Instant Pot Cheesy Brats and Potatoes—sliced bratwurst, cubed potatoes, green beans and cheddar cheese in a savory sauce. Comfort food!
Note: SLOW COOKER instructions are listed in the recipe card.
Instant Pot Cheesy Brats and Potatoes
If you’re looking for a comforting, hearty dinner in one pot this Instant Pot cheesy brats and potatoes dinner fits the bill. It’s perfect for a chilly fall evening. It has a stew-like consistency and can be served in bowls with a hunk of bread on the side.
Some substitution ideas:
Bratwurst: Swap out the brats for any type of smoked sausage or polish sausage.
Green beans: I threw in a bag of frozen french-style green beans but you could easily use regular frozen green beans, canned green beans or fresh green beans instead.
Potatoes: I used russet potatoes but you can also use red potatoes or yellow potatoes. No need to peel if you don’t want to! Another idea is to use cauliflower florets in the place of potatoes. This might be a good option for those trying to eat a lower carb diet.
Cheddar: any type of grated cheese could be used in the place of cheddar. Or you can leave out the cheese completely.
More Recipes You’ll Love…
Instant Pot Shepherd’s Pie Casserole or Slow Cooker Shepherd’s Pie Casserole
Instant Pot/Slow Cooker Bacon Cheddar Chicken Pot Pie
Instant Pot Ranch Pork Chops And Mashed Potatoes
Instant Pot Smoked Sausage and Cabbage or Slow Cooker Smoked Sausage and Cabbage
Instant Pot Cheesy Brats and Potatoes
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 22 minutes
- Yield: 6 servings 1x
Description
Sliced bratwurst, cubed potatoes, green beans and cheddar cheese in a savory sauce. Comfort food!
Ingredients
- 6 bratwurst sausages
- 1/2 cup diced onions
- 1 cup beef broth (or chicken broth)
- 1 Tbsp Worcestershire sauce
- 1 1/4 pounds peeled and cubed potatoes
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 12 oz bag frozen french style green beans
- 1 cup grated cheddar
- 3 Tbsp cornstarch + 1/4 cup water
Instructions
Instant Pot Instructions:
- Turn Instant Pot to the saute setting. When the display says HOT add in the bratwurst and brown on all sides for about 5 minutes total. They will not be fully cooked on the inside. Move the sausages to a cutting board. Add the diced onions into the pot and saute for a couple minute. Meanwhile, slice the brats into ½ inch slices. Add them back into the pot.
- Pour the broth into the Instant Pot and scrape bottom of pot to remove and sticking food. Add in the Worcestershire. Add the potatoes on top and then sprinkle the potatoes with the garlic powder, oregano, salt and pepper. Dump the frozen green beans on top of the potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- At this point you can drain the liquid or you can thicken it into a sauce with the cornstarch. In a small bowl stir together 3 Tbsp of cornstarch with ¼ cup of water, until smooth.Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
- Stir in the cheese and scoop into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium-high heat. Brown the brats on all sides for about 5 minutes total. They will not be fully cooked on the inside. Move the sausages to a cutting board. Add the diced onions into the pan and saute for a couple minute. Meanwhile, slice the brats into ½ inch slices. Add onions and brats into slow cooker.
- Pour the broth into the slow cooker. Add in the Worcestershire, potatoes, garlic powder, oregano, salt and pepper and frozen green beans.
- Cover and cook on low for 4 hours.
- At this point you can drain the liquid or you can thicken it into a sauce with the cornstarch. In a small bowl stir together 3 Tbsp of cornstarch with ¼ cup of water, until smooth.Then pour the mixture into the slow cooker and turn to high. Cook for about 15 minutes without the lid, or until sauce is thickened.
- Stir in the cheese and scoop into bowls and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in an 8 or 3 quart pot with no changes.
- Category: Pork
- Method: Instant Pot
Instant Pot Cheesy Brats And Potatoes by 365dayscrockpot on Jumprope.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Wanted something quick and one pot to make after Thanksgiving! I had bought frozen potatoes that you mash after reheating and added them instead of raw. I used carrots cause we were sick of green bean casserole! This was pot licking good! The only change was adding sour cream instead of most of the cheese before serving. It was really good though my potatoes became mash before we ate🤣. Totally a keeper, even with only 5 brats between three of us! Thanks for restoring my interest in instapot cooking!
Your version sounds awesome!
This was soooooo good. I needed a quick substitution for tonight’s planned dinner with what we had on hand. Since we’re not green bean fans, I switched that for some carrots. And we had jalapeno Monterey Jack cheese that was used in place of the cheddar. I made this in my 3 quart instant pot and used 2 brats. Perfection.
the jalapeno monterey jack cheese sounds perfect!
Earlier this fall I searched for Brat Soup and came upon this. I am so impressed with this recipe! The first time I made it exactly as instructed. It was surprisingly delicious. Trying to lessen the amount of carbs, the next time I used half the potatoes and added the same amount of carrots, and changed the cheddar to Velveeta cheese. It was also amazing! Thanks for this recipe. I’ve already shared with several friends and added it to my cookbook so I don’t lose it. Love it! Thank you!
I love those ideas to switch it up!
I made this with golden potatoes, frozen green beans, 1 head of fresh cauliflower and 9 brats. I didn’t thicken it or put cheese on it – instead, when I served it, I served on a plate without the liquid and separated out the meat from the veggies and served with ketchup on the meat and sour cream on the veggies. Delicious! It was so easy to make and a good one-pit meat and potato and veggie meal.
Sounds awesome! Thanks for the 5 stars Krystal!
I grilled the brats on my outside grill to give them more crust. Delicious !!!
nom nom! sounds gooood!
I was excited to try something different with brats and we love cheesy anything, but this was absolutely horrible. I cooked it as directed and it came out looking very similar to the picture, but there was really no flavor at all. I even puréed it thinking maybe my granddaughter who is 4 and has Rett Syndrome was just having one of those picky nights. Nope, after two more bites she screamed at me and spit it back out. My husband will normally eat anything I put in front of him and bless his heart, he just ate his butter bread and maybe an 1/8 of what I’d given him, set it aside and went to bed without saying anything about how bad it was. This was the first recipe I’ve made from this site and unfortunately it was not for me and family.
I’m just so confused because this was great flavor for us! I don’t know if it was a specific ingredient that was used that flavored it badly. So sorry that is disappointing, I’m sure.
This recipe was the first time I touched an instant pot except to clean it, and this came out great with how clear the instructions were.
I didn’t cut the sausage as small as I should have, so it was a little rubbery, but the temperature was safe. I was taught to add an extra minute for high altitude.
I’m proud of you!! Good work!
One of our favorites, have made it 5 or 6 times now, Followed recipe but substituted half a block of Velveeta instead of cheese and corn starch.
That sounds amazing!
Someone commented their potatoes were not cooked. So I cut my potatoes in half inch cubes and did 3 minutes at high pressure. The potatoes were almost (but not quite) mush. So I think the key to 2 minutes being long enough is to make sure your potatoes are cubed small enough. Not tiny, but not too big either. This recipe was really simple and pretty tasty. It’s something I almost always have ingredients for and didn’t take long to make. I thought it was good with or without cheese, so maybe you want to let people add the cheese on their own.
Thanks for the helpful tip on the potatoes!
Has anyone tried this in the crock pot??
I was wondering the same thing! I have no idea how long to cook it 😂 I might try to wing it today or tomorrow. I’ll let you know if I massacre it lmfao
Had to laugh, Brats, at least here in Wisconsin, are sold in packages of five unless you buy a big three-pound box. The recipe calls for six but we’ll just go for it with the five. Thank you for all the great recipes BTW your IP recipe for booyah was better than the recipe we were using by far. Thank you for all the great IP recipes.
5 will be perfect!! i’m so glad you liked the booyah!!!
2 minutes didn’t cut it. Potatoes were hard.
Dang! Sorry to hear it. I would just close up the pot and bring to pressure for another 2 minutes.
Great website and resources
Thanks Jeff!
2 minutes didn’t cut it. Potatoes were hard.
This was great! To cut down on carbs I used cauliflower instead of potatoes, which added a little crunch too. I also added I pkg of cream cheese as thickening instead of the water & cornstarch. And growing up in Wisconsin I may have gone a bit heavy on the cheese….
Sounds like an amazing version!
I just used your cream cheese tip ! I find that the corn starch slurry breaks down if it’s reheated.
I’m making this now. I had Italian Chicken sausages on hand.
That sounds great!
What a beautiful photo of this dish. It makes me want to head to my kitchen and start cooking. I bet it’s delicious.
My family sure loved it! Thanks Razzy