Pressure Cooker Sausage and Bell Peppers

2017-04-04
  • Yield : 6 serving plates
  • 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

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 pressure cooker over medium heat. 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 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 10 minutes.

Step 4

Open pressure cooker, using Quick Release mode. Stir well before serving. Using a spatula, transfer sausages with vegetables into serving platter. Serve hot.

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