Instant Pot Lazy Sunday Dinner—a fast and easy, dump and go Instant Pot recipe of smoked beef sausage, carrots, onions and mushrooms with a garlic balsamic glaze.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Lazy Sunday Dinner
If you’re looking for a super flavorful, one pot meal that’s fast to make then look no further. This meal of veggies and smoked sausage has tons of flavor thanks to the balsamic vinegar, garlic and seasonings.
The hardest part of making this recipe is cutting up the potatoes. After that it’s all smooth sailing. This is a great dinner for Sunday when you want a day of rest and when you don’t feel like cooking but still want a great meal.
If you want more ideas of one pot meals make sure to visit 25 One Pot Dinners For The Instant Pot.
More Amazing Recipes with Smoked Sausage…
Instant Pot Smoked Sausage Country Boil
Instant Pot Cheesy Broccoli Sausage Casserole
Instant Pot Dirty Rice Casserole
Instant Pot Chicken and Sausage Gumbo
Instant Pot Smoked Sausage and Cabbage
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The 365 Days of Pressure Cooking Cookbook is a recipe book with over 365 different easy and approachable electric pressure cooker (Instant Pot) dinner recipes. There’s also a chapter with breakfasts, appetizers and side dishes. The recipes in this book are generally fast, easy and approachable. Oh, and don’t forget DELICIOUS!
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Instant Pot Lazy Sunday Dinner
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4–5 servings 1x
A fast and easy, dump and go Instant Pot recipe of smoked beef sausage, carrots, onions and mushrooms with a garlic balsamic glaze.
- 1/2 cup chicken or beef broth
- 1/4 cup balsamic vinegar
- 1 onion, cut into chunks
- 1/2 pound baby carrots
- 8 oz sliced mushrooms
- 1 (12 oz) package beef smoked sausage, sliced into quarter inch rounds
- 1 pound red potatoes, cubed
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instant Pot Instructions:
- Add broth and vinegar in the bottom of the Instant Pot.
- Add in the onion, carrots, mushrooms, sausage and potatoes.
- In a small bowl stir together the oil, garlic, basil, oregano, salt and pepper. Pour the mixture into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move the valve to venting. Remove the lid.
- Stir and serve.
Slow Cooker Instructions:
- Add broth, vinegar, onion, carrots, mushrooms, sausage and potatoes into slow cooker.
- In a small bowl stir together the oil, garlic, basil, oregano, salt and pepper. Pour the mixture into the slow cooker. Toss well.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours, or until vegetables are tender. Stir and serve.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Sausage
- Method: Instant Pot or Slow Cooker
*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.
it was very good. I used baby potatoes, and used a 6 minute cook time instead of 8. Everything was perfectly cooked.
Heidi S Atwood says
This was delicious and oh so easy. We will absolutely be adding this into regular rotation at our house! The balsamic adds a wonderful kick. I followed your recipe to the tee and it was perfection.
I do love the balsamic on this one! Thanks for the 5 stars.
Sherry B says
We love balsamic vinegar so my husband loved the taste of this dish!
Same same!! I love it!
L.C. Mang says
I made this tonight and it was beyond delicious! I made it with 500 grams of smoked garlic pork sausage, and I used baby potatoes cut in half. I added a can of sliced mushrooms since I had no fresh,and on a whim, I added one cup of frozen corn. It was so-o-o-o good. I think the balsamic vinegar gave it a real boost of flavour. Thanks for all your recipés and tips!
Sounds so good with the corn! And yes the balsamic vinegar is everything!
I fixed this tonight for dinner and we both loved it. I did it the old fashioned way by peeling my carrots and potatoes but it didn’t take long. I’m sure to be enjoying the leftovers and will definitely make it again. I watch your videos and I’m able to get so much more use from my instant pot than I otherwise would have. It’s been a great help after a long work day to be able to cook a good meal in one pot quickly. I ordered your cookbook and can’t wait till it gets here!
Thanks so much for being here Bev!!
I followed this recipe exactly, except that I left out the mushrooms because my husband doesn’t like them at all, and it was absolutely delicious! My husband is very fussy and he loved this meal SO much! Thank you for yet another wonderful and easy recipe!
Love hearing this Andrea!
Can’t wait to try it? Could I use stew beef chunks? What kind of time should I add to it?
You could use beef chunks but you’d want to cut them very small or pre-cook them before adding the rest of the ingredients. They usually take about 15-20 minutes to get tender. So you could cook them for 7 minutes, release pressure, add in the rest of the ingredients and then pressure cook for 8 more minutes.
Made it again – doubled the basil (refrigerated paste some stores sell in a squeeze bottle – has bits of leaves, smells so fresh!), 6 oz. of mushrooms instead of 8 chopped very small so they aren’t really noticed but add flavor, more potatoes and carrots, and just one shake of Penzy’s oregano – will just omit next time. A big hit.
I just love that idea of fresh basil!
Well it’s not fresh, but it smells like it is! : )
If you double the recipe, do you to add any time to the 8 minutes?
nope! Same cooking time!
SHARON SANDLIN says
I made this with Polska Kielbasa that I browned in my Ninja grill and 2 cans of diced potatoes. I also grilled the onion chunks before I added everything to the Instant Pot.
Aunt B says
It was yummy. Very easy and quick to make. The flavor of the potatoes reminded me of warm german potato salad. Balsamic vinegar wasn’t over powering. I’m not a fan of the mushrooms cooked like this ( a bit rubbery) so I may sautee and add at the end next time but that is just my preference.
Good idea on the mushrooms!
To eliminate the possibility of rubbery mushrooms I chopped them very small the second time I made this so they’re adding flavor without being a real presence, if that makes sense! Also used 6 oz instead of 8.
Courtney Batallones says
I made this and it was delicious! Although next time I will have to use 2 sausages since my husband ate almost all of it!
Your husband and mine must be similar!
JUDY K BURTON says
You can be really lazy and use the baby potatoes, then you don’t have to cut them.
Love that idea!
There’s so much more washing if there’s tiny, plus if bad spots, more cutting out, so I like the biggest possible! lol
Connie Gatto says
Do you use precooked sausage?
Yes it was a beef smoked sausage that was pre-cooked.
Nancy Sorrels says
I’m too lazy to even make this, shame on me. Just called door dash and ordered from my fav diner. Promise I will repent later, maybe after dessert.
No Shaming from me! I didn’t have to cook dinner tonight because my sister wanted pizza ! She ordered it just before she got off work and then went and picked it up! Yippee! No dishes either! Enjoy 😊! This made my Sunday nap even sweeter! I will try this recipe this week!
We all need a day off of cooking every now and then Nancy!!!
Can you leave out the balsamic vinegar or is there a substitute? My family doesn’t like balsamic vinegar.
Kim B. says
Yes, my husband doesn’t like it either. I used Kraft Zesty Italian bottled dressing instead of the balsamic. Delicious.
That’s a good idea
You may want to try a different version of this recipe like the cajun one. Balsamic is really the main flavor of this dish. https://365daysofcrockpot.com/slow-cooker-cajun-sausage-potatoes-and-green-beans/
Kim B. says
You are soooooo right! I do the IP version of cajun sausage/taters/green beans at LEAST twice a month at this house. My hubby’s favorite!! HOWEVER, I only use 1 tsp of cajun seasoning & THREE tsps of McCormick’s Montreal Steak seasoning instead of the 4 tsp of cajun seasoning. But that’s MY tweak, everybody else may like the heat.
JAKE JARVIS says
Would smoked pork sausage work for this?
Kim B. says
Yep, I used Hillshire Farms. Delicious.
JAKE JARVIS says
Thanks for the quick response. I’ll try this tomorrow. Also, looking forward to my cookbook order arriving this week.
Gordon Sumner, PhD says
Love to know how it comes out. War Eagle!!!
Jake Jarvis says
This recipe was easy and delicious. I used a local smoked pork sausage rather than the beef. I will definitely make this again. WDE!!
Gordon Sumner, PhD says
Thanks. Sounds good. WDE!!
Yes for sure!
“The hardest part of making this recipe is cutting up the potatoes.” Not hard yet always more time consuming than indicated in every recipe everywhere! LOL Add peeling/cutting onion, washing/slicing mushrooms, washing carrots (since 80 million articles say don’t count on them being washed well in a bag), or in my case peeling/cutting carrots since regular ones are more flavorful than baby carrots in ourl stores.
I want to make this right now – love the idea of the balsamic – but don’t have smoked beef sausage and hadn’t heard of it, embarrassed to admit, but local stores have three types – all precooked. Thank you! On the list.
You can use any type of smoked sausage you want!
Is there a reason why the oil must be added to this recipe?
Yes. The olive oil gives all the ingredients a silky, luxurious mouth feel. It tempers the vinegar. And it is good for your heart, brain and skin.
Without good fat your joints, bones and cartilage dry out. Your whole body suffers. Fat keeps you full longer so you eat less. Fat is your friend.
I agree Jax! Thanks for your comment.
Holy cow. This may be my all time favorite IP recipe of yours, Karen. The flavors are so layered with a bit of zing. Delicious!
30 minute prep, only changes were using basil paste (refrigerator section) for the first time, which smells so fresh, and bits of leaves are in it. Just a shake of oregano because I don’t like it. Used baby carrots though they look dried out in the bag. (Many baby carrots are cut from larger carrots, though they should say “baby cut” in that case. But often don’t.)
And for those who don’t like mushrooms, I’d suggest still adding them and just avoiding eating them if you really don’t want to. They help the rich broth.
Thanks Beth! Good suggestions!
Say it, Jax! It’s good for digestion too, as per expert dieticians.