Here is a fantastic recipe you can serve by itself, or it would also make a wonderful side dish. Cooking it all from start to finish in your Instant Pot also makes it easy to cook and cleanup.
1-2 cup chicken broth
2 pounds Yukon Gold potatoes, peeled and cubed
1 pound of precooked smoked sausage, sliced into thin quarter inch slices 1 can of corn, drained
1 tsp kosher salt
1 tsp garlic powder
½ tsp black pepper
1 tsp onion powder
1 cup sour cream
1 cup grated sharp cheddar cheese
2–3 Tbsp cornstarch (if necessary to thicken)
Pour chicken broth into bottom of Instant Pot. Then add in the potatoes, sausage, corn, salt, garlic powder, pepper and onion powder.
Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When the time is up let the pot sit for 5-10 minutes then move the valve to venting.
Remove the lid when venting is done. Stir in the sour cream and the cheddar. If necessary you can thicken the potatoes by adding in some cornstarch and water. To make a slurry mix equal parts cornstarch with cold water and stir until smooth. Stir the mixture into the Instant Pot and turn the Instant Pot to the saute setting. It will thicken within a couple of minutes. Serve and enjoy!
Watch my video below where I show you how to make this recipe step by step.