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.