Ingredients
2 pounds (900 g) potatoes, cut into 1 1/2-inch cubes
120 ml water
1 pound (450 g) Irish sausages
60 g butter
30 ml heavy whipping cream, or more to taste
salt and ground black pepper to taste
30 g butter
240 ml beef broth, divided
1 small onion, thinly sliced
10 g all-purpose flour
2.5 ml browning sauce
Directions
Step 1
In a multi-functional pressure cooker, combine the cubed potatoes and water. Place the sausages on top of the potatoes. Close the lid and set to high pressure for 12 minutes. Allow the pressure to naturally release for 15 minutes, then use the quick-release method for the remaining pressure.
Step 2
Preheat the oven to 200°C (95°C).
Step 3
Once the pressure is released, transfer the sausages to a plate and the potatoes to a large bowl. Mash the potatoes and stir in the butter until melted. Slowly add the whipping cream until the desired consistency is reached. Season with salt and pepper. Keep the mashed potatoes warm in the preheated oven.
Step 4
To make the gravy, wash out the pressure cooker pot and return it to the cooker. Select the Sauté function and melt the butter. Cook the sausages until browned on each side, then transfer them to an oven-safe container and keep warm in the oven.
Step 5
Deglaze the pot with 2 tablespoons of broth, scraping the bottom to remove any brown bits. Add the sliced onion and sauté until softened and browned. In a small bowl, whisk together the flour and 2 tablespoons of broth to create a slurry. Pour in the remaining broth and whisk until well combined. Pour the broth mixture into the pot and cook, whisking frequently, until the gravy thickens. Stir in the browning sauce, season with salt and pepper.
Step 6
Serve by placing a scoop of warm mashed potatoes on a plate, topping it with 2 sausages, and drizzling the onion gravy over the top.