The pot lid rattles and you know dinner is almost ready. That sound just pulls you to the kitchen, right? When you’re cooking something like Dublin Coddle in your pressure cooker, those little rattles mean the steam’s doing its thing and you’re close to dinner time joy.
You feel that smell creeping in from the kitchen. The crispy bacon mingling with sizzling sausages gives you early hints of a cozy meal. You recall the comforting layers of potatoes and onions waiting inside the pot.
The hiss of the valve signals the steam’s about to release. You gotta let the pressure drop with a natural release so everything stays juicy and tender. It’s almost time to dig in and taste that hearty, warming stew of Irish goodness.
Why This Recipe Works Every Single Time
- Bacon lardons crisp first for deep, smoky flavor that infuses the whole dish.
- Sausages get browned and sliced so you keep that juicy bite in every piece.
- Onions, leeks, and garlic layered at the bottom soak up all savory juices perfectly.
- Using both fresh herbs and bay leaf boosts the aroma and fresh taste.
- Potatoes cut to half-inch slices cook evenly without falling apart.
- Pressure cooker gives you tender pull meats and potatoes in less time without drying out.
- Natural release lets the flavors settle so every bite’s rich and comforting.
The Complete Shopping Rundown
- ½ lb bacon, sliced into lardons to get that perfect crispy texture.
- 1 lb fresh sausages (pork, poultry, breakfast style—your call for that tasty punch).
- 3 large Spanish onions, halved and sliced for that soft, sweet layer.
- 1 leek, white part only, sliced into half moons and rinsed well to ditch grit.
- 4 cloves garlic, minced so every bite gets a gentle garlicky kick.
- Kosher salt and fresh cracked black pepper to season every layer just right.
- 1 bay leaf for that subtle earthy note you almost feel but can’t pinpoint.
- ¼ cup fresh parsley, chopped fresh is best to freshen up the stew.
- 3 sprigs fresh thyme add that herby brightness through the dish.
- 2 russet potatoes, peeled and sliced about ½ inch thick, the heart of the meal.
- 1 cup low sodium chicken stock, plus an extra half cup for Instant Pot cooking so your coddle stays juicy.
Walking Through Every Single Move
First, grab a large skillet and cook your bacon pieces over medium heat until they’re crispy. You wanna hear that sizzle and see the fat start to render. Then take 'em out with a slotted spoon and set aside - don’t toss that flavor from the pan.
Use the same skillet and brown the sausages well on all sides. This step locks in the juices and builds flavor. Once browned, remove and slice the sausages into chunks you love to bite into.
Now, you’re gonna layer the ingredients in your slow cooker or Instant Pot. Start with those onions, leeks, and minced garlic on the bottom - these soak up everything first. Then add your crispy bacon and sausage chunks right on top.
Next, place the potato slices over your meat layer. Be sure to season every layer with kosher salt and cracked black pepper so flavors spread evenly. Tuck in the bay leaf, fresh thyme sprigs, and sprinkle the chopped parsley between layers.
Pour in 2 cups of water or chicken stock - just enough to cover the ingredients or a little more if you like. For Instant Pot, seal and cook on Manual High Pressure for 20 minutes. Then you gotta let it natural release for 10 minutes before you open the lid.
If you’re slow cooking, cover and cook on Low for 6 to 8 hours or just 3-4 on High. When potatoes get that tender pull softness, you’re good to serve. Dish it out hot, sprinkle extra parsley if you wanna look fancy.
Quick Tricks That Save Your Time
- Buy pre-sliced bacon lardons so you skip slicing and just get to cooking.
- Use frozen pre-sliced leeks if you gotta save on prep time; they still add nice flavor.
- Browning sausages in batches helps get even color and juicy texture.
- Layer your chopping while bacon cooks so you’re not stuck waiting around.
- If you’re in a rush with the Instant Pot, adding that extra half cup stock keeps things moist even with a bit less time.
The Flavor Experience Waiting for You
When you dig in, you first notice the savory richness from crispy bacon mingling with tender sausage chunks. That smoky, meaty base is the heart of the dish and it’s so satisfying.
Onions and leeks melt into soft sweetness that balances the salty punch perfectly. Garlic sneaks in with warm notes that kinda hug your taste buds.
The potatoes get super tender with that easy pull apart texture and they soak up all that herby broth. Thyme and parsley brighten up every bite making it fresh and well rounded.
This dish is like a cozy Irish hug in food form. Warm, filling, and just the kind of thing that makes you wanna sit back and savor with a smile.
How to Store This for Later
Leftovers? Cool, you gotta let the dish cool down a bit before storing so moisture stays balanced. Then scoop portions into airtight containers.
In the fridge, this coddle keeps well for up to 3 days. Just reheat gently in a skillet or microwave so it doesn’t dry out. Add a splash of chicken stock if things seem tight.
You can freeze leftover coddle if you wanna save it longer. Portion it out into freezer-safe bags or containers and keep it up to 3 months. Thaw in the fridge overnight, then warm slowly to keep that tender pull texture intact.
Common Questions and Real Answers
- Can I use other types of sausages? Totally. Pork, poultry, or breakfast sausages all bring different flavors but work great here.
- Do I have to brown the bacon and sausage first? It’s best you do for flavor and texture. Skipping makes it less tasty and mushier.
- What’s the best way to get potatoes tender but not mushy? Slice them about half an inch thick and follow cooking times. Overcooking makes 'em fall apart.
- Can I make this in a regular pot on the stove? You could but it takes hours and you gotta watch carefully to avoid burning. Pressure cookers do the trick way easier.
- Why do you use natural release? Natural release keeps the pressure dropping slowly, so your meats and potatoes stay tender and juicy.
- Can I add other veggies? Sure, but keep 'em hearty ones like carrots or parsnips that cook at the same pace as potatoes.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for an easy, hearty meal with sausage, or explore our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for cheesy snacks perfect with drinks. Also, don’t miss the Easy Marinated Cheese Appetizer with Salami & Green Olives, a quick and flavorful party favorite.
Dublin Coddle Recipe (Slow Cooker and Instant Pot)
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ lb bacon sliced into lardons
- 1 lb fresh sausages pork, poultry, or breakfast style
- 3 large Spanish onions halved and sliced
- 1 leek white part only, sliced, rinsed
- 4 cloves garlic minced
- Kosher salt and black pepper to taste
- 1 bay leaf
- ¼ cup fresh parsley chopped
- 3 sprigs fresh thyme
- 2 russet potatoes peeled and sliced half-inch thick
- 1 ½ cups low sodium chicken stock
Instructions
Instructions
- Cook bacon pieces in skillet over medium heat until crispy. Remove and set aside.
- Brown sausages on all sides in same skillet. Slice into chunks once browned.
- Layer onions, leeks, and garlic at bottom of cooker or Instant Pot.
- Add bacon and sausage chunks over aromatics.
- Layer potato slices over meat. Season each layer with salt and pepper. Add bay leaf, thyme, and parsley.
- Pour in chicken stock. For Instant Pot, cook on High Pressure 20 mins then natural release 10 mins.
- For slow cooker, cover and cook on Low 6–8 hrs or High 3–4 hrs until potatoes are tender.
- Serve hot with extra chopped parsley if desired.
