Ingredients
Units
Scale
- 1 pound 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
- Heat oil in a large skillet over medium-heat. Once hot, add the sausage and cook 7-10 minutes or until the sausage is done to your liking. Remove the sausage and set aside on a paper towel lined plate.
- Add the bacon to the pan & cook 5-7 minutes or until the bacon is crisp to your liking. Remove the bacon and set aside on a paper towel lined plate.
- Add the sausage, bacon, 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.
- Turn on the pressure cooker and select sauté. Once hot, add the bacon and cook 5-7 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, 3-4 minutes on each side. Remove sausage and set aside on a paper towel lined plate.
- Add the onion and cook 3-5 minutes or until soft. Add garlic & cook an additional minute. Turn off the pressure cooker.
- 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 bacon, 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.
- Prep Time: 20 mins
- Cook Time: 3 hours