Italian Sausages with Onions and Peppers Pressure Cooker Recipe

Italian Sausages With Onions And Peppers Pressure Cooker Recipe

Ingredients

SERVES 4 to 8 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 2 tablespoons olive oil
• 8 Italian sausages, sweet, hot, or half and half (about 2 pounds)
• 3 cloves garlic, minced
• 2 large sweet yellow onions, cut in half and sliced into ¼-inch-thick half moons
• 2 large green bell peppers, seeded and cut into thin strips
• 2 large red bell peppers, seeded and cut into thin strips
• 1½ teaspoons dried Italian herb blend or oregano
• ¼ cup dry white wine or dry Marsala
• 2/3 cup low-sodium chicken broth

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Prick the sausages all over with the tip of a sharp knife to avoid bursting while cooking
3. Brown the sausages in batches on all sides, about 2 minutes per batch
4. Transfer the browned sausages to a plate
5. Add the garlic and cook for 30 seconds
6. Remove to the plate
7. Add the onions and cook until soft, stirring a few times, about 3 minutes
8. Remove to the plate with the sausages
9. Add the peppers and cook, stirring, until they soften, 3 to 5 minutes
10. Return the onions to the pot and toss with the peppers
11. Season with the herbs and add the wine
12. Scrape up any browned bits from the bottom of the pot and let the wine simmer until completely evaporated
13. Return the sausages to the pot with any accumulated juice and cover with the onions and peppers
14. Pour the broth over all
15. Close and lock the lid
16. Set the burner heat to high
17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
18. Set a timer to cook for 6 minutes
19. Remove the pot from the heat
20. Open the cooker with the Quick Release method
21. Be careful of the steam as you remove the lid
22. The sausages should be cooked through
23. Transfer the sausages and vegetables to a rimmed platter
24. Serve immediately with mashed potatoes, polenta, or a big pasta, or pile into rolls
25. This will keep, tightly covered, in the refrigerator up to 3 days
26. Italian Sausages with Mushrooms, Onions, and Peppers: Add 6 ounces baby portabella mushrooms, sliced, when you add the onions.

Full List of Italian Recipes
Full List of Sausage Recipes