Pressure Cooker Sausage and Bell Peppers
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
339 -
Fat
27 g -
Cholesterol
84 mg -
Sodium
746 mg -
Potassium
409 mg -
Carbohydrate
5.8 g -
Sugars
3 g -
Protein
17 g
Pressure cooker sausage and bell peppers. Italian sausages with vegetables cooked in a pressure cooker. Food cooked in a pressure cooker turns juicy and extremely delicious. More delicious Pressure Cooker Recipes
Pressure Cooker Sausage and Bell Peppers
You may also like Pressure Cooker Easy Pork Goulash or Pressure Cooker Creamy Mushroom Pork Chops
Ingredients
- 2 tablespoons olive oil
- 2 ½ pounds (1.44 kg) Italian sausages in their casings
- 2 large red bell pepers and 2 large green bell peppers, seeded and cut into strips
- 1 medium yellow onion, peeled, halved and thinly sliced
- 2 medium garlic cloves, peeled and slivered
- 2 tablespoons balsamic vinegar
- 1 cup (250 ml) red sweet vermouth
Method
Step 1
Heat olive oil in a pressure cooker turned to the sauté mode. Prick sausages with a fork and place in hot oil. Brown on all sides, for about 6 minutes. Transfer browned sausages to a large bowl.
Step 2
Add bell peppers and onions to the same skillet. Cook, stirring, for about 2 minutes. Add garlic and cook, stirring, for a few seconds. Pour in vermouth and vinegar. Stir well. Nestle sausages into the vegetable mixture.
Step 3
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 13 minutes.
Step 4
Open the pressure cooker, using Quick Release mode. Stir well before serving. Using a spatula, transfer sausages with vegetables into a serving platter. Serve hot.
posted by JUDY on October 7, 2021
What can I use instead of vermouth, no alcohol
posted by Slava Bond on October 7, 2021
Hi, the closest vermouth substitute is white wine vinegar.