Instant Pot Liver and Onions 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 and of course, comes bundled with bacon and mash.

Portrait image of liver and onions with crispy bacon, mashed potatoes and peas and onion gravy served in an earthenware bowl

Instant Pot Liver and Onions With Bacon and Mash

You know me and my approach to populist food, for the most part this liver and onions recipe perfectly represents that approach! Offal has most definitely fallen out of favour. Possibly because of that I have delayed putting up one of my favourite recipes here on krumpli.

But hey, this site is meant to represent me, what I cook and how I cook, not what is popular on instagram.

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

Anyway, I digress. This liver and onions recipe is not the first here on krumpli to feature offal.

It will also, certainly not be the last! Primarily because I am busy working on a ‘brain ravioli dish’.

But for those of you craving an immediate fix check out my faggots and mash recipe.

Portrait overhead image of liver and onions with crispy bacon, mashed potatoes and peas and onion gravy served in an earthenware bowl

Liver in the Instant Pot.

I chose to take my old slow braised liver and onion dish and update it for the Instant pot. It is the sort of dish that the Instant pot just does so very 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 30-40 minutes.

Portrait close up image of liver and onions with crispy bacon, mashed potatoes and peas and onion gravy served in an earthenware bowl

Traditional Britsh Food.

British food often gets a rough ride in international terms, but it is truly glorious when done well.

Like many Brits of my age and older I grew up with overcooked meat and vegetable boiled until they were soggy and grey. But hidden behind the poor historic execution are incredible produce and flavours.

This Liver and Onions recipe is just one of the many traditional British recipes I have here at krumpli. Of course, many of them are served with mashed potatoes!

I have discarded old-school cooking times and reworked them to represent everything they should be.

Landscape image of liver and onions with crispy bacon, mashed potatoes and peas and onion gravy served in an earthenware bowl

Whether it be my sausage rolls that have moved on from lazy sausage meat and pre-bought puff pastry. Or my mutton hotpot that concentrates on the flavours and perfectly braised meat.

They are designed to make amazing produce shine! Even recipes design for Queenie are not safe as in my re-imagining of Coronation Chicken.

In short forget everything you thought you knew about traditional British food, grab your self some great frugal produce and give it a shot!

Square overhead image of liver and onions with crispy bacon, mashed potatoes and peas and onion gravy served in an earthenware bowl
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
Total Time: 50 minutes

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 and of course comes bundled with bacon and mash. 


For the Liver and Onions:

  • 500 g Pork Liver, Sliced and cleaned of sinew and connective tissue
  • 150 ml Milk
  • 250 g Onion, Sliced
  • 250 ml Beef Stock
  • 1 Tbsp Tomato Puree
  • 4 Slices Streaky Bacon
  • 100 g Pancetta, 5mm dice
  • 30 g Butter
  • 3 Tbsp Flour
  • 1 Tsp Dried Sage
  • 1 Tsp Cooking Oil, Neutral
  • Salt and Pepper

For the Mash:

  • 450 g Potatoes, Peeled
  • 75 g Butter, Diced
  • 50 ml Cream, Warmed
  • Salt and Pepper


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


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

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1557 Total Fat: 93g Saturated Fat: 45g Trans Fat: 2g Unsaturated Fat: 40g Cholesterol: 1067mg Sodium: 1493mg Carbohydrates: 87g Fiber: 7g Sugar: 10g Protein: 93g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

30 thoughts on “Instant Pot Liver and Onions With Bacon and Mash”

  1. 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

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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 😀

  7. 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 🙂

  8. 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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