Instant Pot Sausage & Bean Casserole

Ingredients

• 1 tbsp vegetable oil
• 8 pork sausages
• 1 large onion, sliced
• 2 carrots, sliced
• 2 celery sticks, sliced
• 2 cloves garlic, crushed
• 2 tbsp tomato purée
• 1 tbsp plain flour
• 1 tsp smoked paprika
• 1 tsp dried mixed herbs
• 300ml hot chicken stock (1 stock cube)
• 2 x 400g tins cannellini or haricot beans, drained and rinsed
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 400g tin chopped tomatoes
• Salt and black pepper to taste

Method

1. Select Sauté and heat the oil. Brown the sausages for 5 minutes, turning, then transfer to a board and cut each into 3 pieces.

2. Add the onion, carrots and celery to the pot and cook for 4 minutes. Add the garlic, tomato purée, paprika and flour and cook for 1 minute, stirring.

3. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Stir in the beans, mixed herbs, Worcestershire sauce and bay leaf, then add the sausage pieces.

4. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 8 minutes.

5. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

6. Remove the bay leaf and stir well. If the casserole is thin, select Sauté and simmer for 5 minutes until thickened. Season to taste and serve.