Instant Pot Sausage & Potato Stew

Ingredients

• 1 tbsp vegetable oil
• 8 pork sausages
• 1 large onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, crushed
• 1 tbsp tomato purée
• 1 tsp smoked paprika
• 1 tsp dried mixed herbs
• 500g potatoes, peeled and cut into 3cm chunks
• 300ml hot chicken stock (1 stock cube)
• 1 tbsp Worcestershire sauce
• 400g tin chopped tomatoes
• 150g frozen peas
• 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 and carrots and cook for 3 minutes. Add the garlic, tomato purée, paprika and mixed herbs and cook for 1 minute.

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 Worcestershire sauce, then add the potatoes and 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 6 minutes.

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

6. Select Sauté, stir in the peas and simmer for 4 to 5 minutes until the sauce has thickened. Season to taste and serve.