Instant Pot Sausage and Peppers
Instant Pot Sausage and Peppers is a simple, flavor-packed meal made with Italian sausage, sweet bell peppers, onions, and rich tomato sauce.
Servings: 4
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.
Video
Notes
Notes for using an 8-quart model: 1 cup of stock is still enough liquid for this recipe, as the onions and peppers will give off more liquid as they cook.
Change the Quantity: 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.
Sausage: For the sausage, use any brand or variety you like of uncooked Italian sausage. Hot, sweet, mild, or turkey, pork, or chicken, etc.
Speed It Up: Feel free to skip sauteeing the sausages, onions, and peppers and instead just layer the ingredients in the inner pot and cook for 7 minutes on high pressure.
Storage: Let cool, transfer to an airtight container, and store for up to 3 days in the refrigerator. Alternatively, place in a freezer-safe container and freeze for up to 1 month. To reheat, defrost in the fridge overnight if needed, and then reheat in a microwave-safe dish covered with a paper towel to prevent splatter in 1-minute intervals until warmed through.
Nutrition
Calories: 369kcal | Carbohydrates: 13g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 819mg | Potassium: 768mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3060IU | Vitamin C: 123mg | Calcium: 44mg | Iron: 3mg
