Pressure Cooker Sausage and Bell Peppers

pressure cooker and bell peppers
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • 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.

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