Dublin Coddle Pressure Cooker Recipe
This Dublin Coddle is perfect comfort food enhanced by the rich flavors of sausage, bacon, and potatoes. A pressure cooker version for tender, fast, and flavorful meals.
Equipment
- 1 Pressure Cooker with a large pot
Ingredients
Main ingredients
- ½ pound Thick-cut bacon slices diced for sizzle and crunch
- 1 pound Irish sausages bangers or your fave pork sausage
- 2 large Onions sliced thin
- 2 cloves Garlic minced small
- 1 cup Stout beer optional
- 2 pounds Yukon Gold potatoes peeled and quartered
- 4 cups Chicken broth the base that brings it all together
- to taste Freshly ground black pepper enough to taste but not overpower
- ⅓ cup Chopped parsley tossed on last for a fresh pop of green
- to taste Kosher salt gotta season right or you lose the whole thing
Instructions
Instructions
- Start by crisping your diced bacon in the large pressure cooker pot over medium heat. Scoop 'em out when done and set aside.
- Keep the bacon flavor in the pot and toss in your sliced onions. Cook them till they get translucent and sweet.
- Add your minced garlic and stir quickly for about a minute. Watch it so it doesn’t burn.
- Brown your sausages in the pot. Roll 'em around so they get a nice color all over.
- Pour in the stout beer if you’re using it and bring everything to a gentle simmer.
- Toss in the quartered potatoes and pour the chicken broth over. Season with salt and pepper then stir it all up. Return your bacon bits to the pot.
- Bring it all to a boil then lock that lid on tight, make sure your sealing ring’s snug. Set it to cook for about 15 minutes on high pressure.
- Once done, perform a natural release for about 10 minutes before opening the lid. Sprinkle the chopped parsley then dig in.
Notes
Enjoy your tender and flavorful Dublin Coddle fresh from the pot.