Drizzle the inner pot of your Instant Pot with a little olive oil. Select sauté, and set the time for 10 minutes. Once hot, add a little oil, then sauté the sausages on both sides until golden brown. Remove the sausages and set aside until needed.
Add the onions to the pot and add a little water to deglaze the base of the inner pot. Sauté the onions until softened, then season with salt, add 180ml water to the pot and add in the picked thyme then press Cancel.
Place the sausages on top of the onion mixture and secure the lid.
Select Pressure Cook and set the timer to 1 minute, and press Start. When the cooking program finishes, perform a quick pressure release, and remove the sausages and keep them warm until needed.
Press cancel, then select sauté again for 5 minutes. Add the sugar and vinegar and reduce the chutney until sticky and saucy! Season to taste with salt and pepper then press cancel and remove the chutney from the pot and set aside.
To make the mash, add the peeled potatoes to the inner pot, then pour over just enough boiling water to cover them and add a generous pinch of salt.
Secure the lid of the Instant Pot, select Pressure Cook and set the time to 12 minutes. Press Start.
When the cooking program has finished, perform a quick pressure release, then drain the potatoes and mash with the butter and cream/milk.
Finely grate over ½ clove of garlic into the mash and stir this through with the fresh thyme and season to taste with salt and pepper.
Warm your sausages and chutney, then plate up your creamy, dreamy mash and sausages, before spooning over your sticky onion chutney.
Chefs Tip: Select nice large, fat bangers for this recipe to prevent the sausages drying out.