more butter and cream in the mashed potatoes.
- Feel free to adjust the seasoning based on your taste.
- Leftover gravy can be stored in the refrigerator for a few days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Bangers and Mash, Instant Pot Recipe, Comfort Food