Description
Instant Pot smoked sausage, potatoes and broccoli enveloped in a creamy cheddar cheese sauce.
Ingredients
Scale
- 1 1/2 pounds Russet potatoes, peeled and sliced into quarter inch rounds
- 2 Tbsp butter
- 2 Tbsp flour
- 1 1/2 cups milk
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp dried thyme leaves
- 1 1/2 cups Tillamook cheddar or white cheddar, shredded
- 1 (12 oz) package beef smoked sausage, diced
- 1 (12 oz) package frozen broccoli
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Place the potatoes into a steamer basket, try not to stack the slices directly on top of each other. Place the steamer basket 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 1 minute on LOW pressure. When time is up move valve to venting and remove the lid. Remove the steamer basket and set aside. Discard the water.
- Turn Instant Pot to saute (normal) mode. Add in the butter and let it melt. Add flour then whisk for one minute. Slowly whisk in milk and stir in the pepper, onion powder, garlic powder and thyme. Stir and cook until thickened, 4-5 minutes, then turn off Instant Pot and add cheese. Stir until melted.
- Stir in the sausage and broccoli. Fold in the potatoes to coat in the sauce.
- If you have an air fryer lid: Place lid on top and bake at 325 degrees for 15 minutes, or until broccoli is cooked through. If you don’t have an air fryer lid: Scrape mixture into a baking dish and bake at 350 degrees for 30 minutes.
- Serve and enjoy!
- Category: Sausage
- Method: Instant Pot/Air fryer lid