If you are looking for the perfect comfort food during this cool fall weather, look no further than this Instant Pot Cheesy Brats and Potatoes Recipe! It has a stew-like consistency and is best serves with a nice chunk of bread on the side. And the best part, it only takes a few minutes to cook, leaving you with great leftovers. The best meal for a lazy Football Sunday!

INGREDIENTS

• 6 bratwurst sausages (2 for $6 of Our Family Assorted Brats, this week at Fresh Madison)
• ½ cup diced onions (2 for $3 Yellow Onions, this week at Fresh)
• 1 cup beef broth (or chicken broth)
• 1 Tbsp. Worcestershire sauce
• 1 ¼ pounds peeled and cubed potatoes
• 1 tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp pepper
• 12 oz. bag frozen French style green beans
• 1 cup grated cheddar ($3.99 for Our Family Shredded or Chunk Cheese in assorted varieties, this week at Fresh Madison)
• 3 Tbsp. cornstarch + ¼ cup water

INSTRUCTIONS

Instant Pot Instructions:

1. Turn Instant Pot to the sauté setting. When the display says HOT add in the bratwurst and brown on all sides for about 5 minutes total. They will not be fully cooked on the inside. Move the sausages to a cutting board. Add the diced onions into the pot and sauté for a couple minute. Meanwhile, slice the brats into ½ inch slices. Add them back into the pot.
2. Pour the broth into the Instant Pot and scrape bottom of pot to remove and sticking food. Add in the Worcestershire. Add the potatoes on top and then sprinkle the potatoes with the garlic powder, oregano, salt and pepper. Dump the frozen green beans on top of the potatoes. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
4. At this point you can drain the liquid or you can thicken it into a sauce with the cornstarch. In a small bowl stir together 3 Tbsp. of cornstarch with ¼ cup of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. 
5. Stir in the cheese and scoop into bowls and serve.

Slow Cooker Instructions:

1. Heat a pan over medium-high heat. Brown the brats on all sides for about 5 minutes total. They will not be fully cooked on the inside. Move the sausages to a cutting board. Add the diced onions into the pan and sauté for a couple minute. Meanwhile, slice the brats into ½ inch slices. Add onions and brats into slow cooker.
2. Pour the broth into the slow cooker. Add in the Worcestershire, potatoes, garlic powder, oregano, salt and pepper and frozen green beans.
3. Cover and cook on low for 4 hours.
4. At this point you can drain the liquid or you can thicken it into a sauce with the cornstarch. In a small bowl stir together 3 Tbsp. of cornstarch with ¼ cup of water, until smooth. Then pour the mixture into the slow cooker and turn to high. Cook for about 15 minutes without the lid, or until sauce is thickened.
5. Stir in the cheese and scoop into bowls and serve.