Instant Pot Sausage and Potatoes Recipe

Instant Pot Sausage and Potatoes
  • Prep time: 15 Minutes
  • Cook time: 20 Minutes
  • Total time: 35 Minutes
  • Serves: 6


  • 1 Tbsp cooking oil
  • 1 onion, sliced
  • 2 tsp garlic, crushed
  • 500 g (1.1 lb) smoked sausage, cut into 1cm (0.4 in) pieces
  • 500 g (1.1 lb) potatoes, cut in chunks
  • 1 Tbsp Dijon Mustard
  • 250 ml (8.5 fl oz) chicken stock
  • 2 tsp parsley, chopped
  • 250 ml (8.5 fl oz) heavy cream


  • 3 Tbsp cornstarch
  • 2 Tbsp water


  1. Set the Instant Pot (5.7L/6 qt) to sauté and add the cooking oil.
  2. Once hot, add the onion, garlic, and sliced sausage. Cook for 2-3 minutes.
  3. Next, add the potatoes, Dijon mustard, chicken stock, and parsley.
  4. Seal the pressure cooker and set it to pressure cook on high for 10 minutes.
  5. Allow to sit for 5 minutes before manually releasing the pressure.
  6. Remove the lid and set the Instant Pot to sauté.
  7. Combine the cornstarch and water until smooth. Pour into the Instant Pot along with the cream and stir until thickened.
  8. Season with salt and pepper.
  9. Serve & Enjoy.

Recipe Tips

  • This recipe is gluten-free, but you will need to double-check the ingredients of the cornstarch. Typically, it is gluten-free.
  • I prefer to use a smoked sausage such as kielbasa or chorizo. However, Italian sausages will work great as well. I recommend browning the Italian sausages first.
  • You can use any potato in this casserole, and it will work out fine.
  • Depending on where you live, heavy cream can also be known as thickened cream (Australia) or whipping cream (United Kingdom).
  • You can use herbs to add more flavor to the casserole. We use a little bit of parsley, but you can add herbs such as oregano, rosemary, or even thyme.

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