Irish Bangers & Mash: Instant Pot

We love this quick recipe, cooked 100% in the Instant Pot! We used all beef broth and sweet onions in our test, which delivered a complex, slightly sweet gravy. If you prefer it less sweet, replace one cup of broth with traditional Guinness and yellow onion. Either combination is rich & tasty.



(*available at The Neighborhood Harvest. Shop the St Patrick’s Day section by clicking here.)

  • 2 pounds Russet or gold potatoes*
  • 2 Tablespoons Olive Oil*
  • 1 lb. Irish Bangers*
  • 1 large onion*, chopped
  • 1 clove garlic*, minced
  • 2 cups beef broth (or 1 cup broth plus 1 cup Guinness)
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoons cornstarch
  • 1/4 cup butter*
  • 1/4 cup milk*
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Cut the potatoes into large cubes. Peel if desired. Place the potatoes into an Instant Pot steamer basket. (Don’t have a basket & trivet? See the tips below.)
  2. Set the Instant Pot to saute and let it heat for 2 minutes. While heating, chop the onions and prep the garlic. Add the oil, along with the bangers and onion, to the preheated pot. Stir, turning the sausage occasionally for 5 minutes.
  3. Turn the Instant Pot off and add the beef broth. Stir to deglaze the pot, making sure there are no bits of onion or sausage stuck to the bottom. Add the Guinness and Worcestershire sauce.
  4. Place the trivet in your Instant Pot and lower the steamer basket onto the trivet. Put the lid on the Instant Pot, making sure the valve is set to Sealing.
  5. Set the Instant Pot to manual, high pressure for 8 minutes. It will take about 10 minutes for pressure to be reached.
  6. When the cooking cycle is complete, let the pressure release naturally for 5 minutes. Then release any remaining pressure manually.
  7. Remove the potatoes to a large mixing bowl. Place the sausages on a serving platter and cover to keep warm.
  8. Mix the cornstarch with 2 Tablespoons of cold water and stir it into the Instant Pot. Turn the Instant Pot on Saute and let it cook, stirring occasionally for 3 minutes to thicken the gravy.
  9. While the gravy thickens, add the butter, milk and seasoning to the potatoes and combine with a potato masher. Add additional milk if needed to reach the desired consistency.
  10. Serve the sausages with potatoes & gravy and enjoy!


  • To thoroughly deglaze the pot, remove the bangers to a plate while you quickly stir the broth, and then add them back to the pot once the bottom is free of browned bits.
  • If you don’t have a steamer basket, insert your trivet over the sausages and stack the potatoes on top. No trivet? Just stack the potatoes over the sausages. Once cooked, remove all the potatoes using a slotted spoon.