Instant Pot Irish Dublin Coddle is a bangers and potato dish. However, in the U.S. bangers are hard to find so we replace with them with traditional plain sausage. It’s an Irish comfort food dish that can be served up for St. Patrick’s Day.
While this recipe is made for the instant pot. Irish Dublin Coddle can also be made in a dutch oven over a camp fire or in a casserole dish in the oven. Very simple recipe with potatoes, onions, sausage, and bacon.
Adaption Irish Dublin Coddle To The Instant Pot
To be an authentic Irish Coddle, everything will be boiled together instead of layered and the sausages are not browned. This is my adaption for the instant pot as it’s not easy to boil everything together without it being mush. I browned the sausages for texture as we like a little crisp on them. If you want it more soupy add more broth. We like just some liquid.
The bacon was precooked in the oven for ease. Then I added it to the instant pot before closing and cooking with pressure. After the pressure was release from the instant pot I added parsley.
My potatoes feel apart at the end but that’s okay. We all like tender potatoes; hard potatoes suck. The layers of ingredients while simple, still render a fantastic sausage dinner. This is not considered a quick dinner but more a Sunday dinner.
INSTANT POT SIZES:
This sausage dish was made in a 6 quart instant pot. If you’d like to make it in an 8 quart instant pot add 1/3 more of each ingredient. If you would like to make this in a 3 quart instant pot then cut all the ingredients in half. This technique usually works with most instant pot recipes as well.
It’s just a simple meal that’s a comfort food dish. We do this on a lazy Sunday evening. Usually when we find a good deal on bratwurst sausage. The method is close to the same to make it in a casserole or as soup in the dutch oven in the oven.
Whether you make Dublin coddle as soupy dish or as a casserole this is definitely a great comfort food to serve up for St. Patrick’s Day.
- 4 brat sausages or bangers
- 8 potatoes; peeled and sliced into rounds
- 1 cup broth; deglaze (see notes)
- 1/2 yellow onion; sliced into rounds
- 3 slices cooked bacon
- 1 teaspoon pepper
- 1 teaspoon salt
- parsley for garnish
- Turn on saute mode on the instant pot. Sear the outsides of the sausages. Remove sausages and turn off saute mode. Add one cup of broth and deglaze. If you would like this more like a soup see notes.
- Add in sliced potatoes, onions, sausages, and cooked bacon. Place lid on the instant pot. Set valve to sealed position. Press pressure cook or manual button and set timer to 15 minutes. Once the pot stops counting quick release the pressure.
- Top with salt, pepper, and parsley. Serve!
If you would like this more like a dutch oven soup then add two to three cups of broth of choice, Follow the rest of the directions.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 791Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 94mgSodium: 1794mgCarbohydrates: 80gFiber: 8gSugar: 6gProtein: 31g
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