Instant Pot Dublin Coddle Recipe — Quick Irish Stew for Dinner

Quick and easy Instant Pot Dublin coddle made from simple ingredients in about 30 minutes. This comforting Irish dish is packed with sausages (bangers), bacon, potatoes, and onions.

This Irish classic is perfect for St. Patrick’s Day or any time you want a warm, hearty meal. Colcannon and fried cabbage with bacon are other popular Irish sides that pair well and round out a satisfying dinner.

How To Make Instant Pot Dublin Coddle From Scratch

1. Cook the bacon – Set the Instant Pot to “Sauté.” When hot, add the bacon strips and cook until crispy.
2. Remove the bacon – Use a slotted spoon and transfer the bacon to a plate lined with paper towels. Keep the rendered fat in the pot.
3. Brown the sausages – In the remaining bacon fat, brown the sausages on all sides.
4. Remove and slice sausages – Transfer the sausages to the plate with the bacon and slice them into thick chunks.
5. Sauté onion and garlic – Add the chopped onion and minced garlic to the pot and cook until the onion begins to soften and the garlic is fragrant.
6. Add liquids – Pour in the beef broth and stout beer, stirring and scraping the bottom to deglaze and lift any browned bits.
7. Combine ingredients – Return the sausages to the pot, add the potato chunks, salt, pepper, and dried parsley. Stir to combine.
8. Seal the pot – Close the lid and set the pressure valve to “Sealing.”
9. Pressure cook – Select “Manual/Pressure Cook” and set the timer for 12 minutes.
10. Release pressure – When cooking finishes, perform a quick pressure release.
11. Finish and serve – Remove the lid, stir in the cooked bacon and fresh parsley. Adjust consistency: add more broth if too thick, or simmer uncovered on “Sauté” to reduce excess liquid. Serve hot.

What Makes Irish Sausage Different?

Traditional Irish sausages are usually pork-based and often include breadcrumbs and a binder such as egg. Their texture and seasoning can differ from other sausages, giving them a distinct flavor when used in dishes like coddle.

What Is The Difference Between Coddle And Stew?

Coddle refers to gentle, slow cooking just below boiling and, in Ireland, usually describes a layered dish of sausages, potatoes, and bacon cooked together. A stew is a broader term for food cooked in liquid at or above simmering, often with larger pieces of meat and vegetables in a thicker broth.

What To Serve With Irish Coddle

Because Dublin coddle is rich and hearty, light vegetable sides and simple salads balance the meal nicely. Consider roasted vegetables, steamed greens, or a crisp salad. Bread is also great for soaking up the cooking juices—Irish soda bread, crusty bread, or rolls all work well.

Variations

Vegetarian coddle – Replace sausages and bacon with a plant-based alternative or add hearty vegetables such as carrots, celery, bell peppers, and zucchini. Use vegetable stock instead of beef broth.

Coddle soup – Add extra broth for a soupier consistency.

Cabbage and leeks – Stir in sliced cabbage and chopped leeks for added flavor and texture.

Different meats – Substitute bratwurst, ham, chicken, or beef if you prefer.

Spicy coddle – Add red pepper flakes, cayenne, or a dash of hot sauce.

Cheesy topping – Finish with shredded mozzarella, Parmesan, or white cheddar.

Herbs – Bay leaves, sage, thyme, or rosemary can deepen the flavor.

Sweet potato version – Use sweet potatoes for a sweeter, more colorful dish.

Tips And Techniques

Adjusting thickness – To thicken, simmer uncovered on “Sauté” until the liquid reduces. To thin, add more broth.

Beer substitute – Replace stout with additional beef broth if you prefer not to use beer.

Sausage swap – If you can’t find Irish sausage, bratwurst is a suitable substitute.

Salt control – Use low-sodium broth to avoid over-seasoning.

Potato choice – Use large, firm potatoes such as Russets, peeled and cut into big chunks so they hold their shape under pressure.

Pressure release – Use quick release to avoid overcooking the potatoes.

When to add bacon – Stir the crispy bacon in at the end so it retains its texture.

Storage

Refrigerate – Store leftovers in a sealed container in the fridge for up to 3 days.

Freeze – Freeze in a suitable container for up to one month.

Reheat – Thawed leftovers can be reheated in the microwave or warmed gently on the stove.

More One Pot Sausage Recipes

• Instant Pot Sausage and Potatoes
• Instant Pot Jambalaya
• Fried Sausage and Cabbage (One Pot)
• Sausage and Rice (One Pot)
• Instant Pot Sausage and Peppers
• Oven Roasted Sausage and Peppers (One Pan)
• One Pot Italian Sausage Pasta
• Instant Pot Sausage Pasta

Recipe

An automated tool calculated the nutritional information; it may not be exact.