This creamy Sausage and Potatoes is a healthy meal (made with turkey sausage!), FULL of flavour and can be made in the Instant Pot or stovetop.
If you haven’t been around here long, you might not know that I love comfort food.
I will take a big bowl of soup or pasta or a slice of pizza or a heaping plate of these sausage and potatoes over a leafy green salad any day. Do you feel me?
Here on The Recipe Rebel, we are all about healthy, Real Food. The kind of food that nourishes and fulfills, and makes you feel good.
One way that I love to healthify my favourite dishes is to swap meat for turkey sausage, ground turkey or chicken. It’s lower in fat and packs a big punch of protein!
In this Creamy Sausage and Potatoes recipe, I swapped out traditional pork sausage for Lilydale’s Smoked Turkey Sausages, and a heavy cream-based sauce for a lighter one made of thickened milk.
Lilydale has been providing Canadians with an incredibly wide range of poultry products (including breakfast sausages, Italian sausages, carved meats, turkey bacon and more!) for 75 years this year, so we are celebrating with them today! Be sure to check out my Instagram page for a giveaway coming soon!
The smoked turkey sausage adds so much incredible smokey, savoury flavour to this dish that you don’t need much else for seasoning! It’s an easy, one-pot meal that can be cooked a variety of ways, is gluten-free and hearty enough for a chilly fall day.
Tips for making Sausage and Potatoes in the Instant Pot:
I’ll be honest, the Instant Pot or electric pressure cooker is my preferred way to make this dish, because once you get the lid on it is hands off (and sometimes, with a 10 month old, 3 year old, and 6 year old, hands off is what I need!).
I’ve included full directions below, but here are a few extra tips:
- I recommend using small Creamer potatoes, thickly sliced for this recipe. They cook quickly and are bite-sized for little ones (and all of us adults, too!), and they turn out incredibly creamy after pressure cooking.
- If you’re trying to save time, you can skip the sauteeing of the sausages and just cook them with potatoes during the pressure cook time, but I like to add a little extra flavour and colour before closing up the lid!
- I use a quick release in this recipe, because the potatoes cook so quickly and we don’t want them overcooked. If you prefer, you can let the pressure release naturally for 5 minutes before opening the valve completely.
- This recipe was tested in a 6 quart Instant Pot: I understand that some of the other Instant Pots and pressure cookers call for a different minimum requirement of liquid. The 6 quart calls for 1 cup, so I use 1 cup of broth.
Directions for making Sausage and Potatoes on the Stovetop:
The recipe below is written for the Instant Pot, as that is my preferred way to cook sausage and potatoes, but it can easily be done in a skillet as well.
Follow these directions for stove top:
- Add oil to a large skillet over medium-high heat. Add onions and saute until translucent.
- Stir in sausages, garlic, parsley, thyme and salt and cook 1-2 minutes.
- Add broth and potatoes. Cover and reduce heat to medium-low. Cook for 10 minutes or until potatoes are tender.
- Whisk together milk and corn starch and stir into skillet. Cook and stir until thickened. Add cheese and stir until melted.
What goes well with sausage and potatoes?
We often eat this as a meal-in-one and serve with simple fresh veggies (my kids prefer fresh over cooked veggies any day!), but you can definitely serve with a side garden salad or any one of these side dishes:
- Layered Broccoli Salad
- Easy Creamed Peas
- Slow Cooker Honey Orange Glazed Carrots
- Slow Cooker Pineapple Glazed Carrots
*This post is generously sponsored by Lilydale — thank you for supporting the brands that make The Recipe Rebel possible!
Creamy Sausage and Potatoes: Instant Pot or Skillet
written by Ashley Fehr
Ingredients
- 1 tablesooon canola oil
- 1/2 medium onion diced
- 4 Lilydale Smoked Turkey Sausages sliced
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 cup low sodium chicken broth
- 1 lb small Creamer potatoes halved (about 16 potatoes or 3 cups)
- 1/2 cup milk
- 2 tablespoons corn starch
- 1/2 cup shredded cheese
Instructions
- Turn the Instant Pot to saute and wait until it reads “hot”. Add the oil.
- Add the onion and cook until it is translucent and beginning to brown. Stir in sausages, garlic, parsley, salt, and thyme and cook 1-2 minutes until sausage is beginning to brown.
- Turn the Instant Pot off, add the broth and potatoes and put the lid on.
- Turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 10 minutes to reach pressure and start counting down.
- When the cook time is over, do a quick release (open the valve) and open the lid. Turn the Instant Pot to saute.
- Whisk together milk and corn starch and stir into pot, cooking for 1-2 minutes until thickened. Stir in cheese. Serve.
Notes
Nutrition Information
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Kim says
Made this for a second time. My picky child just got excited when he saw it. This recipe is absolutely delicious! This will be one of our regular meals, especially since it is cold now.
Ashley Fehr says
Thanks for sharing Kim!
Kathleen Walstead says
This has become a favorite in our house! So versatile! I’ve made it as is only with Yukon Gold potatoes and I’ve also made it after holidays with leftover ham. Just leave out the salt! I usually double it because its so good, we want leftovers! Thanks for sharing!
The Recipe Rebel says
So glad to hear you enjoyed it, Kathleen!
Earl says
I’ve made this more than 50 times. I’ve used all different types of potatoes and pretty much left the rest as-is.
It’s my family’s favorite Instant Pot meal.
Thanks so much for sharing!
Kate says
This was a last minute “what do I have in the cabinets” kind of meal and it was perfect. Simple ingredients, quick to throw together. A little heavy buy oh so tasty. I would probably add more broth next time but I will definitely make it again.
The Recipe Rebel says
Hi Kate! So glad you enjoyed the recipe! Thank you for this kind review!
Karen Schmidt says
Quick & easy weeknight meal plus hubby loved it. I added a can of diced tomatoes plus a can of black beans & it was delicious . Added this to my list to definitely use again❣️
The Recipe Rebel says
Hi Karen, So glad you enjoyed the recipe! Thank you for this kind review!
Vicki says
We don’t have that brand of sausages here in the middle of the U.S…..I do have a 14 oz. smoked beef sausage ring……would I need less than that, and of course I’d cut the meat into slices.
Ashley Fehr says
You could definitely use that. About 1lb (a little more or less is fine) of any smoked sausage will work
Colette ABSTON-BARGAS says
Have made this multiple times using chicken apple sausage. My family loves it. There are never leftovers, lol. Thank you so much for such an easy, fabulous recipe!
Ashley Fehr says
I’m so glad to hear that!
Christina says
This was quick and easy, no leftovers meaning it was well received..added green beans and used chopped Yukons and Italian sausage…love how its so customizable. Will add carrots next time. Thanks for posting
Ashley Fehr says
Thanks Christina!
MaryLynn says
Delicious ! I used cream cheese instead of cheddar and 1 3/4 c of broth. With crusty bread to sop up the sauce !
Ashley Fehr says
Great idea!
Doug Schneider says
My family couldn’t believe it took 15 minutes. Unbelievably hearty and tasty! Thanks!
Ashley Fehr says
Thanks Doug!
Nancy says
This was delicious! I had read in other comments that the gravy was too thick, so I used 1 1/2 cups of chicken stock (all that I had). Sautéing everything according to the recipe is key. Pressure cooked for 2 minutes and did the quick release. Everything was cooked perfectly. My husband has been my guinea pig for new recipes this week and he isn’t crazy about cheese on dishes like this, so I didn’t add any cheese. It was delicious without it, my husband gave it 2 thumbs up…definitely a keeper.
Ashley Fehr says
Thanks Nancy! I’m so glad it was a hit!
Kevin says
I made this tonight for the first time. It turned out great! The only change I made was to add 12 ounces of baby carrots. Vegetables came out tender, not at all mushy. Will definitely add this to the rotation.
Ashley Fehr says
Thanks Kevin! And thanks for the tip about adding in carrots!
Vivienne Shore says
I am going to try this tonight. I’m in Australia. Using our sausages which I’ll have to saute the cooked before I can cut. But Thank You so much for those clearly explained instructions. Only 3rd time using my pressure cooker because I can not understand the manual and really didn’t know what I was doing the first two times. You explained it so well re the steam release and the manual pressure. Read lots of recipes but no one else did.
Ashley Fehr says
thank you Vivienne! I hope you enjoyed the recipe!
Elizabeth Searls says
I made this tonight, I loved the idea of a creamy comfort food dinner😁 It’s hard to find something that everyone likes but this was a hit all round! I doubled it and the sauce came out a bit too thick, also a little bland. Next time I think I will add some bacon with the onions and less corn starch. It was still really yummy and I’ll definitely make it again.
Ashley Fehr says
Thanks Elizabeth! Those are great ideas!
Anna-Marie Rowley says
My family loves this meal! We’ve made it multiple times and it’s always a hit. I love how fast it comes together. We double it for a family of 7 without any problem in the IP, prep to table top in 20 minutes! We use smoked sausage, russet potatoes, we only use a sprinkle of salt and we sauté baby bella mushrooms with the sausage. The only other change is adding some black pepper and a little cayenne. Served with steamed green beans, or a fast side salad to keep it simple. Thank you for this wonderful comfort food. My family has started asking me to triple the recipe as they can’t get enough! Ages 4 to 17 and they all said thank you for an awesome recipe!
Ashley Fehr says
It makes me so happy to hear that! Thank you!
Kiely says
What if I only have russet potato’s?
Ashley Fehr says
You can just cut them into 1″ pieces!
Tara says
This was an absolute lifesaver after a very busy day! I arrived home with no plan for supper and a very hungry family. It was quick and delicious served with a garden salad. I think I will add a few chopped carrots in and finish with some peas.
Ashley Fehr says
Thanks Tara! We always need more quick dinners!
Theresa St John says
I tried this for the first time last week and have already made it again! My whole family LOVES it!! I doubled the recipe. Added sweet sausages, a pack of hot sausages, green beans and corn. I also used Italian shredded cheese the first time and Mexican cheese blend the second time. They were both excellent! Comfort food for sure, and a new favorite meal! Thank you so much for the recipe:)
Ashley Fehr says
Thank you so much Theresa! I love all of those additions!
Rita Graham says
This recipe was wonderful on a cold snowy day for lunch. Big hit with 6 year old and twin 3 year olds and of course the adults. I used red potatoes, peeled and sliced, and 1lb sweet Italian sausage and 1 lb breakfast sausage and added and extra 1cup of broth.
Added to my list of recipes that kids will eat! And I just got my instant pot and such a quick easy recipe!
Ashley Fehr says
I’m so glad!
Diane says
Hi. I’m wondering why you said nothing about deglazing the bottom of the pot before stsrting the pressure cooking ? So many people are burning dishes by not doing this.
Ashley Fehr says
With the oil and smoked sausages (which are already cooked) there really isn’t anything left behind in the pan unless it’s been left too long and burnt on.