Instant Pot Curried Sausages & Peas

Think of traditional comfort foods and curried sausages come to mind. This is a fusion meal of sausages cooked in a creamy, curry-spiced tomato broth inspired by both German and Indian cuisines. It’s particularly popular in Australia, where it’s been served by nannas for multiple generations. Our recipe for Instant Pot curried sausages is so quick and easy, that it will be become a favourite meal to make on a busy weeknight.

This curried sausages recipe is so, so simple! It’s a dump’n’cook dish: you literally throw all ingredients in the pot, pop the Instant Pot lid on, set the time and relax. Okay, you might like to make a side of cooked rice, but you can equally serve this dish as is with some steamed vegetables, or some crusty bread.

This dish is gluten-free but it does contain some dairy. If you’re using dairy-free coconut milk, this dish is perfectly Whole30 and paleo compliant. Make sure to get good quality, gluten-free sausages.




For this recipe, we used thick pork sausages (for best quality, look for sausage with high pork meat content, around 80%) but you can also use good quality Frankfurters or other links. Vegetarian-style sausages would also work well in this recipe and you can reduce the cooking time to 4-5 minutes. The sausages are left whole and you can slice them into bite-size pieces after cooking.

You don’t need to add any water! Tinned diced tomatoes and heavy cream (double cream in the UK, or cooking cream), together with the steam and liquid from the vegetables, will provide sufficient broth amounts. Coconut milk/cream would work really well for a dairy-free version.

You can also add diced potato to this recipe, which would make it a great one-pot meal with no side rice or pasta required. If adding more vegetables or more sausages, please increase the amount of tinned tomatoes, cream and curry powder to achieve the same flavour and broth amount.

How to make Instant Pot curried sausages



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Instant Pot Curried Sausages & Peas

Curried Sausages & Peas (Instant Pot Recipe)

  • Author: Instant Pot Eats
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: German


This is a fusion meal of sausages cooked in a creamy, curry-spiced tomato broth inspired by both German and Indian cuisines. It’s particularly popular in Australia. Our recipe for Instant Pot curried sausages is so quick and easy, that it will be become a favourite meal to make on a busy weeknight.


  • 810 pork sausages links (or 68 thicker sausages)
  • 1/2 onion, diced
  • 2 cloves garlic,diced
  • 1 cup frozen peas
  • 60 g / 2 oz French green beans (snap beans), tails cut off and halved
  • 2 medium carrots, peeled and sliced
  • 1 + 1/2 tablespoons mild curry powder
  • 1 teaspoon sea salt
  • 1 + 1/4 cup tinned tomatoes
  • 1/2 cup regular heavy cream (or coconut milk for a dairy-free version)


  1. Add all ingredients in the inner pot and mix through.
  2. Set the Instant Pot to Manual, High for 6 minutes. After three beeps the Instant Pot will start to build up the pressure, which will take about 5 minutes or so. Once the 6 minutes are up, allow 7 or so minutes to release the pressure naturally (mind you, this process is still cooking our ingredients). Then use the quick release method to let off the rest of the steam.
  3. Stir through before serving. You can remove the sausage to a cutting board and slice them into bite size pieces, especially if serving to kids. We recommend a side of rice, pasta or vegetables.


If using thinner sausage, like chipolatas, or if you cut the thicker sausages in half, you can set the timer to 5 minutes instead.


  • Serving Size: 2 sausages + sauce
  • Calories: 333
  • Sugar: 7.1 g
  • Sodium: 1090.7 mg
  • Fat: 24.5 g
  • Saturated Fat: 10.4 g
  • Carbohydrates: 15 g
  • Fiber: 5.7 g
  • Protein: 14.8 g
  • Cholesterol: 84.7 mg


Curried Sausage & Peas - Instant Pot pressure cooker recipe

Instant Pot Recipes
By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious Instant Pot recipes you can make using your trusted pressure cooker.
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  1. Surprisingly easy and delicious. I added extra mushrooms, and Brussels sprouts. Served with corriander. Next time I’ll add ginger.

  2. 1 1/4 tin tomatoes – how much liquid would be in these? I used 400g jar of Tomato Passata and it burnt to the bottom of the pot in places.
    Tasty otherwise, though!

    1. Hey Naomi, it’s based on a 400ml can, so it’s about 500 grams of tinned tomatoes. I find chopped tinned tomatoes are less concentrated than tomato passata and if you use 400 g jar, I would say it needed a little more water added to avoid the burn.

  3. Curried sausages are the best
    A Kiwi living in Canada and still making these.
    Will try them in my IP
    Thanks for the recipe

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