Instant Pot Dublin Coddle - Irish Potato, Sausage, and Bacon Stew

Dublin coddle is a classic hearty stew featuring potatoes, pork sausage, and thick cut bacon. It’s called a coddle because it stews gently on the stove for hours as you “coddle it” checking to see if you need to stir or add more liquid. This version using a pressure cooker speeds things up without taking any of the long-stewing flavor away. Also supplementing with a supporting recipe for Irish soda bread biscuits that I found on Food Network’s website. As usual, I made some minor modifications based on available ingredients. My version is listed at the very bottom, but here’s a link for the original recipe: • Irish Soda Bread Biscuits: https://www.foodnetwork.com/recipes/f... NOTES: • Bacon: Use any thick-cut bacon that isn’t seasoned with strong flavors like sweet maple or that sort. You just want a good, salty, maybe smokey flavor. In the video, I’m using a pack of odds/ends that are very cheap – comes in a 3 pound vacuum sealed package for about $10 and they parcel out very well into smaller bags to keep handy for cooking. No need for fancy looking $$$ bacon in a rustic stew like this! • Sausages: Choose a mildly flavored pork sausage that isn’t Italian or other strong flavor profile. In the video, I’m using a beer bratwurst from my local Aldi and it works just fine. • Potatoes: I used Yukon golds, but reds would work, too. Avoid russets because they tend to fall apart too much in this type of dish. • Liquids: This will not be a true coddle without using some type of stout beer. But you can substitute for an equal amount of broth. I totally understand if you need to avoid alcohol for personal, health, or religious reasons. • Irish Soda Bread: This is a classic bread to serve with stews or even just toasted and spread with butter. I found this biscuits recipe and what a delightful surprise! Both Steve and I ate them up! Of course, I used Craisins in lieu of raisins (ew.). Instant Pot Duo 6qt: https://amzn.to/43bDS9Q Today’s Ingredients: 1 lb thick cut bacon, 1” pieces 1 lb mild pork sausage (beer bratwursts in the video) 2 large onions, sliced on the radial 4 large cloves garlic, minced ½ cup chopped fresh parsley, plus extra for topping ½ tsp salt, more or less to taste ½ tsp black pepper, more or less to taste 11.2 oz bottle Guinness Stout (or similar stout beer) 1 cup chicken broth (Better-than-Bouillon in the video) 3 lbs Yukon gold potatoes, peeled and quartered (about 2” chunks) Optional Toppings: fresh parsley Optional Side: Irish Soda Bread Biscuits (recipe below) Instructions: 1. Preheat the Instant Pot on the highest sauté setting and add the bacon when the display reads “HOT.” Cook, stirring every couple minutes, until the bacon is fully browned and most of the fat has been rendered. Scoop out the browned bacon to a holding bowl. 2. Add sausages to the pot and cook, stirring every couple minutes, until they are browned all over. Scoop out the sausages and add them to the holding bowl with the bacon. The sausages will not be fully cooked at this point. 3. Pour out excess fat, leaving 2-3 tablespoons in the pot. Add the sliced onions and cooking, stirring every couple minutes, until they are lightly browned and softened. 4. Add garlic, ½ cup parsley, salt and black pepper. Cook, stirring continuously for just another minute. 5. Add the stout beer and deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits to avoid getting a “BURN” warning later. Then pour in the chicken broth. 6. Add back the browned bacon and sausage and stir to evenly distribute the ingredients. 7. Layer the potatoes over the top without stirring up the bottom. The potatoes should sit above the cooking liquid. Don’t worry, the potatoes will give off their own liquid and the beer/broth with bubble and steam upwards to cook the potatoes. 8. Lock and seal the lid and cook for 10 minutes on high followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the lid. 9. Taste and adjust seasoning to your liking. 10. Serve with optional toppings and sides and ENJOY! BONUS RECIPE: Irish Soda Bread Biscuits 2 cups all-purpose flour 2 tsp sugar ¾ tsp baking soda ¾ tsp kosher salt 2 TB cold diced butter ½ cup dried cranberries (Craisins) 1 TB caraway seeds ¾ cup buttermilk 1. In a large bowl, sift and mix together the flour, sugar, baking soda, and salt. 2. Work in the cold butter by hand. 3. Mix in the Craisins and caraway seeds to evenly distribute. 4. Stir in the buttermilk. 5. Turn out onto counter and shape/pat down into 1” thick round or oval. 6. Use a 2½” cookie/biscuit cutter to cut out rounds. Reshape scraps as you go to cut out more. Placing the biscuits onto a sheet pan sprayed with butter-flavored non-stick spray. 7. Bake at 375°F for 15-20 minutes until golden brown and delicious!