Bangers and Mash in the Instant Pot

Before Pressure Cooking

¾ cup Guiness Beer

¾ cup Chicken Stock

5 Brats

½ Red Onion (keep other half for later)

6 Yukon Gold Potatoes, sliced

For Gravy

½ Red Onion

2 tbsp Worcestershire Sauce

2 tbsp Balsamic Vinegar

2 tbsp Brown Sugar

½ tsp Salt

½ tsp Pepper

1 tbsp Cornstarch (for slurry)

1 tbsp Water (for slurry)

For Mashed Potatoes

1 stick Butter

⅓ cup Milk

Salt/Pepper to taste

Before Pressure Cooking

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.

Pressure Cook

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.

After Pressure Cooking

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!

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Bangers and Mash in the Instant Pot