Instant Pot Irish Hot Pot - Dump and Go Dinner
Browned sausage links, cubes of russet potato and fresh scallions are pressure cooked to flavor melding completion for this Low FODMAP Irish Hot Pot. Generously topped with a handful of crispy bacon crumbles this no-frills meal lets the simple ingredients speak for themselves.
Ingredients
- 10 ⅔ ounces Smoked Sausage
- 5 ⅓ cups peel and chunk Yukon Gold Potato
- 2 ⅔ cups Chicken Broth/Stock
- 5 medium Diced Green Onions, Green Parts Only
- ⅓ teaspoons Sea Salt
- ⅔ teaspoons Black Pepper
- ⅓ cups Parsley, Fresh
- ⅔ cups cook and dice Bacon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide potatoes among indicated number of round freezer containers. Pour broth on top to ensure potatoes are covered to prevent browning.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add all ingredients to Instant Pot, except bacon.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 5 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.
- Serve with crumbled bacon.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 611
- Total Fat
- 39g
- Saturated Fat
- 13g
- Trans Fat
- 0g
- Cholesterol
- 75mg
- Sodium
- 1700mg
- Total Carbohydrates
- 44g
- Fiber
- 5g
- Sugar
- 3g
- Protein
- 21g
- WW Freestyle
- 20
13 Comments
Join the discussioni think the PREP DAY instructions are messed up on this. when i put this recipe in my menu, it shows up on PREP DAY INSTRUCTIONS without mentioning that the GREEN PARTS ONLY should be chopped on the green onions. also, the parsley doesn’t show up on prep day instructions at all.
also, i did this for 8 servings (serve to 4 people twice). the supplies needed were two 64 oz round containers. for 4 servings, i need 8 cups of potatoes, 4 cups of broth, and 16 oz of sausage (and some other stuff). how can i fit 8 cups of potatoes, 4 cups of broth, and 16 oz of sausage (and onions, parsley, etc.). in ONE 64 oz container? just the potatoes alone are 64 oz.
Julie, I’m sorry for your frustration. If you ever have questions while cooking, or think there is an error, please feel free to reach out to our Customer Engagement team using the chat feature on our site! They can usually help troubleshoot issues you are having in the moment. I will alert our team to the issues you’ve mentioned here, and hopefully we can get the issue resolved. Thank you for the feedback.
I don’t think potatoes are allowed on the Whole 30… are they?
Hi Alice — Potatoes actually are allowed, in most forms. Here’s the bit from whole30’s website on it: “We changed the official Whole30 rules in August 2014 to include all varieties of potatoes—white, red, Yukon gold, purple, fingerling, baby, sweet potatoes, yams, etc. Feel free to boil, bake, roast, pan-fry, grill, microwave, or steam them, but no store-bought potato chips or restaurant French fries; that’s completely against the spirit of the Whole30.” Hope this helps! ~ OAMM
Made this tonight in my Mini with a few adjustments and as I only had onions and added a little sweet pepper.Loved how all the flavors combined and tasted so yummy with the potatoes. Will to this again for sure and have fun adding other ingrediants.
Someone needs to take a look at these measurements. 16 ounces of sausage, 8 cups of potatoes, and 4 cups of broth do not fit in a 64 ounce container.
Thanks so much for your feedback, Michelle! Our team has adjusted both the serving size and the container size for this recipe to be more appropriate. We hope this helps!
I am thinking of making this for an office party. I am going to use a 6qt Instant Pot. Can I double this recipe? If so, what change in cooking times would be sufficient? Thanks.
I believe that you *should* be able to double it, but just remember not to go past the fill line. As far as time, the fuller the pot, the longer it will take to come to pressure, so it will definitely add time to that. Cooking time should be about the same. I would suggest using the listed time, opening to check, and then adding time as necessary (it will return to pressure more quickly because it’s already been heated). That would be better than having an overcooked meal, though. Be sure to let us know how it turn out!
I am hard-pressed to think of any sausage in a grocery store that qualifies as low-FODMAP. The nature of sausage is that it is seasoned meat, and it usually contains garlic or onion or both. What could you substitute in place of sausage if you are not able to eat garlic or onions?
I found a low fodmap sausage in the store by reading all labels. I think it was a Johnsonville smoked sausage natural.
Hi, I saw that you mentioned at the top “if adding to the servings” and you went on to say you’ll need to add to the cooking time. When actually, in an Instant pot pressure cooker the more ingredients you add, the lower the cooking time. The reason is because the more there is in the pot, the longer it takes to come to pressure. And it’s cooking while it pressurizes. Hope this helps. Thank you for your ideas for recipes.
Hi Diane, The reason we state that is because of the way that our meals are portioned into containers. If more than 4 servings are adding to a container and frozen together then the meat could freeze in large clumps and take longer to cook. Sometimes this happens – sometimes it doesn’t. But we want to make sure that our members recognize this when cooking meals. They are written and have been tested with only these amounts in mind.