instant pot pot in pot recipe

The Best instant pot pot in pot recipe

Instant Pot Pot-in-Pot Potato & Sausage Stew

4.9 from 787 votes

A hearty, comforting stew featuring tender potatoes, savory sausage, and rich tomato-based broth, all cooked effortlessly in the Instant Pot for a perfect, flavorful meal. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pot-in-Pot

• 2 lbs baby potatoes, halved
• 1 lb smoked sausage, sliced
• 1 large onion, diced
• 3 cloves garlic, minced

For the Broth

• 4 cups low-sodium chicken broth
• 1 (28 oz) can crushed tomatoes
• 1 cup beef or vegetable broth (optional for depth)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf

For Garnish (Optional)

• Fresh parsley, chopped
• Crumbled feta cheese
• Sour cream

👨‍🍳Directions

1. 1
   Preheat Instant Pot to ‘Sauté’ mode. In a pot, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until soft (~5 mins). Add sliced sausage and cook until browned (~5 mins). Remove from pot and set aside.
2. 2
   In the Instant Pot, add diced potatoes, thyme, rosemary, and bay leaf. Pour in chicken broth and crushed tomatoes. Stir gently to combine.
3. 3
   Place the pot containing sausage and veggies in the Instant Pot. Secure the lid, set to ‘High Pressure’ for 15 minutes. Allow for a natural release (20 mins).
4. 4
   After release, carefully open the lid. Stir in beef/vegetable broth (if using). Add sausage back into the pot. Cook on ‘High Pressure’ for 5 more minutes. Let pressure release naturally again.
5. 5
   Discard bay leaf. Adjust seasoning if needed. Garnish with parsley, feta, or sour cream before serving.

🔧Equipment

• Instant Pot
• Large pot or Dutch oven (for pot-in-pot method)
• Mixing bowls
• Knife and cutting board
• Wooden spoon
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 65🧂Sodium: 850🌾Total Carbs: 55🥦Dietary Fiber: 8🍬Sugars: 10🥩Protein: 25

📝Notes

Tips

• For extra richness, add a splash of heavy cream or a dash of Worcestershire sauce.
• Use a mix of potatoes (e.g., Yukon Gold and red) for varied textures.
• Substitute sausage with Italian sausage or crumbled bacon for variety.

Storage: Stores well in the fridge for 4 days or freeze for up to 3 months.

Variations: Add diced carrots, bell peppers, or mushrooms for extra veggies.

❓ Frequently Asked Questions About Instant Pot Pot-in-Pot Potato & Sausage Stew

1. What is the “Instant Pot in a Pot” method, and how does it differ from traditional slow cooking?

The “Instant Pot in a Pot” method involves cooking food directly in a large pot (like a Dutch oven or heavy-bottomed pot) inside your Instant Pot while using the pressure cooker function to enhance flavor, tenderize tough cuts, and speed up cooking times. Unlike traditional slow cooking, which relies on maintaining low heat and pressure for hours, this method combines the benefits of both pressure cooking and stovetop cooking—creating a faster, more efficient way to cook hearty dishes like stews, chilis, and braises. The pot acts as both the cooking vessel and the flavor carrier, while the Instant Pot’s pressure ensures even cooking and faster results.

—

2. Which pots work best for the “Instant Pot in a Pot” method?

The best pots for this method are heavy-bottomed, non-reactive, and heat-resistant to handle the high pressure and even heat distribution. Ideal options include:
– Dutch ovens (like Le Creuset or Staub) – Their thick, sturdy bottoms prevent scorching and distribute heat evenly.
– Heavy cast iron pots (e.g., Lodge or All-Clad) – Excellent for retaining heat and searing.
– Enamel-coated pots (if non-reactive) – Works well but may require careful handling to avoid warping.
Avoid thin or non-stick pots, as they can warp under pressure or fail to retain heat properly. Always ensure the pot’s lid is compatible with your Instant Pot (some Instant Pots have special pressure cooker lids that fit over the pot).

—

3. Can I use any recipe from slow cookers in the Instant Pot in a Pot method, or are there specific adjustments needed?

While many slow cooker recipes can be adapted, some adjustments are necessary for the “Instant Pot in a Pot” method to ensure safety and success. Key considerations:
– Pressure time: Instead of slow cooking, use the Instant Pot’s pressure cooker function (usually 30–60 minutes for stews/chilis) to speed up tenderizing. Avoid the “Slow Cook” setting.
– Liquid levels: The pot must have enough liquid (at least 1 cup) for pressure to build safely—check your Instant Pot’s manual for the correct depth.
– Seasoning: Since the pot acts as a flavor vessel, season generously (salt, pepper, and aromatics like onions, garlic, and herbs) before adding liquid. Avoid over-seasoning, as the liquid will dilute flavors.
– Thickeners: Use cornstarch or arrowroot powder (½ tsp) to thicken sauces after cooking, as Instant Pot pressure can thin liquids.
– Tough cuts: For cuts like beef chuck or pork shoulder, add a splash of vinegar or acid (like apple cider vinegar) to help tenderize.
– Acidic ingredients: If using tomatoes or citrus, reduce them slightly to avoid diluting the broth too much.
Test recipes by scaling down first or adjusting liquid levels to avoid overpressure risks. Always check your Instant Pot’s safety guidelines for pot-specific instructions.

—

4. How do I ensure my food doesn’t stick or burn while cooking in the pot?

Cooking in a pot inside the Instant Pot requires careful attention to prevent sticking or burning. Here’s how to avoid these issues:
– Preheat the pot: Place the empty pot on the Instant Pot’s stovetop setting (or preheat on the burner for 5–10 minutes) to ensure even heating.
– Use a non-stick or well-seasoned pot: A lightly oiled or seasoned pot (with a mix of oil, salt, and butter) helps prevent sticking. Avoid high-heat cooking directly on the pot’s bottom to prevent scorching.
– Add liquid first: Pour in enough liquid (at least 1 cup) to create a steam layer, which prevents direct contact between food and the pot.
– Use a lid with a steam vent: If your pot lid isn’t pressure-safe, use a steam vent lid (like a metal lid with a small hole) or cover with a tight-fitting lid and a kitchen towel to trap steam.
– Cook at lower pressure: If your food seems to cook too fast, reduce pressure by using the Quick or Natural Release settings instead of High Pressure.
– Check frequently: Stir occasionally and adjust liquid if it evaporates too quickly (add a splash of broth or water if needed).
– Avoid overcrowding: Leave space between ingredients to allow steam to circulate evenly.
– Use a thermometer: If your pot isn’t pressure-safe, place a meat thermometer inside to monitor internal temperatures safely.

—

5. What are the safety precautions to follow when using the “Instant Pot in a Pot” method?

Safety is critical when using a pot inside your Instant Pot to avoid accidents like overpressure or burns. Key precautions include:
– Check your Instant Pot’s manual: Some models have specific warnings or pot compatibility instructions (e.g., not all pots can be used with the pressure cooker function).
– Use the correct pot: Ensure the pot is pressure-safe (check for a label or manufacturer’s approval). Avoid using pots with thin or non-sturdy bottoms.
– Add enough liquid: The pot must have at least 1 cup of liquid to create a steam seal for pressure to build safely. Too little liquid can cause scalding or explosion risks.
– Don’t exceed pressure limits: Never exceed the pressure limit of your Instant Pot (usually 15 PSI for standard models). If your pot isn’t pressure-safe, avoid using it in the Instant Pot.
– Use the pressure cooker function: Never use the “Slow Cook” setting—this method relies on pressure to tenderize food quickly.
– Release pressure safely: After cooking, use the Quick Release (for liquids) or Natural Release (for meats) to avoid sudden pressure buildup. Never open the lid while pressure is still inside.
– Monitor closely: Keep an eye on the pot during cooking. If steam escapes unexpectedly, reduce pressure or adjust cooking time.
– Avoid mixing pot and Instant Pot functions: Don’t use the pot in the Instant Pot while it’s on other settings (like sautéing or yogurt-making), as this can cause unsafe pressure buildup.
– Clean and dry the pot properly: After use, clean the pot thoroughly and dry it completely before storing to prevent rust or mold buildup.
– Test with a small batch first: If you’re unsure about a recipe, cook a smaller portion to check for sticking, burning, or overpressure issues before scaling up.