Dublin Coddle Recipe (Slow Cooker and Instant Pot)
This hearty Dublin Coddle brings smoky bacon, juicy sausage, and tender potatoes together in a cozy Irish stew, made effortlessly using a slow cooker or 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.
Notes
Leftovers can be stored up to 3 days in fridge or frozen for 3 months. Reheat gently with splash of stock for best texture.