Instant Pot Smoked Sausage Potatoes

Instant Pot Smoked Sausage Potatoes is simple to make in the pressure cooker as a delicious main course for brunch or an easy dinner.

Instant Pot Sausage Potatoes with cheese is one of the tastiest and easiest dishes you’ll ever make in under and hour.

Forget about casseroles made in the oven or potato dishes on the stove, this comfort food Instant Pot recipe makes cooking supremely cheesy sausage potatoes a breeze. This potatoes recipe is savory smoked sausage, wrapped up in gooey cheesy deliciousness. It’s so delicious it’s sure to become a favorite of the whole family.

It’s a great breakfast meal and is a much requested family favorite for Christmas morning.

After many requests, we adapted this potato recipe from one of our fan favorite crock pot recipes Cheesy Slow Cooker Smoked Sausage Potatoes .

What you’ll need to make Cheesy Instant Pot Smoked Sausage Potatoes

• Smoked Sausage Rope – we love to use fully cooked kielbasa sausage for this recipe.
• Hash Brown Potatoes – we used frozen hash brown potatoes for this recipe – for convenience. Or shred your own from russet potatoes or yukon gold potatoes.
• Shredded Cheese – mild flavored cheddar cheese or sharp cheddar works well for this meal.
• Cream of Chicken Soup – the workhorse of Instant Pot and casserole cooking! Cream of celery soup or cream of mushroom soup are tasty substitutes.
• Sour Cream– to add tang and flavor to the rich, thick cream sauce.
• Spices – onion power, garlic powder, salt and pepper. Easy peasy! No chopping or mincing.

For even more flavor, add a pinch of cayenne or a dash of worcestershire sauce to the mixture!

How To Make Instant Pot Smoked Sausage Hash Browns

1. Lightly grease a 7″ to 7 1/2″ cake pan or springform pan with non-stick cooking spray or vegetable oil.
2. In a large bowl (easier to combine everything in larger bowl) combine cream of chicken soup, hash browns, sour cream, onion powder, garlic powder, salt, pepper and 1 cup of the shredded cheese. Add the sliced sausage and stir everything to combine. Scrape the mixture into your prepared pan. Sprinkle with remaining shredded cheese. Garnish with reserved sausage slices on top of cheese.
3. Tear off a 12-inch piece of aluminum foil. Spray one side of foil with cooking spray to prevent sticking and cover top of pan with foil, sprayed side down. *If using a springform pan, tear off 20-inch piece of foil, spray one side with non-stick cooking spray and wrap, (sprayed side toward pan) entire pan in foil, covering across the top of casserole, to prevent leaks and water getting into the pan during cooking.
4. Add trivet to bottom of Instant Pot insert and pour in 1 cup of cold water. Place foil-wrapped pan into a silicon sling. Lower the sling with the pan into the Instant Pot insert and place on the trivet. Close lid and set the pressure valve to seal (if needed). Select HIGH pressure and set the cooking time to 35 minutes.
5. When pressure cooking is done, allow a 10 minute natural release. (If you do quick release the potatoes might not be fully tender yet).Turn knob to venting position to remove any remaining steam. Open lid and carefully lift sling from Instant pot. Remove the foil from the pan. Allow to cool 10 minutes before cutting and serving.
6. Optional – Pressure cook as directed. Set oven broiler to HIGH. Place pan (without foil) in oven and broil for 2-3 minutes until sausage is crispy around the edges and cheese is starting to brown. Remove from broiler and cool 5 minutes before serving.

How To Make a Foil Sling for the Pressure Cooker

If you don’t own a silicone sling for your pressure cooker, you can easily make one out of foil. Here’s how:

Tear off 2 pieces of foil, both 18″ long. Roll both sheets up tightly lengthwise. Lay both sheets flat on the counter to make an “X”. Set your pan at the center of the “X” and pull 4 foil ends to the top of the pan and twist opposite ends together to make handles that go over the top of the pan. Carefully pick pan up by the handles to place on the trivet in the pressure cooker. When done cooking, use these handles to remove the pan from the pressure cooker.

This 7″ wide, deep sided pan (3-inches), fits perfectly in our 8-quart Instant Pot. It’s actually made for the air fryer…who knew!

Can I Substitute Another Variety of Sausage?

You can definitely swap your favorite cooked sausage for the smoked sausage in this easy recipe! Andouille sausage, Italian sausage (casing removed) and breakfast sausage are all flavorful sausage substitutions the entire family will love!

Flavor Variations

There are tons of ways to add variety to this recipe and amp up the flavors. Here are some of our favorites:

• Substitute diced leftover Ham or Bacon pieces for the smoked sausage. It’s Amazing!
• Carrots – frozen crinkle-cut carrots adds lots of texture, color and are super healthy! Can be added at the beginning with all the other ingredients.
• Green Bell Pepper or Red Pepper – tasty. earthy flavor to add another flavor element.
• Onions – definitely add onions if you love them. Frozen diced onions are very mild and are tear-free!
• Worcestershire Sauce – add a dash or two for more savory flavory.
• Garlic Cloves, Cajun Seasoning, Creole Seasoning – throw in a teaspoon or two of your favorites to amp the flavor and heat!
• Cheddar Cheese Soup – try this cheesy soup instead of the cream soup for lots of extra cheesy potatoes in this recipe. Yum!

What to Serve With Instant Pot Smoked Sausage Potatoes

• Garlic Bread is so good with this casserole, try our Best Cheesy Garlic Bread recipe!
• Green Beans like our Oven Roasted Green Beans.
• Throw a healthy salad together like a Broccoli Tomato Salad with Balsamic Dressing.

How To Store this Instant Pot Sausage and Potato Meal

If you have any leftovers (we rarely do), this is how to store them in the refrigerator or freezer so leftovers stay super fresh.

Refrigerator:

1. Make sure the sausage and hash brown potatoes are cooled to room temperature.
2. Transfer to an airtight container or plastic food-safe storage bag.
3. Store in the refrigerator for up to 3 days.

Freezer: (works for make ahead too!)

1. Cool cooked meal to room temperature.
2. Transfer to an airtight freezer container or plastic food-safe freezer storage bag.
3. Label and store in the freezer for up to 3 months.
4. Thaw in the refrigerator before re-heating.