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Instant Pot Sausage and Peppers is the definition of an easy, flavor-packed meal! Featuring Italian sausage, sweet bell peppers, and onions, smothered in a rich tomato sauce, this recipe is the perfect example of how minimal effort and simple ingredients can deliver incredible flavor.
A Classic Made Faster AND Better
If you love Italian Sausage and Peppers, let me introduce you to your new favorite way to prepare this classic Italian-American dish: Instant Pot Sausage and Peppers.
As expected, the Instant Pot speeds up the process, making this super easy Instant Pot recipe perfect for busy weeknights, but sometimes (oftentimes) speeding up a classic recipe does not necessarily translate to better flavor.
Not so in this recipe! Just like my recipes for Instant Pot Brats and Instant Pot Sausage and Potatoes, this easy Instant Pot sausage recipe delivers superior results! As the dish pressure cooks, the sausage soaks up incredible flavor from the onions, peppers, garlic, and tomatoes, while creating a rich, luscious sauce. It is nothing short of spectacular!
Happy Cooking! xo Kristen
Recipe Highlights
Ingredients Needed
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Italian Sausage: This recipe is designed using raw Italian sausage; turkey sausage, pork sausage, or chicken sausage. Select mild, spicy, or sweet Italian Sausage links depending on your family's preferences.
- Bell Peppers: For the best flavor, use a combination of sweet bell peppers (like red, yellow, and/or orange bell peppers) with a green bell pepper.
- Onion: A yellow onion is the classic choice, and lends the best flavor to the dish.
- Broth/Stock: Not classically added to sausage and pepper recipes, but in order for pressure to be reached, you must add in a thin liquid. And for this recipe, broth is the way to go. Beef stock, vegetable broth or chicken stock (or Instant Pot chicken stock).
- Spaghetti Sauce: Instead of adding canned tomato sauce or diced tomatoes, use prepared marinara or spaghetti sauce (such as, Instant Pot spaghetti sauce, or homemade spaghetti sauce), as it is already richly flavored and nuanced.
How to Make Instant Pot Sausage and Peppers
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Pierce the Sausage Links. Pierce each sausage with a fork 3-4 times on each side. This will ensure the sausages cook evenly, don't burst open, and allows for more flavor from the rich sauce to infuse the sausage.
- Sear Italian Sausage. To add texture to the sausage, I like to sear the links in a bit of olive oil using the saute function. Once browned on each side, remove the sausage to a plate to allow for room to saute the peppers and onions.
- Saute Peppers and Onions. Add a bit more oil to the inner pot along with the sliced peppers and onions. Saute for 3-4 minutes, stirring frequently, until the vegetables begin to soften.
- Deglaze Inner Pot. Any time you use the saute function, it is crucial to add in a thin liquid and scrape up 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. For this recipe, add in the broth and scrape, scrape, scrape!
- Layer Ingredients. Nestle the seared Italian sausage back into the inner pot, add in the minced garlic, and top the sausage with the prepared spaghetti sauce.
- Pressure Cook. Use the manual or pressure cook button to set the cooking time to 6 minutes on high pressure.
- Let Pressure Release. After the cooking time has elapsed, allow the pressure to release naturally on its own for at least 10 minutes. This will keep the sausage super tender!
Time-saving tip
Speed it Up
While Instant Pot Sausage and Peppers is already a quick and easy 30 minute recipe perfect for a weeknight dinner, you can speed it up even more (and cut down on prep time) by NOT searing the sausage or sauteing the peppers and onions. Simply layer the ingredients in the inner pot and increase the cooking time to 7 minutes on high pressure. The exterior of the sausage will be softer, but you can broil the sausage after pressure cooking to crisp up if desired.
Serving Suggestions
Instant Pot Sausage and Peppers is a versatile recipe that is sure to be a hit with the whole family, served in ANY of the following ways!
- Make a Sausage and Peppers Grinder: Pile the sausage, peppers, and onions, on a toasted hoagie bun and top with some of the tomato sauce and a slice or two of provolone cheese if desired. Pair baked fries, with to complete the meal.
- As a Sauce: Serve the sausage, peppers, onions, and sauce over cooked pasta or rice with garlic toast to soak up every last bit of the delicious sauce.
- As a Low-Carb Meal: Be sure to use no-added sugar spaghetti sauce and then serve over cauliflower rice (or mashed cauliflower--just something to soak up the rich sauce) with a side of sheet pan broccoli or roasted asparagus.
Recipe Modifications
- Time-Saving Tip: Use a 10-ounce bag of frozen peppers and onions to save time and money. After sauteing the sausage, remove it, turn off the Instant Pot, deglaze with stock, then add frozen peppers and onions, garlic, and tomato sauce. Cook for 6 minutes on high pressure.
- Keep it Gluten-Free: Check labels carefully as ingredients in sausage and stock vary by brand.
- Keep it Low-Carb: Use sausage and tomato sauce with no added sugars.
- Picky Eater Option: Omit peppers and onions for a basic Italian sausage recipe. The cooking time stays the same.
- Tomato-Free Option: Simply omit the tomato sauce. Keep everything else the same.
- No Instant Pot? Try my Baked Sausage and Peppers.
Storage Instructions
- Refrigerate: Leftover Instant Pot Sausage and Peppers can be stored in an airtight container for up to 3 days in the refrigerator.
- Freeze: Allow the sausage and peppers to fully cool. Freeze the leftovers for up to 1 month in an airtight, freezer-safe container.
- Reheat: Defrost in the refrigerator if needed. Reheat in a microwave-safe dish covered with a paper towel to prevent splatter in 1-minute intervals until warmed through.
More Instant Pot Recipes with Sausage
- Instant Pot Rigatoni with Sausage
- Instant Pot Zuppa Toscana Soup
- Instant Pot Lasagna Soup
- Instant Pot Shrimp Boil
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Sausage and Peppers
Video
Ingredients
- 2 teaspoons extra virgin olive oil, + 1 teaspoon more if needed
- 4-8 links raw Italian sausage links
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, cored, seeded, and thinly sliced
- 2 large sweet bell peppers (red, orange, or yellow), cored, seeded, and thinly sliced
- 1 teaspoon minced garlic
- 1 cup broth or stock, chicken stock, vegetable broth, or beef stock
- 1 cup prepared spaghetti sauce
Instructions
- Turn the Instant Pot to saute, add in 2 teaspoons extra virgin olive oil and let heat for a minute or so.
- Pierce the Italian sausage links 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 if you pan is dry. Then add in 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 1 cup broth or 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 1 teaspoon minced garlic and then spoon 1 cup prepared spaghetti 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2021 and updated in 2025.
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!
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.
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!
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!
Great recipe! I used no sugar added sausage and marinara sauce for a delicious low carb meal. Thanks for another awesome instant pot recipe.
You bet! So happy to hear you enjoyed, Essie!
Have you tried making large batches of sausage.... Would I need to put foil between the layers of sausage?
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.
Great recipe!!! Served on brioche buns French fries on the side. Easy and delicious…
Its really a nice recipe try this one.
Nice recipe. Made this tonight, the family really liked it. I need to find a way to thicken up the sauce. Other than that this was a tasty meal.
Thanks for sharing
Hi Beverly! So glad you enjoyed the Sausage and Peppers. You can thicken the broth by removing the sausage after pressure cooking, turning to saute and letting the liquid reduce. It would take a bit of time, but doable 🙂