Dublin Coddle Pressure Cooker Recipe
Cooked low and slow, this Dublin Coddle will make your home smell amazing! Make this authentic Irish recipe to celebrate St. Patrick’s Day or when you are craving warming comfort food.
Equipment
- 1 Pressure cooker Large
- 1 Slotted spoon
Ingredients
Main ingredients
- 0.5 pound thick-cut bacon slices diced
- 1 pound Irish sausages bangers or any quality pork sausages
- 2 large onions sliced thin
- 2 cloves garlic minced
- 1 cup stout beer optional
- 2 pounds Yukon Gold potatoes peeled and quartered
- 4 cups chicken broth
- to taste Freshly ground black pepper
- ⅓ cup chopped parsley
- to taste Kosher salt
Instructions
Instructions
- Cook bacon in a large pot over medium heat until crispy. Remove from pot but keep drippings.
- Add onions to pot and sauté until soft. Add garlic and cook for another minute.
- Add sausages and brown all sides. Pour in stout beer if using.
- Add potatoes, chicken broth, and reserved bacon. Season with salt and pepper.
- Seal pressure cooker and cook at high pressure for 10 minutes.
- Allow natural release for 10-15 minutes.
- After depressurizing, open lid and sprinkle parsley before serving hot.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.