This is probably the most underrated recipe in my repertoire. It has a unique, complex flavor and it’s one of those Instant Pot recipes where you cook everything at once in one pot and you end up with a delicious well-rounded meal. I hope you enjoy this as much as I do!
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The Process
Start by adding the chicken stock and beer to the Instant Pot. I like to use Guinness. Of course, you’ve gotta drink the rest of the beer while you’re cooking. Now place your brats into the liquid and place half of the red onion, sliced, directly on the brats.
On top of the sliced onion lay a trivet and add your potatoes onto the trivet. I like to use Yukon Gold but you can use your favorite type for mashed potatoes, they should be cut into about 1-1½ inch thick slices.
Pressure cook for 12 minutes and then you can quick-release.
Now remove the potatoes and brats into separate bowls but leave the liquid and onion. Turn on sauté mode and add the other half of the onion, sliced. Add the Worcestershire sauce, balsamic vinegar, brown sugar, salt, pepper, and cornstarch slurry. While that’s simmering, prepare your mashed potatoes using your favorite recipe or the simple recipe I have below.
I like to serve this with a big scoop of mashed potatoes, one brat atop the mash, and then smothered in beer-onion gravy. Make sure to serve it hot, and enjoy!
FAQ
I don’t have Guinness, what can I use instead?
I like to use Guinness because it has a complex flavor and I can buy a single can at my grocery store. If I didn’t have access to a single can of Guinness I’d look for another stout or dark beer that I could find sold in a single can. I try not to have obscure leftover ingredients in my house unless, of course, you’d drink a 6 pack!
I don’t have balsamic vinegar/Worcestershire Sauce/brown sugar, can I substitute it?
I’m going to be honest and tell you that if I didn’t have those ingredients I personally wouldn’t make this dish. It’s a pretty simple gravy recipe, and each ingredient impacts it. I don’t want to steer you wrong and end up with a funky taste.
Can I freeze the leftover bangers and mash?
You can but know that mashed potatoes tend to dry out. I would freeze it together with the gravy and add more butter after it’s been reheated to revive it. I’d freeze these in 1 Cup Souper Cubes with a portion of mashed potatoes, a brat, and gravy in each section! Eat within 3 months for the best flavor!
I don’t have a tall trivet, can I use the trivet my Instant Pot came with?
Absolutely, just lay the trivet on top of the brats and onion and layer the mashed potatoes atop the trivet. Make sure the handles aren’t too high, you may need to fold them in to fit the lid on.
Tools
- Instant Pot Duo Plus 6 Quart
- Tall Trivet (similar to a set I bought on amazon)
- Souper Cubes 1 Cup Silicone Tray
The Recipe
Add 3/4 cup beer, 3/4 cup chicken stock, and 5-6 brats to the inner pot.
Place half of a red onion sliced atop the brats.
Add a trivet above the onion and place 6 sliced potatoes on the trivet.
Click the Manual or Pressure Cook button (depending on your model) and pressure cook for 12 minutes. When it's done you can quick release.
Remove the brats and potatoes and place the potatoes in a separate bowl. Add 1 stick of butter, 1/3 cup milk, salt, pepper, and combine.
Turn on sauté normal/medium and add 2 tbsp balsamic vinegar, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1/2 tsp salt, 1/2 tsp pepper, and cornstarch slurry (1 tbsp water/1 tbsp cornstarch). If the gravy starts to boil too much turn the sauté setting down to low.
Add a serving of mashed potatoes to a plate, top with a brat, and pour the gravy on top. Enjoy!
Ingredients
Directions
Add 3/4 cup beer, 3/4 cup chicken stock, and 5-6 brats to the inner pot.
Place half of a red onion sliced atop the brats.
Add a trivet above the onion and place 6 sliced potatoes on the trivet.
Click the Manual or Pressure Cook button (depending on your model) and pressure cook for 12 minutes. When it's done you can quick release.
Remove the brats and potatoes and place the potatoes in a separate bowl. Add 1 stick of butter, 1/3 cup milk, salt, pepper, and combine.
Turn on sauté normal/medium and add 2 tbsp balsamic vinegar, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1/2 tsp salt, 1/2 tsp pepper, and cornstarch slurry (1 tbsp water/1 tbsp cornstarch). If the gravy starts to boil too much turn the sauté setting down to low.
Add a serving of mashed potatoes to a plate, top with a brat, and pour the gravy on top. Enjoy!
Do you have a yogurt recipe? I’ve looked on YouTube and I’m not inspired something with fresh fruit. Thank A fan
I’ve made yogurt quite a few times but I always revert back to buying it from the store. Once I figure out a recipe I’d go back to over and over I’ll make sure to post it! Thanks for commenting!