Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the ground sausage and break it up. Add in the onions. Brown for 5 minutes. Stir in the smoked sausage.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Peel the potatoes and cut into 1 inch pieces. Add them evenly into the Instant Pot.
4. Sprinkle the potatoes with the parsley, salt, pepper, garlic powder and thyme. 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
6. If desired, make a cornstarch slurry. Stir together 1 Tbsp of cornstarch with 1 Tbsp of water. Turn Instant Pot to sauté setting. Stir the slurry into the pot to thicken the sauce. Once thickened turn off Instant Pot.
7. Serve and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the ground sausage and break it up. Add in the onions. Brown for 5 minutes. Stir in the smoked sausage. Transfer to the slow cooker.
2. Stir in the broth, potatoes, parsley, salt, pepper, garlic powder and thyme. 
3. Cover and cook on low for 3-4 hours.
4. If desired, make a cornstarch slurry. Stir together 1 Tbsp of cornstarch with 1 Tbsp of water. Stir into the slow cooker. Cook on high without the lid until sauce thickens.
5. Serve and enjoy!