Wade is probably tired of eating this meal because it's one of those recipes that I just throw together when I don't have anything planned. It's maybe 10 minutes of prep and 15 minutes to cook.
It really is a matter of convenience! I always have Brats in the freezer because Lidl puts them on sale and there are forever potatoes and green beans in the pantry.
Once you have all the gathered ingredients, cut the bratwurst to about half an inch thickness. They don't have to be perfectly uniform. The Instant Pot does a great job of consistently distributing the pressure and heat for cooking the small or big pieces.
Then dice up your potatoes as small as you want them to be. I cut them to about 1 inch square at the biggest. Use as many potatoes as you want. I'm trying to cut the carbs so I just went with a few. My favorite is the little gemstone potatoes because you get all the pretty colors. Maybe it's all in my mind but I feel like the more colorful your food is the more vitamins and antioxidants you are getting.
Use about a tablespoon of olive oil to lubricate the pot and sear the sausage to your taste. Once it has been cooking for a little bit, I like to put half of the old Bay seasoning to ensure that the flavor is really cooked into the meat. You don't want to do that for too long though because it will burn into the bottom of the pot. But, it's good to do it when you're almost done searing. once you have gotten the seasoning cooked into the meat then add the chicken stock or chicken broth.
Do you want chicken broth or chicken stock? Honestly, either one will work just fine. But, if you have a choice, grab the chicken stock because it has more flavor.
Use that to de-glaze the pan. In other words, use a nice spatula (see link to the one I use below) to scrape off the little burnt parts. Now throw the rest of the ingredients in there. The potatoes, green beans, and the rest of the old Bay seasoning. Seal the instant pot and set it for 8 minutes.
It should come to pressure pretty quickly because the chicken stock should already be boiling. If it's not quite boiling then bring it to boiling so that the instant pot will steal really quickly.
I let it slow release for about 5 minutes before I do the quick release.
Depending on how much chicken stock you used, there may be a little or a lot of juice underneath the meat, potatoes and vegetables. If you scooped everything out you can boil the sauce for a little bit and turn it into a nice thick glaze to pour over your meal. If it's too thin, you can always add a little bit of cornstarch slurry which is about half a teaspoon of cornstarch with about a teaspoon of water with together. That will thicken it up nice and quickly. But I would only do that if you have to. Then, eat and enjoy! It reheats really well so it's a good lunch or leftover as well.
Consider changing it up with some broccoli, cauliflower, asparagus or maybe even throwing in some crazy seasonings like red pepper flakes or Italian seasonings instead.
If you're interested in some of the fun toys that I used in this video, check out the affiliated links below for the chopper and scraper, silicone spatula, instant pot and cutting board.
Let me know how it goes!
Interested in some of the tools that I used in this video? Check out the links below:
**Throughout this article, there may be several affiliated links. Purchasing items through these links generates revenue to cover the cost of running this website at no extra cost to you. In fact, in most cases the links provide you with an extra discount or sign-up bonus**
Instant Pot Sausage, Potatoes and Green Beans - quick and easy weeknight dinner.
Owner of Crafty Rice LLC.
My Crafty Life is full of recipes, crafts, DIY, sewing, crafting, cooking, sanding, painting, glueing, cutting, planning, organizing and so much more!