[
    {
        "role": "user",
        "content": "what%20is%20the%20best%20way%20to%20cook%20sausages%20in%20an%20instant%20pot%20pro%2C%20give%20me%20the%20program%2C%20plus%20time%20for%2012%20sauages"
    },
    {
        "role": "assistant",
        "content": "Here\u2019s a method that\u2019s reliable and effective for cooking **12 sausages** in an **Instant Pot Pro (6-8 quart / 5.7-7.6 L model)**. This gives you juicy, fully cooked sausages. If you want browned (crispy) exteriors, you\u2019ll do a quick finish under a broiler or air crisp.\n\n---\n\n## Best Way to Cook 12 Sausages in the Instant Pot Pro\n\n### Equipment & Ingredients\n\n- Instant Pot Pro\n- Trivet / rack (optional, but helps if you want them not touching the liquid too much)\n- 12 sausages (fresh, not frozen)\n- Liquids: about \u00bd-cup (120-130 mL) water or broth\n- (Optional) Oil: 1-2 tablespoons\u2014for browning\n\n---\n\n### Program & Settings\n\n1. **Saut\u00e9** mode  \n   - Purpose: to brown the sausages a bit so they have more flavor and better texture.  \n   - Set temperature to **High** (or \u201cCustom High\u201d on Pro).  \n   - Add oil, heat until pot indicates \u201cHot.\u201d  \n   - Place sausages in a single layer. Brown for **2\u20133 minutes per side** (total ~5 minutes). ([chefsresource.com](https://www.chefsresource.com/faq/how-to-cook-sausage-in-instant-pot/?utm_source=openai))\n\n2. **Pressure Cook** (also called \u201cManual / Pressure Cook Hi\u201d)  \n   - After browning, remove sausages and add **\u00bd cup (approx. 120 mL) of water or broth**. You may also use a rack/trivet and place sausages on it. ([recipevibes.com](https://www.recipevibes.com/instant-pot-italian-sausage/?utm_source=openai))  \n   - Close lid, set valve to **Sealing**.\n\n3. **Cook Time**  \n   - For fresh sausages: **8 minutes** at **High Pressure**. ([recipevibes.com](https://www.recipevibes.com/instant-pot-italian-sausage/?utm_source=openai))  \n   - For frozen sausages: add about **+5 minutes** (so ~13 minutes) to ensure they come to proper internal temperature (160\u00b0F for pork, 165\u00b0F for poultry). ([recipevibes.com](https://www.recipevibes.com/instant-pot-italian-sausage/?utm_source=openai))\n\n4. **Release**  \n   - Once the pressure cook cycle ends, do a **Natural Release** for 5 minutes, then perform a **Quick Release** to let off any remaining pressure. This avoids rapid temperature drop, helps juiciness. ([oylel.com](https://oylel.com/instant-pot-sausage-and-peppers-recipe/?utm_source=openai))\n\n5. **Finish (Optional for Browning / Crust)**  \n   - If you want crisp edges: after pressure cook, remove and place under broiler for a few minutes or use an air crisp / broil attachment.  \n   - Alternatively, use the Saut\u00e9 function on High Custom level for 1-2 minutes per side, but this can sometimes cause uneven browning. Totals depend on sausage type. ([recipevibes.com](https://www.recipevibes.com/instant-pot-italian-sausage/?utm_source=openai))\n\n---\n\n## Time Breakdown\n\n| Step | Duration |\n|---|---|\n| Heat pot & brown sausages both sides | ~5 minutes |\n| Pressure cook fresh sausages | 8 minutes |\n| Natural release (fresh) | 5 minutes |\n| Quick release + optional rest | ~1 minute |\n| Optional browning finish (if desired) | ~2-4 minutes |\n\n**Total time** (if just cooking, no browning finish): ~20 minutes from start to table.\n\nIf you add the browning finish, it might be ~22-25 minutes.\n\n---\n\n## Notes & Tips\n\n- **Do not increase liquid** just because you\u2019re cooking more sausages, as long as they fit under the \u201cMax Fill\u201d line\u2014liquid amount is based on pot function to build steam, not sausage volume. ([melaniecooks.com](https://www.melaniecooks.com/instant-pot-italian-sausages/15785/?utm_source=openai))  \n- **Use single layer** or use a trivet so sausages aren\u2019t all stacked, which helps even cooking.  \n- **Freezing**: adds time.  \n- **Internal temp**: always check with a meat thermometer\u2014165\u00b0F for poultry, 160\u00b0F for pork/Italian.  \n- **Avoid burn notices**: when you saut\u00e9, be sure to deglaze the pot well (scrap up browned bits), especially if you switch to pressure cook. Liquid is essential at this stage. ([chefsresource.com](https://www.chefsresource.com/faq/how-to-cook-sausage-in-instant-pot/?utm_source=openai))\n\n---\n\nIf you tell me the **type** of sausage (pork, chicken, bratwurst, etc.) and whether it\u2019s fresh or frozen, I can give you timings more tailored to your setup."
    }
]