Pressure Cooker Dublin Coddle
Cuisine: Irish
Author: Michael Rushlow
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
A take on the traditional Irish favorite
  • 1 tablespoon oil
  • 1 lb. ham, cut into 1-inch chunks
  • 1 lb. pork sausage, cut into chunks after browning
  • 1 large onion, thinly sliced
  • 5 cloves garlic, minced
  • 1 leek, thinly sliced
  • 2 lbs. potatoes, cut into 1-inch chunks
  • 5 carrots, peeled and cut into 2-inch chunks
  • 2 bay leaves
  • 1 pint hard cider (regular cider, beer or broth should work fine as well)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Herbes de Provence
  • Salt and Pepper to taste
  • 1 bunch flat leaf parsley, finely chopped
  1. Heat oil over high heat
  2. Brown ham and sausage, then remove to plate
  3. Lower heat to medium-high and sauté onions until they start to soften
  4. Add garlic and leek, and continue to saute for another minute
  5. Add next 6 ingredients
  6. Add ham and sausage (after cutting in chunks) back in
  7. Raise heat to high and put cover on pressure cooker
  8. When high pressure is reached, lower heat to maintain high pressure and set timer for 15 minutes
  9. When time is up, remove from heat and let pressure come down naturally
  10. Remove lid and add salt and pepper to taste (you may not need any salt because of the ham and sausage)
  11. Stir in half the parsley and use the rest to sprinkle on top of individual bowls
Recipe by Pressure Cooker Convert at