Pressure Cooker Italian Sausages with Onions and Peppers

Pressure cooker Italian sausages with onions and peppers.

Italian sausages with vegetables and dry white wine cooked in a pressure cooker.
Very easy and delicious.

Variations:

Italian Sausages with Mushrooms, Onions, and Peppers
Add 6 oz (180 g), baby Portabello mushrooms, sliced, when you add the onion.

You can also cook Italian sausages in a skillet (recipe adapted from https://spicysouthernkitchen.com/)

Fried Italian Sausages with Onions and Peppers
4 servings

Ingredients: 2 tablespoons vegetable oil, 2 pounds (960 g) mild Italian sausages, 1 bell green pepper, thinly sliced, 1 red bell pepper, thinly sliced, 2 sweet onions, peeled and thinly sliced, 2 cloves garlic, peeled and minced, 1 tablespoon tomato paste, 14½ oz (435 ml) can diced tomatoes, 1/2 teaspoon each: salt, dried oregano, and dried basil, 1/4 teaspoon each: freshly ground black pepper, and red pepper flakes

Instructions: In a large pan, heat vegetable oil over medium-high heat. Add sausages and cook until browned on all sides. Remove browned sausages from the pan and transfer to a bowl. Set aside.

Add onions and peppers to the pan. Cook over medium-high heat until softened. Stir in minced garlic and cook for further 1 minute. Slice cooked sausages into 1-1½ inches (2.5-4 cm) pieces. Return sliced sausages to the pan, add remaining ingredients. Cook for 5-10 minutes or until sausages are cooked through and sauce is thickened.

Serve hot.

Pressure Cooker Italian Sausages with Onions and Peppers

Ingredients

• 2 tablespoons olive oil
• 8 Italian sausages
• 3 cloves garlic, peeled and minced
• 2 large sweet yellow onions, peeled, halved, and sliced into half moons
• 2 large green bell peppers, seeded and cut into strips
• 2 large red bell pepper, seeded and cut into strips
• 1½ teaspoons dried Italian herb blend or oregano
• 1/4 cup (60 ml) dry white wine
• 2/3 cup (160 ml) low-sodium chicken broth

Method