Instant Pot Bangers and Mash

Combine potatoes and water in a multi-functional pressure cooker (such as Instant Pot). Layer sausages on top of potatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method, about 5 minutes.

Preheat the oven to 200 degrees F (95 degrees C).

Unlock and remove the lid. Transfer sausages to a plate and potatoes into a large bowl. Break up potatoes with a potato masher and stir in butter until melted and incorporated. Mix in whipping cream slowly until the desired consistency is reached. Season with salt and pepper. Place mashed potatoes in the preheated oven to keep warm.

Make gravy: Wash out the pressure cooker pot. Return to the cooker and select Sauté function. Melt butter in the pot. Cook sausages in melted butter until browned on each side, 2 to 3 minutes. Transfer sausages to an oven-safe container and keep warm in the oven.

Deglaze the pot with 2 tablespoons broth, stirring and scraping the bottom of the pot to remove any brown bits. Add onion and sauté until softened and browned, 3 to 4 minutes.

Whisk together flour and 2 tablespoons broth in a small bowl to create a slurry. Pour in remaining 12 tablespoons broth and whisk until well combined. Pour broth mixture into the pot and cook, whisking frequently, until gravy begins to thicken. Stir in browning sauce until incorporated; season with salt and pepper.

Place a scoop of warm mashed potatoes onto a plate. Top with 2 sausages and onion gravy to serve.