Instructions

• Start by cooking the diced bacon over medium heat in your cooker pot. You want it crispy but not burnt. Take it out and leave that fat right there in the pot.
• Next toss in the sliced onions and cook ‘em until soft and golden, about 5 minutes. That little caramelization really adds depth.
• Stir in the garlic and let it cook for a minute till your kitchen smells amazing. You gotta be careful not to burn it.
• Add the sausages and brown ‘em on all sides. That color means flavor, so don’t rush it.
• If you’re using stout beer, pour it in now. Scrape the bottom of the pot to lift all those tasty bits stuck on the surface.
• Throw in the quartered potatoes, chicken broth, cooked bacon, and season with salt and pepper. Give it a stir but not too much to keep those potatoes intact.
• Lock the lid on, making sure the sealing ring’s seated right. Set your cooker to high pressure and wait for pressure build. Cook for 10 minutes. When it’s done, use quick release, watching those steam cues carefully. Stir in chopped parsley before serving. You’re ready to dive in!