Instant Pot Sausage and Peppers is a simple, flavor-packed meal made with Italian sausage, sweet bell peppers, onions, and rich tomato sauce.
Sausage and peppers are delicious served as a filling low-carb meal, as a hearty sauce for pasta, or on buns for mouth-watering Sausage and Pepper Grinders.
One of my family's all-time favorite meals is Italian sausage with peppers.
It is a simple meal made with only a handful of ingredients, yet the dish is packed with flavor.
Simmered in a sauce made from chicken stock, bell peppers, onions, garlic, and spaghetti sauce, the sausage soaks up so much flavor while creating a rich, luscious sauce.
I typically made this meal in the crockpot to have it ready after a long day. But thanks to the speediness of the Instant Pot, my family can enjoy this meal in just over 30 minutes any time we are in need of a quick, hearty dinner.
Ingredients Needed
- Italian Sausage: To impart the most flavor into the sausage and to create the most flavorful sauce, be sure to use uncooked Italian sausage links. Turkey, pork, or chicken Italian-flavored sausage all work well in this recipe. Select mild, spicy, or sweet Italian Sausage links depending on your family's preferences.
- Bell Peppers: You can use any color of bell pepper, or a variety of bell peppers if you like.
- Onion: Yellow or sweet onions work best in this recipe.
- Garlic: What's an Italian dish without extra garlic added? Use either minced jarred or freshly minced garlic.
- Broth: For the thin liquid needed, use either vegetable broth or chicken stock.
- Spaghetti Sauce: A shortcut to adding so much flavor to Instant Pot Sausage and Peppers is to use a prepared marinara or spaghetti sauce. Use your favorite jarred sauce or homemade spaghetti sauce.
How to make Sausage and Peppers in the Instant Pot
- Turn the Instant Pot to saute, add in a bit of oil, and allow to heat up for a minute or two.
- While the oil is heating, pierce each sausage with a fork 3-4 times on each side. This will ensure the sausage cooks evenly and does not burst open while pressure cooking.
- Once the oil is heated, add the sausages to the oil and sear on each side until just browned. This should take just about 2 minutes per side.
- Once browned, remove the sausages from the inner pot and place them onto a plate.
- With the Instant Pot still on the saute setting, add in a bit more oil and the sliced onions and peppers. Saute for 3-4 minutes, or until the vegetables begin to soften, and then turn the Instant Pot OFF.
- Add in the stock and use a wooden spoon or spatula to scrape up any browned bits off the bottom of the inner pot. This will help to prevent a burn notice from happening.
- Nestle the sausage back into the inner pot and add in the minced garlic and top the sausage with the tomato sauce.
- Place the lid on the pressure cooker, being sure the vent knob is sealed. And set to cook on High Pressure for 6 minutes.
- Once cook time has been reached, allow pressure to release naturally on its own for at least 10 minutes. It does not matter if your unit is on keep warm or not.
Serving Suggestions
- Serve the sausage on hoagie buns with peppers and onions. Add a side of baked sweet potato fries or oven fries to complete the meal.
- Serve the sausage, along with the peppers, onions, and sauce over pasta or rice with a tossed Greek Salad on the side.
- Serve as a stand-alone dish with fresh fruit or steamed vegetables on the side, for a lower-carb meal.
Storing Leftovers
Leftover Instant Pot Sauage and Peppers can be stored in an airtight container for up to 3 days in the refrigerator. Reheat in a microwave-safe dish covered with a paper towel to prevent splatter in 1-minute intervals until warmed through.
You can also opt to freeze the leftovers for up to 3 months in an airtight, freezer-safe container. Defrost in the refrigerator and reheat as desired. Use within 3 days of defrosting.
Recipe FAQs
No! You can skip sauteeing the sausages. In fact, you can even skip sauteing the onions and peppers and instead just layer the ingredients in the inner pot and cook for 7 minutes on high pressure. Just keep in mind that the exterior of the sausage will be softer, but you can finish them on the grill or under the broiler to crisp up if desired.
Yes! This allows the sausages to cook evenly and for pressure not to build in the casing of the sausage, which could cause the sausage to burst or split open. It also allows for more flavor from the rich sauce to infuse the meat.
Yes! If you are just looking for a recipe for Italian sausage, simply omit the peppers and onions from this recipe. The cooking time will remain the same.
Yes! Using a 10-ounce bag of frozen peppers and onions is not only a time-saving tip but also typically saves you a few pennies as well. After sauteing the sausage, remove them to a plate, turn the instant pot off, deglaze the pan with stock then add in the frozen peppers and onions, along with the garlic, and tomato sauce and cook for 6 minutes on high pressure.
No! I love the flavor that the tomato sauce adds to this dish, but it can be omitted and still produce delicious results.
Yes! Just be sure your sausage and tomato sauce do not have added sugars.
If you need this recipe to be gluten-free, be sure to check the label of your sausage over carefully, as it will vary depending on the brand you purchase.
Absolutely! You can double this recipe, or even just opt to throw in a couple of extra sausages with no change to the cooking time. Just keep in mind you may need to brown your sausages in batches.
More Italian-Inspired Instant Pot Recipes
- Instant Pot Lasagna Soup
- Instant Pot Lasagna
- Instant Pot Creamy Italian Pasta
- Instant Pot Spaghetti
- Instant Pot Zuppa Toscana
If you enjoyed this easy recipe for Instant Pot Sausage and Peppers, I would love for you to leave a comment and review below.
Instant Pot Sausage and Peppers
Ingredients
- 2 teaspoons oil divided
- 4-6 links Italian sausage uncooked
- 1 large yellow onion thinly sliced
- 3 bell peppers thinly sliced
- 1 teaspoon minced garlic
- 1 cup chicken stock
- 1 cup prepared spaghetti sauce
Instructions
- Turn the Instant Pot to saute and let heat until it reads HOT, or for 2-3 minutes.
- Add in 1 teaspoon of the oil. Pierce each sausage several times with a fork and then place the sausage into the oil and sear on each side until browned, about 2 minutes per side. Once browned, remove the sausage from the inner pot and place them onto a clean plate.
- With the pressure cooker still on the saute setting, add in an additional teaspoon of oil, along with the sliced peppers and onions. Saute for 3-4 minutes or until the vegetables have begun to soften. Turn the Instant Pot off.
- Add in the stock, and use a wooden spoon to scrape up any browned bits on the bottom of the inner pot.
- Add the sausage back to the inner pot. Add in the garlic and then spoon the tomato sauce over the sausage.
- Set to cook on high pressure for 6 minutes. Once the cooking time has elapsed, allow the pressure to release naturally on its own for at least 10 minutes.
- Serve on buns, over pasta or rice, or as a stand-alone meal.
Karen S
Pretty tasty! I made it without the spaghetti sauce, and sauted the garlic for a minutes with the onions and peppers. I appreciate how the fat drained out of the sausages.
Danielle
This recipe is quick, easy, and delicious! Great weeknight dinner. There is a lot of leftover liquid. Hoping to find a good recipe to use it because it's a shame to throw it out!
Kristen Chidsey
Hi Danielle! I am so happy to hear you enjoyed the dish! The leftover liquid would be delicious in a soup or used to cooked rice.
Rick Dale
Great recipe! I make it almost every week and it is the meal that my 13 year old asks for on his birthday. If I am pressed for time I do not brown the sausage and nobody seems to notice except me. I have also used frozen fajita vegetables when I am really being lazy and it comes out fine. I usually have to drain some of the liquid out after it is done cooking and then add back more spaghetti sauce. This might be due to my not measuring everything perfectly.
I make a larger batch so I put the cooker on for 9 minutes and let it naturally depressurize for 15. A larger batch is required for my family if I want to have any chance of having some leftovers for lunch the next day!
Thank you for the recipe!
Kristen Chidsey
I love hearing this is not only a staple but your 13 year old's birthday request! What an honor! I love hearing how your adaptations work as well. I love making use of what you have on hand!
Essie
Great recipe! I used no sugar added sausage and marinara sauce for a delicious low carb meal. Thanks for another awesome instant pot recipe.
Kristen Chidsey
You bet! So happy to hear you enjoyed, Essie!
Ann Glowen
Have you tried making large batches of sausage.... Would I need to put foil between the layers of sausage?
Kristen Chidsey
As long as you don't fill the inner pot past 2/3rd of the way full, you will be good to go! It will take longer to come to pressure, but the cooking time will remain the same. No need to add foil.