Pressure Cooker Italian Sausages with Onions and Peppers2017-09-11
- Yield : 6 serving plates
- Servings : 4-8
- Prep Time : 10m
- Cook Time : 6m
- Ready In : 16m
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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.
Italian Sausages with Mushrooms, Onions, and Peppers
Add 6 oz (180 g) baby Portabello 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
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.
Pressure Cooker Italian Sausages with Onions and Peppers
- 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
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.
Add garlic to the pressure cooker and cook, stirring, for 30 seconds. Remove cooked garlic and transfer to the same plate.
Add the onions and cook, stirring occasionally, until soft, for about 3 minutes. Transfer to the plate with sausages and garlic.
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.
Return the sausages to the pot with any accumulated juices. Cover with onions and peppers. Pour chicken broth over.
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.
Remove the pot from the heat. Using a quick Release method, open pressure cooker. The sausages should be cooked through.
Transfer the sausages and vegetbles to a serving platter. Serve hot with mashed potatoes, or pasta.