365 Days of Slow Cooking and Pressure Cooking

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Instant Pot Cheesy Brats and Potatoes

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Instant Pot Cheesy Brats and Potatoes—sliced bratwurst, cubed potatoes, green beans and cheddar cheese in a savory sauce. Comfort food!

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Note: SLOW COOKER instructions are listed in the recipe card.

Instant Pot Cheesy Brats and Potatoes

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

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Instant Pot Bratwurst

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Instant Pot Cheesy Brats and Potatoes

★★★★★

4.8 from 5 reviews
  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 2 minutes (plus 5 minute NPR)
  • Total Time: 22 minutes
  • Yield: 6 servings 1x
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Description

Sliced bratwurst, cubed potatoes, green beans and cheddar cheese in a savory sauce. Comfort food!

Ingredients

Scale
  • 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:

  1. 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.
  2. 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. 
  3. 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.
  4. 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. 
  5. Stir in the cheese and scoop into bowls and serve.

Slow Cooker Instructions:

  1. 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.
  2. Pour the broth into the slow cooker. Add in the Worcestershire, potatoes, garlic powder, oregano, salt and pepper and frozen green beans.
  3. Cover and cook on low for 4 hours.
  4. 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.
  5. 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.

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Comments

  1. Troy Harmon says

    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.

    ★★★★★

    Reply

  2. David says

    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.

    ★★★★★

    Reply

  3. Laura says

    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.

    ★★★★

    Reply

  5. mike kopchik says

    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.

    Reply

  8. Dan B says

    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….

    ★★★★★

    Reply

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