Nic's All-in-One Instant Pot Sausage and Apple Casserole

Nic's All-in-One Instant Pot Pressure Cooker Sausage and Apple Pot

Nic is a lovely member of the Feisty Tapas community. I've had the pleasure of having her in my home in 2014, of seeing her at the Quirky Cooking workshop near Leicester in 2015 and even at the cook-up in Stamford in 2015 (man that all seems a long time ago now!). Did I not see you in 2016 Nic? We need to rectify that in 2017! This is her Sausage and Apple Casserole for the Instant Pot or, as she christened it: Sausage and Apple Pot.

Perhaps it should be Sausage and Apple (Instant) Pot?

We really enjoyed this dish, my tip would be to replace the courgette with leeks (or adding both courgette and leeks). You could also skip the potatoes and serve with mash instead (less of an all-in-one dish that way though and we do love one-pot meals that mean less washing-up!).

If you decide to do mash the Instant Pot way: 250 ml of cold water (right from the tap) in the inner pot, trivet with quartered potatoes on top (or in a steamer basket in which case no need for the trivet), press the "Manual" or "Pressure Cook" button, 10 minutes. Just mash as you normally would. I tend to mash with a bit of milk, a bit more butter than milk and black pepper. You can set this to cook any time of the day and the Instant Pot will keep it warm for you to mash whenever you're ready to eat. You can do a quick release or a natural release. It's the perfect Instant Pot side dish.

You can find all my Instant Pot recipes right here. If you haven't got an Instant Pot yet, what are you waiting for? The new LUX model, V3, is now out and it is awesome, this one can pressure cook for up to 240 minutes.

Ready for the recipe?

Jayson liked this one, a lot, these are his photos

Nic's Instant Pot Pressure Cooker Sausage and Apple Pot

Ingredients

1 tablespoon olive oil
1 onion, diced
2-3 garlic cloves, crushed
2 celery stalks, sliced
8 sausages (eg pork and apple, Cumberland)
300g carrots, sliced
1 large cooking apple, cored and wedged
300g courgettes, sliced
600g vegetable stock
2tsp dried herbs eg oregano, parsley
450g potatoes, peeled and grated
50g Gruyere cheese

Method

1. Press the Sauté button, press Adjust to take the temperature up (remember, no need to wait until the Instant Pot says HOT), heat the oil then add the onion, garlic and celery, cook for 5 mins.

2. Add the sausages and cook for a further 5 mins, keeping them moving around the pan.

3. Add the apple, carrots and courgettes. Season with salt & pepper and pour in the stock, deglaze well by scraping with a wooden spoon or wooden spatula. Sprinkle the mixed herbs.

4. Press Keep Warm / Cancel, lock the lid in making sure the steam release handle is pointing to Sealing and press Manual, followed by the - and + button to set it to 15 mins. Do a quick release at the end.

5. While that's cooking, soak the grated potatoes in a bowl of cold water for 10 mins. Drain, squeezing out as much water as you can.

6. Place the potatoes on top of your sausage and vegetable mix, sprinkle with the grated cheese.

7. Press the Manual button, set 15 mins, then do a quick release. Serve.

Enjoy!

Nic’s Tip: You can put the dish under a preheated grill to brown the cheese if you wish

The Tapas’ Tips:

Mr Tapas' Tip: Mr Tapas wisely pointed that it would have needed sausages with a stronger flavour than the ones I bought (silly me), he suggested black pepper ones.

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