Description
A hearty Instant Pot dinner with savory brats, tender potatoes, green beans and a cheesy finish that’s perfect for busy weeknights.
Ingredients
Scale
- 1 Tbsp olive oil
- 16 oz bratwursts
- 1 rib of celery, sliced
- 1 small onion, diced
- 1/2 cup chicken broth
- 20 oz yukon gold potatoes, sliced into quarter inch rounds
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tsp garlic powder
- 8 oz fresh green beans, trimmed and cut into 1 inch pieces
- 2 tsp Dijon mustard
- 1/2 cup milk or cream
- 1 cup shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and brats and brown for about 4 minutes.
- Add in the celery and onion and sauté for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Scatter the potatoes in the pot (try not to stack on top of each other). Sprinkle the potatoes with salt, pepper, paprika and garlic powder. Add in the green beans.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Gently stir in the Dijon, milk and cheese.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and brats and brown for about 4 minutes.
- Add in the celery and onion and sauté for 4 minutes. Transfer to the slow cooker.
- Stir in the broth, potatoes, salt, pepper, paprika and garlic powder and green beans.
- Cover and cook on low for 2-3 hours, or until potatoes are tender.
- Gently stir in the Dijon, milk and cheese.
- Serve and enjoy!
- Method: Instant Pot, Slow Cooking