Select "Sauté" to pre-heat the Instant Pot. When the word "Hot" appears on display, add the bacon and sausage and cook without the lid, occasionally stirring, until the bacon is crisp and the sausage is browned. Press "Cancel" to turn the cooker off.
Add the potatoes, onions, carrots, and garlic. Pour broth over all ingredients. Season with black pepper. Note: Between the bacon, sausage, and broth, the dish will be salty enough.
Close and lock the lid of the Instant Pot. Select "Manual" and set the timer (+/- button) to 20 minutes.
When time is up, open the lid using Quick Release (press "Cancel" and then turn the steam release handle on the lid to the "Venting" position.
Sprinkle with parsley before serving.
Notes
When releasing the pressure from your Instant Pot, be sure to use a spoon or other instrument to "vent." The steam is very hot, and you don't want to burn yourself.
Be sure you don't skimp on the broth. This stew needs enough broth to create the steaming function that cooks everything quickly.
Pressure cooking is an easy way to make dinner in a flash! To ensure even and speedy cooking, consider the size of your potatoes: baby ones can be kept whole or halved; small spuds that are 2-3 inches long should be halved or quartered; regular-sized potatoes (3-4 inches) also need quartering; for large tubers bigger than 4" cut them into cubes no larger than two inches.
You can cut the onions into rings or large chunks. Don't worry; they will soften and break down.
Sausages can be halved (depending on their size), cut into large chunks, or sliced into rounds - it's your preference. If cutting everything into smaller pieces, remember to cut the cooking time by 5 minutes.
SLOW COOKER METHOD: You can also make this Irish Sausage Stew using a slow cooker. If you'd like to use the slow cooker instead, brown the bacon and sausage in a skillet over medium heat. Then add the rest of the ingredients, plus the browned bacon and sausage, into the slow cooker, and cook for 2-3 hours on high or 4-6 hours on low.
STOVETOP METHOD: Make this recipe on your stovetop. Simply sauté the bacon and sausage in a skillet, then add the rest of the ingredients. Bring everything to a boil. Reduce the heat, cover, and simmer for about 20-30 minutes or until the potatoes are fork-tender.
STORAGE: Store in the fridge for up to 4 days or keep it in the freezer for 2-3 months.Reheat leftovers in the microwave or on the stovetop.
For the best results, read additional tips in the post above.
Nutrition information is approximate and meant as a guideline only.