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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.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 5 people
Calories 450 kcal

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.