Instant Pot Wisconsin Special—a one pot meal of bratwursts, red potatoes, carrots, onions and mushrooms with a delicious sauce.
Note: the SLOW COOKER instructions are listed in the recipe below
Instant Pot Wisconsin Special
After the Packers, beer and cheese the thing that Wisconsin is most known for is bratwurst or brats, as the locals call them. Brat consumption spans generations in Wisconsin. It goes back at least to the 1800’s when sausage-loving German immigrants started setting up shop along the banks of Lake Michigan. And now years later, during the Memorial Day weekend, the city of Madison, Wisconsin, hosts the Brat Fest, which is billed as the “world’s largest bratwurst festival”.
“You can’t classify the Wisconsin brat like you would a Chicago-style hot dog or Buffalo-style wing, foods with a specific order of assemblage. For Wisconsinites, there’s no one true way to cook a brat.”
Nick Leggin
So this one pot meal of brats and vegetables is named Instant Pot Wisconsin Special to give a nod to that wonderful state of Wisconsin and its delicious sausages. You’re going to absolutely love this dinner! I just know it. We couldn’t get enough. The sauce that goes over the top is a savory delight. With only 8 ingredients and a 5 minute pressure cooking time this dinner comes together quickly.
More Wisconsin-ish Recipes…
Instant Pot Wisconsin Booyah–a chicken, beef and vegetable soup/stew that can be made quickly in your Instant Pot or slowly simmered all day in your slow cooker.
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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Instant Pot Wisconsin Special
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
A one pot meal of bratwursts, red potatoes, carrots, onions and mushrooms with a delicious sauce.
Ingredients
- 1 pound bratwurst
- 1 cup water
- 1 pound red potatoes, cut into cubes
- 12 oz baby carrots
- 1 onion, sliced
- 8 oz sliced mushrooms
- 1 packet onion soup mix
- 1/2 tsp black pepper
- 2 tsp Worcestershire sauce
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. While it’s warming up, cut each bratwurst into thirds. When display says HOT add in the bratwursts and let brown for a couple of minutes on each side.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in potatoes, carrots, onions, mushrooms, onion soup mix and pepper. Toss well.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting.
- Toss in the Worcestershire sauce.
- Scoop onto plates and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Cut each bratwurst into thirds. Add in the bratwursts and let brown for a couple of minutes on each side. Add into the slow cooker.
- Add water, potatoes, carrots, onions, mushrooms, onion soup mix and pepper into slow cooker. Toss well.
- Cover and cook on low for 6 hours, or until veggies are tender.
- Toss in the Worcestershire sauce.
- Scoop onto plates and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- 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 good but I did forget the Worcestershire on the 1t plate but added before 2nd helping. I am still a newbie to the instance pot. Was it to cook on High, Medium or Low for 5 minutes? I think my potatoes were over cooked they were really soft
Thanks
Shelly
★★★★
I looked on high. You may decrease cooking time next time around so potatoes done get too done
I put it in when I added the onion soup. Comes out wonderful everytime! Also, I use polska kielbasa cuz it’s my hubby’s fav.
★★★★★
I used smoked chicken sausage instead of brauts to be a little healthier. With my short attention span, I didn’t notice that you add the Worcester sauce later, I dumped it all in. Totally amazing and so quick! Because of this, shipwreck casserole, chicken enchilada soup and killer white chicken chili, I am now invited to all the parties… if I bring food! Haha. Thank you!
★★★★★
You’re the most popular kid on the block!
Absolutely delicious!!!
I was concerned about cook time not being enough and not enough liquid but wrong on both – everything was done perfectly and liquid was just right !!!
The only thing I did different was use mild Italian sausage ( store had no brats) and as per previous post I used chicken broth instead of just water.
I will make this again and again! Thank you!
★★★★★
Thanks so much for the nice 5 star review!
This is absolutely wonderful ! I was a little nervous about the cook time, but it was perfect, hubby has already requested a repeat. Thanks for sharing 🙂
★★★★★
Nice! I love hearing this. And thanks for the 5 stars.
Excellent, easy recipe, but do you think I could substitute a cup of beer for the water, in keeping with the spirit of Milwaukee?
Sure!
Made this for the first time. I made a few substitutions to it as well..
I used beer instead of water.
In place of worechestire sauce I used… 2 teaspoon. Soy sauce mixed with 1 teaspoon apple cider vinegar and a dash of crush red pepper flakes.
I made my onion soup mix from scratch using the link someone shared. But reduced the beef bouillon to 3 tablespoon ( 7 seemed like alot to me)
I added a fresh clove of diced garlic.
And slow cooked it because I had the time.
It turned out amazing. Enjoyed it with a big slice of hearty bread.
This Wisconsinite likes bread to soak up all the goodness.
sounds amazing!!
Made this for supper tonight. Used Johnsonville’s limited edition Irish O’Garlic sausage and had bought a bag of mixed colors baby potatoes and it was delish! What do you think to adding fresh green beans to the veggie mix?
★★★★★
Yes I bet that would be wonderful! May get a little soft.
Could I use chunks of sweet potatoes instead of reds and would the cooking time be different?
Thank you!
Yes you could do that. They seem to cook quicker than potatoes. I would place the sweet potato chunks on the top and keep the same cooking time.
We really enjoyed this, super easy and really yummy! Used Ukrainian sausage as that’s what I had and baby potatoes. Added some different seasonings as didn’t have onion soup mix but looked up generally what was so had those in their as well.Thank-you, we will definitely be making this again! I find all your recipes are very good on their own but we can always add our own flair to them and they turn out and ate very tasty! ❤️
★★★★
I don’t know what Ukrainian sausage is but I will have to check it out! Glad your version was enjoyed Carmen!
I cant believe something this simple is so addictive. Had brats leftover in the freezer from last Fall.
Made it last night with a couple of my own mods- 3cloves garlic, some frozen sweet corn, and some sweet potatoes for my wife. Also, just a couple ounces of beer as being a resident of Wisconsin- it’s a must.
Great stuff- having leftovers for lunch
★★★★★
Ahhh, thanks Mike! Your version sounds wonderful.
Agreed! Wisconsinites insist, beer is a must. 😉
★★★★★
All of a sudden I’m having issues with dried onion soup mix. Can you recommend something to use in place of it? BTW, I have your new cookbook and am loving it!!
Could you make your own from scratch? Would that help? https://www.spendwithpennies.com/homemade-onion-soup-mix/
Karen, you truly are an awesome person! Thank you for the link to the home made onion soup recipe. I saw it awhile back but forgot where I saw it. I will give it a try to see if that makes things better. Home made things usually do! Thanks again and, I LOVE your new cookbook!
Do you think subbing chicken broth would be ok in this recipe?
Sure!
Love it!!
★★★★★
Glad you enjoyed this recipe!
I made this today and we LOVED it! So easy to prepare and oh so yummy! This will go on my Sunday meal rotation! Thank you for a great simple recipe!
★★★★★
Yay! So happy it made the Sunday rotation 🙌
Another question…I have printed out many, many of your recipes, and then I scan them onto my computer. My problem is that they are hard to search for unless I remember the exact name of a recipe. I didn’t order your book because you said that the recipes were all ones you had posted. Now, I’m rethinking that, because the book would be easier to use and my pile of your recipes (that for some reason I don’t throw away!) is taking up a lot of room! Do you have an idea of what date range the recipes in the book covers? That way, I could pitch the older ones.
Hi Joani,
The recipes in the book are from April 2017 until August 2020. And if you need help finding recipes and filtering them this is a good help: https://youtu.be/_e8Ra9jAawk
can this recipe be frozen or how long will it keep in the refrigerator?
I bet it would freeze okay. The only worry I have is the potatoes. I bet it will stay good in fridge for up to 6-7 days.
Good stuff, easy prep. The only reason I didn’t give it 5 stars is your similar one with smoked beef sausage and balsamic vinegar blew my socks off. That one was 6 stars out of 5, which would mean this one would be 5. The only minor difference was using chicken bratwurst. I wonder if the smoked beef sausage – which I’d never heard of before the OTHER recipe – would work well in this recipe too.
And thank you so much for providing super recipes that don’t rely on cheese/cream cheese/creamed soups.
★★★★
yes I think the beef smoked sausage would be amazing in this.
Can you use fully cooked brats?
Sure!
Can you substitute anything in place of the mushrooms? My family will not eat them. Thanks for all your easy and delicious recipe ideas. I love your new cookbook and use it often.
You could just leave them out. Or maybe cauliflower florets would be a good sub
Do you have to pre-boil the brats first?
Nope!
I live in Wisconsin and eat plenty of brats, never seen them in a soup style before … I must try
Hope you like it as much as we did Jodi!
Thank you for the quick reply. We love your sausage, green beans and potatoes and this sounds just as good!
Joani Lesser
Hi, I’m just wondering why you leave the Worcestershire sauce until the end, after cooking?
This looks amazing, I’m eager to try it.
Well the actual truth is when I was making this the first time it just needed a little something so I added in W sauce after it had pressure cooked. I’m sure it would be fine to add in initially.
I put it in when I added the onion soup. Comes out wonderful everytime!
★★★★★
Sounds perfect!
Can I substitute smoked turkey sausage (or kielbasa) for the brats?
yes you can totally do that!