Instant Pot Bangers and Mash with Onion Gravy
Bangers and Mash, also known as Sausage and Mash Potatoes, is a hearty and delicious meal that’s served with a scratch-made onion gravy! Make everything easily in the Instant Pot!
Years ago, Scott and I were on a tour through rural England. On our way to Stonehenge, we stopped for lunch at a small village that had been around since the 1400’s.
The village featured a quint pub where we got to try out Banger and Mash surrounded by old stone walls and decor from eras long past. The meal itself was hearty and satisfying and most welcome given the intense rain outside.
What better way to re-create a part of that experience than by making my own Bangers and Mash.Ever wonder if you can make Bangers and Mash in the Instant Pot? You sure can and it’s so easy too!
What is Bangers and Mash?
Bangers and Mash or sausage and mashed potatoes is a favourite British and Irish pub meal. The sausages are often made of pork, lamb,beef, or a combination of any of the three.
Have you ever wondered why the sausages are referred to as “bangers”?The origins of the term date as far back as 1919 and it became more common during the Second World War when meat was a rare commodity and rationed.
As a result, butchers filled out the sausages with additional scrap ingredients such as cereal, fat, and water. When the sausages were cooked in hot oil, the fillers would cause the sausages to expand, pop, hiss, and bang, which led to them being called “bangers.”
The name has lived on to present day.
Along with the sausages and a heaping scoop of buttery mashed potatoes, this dish comes smothered with a generous topping of savoury, tangy sweet onion gravy!
This is truly a delicious, filling, and hearty meal. Comfort food at it’s finest. I hope you like my take on Instant Pot Bangers and Mash with Onion Gravy!
Save time by cooking the sausages and potatoes together in the Instant Pot.
Make the mashed potatoes and brown the sausages. Then keep warm in the oven while you make the gravy.
Whip together the gravy right in the Instant Pot.
Bangers and Mash Tips:
- Remember to add a cup of water with your potatoes in the Instant Pot. You need it to get the Instant Pot to pressurize. Plus, the potatoes will absorb the water making them extremely tender and easily mashable.
- Cook the potatoes and sausages at the same time. Place the sausages on top of potatoes. I cooked four sausages, but you can certainly add more if you like. Just make sure that they are placed in a single layer and spaced slightly apart.
- Use a thick seasoned sausage, preferably a British Banger Sausage.
- Brown the sausages after it is cooked. This will result in a sausage that will have a crispy crust and a juicy interior. Plus the brown bits left over from the browning are used to help make the gravy extra flavourful.
- Keep the mashed potatoes and sausages warm in the oven while you make the gravy.
- I like to place the mashed potatoes in an oven-safe container such as a pyrex casserole dish with the cooked sausages on top.
- If you are looking for another vegetable to add to it, boiled or mushy peas is an classic side dish option.
Overall, this Bangers and Mash dish is:
- Delicious and flavourful: Tender, juicy sausages, fluffy mashed potatoes, and an onion-rich, beef broth based gravy is just so scrumptious.
- Quick and easy to prepare: Everything is cooked in the Instant Pot. Perfect for a weekday dinner or lazy weekend meal.
- Is perfect to serve four (adults): I portioned out one sausage per person, but you can easily add more sausages (just as long as it fits in the pot) or potatoes to cook. It would also be great as next day leftovers too.
- Quick to clean-up: The large majority of the cooking is done in the Instant Pot, so clean-up is a breeze.
I hope you try this recipe!If you make this recipe, please leave me a comment and rating below or you can tag me on any of my social media. I’m @yay_for_food on Instagram!
- 2 lb. 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
For the mashed potatoes:
- Cooked Russet potatoes (see above)
- ½ cup (1 oz) green onions, sliced
- ¼ cup (2 oz) unsalted butter
- 2-4 tbsp milk
- Salt and pepper, to taste
For the onion gravy:
- 1/4 cup (2 oz) unsalted butter, divided
- 1 red onion (10 oz), thinly sliced
- 1 cup + 2 tbsp beef broth, divided
- 2 tbsp balsamic vinegar
- ½ cup water
- 1 tbsp cornstarch
- Salt and pepper, to taste
- 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”/"pressure cook" 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!
- I portioned out one sausage per person (for 4 servings total), but you can easily cook more if you prefer a larger portion.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 461 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 37mg Sodium: 574mg Carbohydrates: 67g Fiber: 7g Sugar: 6g Protein: 17g