Bangers and Mash Pressure Cooker Style
This classic British comfort food made quick in a pressure cooker retains all the savory flavors from the sausages, caramelized onions, and a rich onion gravy. It's a warm, hearty meal perfect for any day.
Equipment
- 1 pressure cooker for sealing and pressure cooking
Ingredients
Main ingredients
- 1 tablespoon olive oil to brown the sausages nicely
- 8 sausages pick your favorite kind; pork, beef, chicken, or plant-based
- 2 to 4 tablespoon butter for creamy mashed potatoes
- 2 medium white or yellow onions sliced thin
- ¼ cup all-purpose flour to thicken the gravy
- ⅔ cup dry white wine adds depth to sauce
- 2 cups beef stock rich base for gravy
- 2 teaspoon garlic powder subtle savory flavor
- 1 teaspoon balsamic vinegar balances sweetness and tang
- 1 teaspoon Dijon mustard for a gentle kick in sauce
- to taste sea salt and freshly-ground black pepper
- as needed fresh parsley finely chopped for garnish
- as needed peas served on the side
Instructions
Instructions
- Heat the olive oil in a large skillet over medium heat until hot enough for browning.
- Add the sausages and brown them evenly for about 10 minutes, then set aside.
- In the same skillet, cook the sliced onions slowly, stirring occasionally, for 10 minutes until soft and caramelized.
- Sprinkle the flour over the onions, stir to coat, and cook for 1-2 minutes to remove the raw flour taste.
- Pour in the white wine and scrape the browned bits from the skillet.
- Stir in the beef stock, garlic powder, balsamic vinegar, and Dijon mustard until thick and saucy.
- Return the sausages to the skillet, cover, and transfer to the pressure cooker.
- Lock the lid with the sealing ring, cook for about 10 to 15 minutes, and do a natural release.
Notes
Serve with mashed potatoes and peas. Garnish with fresh parsley.