Instant Pot Cheesy Potatoes and Sausage—potatoes, smoked sausage and corn enveloped in a cheddar and sour cream sauce. A perfect dinner or a side dish for a potluck.
Related: Make a similar dish in the slow cooker. Here is my Slow Cooker Cheesy Scalloped Potato Casserole recipe you’ll love.
Instant Pot Cheesy Potatoes and Sausage
Have you heard of funeral potatoes before? Funeral potatoes are basically a perfect side dish to be served with ham. They are a baked casserole with hashbrowns, cream soup, cheese and sometimes a crunchy topping and they’re often served at funerals around here. I was inspired to create a dinner that had that funeral potato type of feel.
These Instant Pot cheesy potatoes and sausage have no cream of soups. And they are made super fast in your Instant Pot (only a 3 minute pressure cook time!). For extra flavor and fun I added in slices of smoked sausage and corn. My kids loved these potatoes and so did I! I added in some peas as well. I knew my kids wouldn’t appreciate the peas so I just added them into my individual serving.
What kind of potatoes should I use?
To make these luscious, cheesy potatoes I used plain old Russet potatoes. I washed them, peeled them (which is optional by the way) and then I used a good knife* to cube them. I believe that you could also have fantastic results by using yukon golds or red potatoes as well.
What should I serve with Instant Pot cheesy potatoes and sausage
I served the potatoes with a side of steamed broccoli. I also think a green salad would be great with these potatoes.
Did you know that you can use your Instant Pot to steam broccoli? This video demonstrates the method that I use:
I want to purchase a 3 quart Instant Pot* just so I can use it to steam broccoli and make a side of rice. Next time they’re on sale I am totally going to. Although my cabinet is quickly filling up with all the Instant Pots and slow cookers that I own!
More Instant Pot Potato Recipes…
If you love potatoes you’re going to love these other dishes that use potatoes as the base of the recipe.
Instant Pot Marie Callender’s Potato Cheese Soup
Instant Pot Beef and Cheddar Ranch Potatoes
Instant Pot Chicken Bacon Chowder
What Pressure Cooker Did You Use?
To make Instant Pot Cheesy Potatoes and Sausage I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Cheesy Potatoes and Sausage
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Potatoes, smoked sausage and corn enveloped in a cheddar and sour cream sauce. A perfect dinner or a side dish for a potluck.
- 1 cup chicken broth
- 1 1/2 pounds Russet potatoes, peeled and cubed
- 1 (12 oz) package of precooked smoked sausage, sliced into thin quarter inch slices
- 1 (12 oz) package frozen corn
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 cup sour cream
- 1 cup grated sharp cheddar cheese
- 2–3 Tbsp cornstarch or instant potato flakes
- Pour chicken broth into bottom of Instant Pot. Then add in the potatoes, sausage, corn, salt, garlic powder, pepper and onion powder.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When the time is up let the pot sit for 5-10 minutes then move the valve to venting. Remove the lid.
- Stir in the sour cream and the cheddar.
- Then thicken the potatoes by adding in a cornstarch slurry or the potato flakes. To make a slurry mix equal parts cornstarch with cold water and stir until smooth. Stir the mixture into the Instant Pot and turn the Instant Pot to the saute setting. It will thicken within a couple of minutes. You can also use potato flakes to thicken . Turn Instant Pot to saute and add in potato flakes a tablespoon at a time until potatoes reach your desired consistency.
- Scoop potatoes and sauce onto serving plates and enjoy.
- Category: Sausage
- Method: Instant Pot
- Cuisine: American
*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.
I used ground breakfast sausage in this recipe and it was awesome! I also pureed with the broth a whole zucchini before adding it to the pot. My sneaky way of getting my kids to eat more veggies. It was a hit with everyone. It was the consistency of a comforting chowder and I didn’t have to add any cornstarch.
Good idea to use zucchini!
Patricia A Ellsworth says
This is delicious! My husband is fussy and he loved it. Great for left overs.
Thanks for the 5 stars Patricia. I’m glad you both loved it!
Patricia A Ellsworth says
Your welcome – I have made several of your recipes and never disappointed with the result.
Wanting to make & freeze for later. Curious if anyone has done it & any recommendations if so. Looks so good!
I think that would work okay. Potatoes may be a little mushy upon reheating
I used diced hash browns because I hate cubing potatoes. The result was more like a chowder but I kinda prefer it that way anyway. YUM!
I’m down with chowda any day of the week!
I take this will fit a 8 qt if doubled..
I see alot of people have problems with mushy potatoes.. any ideas on how to avoid this…
Yes you can double it. To avoid mushy potatoes I would place them in a steamer basket instead of straight in the broth. Then pressure cook for 4 minutes.
Then take the strainer and pressure the other stuff separately.. the put all together?
Oh my goodness this was totally delicious and I added frozen pearl onions to it! I learned how to use the Insta pot from your recipes which are amazing! Thank you so much for your recipes
I’m so glad you are learning to use your IP! It is such a fun tool!
Yum. Of course I added more potatoes and sausage. Added a little mour sour cream and cheese to account for it. Very tasty and easy.
So glad it was a hit!
Just made this. Very good, did come out as a very thick potato soup. Didn’t need the slurry. Used russet potatoes. Will maybe follow advice of using 1 minute. And probably double the batch.
Glad it tasted good!
Leighann Forbes says
This was such a winner in my house last night! Even my picky eater ate it! We used 3 different sausage types (kielbasa, smoked turkey sausage, and brats) and it was fantastic!! It is “soupy” when you uncover the Instant Pot but we added the cheese, sour cream and cornstarch then served it like a thick soup with warmed bread! So good!
Sounds like a great version!! Glad you liked it Leighann!
Liz P says
wish i could give this more than 5 stars!!
I’ve made this at least 25 times since finding this recipe. everyone in the family LOVES it! even the picky husband. I always double the batch so that we can enjoy the leftovers. This is so good!!
Well, I cooked this recipe in the IP. The potatos were mushy and it was more like a thick potato soup. Had to get out soup bowls in place of plates. I did not salt the potatos as on low sodium diet which I thought the cheese and sausage added plenty of sodium. I did warm the chicken broth on saute before adding fresh potato cubes which may have contributed to the potatos being mushy. I thought it was good as did adult son. Husband not so much but he will have to eat it again as plenty of leftovers.😊
Oh shoot, sorry that it didn’t turn out the way you hoped but I’m glad at least a couple of you liked it!
Have not tried but will tomorrow evening. I was aghast at how much sodium in the recipe. I’m going for low sodium so won’t be using a tablespoon of Kosher salt. 6107 mg is way to much sodium for anyone.
Recipe says 1 tsp kosher salt, not 1T kosher salt!
Recipe says the sodium is 610.7 not 6107!
This was delicious! I sautéed onions and added some creole seasoning. I also used assorted fingerling potatoes, turned out perfectly (not mushy at all) ! Very versatile and easy recipe which I’m adding to our regular meal rotation.
Do you think Greek yogurt would work in place of the sour cream?
I’ve made this 3x my wife and I love it, getting ready to make it again tonight, I’ve it with honey baked ham and smoked sausage both are great, tyvm for great recipe.
Nice! Your lucky wife!
Very tasty. Took the advice on one of your comments and brought the mixture to a boil first so the potatoes would not overcook. Was perfect. I’ll bet this would be good with hot dogs or ham substituted for the smoked sausage.
Yes I love both those options!
Super easy and my whole family loves it
Quick Easy Delicious
This is real comfort food!
Glad you liked it Gail!!!
Thank you for sharing this. I made it tonight & my potatoes turned to mush, so it was more of a chowder which was just fine. I think I may add onions next time to give it a little more flavor but otherwise, it was delicious. 🙂
Oh well I’m glad you liked it! What kind of potatoes did you use?
What would the conversion/cooking instructions be to make this in my slow cooker? I don’t have an IP, but this looks like something my family would enjoy!
I haven’t made this one in the slow cooker. But this is a similar recipe: https://www.365daysofcrockpot.com/slow-cooker-cheesy-scalloped-potato-casserole/
I made this tonight. Absolutely love it and so does the family. However the potatoes completely went to mush. So we rocked it as soup. Still tasted great. Even add a bit of cajun seasoning with the seasoning. Will definitely try it again and try not to turn the potatoes to mush…..any suggestions???
I’d try a 1 minute pressure cook time next time. That should help! Or bring the broth to a boil before pressure cooking. That will help the pot come to pressure quicker.
Brenda Bates says
I made this when our kids/grands were in last week for Thanksgiving and it was a hit! I didn’t have onion powder so I just added a little extra garlic powder, and I didn’t do the thickening at the end because they were hungry and didn’t want to wait, so we ate like soup. That was Tuesday night and I had leftovers Saturday and it was wonderful – very thick, so I think the next time I need this, I’ll just make it a day or two ahead of time, skip the thickening and let it work its magic in the fridge. I doubled the recipe and it worked fine in my 6 qt. Instant Pot Duo.
Thanks, Karen, for another winner!
I like that idea! Thanks for the tip.
Tiffany M. says
Absolutely amazing recipe!!! I have made it twice now! the first time by myself the second time my husband helped. He was amazed by how fast this recipe comes together. it tastes so good you just keep coming back for more!! Did I mention it’s my second time in a week making it haha so so so good!
Yay Tiffany that is so fun! Thanks for sharing!
How do you think it would work if I replaced the corn with broccoli?
You could add the broccoli in after the food has pressure cooked. Otherwise it will be complete mush.
Thank you Karen! I’ve made so many of your recipes and they are wonderful!
So happy you think so Jen!
Elaine Johnson says
I received my new 365 Dayton Pressure Cooking Cookbook today…WOW! I’m reading it like a novel!! Then I come across the Cheesy Potatoes and Sausage recipe. I made it for dinner. It is super good! I would have taken a picture….nothing is left! Such a great comfort food. I added green onion tops from my container garden. My husband said it reminded him of a loaded baked potato. This is a definite go to again for us! Now on to the remaining 364 recipes . Loving the book and the recipes..thank you!
I am so happy to hear you like the cookbook! Thanks Elaine. 😊😊😊
Quick and simple. Tasty too!
yes! glad you liked it!
Do you think i could use frozen cubed potatoes?
Are they par-cooked? If so they might not work. If it’s truly just potatoes that are frozen then I’d say yes.
Charles Moor says
With regards to a 3 qt Instant Pot, I say go for it. I have a 6 qt and a 3 qt, and amazed at how often I use the small one!
Okay you talked me into it!