Spicy Summer Squash and Sausage Stew Pressure Cooker Recipe
A zesty and hearty summer squash and sausage stew made quickly in a pressure cooker, perfect for a spicy yet comforting meal experience.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- ½ to 1 pound hot or andouille sausage or chorizo spicy meat base, sliced
- 2 pounds assorted summer squash zucchini, yellow squash
- 1 medium onion diced
- 4 cloves garlic smashed or minced
- 2 cups chicken broth or as needed
- 1 can diced tomatoes or 1 large tomato diced
- 1 jalapeno diced
- 1 tablespoon olive oil
- ¼ cup flat-leaf parsley chopped fresh
- 2 teaspoon tomato paste
- Freshly grated parmesan cheese optional
- 1 teaspoon pimentón smoked paprika, to taste
- Salt and pepper
Instructions
Instructions
- Do your prep: dice the onion, mince the garlic and jalapeno, and slice the squash and sausage.
- Heat a pressure cooker over medium heat, add olive oil and sausage slices. Cook until browned, about 5 to 7 minutes.
- Add diced onion and garlic, stir and soften, about 3 to 4 minutes until translucent.
- Add diced jalapeno, cook for another 2 minutes to release heat.
- Stir in diced tomatoes and tomato paste until spread evenly.
- Pour in chicken broth, simmer, and add summer squash. Lock the lid and bring to pressure.
- Hold pressure for 10 to 15 minutes, then quick release lid safely.
- Season with salt, pepper, and pimentón. Stir in parsley just before serving.
- Serve with fresh parsley and optional grated parmesan.
Notes
Serve with fresh parsley and optional parmesan for added flavor.