Liver and Onions Recipe With Bacon and Mash

Offal may have fallen out of favour with many but my Liver and Onions recipe is a glorious nod back at the wonder of simple frugal cooking.

Portrait overhead image of bacon liver an onions with mash and peas served in a white bowl

How to Cook Liver and Onions

Offal has most definitely fallen out of favour and possibly because of that I have delayed putting one of my favourite recipes here on krumpli.

As a result, I am delighted to offer you what I think is one of the tastiest meals you can eat and let’s face it… One that is extremely frugal.

I have always loved bacon liver and onions. I emphatically believe that if you are going to take the life of an animal use all of the beast!

This recipe takes me back to my childhood, it was everywhere from school dinners to my Grans dinner table.

It is a simple matter of braising sliced liver in gravy with onions.

My favourite way of doing that is in a pressure cooker, but this can be cooked in the oven.

For those of you who love this type of food, you really must check out my faggots and mash recipe.

Just like that recipe, this one is served with mashed potatoes, it is the law!

Portrait close up image of bacon liver an onions with mash and peas served in a white bowl

What Does Liver Taste Like?

As far as I am concerned pork liver works best for this recipe.

I personally think that beef liver has a sweeter flavour that I am less keen on when braised. Beef or calves liver works better flash fried and served with a little pinkness to me.

Pork liver is much bolder in flavour than beef liver. It is also much cheaper, here in Europe anyway!

The liver is a hard-working organ and just like all hard-working parts of an animal, it has a big flavour.

It tastes of liver, it has a slight bitterness and an almost metallic flavour.

Soaking the liver in milk mellows out some of the really hefty front end flavour.

You also need to remove any sinew and fat, this has a terrible flavour and awful texture. Just remove it as you slice, a good butcher will do this for you.

If you want a slightly less intimidating and bold introduction to liver you should try my chicken liver ragu!

Portrait image of bacon liver an onions with mash and peas served in a white bowl

What if I Don’t Have an Instant Pot?

I chose to take my old braised bacon, liver and onion casserole and update it for the Instant Pot. It is the sort of dish that a pressure cooker does so well.

Overall I have not been as enamoured with my instant pot as many hardcore advocates.

But what it does do well it does very well indeed and braising cheaper cuts of meat is really in its wheel arch.

As a result, you can forget about boot leather tough liver and enjoy this soft and tender beautifully cooked liver instead.

Notwithstanding this, you can, of course, cook this in the oven. Just follow the rough outline of steps and then cook in the oven at 160°C or 320°C for 45-60 minutes.

You could even follow my recipe and then cook slow cooker liver and onions. I usually do this on low for 4 hours or high for 2 hours.

Landscape image of bacon liver an onions with mash and peas served in a white bowl with text overlay
Instant Pot Liver and Onions With Bacon and Mash

Instant Pot Liver and Onions With Bacon and Mash

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking Time: 1 hour
Total Time: 1 hour 50 minutes

Liver Bacon and Onions may not be everyone's idea of a perfect last meal, but it is definitely in my shortlist. I ADORE this recipe, it is gloriously old fashioned and is loaded with flavour!

Ingredients

For the Liver:

  • 350 g Pork Liver
  • 150 ml Milk
  • 250 g Onion
  • 250 ml Beef Stock
  • 1 Tbsp Tomato Puree
  • 4 Slices Streaky Bacon
  • 100 g Unsliced Bacon
  • 30 g Butter
  • 3 Tbsp Flour
  • 1 Tsp Dried Sage
  • 1 Tsp Cooking Oil
  • Salt and Pepper

For the Mashed Potatoes:

  • 350 g Potatoes
  • 50 g Butter
  • 30 ml Cream
  • Salt and Pepper

Instructions

  1. Slice the liver and trim of any fat or sinew.
  2. Take the trimmed and sliced liver slices and soak in the 150ml of milk for an hour before cooking.
  3. Dice the unsliced bacon and slice the onion.
  4. Sandwich the slices of bacon between two baking trays and bake in the oven at 180°C 350°F for 35 minutes.
  5. Bring a large pan of salted water to the boil and then cook the potatoes until cooked. This will take between 20 and 30 minutes depending on how your potatoes are cooked.
  6. Remove the liver from milk and pat dry.
  7. Generously season with salt and pepper and then dredge in the flour.
  8. Set your instant pot to saute mode and when hot add the cooking oil and butter.
  9. Sear the liver in this butter and then remove and set aside.
  10. Now throw in the diced Pancetta and Cook for 5 minutes.
  11. Add in the onions and cook on for a further 10 minutes.
  12. Pour over the stock then add the tomato puree and dried sage before returning the liver with any juices.
  13. Seal the instant pot and cook on manual mode, high pressure for 5 minutes with a 10 minute natural release.
  14. By now your potatoes should be cooked so drain and allow to sit for a couple of minutes before passing through a potato ricer.
  15. Drop in the butter, warmed cream, salt and pepper and mix to form a smooth mash.
  16. Start with a bed of mash, followed by some onions and then add your liver, a little gravy and the slices of bacon.

Notes

I like to add garden peas to this recipe for the ultimate nod to my childhood memories.

SCROLL UP FOR INSTRUCTIONS TO COOK IN AN OVEN!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1311 Total Fat: 76g Saturated Fat: 37g Trans Fat: 2g Unsaturated Fat: 33g Cholesterol: 803mg Sodium: 2187mg Carbohydrates: 73g Net Carbohydrates: 0g Fiber: 6g Sugar: 10g Sugar Alcohols: 0g Protein: 84g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

32 thoughts on this Recipe:

  1. When I look for a recipe, why do I need to go through a 10 minute waffle, tepeating itself, over & over , can’t be bothered, looking fr the recipe

  2. Made beef liver & oinions for my husband in the instant pot today it turned out beautiful. I even cooked the potatoes with it. I put the trivet on top of the meat then put steamer basket with potatoes on the trivet, everything was cooked perfectly.
    Thanks for the recipie

  3. I just found your site, while looking for a IP recipe for liver. I just got my POT today and cannot wait to use it. I do not see anywhere to subscribe to your site.

  4. My instant pot was delivered yesterday. It’s going to be initiated tomorrow with liver and bacon. My daughter will be here for dinner and can’t eat onions. 🙁 I’ll simply add more bacon. That will be fine for her — she likes liver so much she tolerated the verbal abuse that went with her carrying a liver sandwich to school for lunch when she was age 6 and over. Wish me luck!

    • You don’t need luck, you’ll be absolutely peachy 🙂 Omitting the onions well change the flavour of the gravy so you may want to beef that up a little (see what I did there)… Whilst liver sandwiches were not on the menu when I went to school, I wish they were, I was one of the very few who always went for the liver and onions when they were on the school menu!

  5. This is my first visit to your site and I didn’t see any ads at all. Whatever you did, you did well. And the liver and onions looks amazing. I’m an American with the soul of a Brit, it seems. Can’t wait to try it.

  6. I’ve always loved liver and onions, but never can get the liver right. Either under cooked or shoe leather. I am going to try this today and pray out turns out as nice as your pictures.

      • I just made liver and onions in an instant pot. This is the first time I’ve had the courage to use it and I’ve had it a year. I didn’t follow your ingredients but followed the sauteing and the time pressure cooked and it came out perfect. Thank you Brian Jones.

        • That’s quite a leap of faith for your first recipe in the IP… So glad you chose to though, I love eating liver and braising it in a pressure cooker makes it really approachable for a midweek meal! Fingers crossed you put the IP to more use in the future 🙂 Thanks for taking the time to write.

  7. Could the potatoes not be cooked in the Instant Pot too in foil on the trivet above the liver? I heard potatoes turn out really well in the IP but not sure on the timing? Being a Brit I’m so excited to try this liver recipe!

    • I suppose you could although I have never tried it, let me know how you get on if you do. Enjoy Becca, some proper old school British grub 😀

  8. I really enjoy looking at your posts each week but I’m seriously thinking of unsubscribing as there are far too many ads being thrown at me on every page!

    • That would make me very sad Jane. However, I have spent 3 years taking between 20-30 hours a week of my time trying to build and create a website. The number of people visiting my site make it impossible for me to deliver at low cost to me any more and that does not include either my time or the investment in the tools I use to deliver my site.

      My journey with advertising is just starting out and will change over time whilst I optimise it for both readers and revenue.

      My other option is selling space to food manufacturers, I will not be doing that I am largely a from scratch cook and I will not sacrifice my food in order to fund this site which remains both a labour of love and a passion. I’m just trying to make it a little expensive for me 🙂

      Hopefully you can look past the ads and realise that the food and content remains exactly as it was prior to the advertising being introduced. If not it has been a pleasure to count you as one of my readers and wish you all the best 🙂

  9. I haven’t jumped on the Instant Pot train yet but I’ve been amazed at how many things it can do! I just might have to get one!

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