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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Jerralyn says
I only had russet potatoes, and a package of Ecrich 4-pepper smoked sausage on hand. I have an IP, but did this in a large skillet on stove top. I added in a package of frozen mixed veggies, and used half a jar of Ragu 4-cheese sauce instead of the corn starch method. We like spicy so I added a bit of creole seasoning and a sprinkle of shredded fiesta cheese after it was done. Served with some fresh baked bisquits it was a great meal. I will try it your way next time.
Ashley Fehr says
That sounds incredibly delicious! Thanks for sharing!
Cass says
This was delicious and easy to make. I had a package of kielbasa in the freezer so I used that. For the shredded cheese I used an Italian blend. The sauce came out a little too thick for my taste, so next time I will use less cornstarch, but overall a great recipe that I will be adding to my rotation!
Ashley Fehr says
Thanks Cass!
Dianne Friesenhahn says
Came across this recipe after a long hard day at work and coming off a tough last few weeks. I had my doubts at first as I have tried several IP recipes and nothing has really WOW’d me yet….until this recipe! I really thought I was going to have a ton of leftovers again and after trying a 2nd day I would probably throw out like I have in the past w/ the IP recipes I’ve tried. Have been scratching my head trying to figure out what all the buzz is about w/ IP. My mom used a pressure cooker when I was growing up so I am well versed w/ that part. So fast forward to this recipe – I had all ingredients on hand, followed the directions and WOW oh WOW – was this delightful! Exactly what I was wanting tonite for dinner! And loved that it only made a small amount (I have no hubby or kids – just myself, a cat and an African Grey parrot – lol). This is my first IP KEEPER recipe and thrilled to have found. Thank you so much. I followed directions completely and if I had to make a change it would be to omit the salt (the sausage I had on hand had enough salt for the dish) and I would probably omit the cheese at the end. Other than that, this was a huge hit and can’t wait to make it for church or when there’s a need for a potluck side dish to bring! LOVED LOVED!!
Ashley Fehr says
Thank you so much Dianne! It means so much to me that you loved this recipe as much as we do!
Rachel says
I don’t have an instant pot. I really want to try this recipe. Can I use my power cooker or traditional crockpot for this recipe?
Ashley Fehr says
A power cooker I think should work like the Instant Pot, but I also include stove top instructions in the post above. It would be easily adapted for the slow cooker too!
Sara says
Which kind of cheese did you use?
Ashley Fehr says
I used mozza, but you could really use anything!
melanie says
can you double this recipe in a 6qt pot? I already made this once & we loved it but I have my grandson over & wanted to double it. thanks for your reply.
Ashley Fehr says
You definitely can as long as it is below the max line!
Tracy says
This is a huge hit at my house. I omit the sausage and just make cheesy potatoes. I serve ground beef on the side that some of my family likes to add. They like it with extra cheddar cheese. I always triple the recipe and we make it a few times a month.
Ashley Fehr says
Love the idea of swapping for ground beef!
Susan says
We enjoyed this for dinner tonight. I made it with farmer sausage, added frozen green beans, and used regular red potatoes cut into chunks. Delicious! We will definitely be having it again. Thanks for another great and quick meal!
Ashley Fehr says
I’m so happy to hear that Susan!
Judith Thurman says
Wonderful healthy meal for me…and a hearty meal for my husband. The recipe is very flavorful, easy to follow and tastes amazing! We omitted the cheese and found it still very good. Will definitely be making again. Next time I will add carrots and mushrooms for extra vegetables. Thanks for posting the recipe!
Ashley Fehr says
Thanks Judith! I’m so happy you enjoyed it!
Julie says
I was looking for a recipe and was inspired by this one.
I made this with pork meatballs I had on hand.
I had a pack of creamer potatoes with herb and garlic seasoning mix. I used that as seasoning.
Was awesome.
Will be back again to try it as is.
Thanks for inspiring me to try new things.
Ashley Fehr says
Thanks for sharing Julie! That sounds delicious!
Randie Classen says
This was such a huge hit in our house! We added extra cheese and threw some kale in at the end! Will be making again
Ashley Fehr says
Thanks Randie! I’m so glad!
Denise Shearer says
I made this two weekends in a row now. Delicious, and very easy to prepare. A huge hit with the whole family.
Ashley Fehr says
Thank you Denise! I’m so glad to hear that!
Denise Shearer says
Made this for dinner tonight and it was a huge hit.. The family loved it.. The only change I made was adding green beans , will definitely be making this again. Thanks so much. I look forward to trying more recipes as I am an Instant Pot Newbie. Thanks so much?
Ashley Fehr says
I love the addition of green beans! Thanks Denise!
Tori says
Would adding green beans change cooking time or need more broth? I love that idea. Can’t wait to make this!!
Julie says
No. Same.
Kim says
Had chicken sausage, red potatoes, provolone and half n half to work with. I’m very glad I came across this recipe! I think this dish would be really really good if I followed the recipe. Overall I made it with extra half and half and broth so it was almost a bisque. Toasted French bread wedges and steamed broccoli were paired with it. Thanks so much!! 5 stars!
Ashley Fehr says
Thanks Kim! And thank you for sharing your tips and adjustments! It sounds delicious 🙂
Susan says
This was amazing. I made it in an 8 quart instant pot and doubled the ingredients. We added about 1 lb of fresh green beans . Everyone loved it. Increased broth to 2 1/2 cups for the larger pot. Did pressure cook for 5 minutes. It was fine, but t could have been for 3 or 4 minutes too. This was so creamy and delicious. Wasn’t able to rate this. Would give it 5 stars if the site would let me.
Ashley Fehr says
Thanks Susan! I’m so happy to hear you liked it! I love the addition of the green beans 🙂
Teresa says
Had this tonight. Great meal with a side of carrots and peas!
Ashley Fehr says
I’m so happy to hear that! Thanks Teresa!
Carolyn says
I want a big bowl of this easy comfort food right now!
Ashley Fehr says
Me too!
Courtney O'Dell says
So delicious, hearty and creamy – love this dish!
Allyson Zea says
Wow this looks sooooo amazing! I love using my instant pot so I will definitely try this!
Kara says
Sausage and potatoes are so good together, and this creamy version looks extra tasty. I love that it can be made in the pressure cooker or skillet. Adding it to the menu!
Aimee Shugarman says
I love these in the instant pot. S o much flavor and so quick too!
Julia says
Just made this for dinner and it was awesome! Quick, easy, and delicious. My husband and I loved it!!
Ashley Fehr says
Oh I’m so glad! Thanks Julia!