Pressure Cooker Italian Sausages with Onions and Peppers

2017-09-11
  • Yield : 6 serving plates
  • Servings : 4-8
  • Prep Time : 10m
  • Cook Time : 6m
  • Ready In : 16m

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 portabella mushrooms, sliced, when You add 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

Step 1

In a pressure cooker, heat olive oil over medium-high heat. Prick the sausages all over, using a sharp knife. Working in batches, brown sausages on all sides, for about 2 minutes per batch. Remove cooked sausages from the pressure cooker and transfer to a plate.

Step 2

Add garlic to the pressure cooker and cook, stirring, for 30 seconds. Remove cooked garlic and transfer to the same plate.

Step 3

Add the onions and cook, stirring occasionaly, until soft, for about 3 minutes. Transfer to the plate with sausages and garlic.

Step 4

Add bell peppers and cook, sitrring, until they are soften, for 3-5 minutes. Return cooked onions to the pot. Toss with a peppers. Season with herbs and pour in dry white wine, scraping up any browned bits from the bottom of the pot. Let wine simmer until completely eveporated.

Step 5

Return the sausages to the pot with any accumulated juices. Cover with onions and peppers. Pour chicken broth over.

Step 6

Cover pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 6 minutes.

Step 7

Remove the pot from the heat. Using a quick Release method, open pressure cooker. The sausages should be cooked through.

Step 8

Transfer the sausages and vegetbles to a serving platter. Serve hot with mashed potatoes, or pasta.

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Nutritional Info

This information is per serving.

  • Calories

    620
  • Protein

    28.4 g
  • Carbohydrate

    47.4 g
  • Fat

    30.9 g
  • Cholesterol

    67.5 mg
  • Calcium

    205 mg
  • Fibre

    7.6 g
  • Sodium

    1139 mg

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