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Slow Cooker/Instant Pot Irish Dublin Coddle (Paleo/Whole30)


  • Author: Shannon Epstein
  • Prep Time: 20 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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

Instructions

Slow Cooker

  1. 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.
  2. Add sausage to the pan & cook until browned, 2-3 minutes on each side. Remove sausage.
  3. Add sausage, potatoes, onion, garlic, broth, salt, pepper, and parsley to the slow cooker. Stir to mix well.
  4. Cook HIGH 2-3 hours or LOW 4-6 hours.
  5. Stir in cooked bacon.

Instant Pot

  1. 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.
  2. Add the sausage to the pot & cook until browned, 2-3 minutes on each side. Remove sausage.
  3. 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.
  4. 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.
  5. Stir in the cooked bacon.