Instant Pot Dublin Coddle Recipe: Quick Irish Stew for Weeknights

Quick and easy Instant Pot Dublin coddle made at home with simple ingredients in about 30 minutes. This comforting Irish one-pot includes sausages (bangers), bacon, potatoes, and onions for a hearty, flavorful meal.

This traditional dish is ideal for St. Patrick’s Day or any time you want a warming, satisfying dinner. Pair it with buttered greens, colcannon, or a crisp salad for balance and freshness.

How To Make Instant Pot Dublin Coddle From Scratch

1. Cook the bacon: Set the Instant Pot to “Saute.” When hot, add the bacon slices and cook until crisp.
2. Remove the bacon: Use a slotted spoon and place the bacon on a plate lined with paper towels. Keep the rendered fat in the pot.
3. Brown the sausages: In the reserved bacon fat, brown the sausages on all sides.
4. Remove and slice the sausages: Transfer browned sausages to the plate with the bacon and slice into thick chunks.
5. Sauté onion and garlic: Add the chopped onion and minced garlic to the pot and cook until the onion is softened and the garlic is fragrant.
6. Add liquids: Pour in the beef broth and stout, scraping up any browned bits from the bottom of the pot.
7. Combine ingredients: Return the sausages to the pot, add the potato chunks, salt, pepper, and dried parsley, then stir to combine.
8. Seal the pot: Put on the lid and set the valve to “Sealing.”
9. Pressure cook: Select “Manual” or “Pressure Cook” and set the timer for 12 minutes.
10. Quick release: When the cook time finishes, perform a quick pressure release to avoid overcooking the potatoes.
11. Finish: Remove the lid, stir in the crispy bacon and fresh parsley. Adjust consistency by adding more broth if too thick, or simmering on “Saute” with the lid off to reduce excess liquid.
12. Serve and enjoy: Taste and adjust seasoning, then serve hot.

What Makes Irish Sausage Different?

Traditional Irish sausages are typically pork-based and often include breadcrumbs and sometimes raw egg in the mix, giving them a distinct texture and flavor. If you can’t find them, bratwurst or a mild pork sausage make a suitable substitute.

What Is The Difference Between Coddle And Stew?

Coddle refers to gentle, slow cooking just below boiling and usually describes a specific Irish dish of layered sausages, potatoes, and bacon. A stew is a broader term for ingredients cooked together in liquid at or above boiling, typically producing a thicker, more uniform sauce.

What To Serve With Irish Coddle?

This is a rich, hearty main, so lighter sides work well. Consider roasted vegetables, a fresh green salad, or simple steamed greens to balance the meal. Bread is also ideal for soaking up the flavorful juices—Irish soda bread, crusty bread, or dinner rolls all pair nicely.

Variations

Vegetarian: Omit the sausage and bacon or use plant-based substitutes. Swap beef broth for vegetable stock and add hearty vegetables like carrots, celery, and mushrooms.

Soupy coddle: Add extra broth for a looser, soup-style consistency.

Cabbage and leeks: Stir in sliced cabbage and chopped leeks for extra flavor and texture.

Other proteins: Use bratwurst, ham, chicken, or beef to vary the dish.

Spicy: Add red pepper flakes, cayenne, or a dash of hot sauce.

Creamy or cheesy: Finish with a sprinkle of Parmesan, mozzarella, or white cheddar if you like.

Herbs and swaps: Add bay leaf, thyme, sage, or rosemary. Try sweet potatoes in place of white potatoes for a sweeter version.

Tips And Techniques

Adjusting thickness: To thicken, simmer on “Saute” with the lid off until reduced. To thin, stir in more broth.

Beer substitute: Replace stout beer with additional beef broth if preferred.

Potatoes: Use large, starchy potatoes like Russets cut into big chunks so they hold up under pressure.

Pressure release: Use quick release to prevent the potatoes from becoming mushy.

Bacon timing: Add the bacon at the end so it stays crisp when served.

Lower sodium: Choose low-sodium broth and season to taste to avoid oversalting.

Storage

Refrigerate: Store leftovers in a sealed container in the refrigerator for up to 3 days.

Freeze: Freeze in a freezer-safe container for up to one month.

Reheat: Reheat from thawed in the microwave or gently on the stovetop until heated through.

More One-Pot Sausage Recipes

• Instant Pot sausage and potatoes
• Instant Pot jambalaya
• Sausage and cabbage
• Sausage and rice
• Instant Pot sausage and peppers
• Oven roasted sausage and vegetables
• One-pot Italian sausage pasta
• Instant Pot sausage pasta

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