Instant Pot Irish Hot Pot - Ready to Eat 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?
- **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.**
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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.
- Thaw: In fridge
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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.