Pressure Cooker Sausage and Mashed Potatoes
- 1 tablespoon canola oil, or more as needed
- 4 pork sausages
- 1 yellow onion, cut into ½-inch pieces
- 2 cups chicken or beef broth
- ½ cup water, or as needed
- 2¼ pounds starchy potatoes, cut into 1-inch chunks
- 2 tablespoons butter, or more to taste
- ¼ cup whole milk, or more to taste
- salt and ground black pepper to taste
- 1 tablespoon heavy cream, or more to taste
- 1 teaspoon whole-grain mustard
- ½ teaspoon dry mustard powder
- minced fresh flat-leaf parsley for garnish
For best results, we recommend using:
- Heat oil inner steel pot of pressure cooker set to Sauté on Normal. Cook sausages in hot oil until browned, 1 to 2 minutes per side. Transfer sausages to a plate.
- Sauté onion in the same inner pot, adding more oil if necessary, until onion is soft and translucent, 5 to 10 minutes. Press Cancel to turn off Sauté.
- Place sausages on top of onions and pour broth and water over the top. Place trivet over sausages and onions and place steamer basket on trivet. Place potatoes in steamer basket.
- Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 11 minutes. Turn steam vent handle to Venting to quick-release pressure.
- Transfer potatoes to a large bowl and set sausages on a plate and cover them with aluminum foil.
- Mash butter, milk, salt, and ground black pepper together with potatoes using a potato masher or mixer until potatoes are fluffy and creamy. Season with salt and pepper to taste.
- Set pressure cooker to Sauté on High. Bring onion mixture to a boil and cook until mixture is reduced and thickened, 5 to 10 minutes. Stir cream, whole-grain mustard, and dry mustard into gravy and season with salt and ground black pepper to taste.
- Divide potatoes between 4 shallow bowls, top with a sausage or two, and ladle gravy over the top. Garnish with parsley and serve.
If you want a thicker gravy, mix 1 teaspoon cornstarch and 1 teaspoon water together in a bowl until a paste forms. Stir mixture into gravy while it cooks in the Multipot until desired consistency is reached, adding more cornstarch and water if needed.
Add some roasted garlic or freshly minced garlic to the mashed potatoes for even more flavor. Leave the skin on the potatoes to take advantage of nutrients like fiber. If you want to know more about fiber, we have an entire article about fiber here!
What others are saying
Robin Koetje says:
Don’t discard that beautiful, sausagy potato water.. my British mother would box my ears if she saw me do that.. keep it and use it in your gravy! It will help make a more savory gravy.. this recipe makes great bangers and mash though.. definite a keeper.
Erin Hudson says:
This reminds me of my trip to London! I had this dish several times while on vacation so I cant explain my excitement when I found this recipe. Instead of using red potatoes, I went with yukon golds because of the higher starch content and thickness of the mashed potatoes. Also added in some garlic and parmesan cheese to the potatoes.
Melissa P says:
Made this bangers and mash for my husband and he loved it. He actually lived in Germany for some time so it was his idea to make it. When I found this recipe for my MultiPot I surprised him with it. It’s perfect for game day or just hanging out on weekends.
Leah M says:
We used beef sausages instead of pork, and serve it with crusty bread and green peas. This was so easy to make in my Mutipot. Super quick and easy.