Easy Sausage Casserole Recipe Pressure Cooker

Easy sausage casserole recipe pressure cooker. Italian pork sausages with macaroni and cheese cooked in a pressure cooker. You may also like Spicy Sausage and Chard Pasta Sauce:

Pressure Cooker Spicy Sausage and Chard Pasta Sauce Recipe

Makes 6 servings

Ingredients: 2 tablespoons (30 ml) olive oil, 1 medium red onion, peeled and chopped, 3 small hot chilies, stemmed, seeded, and chopped, 1 tablespoon (15 ml) minced garlic, 1 pound (480 g) mild Italian pork sausage meat, any casings removed, 1/2 cup (125 ml) dry red wine, 1/2 cup (125 ml) canned tomato paste, 1/4 cup (60 ml) chicken broth, 1 tablespoon (15 ml) dried basil leaves, 2 teaspoons (10 ml) dried oregano leaves, 4 cups (1 l) stemmed and chopped Swiss chard

Instructions: In a 6-quart stovetop pressure cooker, heat olive oil over medium heat (for an electric pressure cooker, use the browning function). Add chopped red onion and cook, stirring, until softened, for about 4 minutes. Stir in chilies and garlic. Cook until aromatic, stirring continuously, for a further 1 minute.

Crumble in the sausage meat, breaking up any clumps with a wooden spoon. Cook, stirring until it loses its raw color. Pour in dry red wine, tomato paste, and chicken broth. Add dried basil and oregano. Stir until tomato paste dissolves. Add Swiss chard and stir well.

Close the pressure cooker and lock the lid. Set burner heat to high pressure. When reaches high pressure, reduce heat to low. Set the timer to cook for 4 minutes. (for an electric pressure cooker, set the machine to cook at high pressure, then set the timer to cook at high pressure for 6 minutes.)

Open the pressure cooker, using the Quick Release method. Unlock and open the pot. Stir well before serving. Transfer to a serving platter. Serve hot. More pressure cooker recipes are here.

Easy Sausage Casserole Recipe Pressure Cooker

Ingredients

• 1 tablespoon olive oil
• 1 pound (480 g) Italian pork sausage, cut into pieces
• 1 samll yellow onion, peeled and chopped
• 2 teaspoons minced garlic
• 28 oz (840 ml) can diced tomatoes
• 2 cups (500 ml) chicken broth
• 10 oz (300 g) dried cavatappi pasta
• 6 oz (180 g) shredded Mozzarella cheese
• 1 tablespoon dried basil leaves
• 1 tablespoon dried oregano leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon fennel seeds

Method