Mild Italian sausages and sweet mini bell peppers pressure cooked in a flavorful tomato sauce for the Pressure Cooker.
Teri, a sweet Pressure Cooker Today reader, loved this recipe so much she shared it with me and said I was welcome to share it with you. She adapted her famous Sausage and Peppers recipe to the pressure cooker and says, “now it’s ready in 29 minutes start to finish rather than 4 hours of simmering.”
Update: Sausage and Peppers are an awesome comfort-food meal. I’ve made a short video to show yow how quick and easy it cooks up in the Instant Pot / Electric Pressure Cooker.
When I went to the market to buy the sausages and peppers, I’d planned on buying green bell peppers, but Winco had this cute little bag of colorful mini sweet peppers, and I couldn’t resist buying that instead. I thought they’d be fun for the pictures.
Teri’s family loved her Pressure Cooker Sausage and Peppers recipe, and she loved basking in the compliments. I served it with pasta, but Teri serves it as a main dish to keep her carb intake to a minimum.
Making Teri’s Sausage and Peppers in an Instant Pot
If you are wanting to learn more about the Instant Pot and check out our Pressure Cooking Getting Started Guide here.
Teri suggested making the sausage and peppers a day ahead, then chilling it and lifting off the fat in a big piece before reheating it the next day. I used a turkey baster to skim off the fat.
We don’t generally eat sausages and peppers at our house, but I was really surprised how much my family liked the sausages. The sauce was really flavorful, and I loved how easy the recipe was to make. If you’re a sausage and peppers lover, you’re going to love this recipe. Thanks for sharing it Terri!
Looking for something to go with this recipe? Here are some good pairings:
- Creamy Pressure Cooker Mashed Potatoes
- Pressure Cooker Amish Macaroni Salad
- Quick Pressure Cooker Potato Salad
Other Instant Pot / Pressure Cooker Dinner Recipes you’ll love:
- Bone-In Instant Pot Beef Short Ribs
- Pressure Cooker / Instant Pot Turkey Breast
- Pressure Cooker Corned Beef and Cabbage
- Pressure Cooker Asian Steamed Dumplings
- 2 19-ounce packages Johnsonville Italian Sausage (10 sausages)
- 4 large green bell peppers, seeded cored and cut into 1/2 inch strips*
- 1 can (28 ounce) diced tomatoes
- 1 can (15 ounce) tomato sauce
- 1 cup water**
- 1 tablespoon basil
- 2 teaspoons garlic powder (or 4 minced cloves)
- 1 tablespoon Italian seasoning
- In the pressure cooking pot, combine tomatoes, tomato sauce, water, basil, garlic powder and Italian seasoning. Add sausages to the sauce. Place the peppers on top of the sausage, but don't mix.
- Lock lid in place and select High Pressure. Set timer for 25 minutes and press start. When beep sounds turn off pressure cooker and use a quick pressure release to release the pressure. When valve drops carefully remove the lid.
- *I substituted a 32 ounce package of colorful mini sweet peppers and removed the stems.
Slightly adapted from a Pressure Cooker Today reader's recipe.
**If you want a thicker sauce, only use 1/3 cup water and pour the tomatoes and tomato sauce on top of the peppers and don't stir.
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Amount Per Serving: Calories: 570Total Fat: 59gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 45gCholesterol: 123mgSodium: 1140mgCarbohydrates: 23gFiber: 4gSugar: 11gProtein: 44g
Nutrition information is calculated by Nutritionix and may not always be accurate.