The pot lid rattles and you know dinner is almost ready. You catch that little steam whistle sound and it gets you excited. The kitchen fills up with that warm, spicy aroma that just draws everyone closer.
You remember when you first tried Italian sausage and peppers, how it was full of flavors that reminded you of home. Now, you gotta this pressure cooker to get it done quicker. It takes the juicy sausage and tender peppers up a notch.
It works real good for busy nights when you want something hearty but ain't got all day to fuss over the stove. The natural release on the pot lets all those flavors settle in just right. You sense the broth depth getting richer as everything mingles together.
What Makes Pressure Cooking Win Every Round
- It speeds up cooking so you get dinner fast.
- You get that rich broth depth without hours of simmering.
- The sealing ring keeps all that steam inside, locking in flavor.
- Pressure build happens quick, saving time and energy.
- Steam cues from the pot help you know exactly when to adjust heat.
- It tenderizes sausage and veggies perfectly all at once.
- Cleanup is easier with one pot instead of multiple pans.
Everything You Need Lined Up
- 1 lb sweet or spicy Italian Premio sausage or your favorite sausage
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium sweet onions — I like mixing red and Vidalia
- 2 teaspoon minced garlic
- 2 tablespoon olive oil (add more if you need)
- 1 teaspoon oregano
- 1 teaspoon dry basil
- ½ teaspoon crushed red peppers
- 2 Idaho potatoes, sliced then halved
- ¼ cup vegetable oil
- Salt and pepper to taste — I usually do about 1 teaspoon salt and ½ teaspoon pepper
- Your choice of crusty rolls or hoagies (optional but heck, they go great on the side)
Your Complete Cooking Timeline
- Start by heating olive oil in a large skillet on medium heat. You wanna get that nice sizzle going before adding the sausage.
- Add the Italian sausage to the skillet and cook it until browned on all sides. Takes about 5 to 7 minutes. Then you remove it and set it aside.
- In that same skillet, add your sliced onions and bell peppers. Stir them around till they start to soften, around 5 minutes or so.
- Next, toss in minced garlic, oregano, dry basil, and crushed red peppers. Stir and cook for 1 or 2 minutes until fragrant and your kitchen smells amazing.
- Put the sausage back into the skillet with the peppers and onions. Give it a good stir so all that flavor mixes well.
- Cover your skillet and lower the heat to low. Let things simmer for about 20 to 25 minutes. Stir occasionally so nothing sticks.
- After simmering, check your seasoning and add salt or pepper if you think it needs it. The sausage should be cooked through and the peppers tender.
- Serve hot with your choice of crusty rolls or hoagies. The bread soaks up the broth depth real good.
Valve Hacks You Need to Know
- If you wanna speed things up after cooking, use a quick release but watch out for the hot steam blast.
- When sealing ring gets worn, flavors escape; keep it tight and fresh for best locks on steam.
- Pay attention to steam cues — steady hiss means you’re good, sudden drops mean pressure’s lost.
That First Bite Moment
You take your first bite and instantly you savor the juicy richness of the sausage soaking in all those herbs and pepper flavors. It’s like a flavor hug on a plate.
The tender bell peppers offer a nice sweet contrast, and the onions bring a gentle, mellow balance that y’all gonna remember. Each mouthful tastes like care and comfort.
The crusty roll you dunk in the broth depth catches all that tasty juice and makes it just right for cozy dinner feels. You close your eyes, smile, and know you nailed it.
Keeping Leftovers Fresh and Ready
- Store leftovers in an airtight container and keep ‘em in the fridge for up to 3 days. That keeps everything tasting good without getting weird.
- If you want to keep leftovers longer, freezing is your friend. Use a freezer-safe container and enjoy within 2 months for best flavor.
- When reheating, thaw in the fridge overnight and warm up in a skillet or microwave. Keep a little broth handy to keep moisture alive.
What People Always Ask Me
- Can I use other types of sausage? Heck yeah! Any Italian-style sausage works fine, spicy or sweet. Just cook times might vary a bit.
- Do I need to peel the potatoes? Nope, slicing them thin helps them cook through and add some texture. Leave the skin on for extra nutrients.
- What’s the best way to prevent burning? Make sure your pressure cooker sealing ring is clean and on tight, and always keep some liquid in the pot so things don’t get dry.
- Can I make this vegan? You sure can try with plant-based sausages and skip the meat. Use veggie broth for that broth depth and adjust seasonings accordingly.
- How do I know when pressure is built? Usually you’ll see steam start escaping around the valve and hear a light hiss sound. That’s your pressure build cue.
- Is natural release better? I think so. It lets all the flavors settle and keeps your food tender, avoiding that sudden texture change quick release can cause.
Million Dollar Italian Sausage and Peppers Pressure Cooker Recipe
This hearty and flavorful Italian sausage and peppers recipe uses the pressure cooker for speedy preparation without sacrificing rich, comforting tastes. Perfect for busy weeknights and easy to adapt for slow cookers or vegan alternatives.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 lb sweet or spicy Italian Premio sausage or your favorite sausage
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 2 medium sweet onions I like mixing red and Vidalia
- 2 teaspoon minced garlic
- 2 tablespoon olive oil add more if you need
- 1 teaspoon oregano dry
- 1 teaspoon basil dry
- 0.5 teaspoon crushed red peppers
- 2 Idaho potatoes sliced then halved
- 0.25 cup vegetable oil
- 1 teaspoon salt to taste
- 0.5 teaspoon pepper to taste
- crusty rolls or hoagies optional but they go great on the side
Instructions
Instructions
- Start by heating olive oil in a large skillet on medium heat. You wanna get that nice sizzle going before adding the sausage.
- Add the Italian sausage to the skillet and cook it until browned on all sides. Takes about 5 to 7 minutes. Then you remove it and set it aside.
- In that same skillet, add your sliced onions and bell peppers. Stir them around till they start to soften, around 5 minutes or so.
- Next, toss in minced garlic, oregano, dry basil, and crushed red peppers. Stir and cook for 1 or 2 minutes until fragrant and your kitchen smells amazing.
- Put the sausage back into the skillet with the peppers and onions. Give it a good stir so all that flavor mixes well.
- Cover your skillet and lower the heat to low. Let things simmer for about 20 to 25 minutes. Stir occasionally so nothing sticks.
- After simmering, check your seasoning and add salt or pepper if you think it needs it. The sausage should be cooked through and the peppers tender.Serve hot with your choice of crusty rolls or hoagies. The bread soaks up the broth depth real good.
Notes
This recipe can be easily adapted for a slow cooker. Follow all the instructions up to baking. Cook the Italian sausage and peppers on low for 4 hours or until the sausage is very tender. Sausage, peppers and onions reheat very well. They keep well in the fridge for several days. Any leftover is great with pasta and a sprinkling of parmesan cheese.
