Instructions

• First, cook the chopped bacon in your pressure cooker on medium heat until it's crispy. Remove it and set aside but keep those drippings, that's where a lot of flavor hides.
• Add the sliced onions and minced garlic to the pot. Sauté until the onions soften and get translucent—this part smells real good and sets the stew's base.
• Sprinkle in the flour and stir it around for a minute or two so it cooks and soaks up the bacon fat. This thickens the stew just right.
• Slowly pour in the Guinness beer, scraping the bottom of the pot to loosen any tasty brown bits. Bring it to a simmer so it can start melding with everything.
• Add pork sausages, potatoes, bay leaves, dried thyme, and the crispy bacon back into the pot. Mix it all up well to spread those flavors.
• Secure your sealing ring and lid, then make sure the float valve is down. Set your pressure cooker on high pressure for about 15 minutes. You'll hear that valve hiss as the pressure builds—it's kinda comforting.
• When time's up, hit the quick release to stop cooking and keep the sausage juicy. Take off the lid, fish out the bay leaves, then stir in fresh minced parsley. Taste and season with black pepper and salt if you want.