As I sat in bed pondering new content and recipe ideas on my iPad Pro late last night, it suddenly occurred to me what holiday was just around the corner: St. Patrick’s Day! I immediately knew the perfect recipe to experiment with next: a traditional Dublin Coddle.
While I have tasted many Dublin Coddle recipes in the past, I have yet to create one of my own. However, after a quick bit of research, I immediately began to recognize some outstanding themes: this is a traditional Irish dish, roasted and then slow cooked as a stew over a long period of the day. It consists mainly of bacon, sausage, onions, and potatoes in varying combinations. In keeping with the upcoming St. Patrick’s holiday, I was positive I wanted to add some Guinness beer to my beef broth that the veggies and meat would be stewing in. And seeing as this was another recipe calling for a slow cooker or a Dutch oven, I couldn’t wait to find out how I could convert this to an Instant Pot dish.
There are MANY variations on this dish ranging from the spices used for seasoning: bay leaves, parsley, salt and freshly cracked black pepper; to the types of vegetables used: white and yellow onions, Yukon gold or yellow potatoes, even leeks and red onions. I personally am a huge fan of leeks, so I chose to go wild with the veggies and include all four: potatoes, onions, leeks, and carrots.
The quality of the meat is very important, as it will not only provide the protein for the dish but it also adds to the flavor of the broth as the dish cooks. It should be emphasized that the pork sausages should be of high quality, and are different than a typical bratwurst or kielbasa sausage. Specifically, they needed to be bangers. So in preparation you may need to search out these sausages ahead of time. As for me, I was off on a small town banger hunt. Another important note is that the bacon also needs to be of high quality and a very thick cut. I knew immediately I could rely on my local Sprout’s butcher’s counter to deliver. Luckily, they also had bangers! Score!
To make sure I didn’t entirely lose the “slow roasted” element of a traditional Dublin Coddle, I made sure to cook the meats using the sauté function of the Instant Pot before using any sort of pressure cooking. I cooked the bacon first so I could utilize their delicious juices in the remainder of the recipe and for flavor in the broth. After I removed the bacon, I browned the sausage, making sure not to cook ENTIRELY through, just browned, in the bacon fat since it will cook further in the pressure setting later on. Next came the veggies.
Dublin coddle is a dish of layers, which means that it is important that all of the vegetables be cut in some sort of disc shape. I then layered the vegetables and the bacon plus the parsley as follows: potatoes, carrots, onions and leeks, parsley, then bacon. I repeated these layers three times, seasoning with salt, pepper, and one bay leaf at each step. When the layers were complete (making sure that we had not surpassed the Instant Pot “max fill” line), I added the bangers to the top of the pile, then poured over the beef broth and Guinness.
Next comes my favorite part: instead of waiting all day for this dish to stew in a slow cooker or Dutch oven, I simply set the Instant Pot to manual high pressure for 20 minutes. When the timer is up, you can do a slow or a quick release of the pressure, your choice, depending on how much time you have. When the coddle is finished, ladle it into bowls, top with more fresh parsley, and serve warm with some crunchy bread and your favorite Irish beer. HAPPY ST. PATRICK’S DAY!!
Instant Pot Traditional Dublin Coddle With Guinness Beer
- 2 lbs Yukon gold potatoes
- 2 yellow onions
- 2 leeks
- 4 carrots
- 1 lb high quality pork sausage bangers
- 6-8 slices thick cut bacon
- 3 bay leaves
- 1 large bunch parsley
- 1 bottle Guinness beer
- 2 cups beef broth
Peel and cut the potatoes into 1/4 inch thick discs. Halve, peel, and slice the onion. Cut the whites of the leeks into 1/4 inch thick slices. Peel the carrots and slice into 1/4 inch thick pieces. Roughly chop the parsley.
Roughly chop the bacon into 1/2 inch thick pieces and cut the sausage into halves. Set the Instant Pot to sauté function. When it displays "hot", add the bacon and cook until crispy, about 6 minutes. Remove the bacon pieces, leaving the juices, and set aside to drain on a paper towel.
Add the sausage to the bacon grease and cook until browned but not fully cooked, about 2-3 minutes on each side. Remove and set aside.
Deglaze the bottom of the Instant Pot with a splash of beef broth and splash of beer. This step is important because if any residue from the meat remains stuck to the bottom of the Instant Pot, it will cause the instant pot to display a "burn" error when the pressure cook beings and the timer will cease after you have worked so hard layering your coddle.
Layer the vegetables, bacon, and seasonings as follows: potatoes, carrots, leeks and onions, then bacon, dividing into 3 equal layers and topping each with salt and pepper, a sprinkling of parsley, and 1 bay leaf.
Top the layers with your bangers, then pour over the remaining beef broth and Guinness beer.
Set the instant pot to manual high pressure for 20 minutes. When the timer is up, do a quick release.
Ladle into bowls and top with more fresh parsley. Serve warm with crispy bread and your favorite Irish beer.
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