Instant Pot Smoked Sausage Stew
User Reviews
5
Instant Pot Smoked Sausage Stew
Description
This stew begins by browning smoked sausage pieces in the Instant Pot using the sauté function to develop color and flavor. Onions, celery, carrots, and garlic are sautéed to soften and build a vegetable base. Potatoes—small gold or similar—are added along with bay leaves, thyme, chicken stock, apple cider, salt, and pepper. Returning the browned sausage to the pot, the mixture is pressure cooked for 4 minutes with natural then quick release steps to achieve tender but not mushy vegetables and sausage.
Sauerkraut is stirred in after cooking to add acidity that contrasts the savory stew ingredients. The cooking method keeps the vegetables somewhat firm, as ingredients are cut on the larger side. The broth is flavorful from the smoked sausage, herbs, and apple cider’s subtle sweetness.
The stew is ready to serve after removing bay leaves and can be garnished with whole grain mustard if desired. It is hearty enough for a main meal and comforting during cooler weather. Substitutions for apple cider include regular apple juice. Red potatoes may also be used instead of gold potatoes.
Ingredients
- 2 teaspoon olive oil divided
- 1 oz. smoked sausage Cut into 1½-inch pieces, Hillshire Farm
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 ribs celery chopped
- 2 carrot sliced into ½-inch rounds
- 1 lb potato small gold, cut into halves or quarters
- 3 bay leaf
- 1 teaspoon thyme dried
- 4 cups chicken stock
- 1 cup apple cider
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 cup sauerkraut drained
- whole grain mustard for garnish, optional
Instructions
- Using the SAUTE function, add the oil into the Instant Pot. Once hot, add the sliced smoked sausage, stirring occassionally, until lightly browned all over. Remove from Instant Pot.
- Add the onion and saute until soft, using a wooden spoon to scrape up any of the sausage bits that are stuck to the bottom of the pan, about 4 minutes.
- Next, add the celery and carrots and cook for about 1 minute. Add the garlic and cook for another minute.
- Hit CANCEL. Now, add the potatoes, bay leaves, thyme, chicken stock, apple cider, salt pepper, and finally, the sautéed sausage. Cover and set Release Valve to Sealing. Select PRESSURE COOK or MANUAL or STEW on High for 4 minutes.
- When pressure cooking has finished, hit CANCEL. Naturally Release for 5 minutes, and then very carefully move the Release Valve to Venting for Quick Release.
- Once the valve drops, carefully remove the lid. Stir in the sauerkraut. Taste and add more salt, if desired.
- Remove the bay leaves and serve at once, with whole grain mustard on the side, if desired.
Notes
- Cut sausage and vegetables into larger pieces to maintain texture after pressure cooking.
- Small Yukon gold or red potatoes work well for this stew to keep pieces firm.
- If apple cider is unavailable, regular apple juice can be used as a substitute.
- Using the sauté function to brown sausage and soften vegetables adds depth of flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 809mg | 34% |
| Potassium | 695mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3457IU | 69% |
| Vitamin C | 17mg | 19% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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