Instant Pot Bangers and Mash with Onion Gravy

By gbvampy1

can substitute 2 T red wine vinegar and 1 tsp of sugar for balsamic vinegar in this recipe

Ingredients

• For the mashed potatoes:
• 2 1-2 Russet potatoes (2-4), peeled and cut into 1-2 inch cubes
• 4 pork sausages (400 g), preferably British Bangers* (see first note)
• 1 cup water
• Cooked Russet potatoes (see above)
• ½ cup (1 oz) green onions, sliced
• ¼ cup (2 oz) unsalted butter
• 2-4 tbsp milk
• to and pepper, to taste
• For the onion gravy:
• 1/4 cup (2 oz) unsalted butter, divided
• 1 red onion (10 oz), thinly sliced
• 1 2 + 2 tbsp beef broth, divided
• 2 tbsp balsamic vinegar
• ½ cup water
• 1 tbsp cornstarch
• to and pepper, to taste

Preparation

Step 1

Cook the sausages and potatoes. Place the chopped potatoes in the Instant Pot with a cup of water. Then place the sausages on top of the potatoes in a single row.
Seal the Instant Pot and cook at high pressure (“manual” function) for 10 minutes. After it is ready, apply a quick pressure release to completely depressurize (until floating valve drops). Press “cancel” to turn off the Instant Pot. Open the Instant Pot and place the potatoes into an oven-safe large bowl or dish and the sausages onto another plate.
Preheat the oven to a low temperature (200 degrees F) or the “warm” setting.
Make the mashed potatoes. Using a potato masher, break down the potatoes and stir in the butter until the butter is melted and incorporated into the potatoes. Slowly mix in the milk until you get to the consistency of mash that you like. Fold in green onions and season with salt and pepper to taste. Set aside.
Brown the sausages. Wipe out the Instant Pot clean with a wet paper towel if necessary. Set the Instant Pot to "sauté" and place 2 tablespoons of butter into the pot, swirling the butter until it melts. Place the sausages back into the pot, allowing the sausages to brown on each side, about 2-3 minutes.
After the sausages are browned, remove from the pot (leave oil behind) and place them on top of the mashed potatoes or into another oven-safe container. Place the mashed potatoes and sausages in the oven to keep warm.
Prepare the gravy. Add 2 tablespoons of beef broth to deglaze the pot, stirring and scraping the bottom of the pot to remove/dissolve the brown bits. Then add the remaining 2 tablespoons of butter and red onions into the pot. Sauté until the onions are softened and brown, about 3-4 minutes. Pour in the balsamic vinegar and stir for an additional minute.
In a small bowl, whisk together the water and cornstarch until the cornstarch dissolves and a slurry is formed. Pour the remaining cup of broth along with the slurry into the pot. Whisk frequently until it begins to thicken. Taste for salt and pepper before removing from heat.
Assemble the dish. Plate the mashed potatoes, sausages, and gravy. Best served immediately. Enjoy!