Pressure Cooker Sausage and Bell Peppers2022-04-04
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Trans Fat4 g
Unsaturated Fat3 g
Pressure cooker sausage and bell peppers. Pressure cooker sausage bell peppers are surprisingly quick to make but they are also very delicious by themselves or as an entree served with rice or potatoes. The meat is shredded into larger pieces so that it cooks more quickly in the pressure cooker.
What is the health benefit of pressure cooking?
Pressure cooking is a technique that cooks food faster and in a healthier way than conventional cooking. The pressure cooking process seals in the nutrients, vitamins, and flavor of the food.
Pressure cookers are also known as pressure canners. They are used to preserve food by processing it under high-pressure steam or water vapor inside a sealed pot or jar.
Pressure cookers are typically either electric or stovetop models. Some models include an automatic pressure regulator that sets a consistent level of pressure for the entire process.
What can I do with leftover Sausage?
Leftover sausages are not always a bad thing. It is important to know how to use them as a breakfast sausage or in tacos the next day.
Leftover sausages can be used in many different ways for breakfast or lunch. You can make breakfast sausages and use them for the next day, or you can make tacos with leftover sausage and eggs.
What are Some of the Best Sausages To Make with a Pressure Cooker?
Sausages are a popular breakfast item. They can be made in a variety of ways. Some of the most common types include breakfast sausage, cajun sausage, and Italian sausage.
If you are looking to make breakfast sausages at home, here is a list of some of the best recipes that you can use with your pressure cooker:
Pressure Cooker Sausage and Bell Peppers
- 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
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.
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.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 13 minutes.
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.