This version of Irish Dublin coddle is made in the slow cooker or Instant Pot. You can serve this meat, potato, and onion recipe for breakfast, lunch or dinner.
Updated 2021 with Instant Pot instructions
What Is Dublin Coddle?
When you think of a St. Patrick’s Day recipe, what do you think of…Corned beef & cabbage, right? I hope this recipe changes your mind. I discovered Irish Dublin Coddle years ago and I have been hooked ever since. Coddle is an Irish comfort dish that usually consists of sausages, bacon, potatoes, onion, salt, pepper, and herbs. It cost-effective, quick, and easy. Personally I love the simplicity of it: meat, potatoes, onion, and basic herbs. The best thing about this Dublin coddle is that you can eat it for breakfast, lunch or dinner.
What Type Of Sausage To Use
I like to use a thick, pork sausage, something like a breakfast sausage, polish sausage, or bratwurst. Having said that, I’m a firm believer that you should use the ingredients that fit your lifestyle and budget. In addition to using an uncooked sausage, another option is to use a cooked, smoked sausage. If you choose to use a smoked sausage, you do not have to pre-cook it first, you can add it directly to the slow cooker or Instant Pot.
Make This Whole30
To make this Irish Dublin coddle whole30 compliant, simply use compliant sausage and bacon. My go-to is Naked Bacon. Their sugar-free breakfast sausage & bacon pairs perfectly in this recipe.
What Type Of Potatoes To Use
What you see here are russet potatoes. You can use your preferred potato in this recipe but some work better than others. I usually recommend a waxy potato for the slow cooker or pressure cooker because they hold their shape during the cooking process. But like most of my recipes, I encourage you to use the ingredients you have & like. If you use a non-waxy potato like I did here, I suggest you cut them into larger chunks than you usually would. This will help them hold their shape during the cooking process and not turn mushy on you.
When To Add The Bacon
When you add the bacon is kind of up to your personal preference. If you add the bacon at the beginning of cook time along with the rest of the ingredients, the bacon will be soft. If you want crispy bacon, I suggest you stir the cooked bacon into the dish after it’s done cooking. Having made it both ways, I prefer to stir the bacon afterwards.
Looking for other St. Patrick’s Day recipes? Check these out:
Breakfast, lunch, or dinner? When will you serve this? For a list of Whole30 compliant sausage brands, click HERE.Print
- 1 pound uncooked pork sausages, sliced
- 3/4 pound bacon
- 1 cup low-sodium beef broth
- 1 garlic cloves, minced
- 1 large onion, chopped into large chunks
- 1 pound russet potatoes, peeled and cut into large chunks
- 2 teaspoons dried parsley
- 1 teaspoon salt (or more)
- 1/4 teaspoon pepper
- 1 tablespoon oil
- Heat oil in a large skillet. Once hot, add the bacon and cook 3-5 minutes or until bacon is done. Remove the bacon using a slotted spoon and set aside on a paper towel lined plate.
- Add sausage to the pan & cook until browned, 2-3 minutes on each side. Remove sausage.
- Add sausage, potatoes, onion, garlic, broth, salt, pepper, and parsley to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6 hours.
- Stir in cooked bacon.
- Turn on the pressure cooker and select sauté. Once hot, add the bacon and cook 3-5 minutes or until bacon is done. Remove the bacon using a slotted spoon and set aside on a paper towel lined plate.
- Add the sausage to the pot & cook until browned, 2-3 minutes on each side. Remove sausage.
- Add the onion and cook 3-5 minutes or until soft. Add garlic & cook an additional minute. Add the broth and if needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the sausage, potatoes, salt, parsley, and pepper. Close lid and seal valve. Set high pressure and cook for 12 minutes. When done, quick release the pressure.
- Stir in the cooked bacon.
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