Instant Pot Smoked Sausage and Potatoes with Green Beans
This recipe for Kielbasa and Potatoes is a hearty, economical, kid-friendly meal. It is ready in record time thanks to the Instant Pot, making it perfect for those really busy nights!
Servings: 6
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon minced onion optional
- 1 pound smoked sausage sliced into ½ inch pieces
- 1 cup low sodium chicken stock *for 3 or 6-quart model
- 1½ cups low sodium chicken stock *for 8-quart model
- 2 pounds potatoes cubed
- 1 teaspoon Cajun seasoning
- 32 ounces canned green beans drained
Instructions
- Turn Instant Pot to saute, add 1 teaspoon olive oil and allow to heat up for a minute or two.
- Once heated, add in the 1 tablespoon minced onion and 1 pound smoked sausage (sliced). Saute for 2-3 minutes, or until the sausage begins to be brown and the onions soften. Turn the Instant Pot OFF by hitting cancel.
- Add in 1 cup low sodium chicken stock *for 3 or 6-quart model OR 1½ cups low sodium chicken stock *for 8-quart model and scrape up the browned bits on the bottom of the inner pot.
- Add 2 pounds potatoes (cubed) on top of the sausage and sprinkle with 1 teaspoon Cajun seasoning. Add 32 ounces canned green beans (drained) on top of sausage.
- Close the Instant Pot and seal the vent knob to sealed.
- Hit manual or pressure cook and adjust cook time to 2 minutes on HIGH pressure.
- Once cook time has elapsed, let pressure release naturally for at least 5 minutes. Then do a quick release of pressure by hitting the vent knob from sealed to venting, being careful to stand away from the steam being released. You can also let pressure release naturally.
- Stir together the ingredients and serve.
Video
Notes
Chicken Stock: Use 1 cup stock for a 6 quart Instant Pot and 1.5 cups stock for an 8 quart Instant Pot. You can also use water in a pinch.
Cook Time: 2 minutes cook time will cook the potatoes to a creamy, soft consistency. If you want your potatoes JUST fork tender, but still somewhat firm, set cook time for only 1 minute.
Smoked Sausage: Use any type of precooked smoked sausage or kielbasa you like. I look for an organic variety that is nitrate-free, MSG-free, preservative-free, and lower in sodium. You can also use turkey or chicken sausage to cut the amount of fat significantly.
Cajun Seasoning can be replaced with seasoned salt, ½ teaspoon salt, ¼ teaspoon garlic powder, and ¼ teaspoon paprika.
Leftovers can be stored in the fridge for up to 4 days in a sealed container. This recipe does not freeze well.
Sodium Content: To control the level of sodium, use low sodium stock, rinse canned green beans or use no salt added canned beans, and omit the salt or cut in half the amount of salt in the homemade Cajun seasoning.
Green Beans: By all means, use fresh trimmed green beans in place of the canned beans if that is what you prefer.
Speed it up: Instead of sauteeing the sausage and onions, simply layer the potatoes, onions, cajun seasoning, sliced sausage, and green beans in that order in the inner pot. Pour in the chicken broth and cook for 2 minutes on high pressure with a 5-minute natural pressure release.
Nutrition
Calories: 384kcal | Carbohydrates: 33g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 723mg | Potassium: 1136mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1207IU | Vitamin C: 36mg | Calcium: 107mg | Iron: 7mg
