I found this recipe and decided to make this for our dinner. We loved that it was made in the pressure cooker. Hubby got a lesson on how the pressure cooker works. He saw how long the recipe was suppose to take so that he could gauge what time dinner was going to be on the table. The problem is that it he didn’t factor in the fact that the pressure cooker has to reach pressure before it starts cooking the food.
Hubby and I loved this dinner. It was simple and delicious!
We ate it over rice that I had cooked earlier in the pressure cooker. I reheated it with butter, salt, and a Tablespoon or two of water. Then I warmed it up in the microwave for about 3 minutes. Afterwards I fluffed up the rice.
This would also be delicious over pasta. We are going to save the rest of the sauce and use it over pasta for a quick dinner. Yum!
I used basil garlic pork sausage from Fresh Thyme. It’s bulk sausage so you can chose how many sausage links you want to buy. I only bought two sausage links since they are huge. Then I cut each one into 4 pieces for a total of 8 pieces.
Sausage, Onions, and Peppers
adapted from Pressure Cooking Today
Stars of the recipe:
- 1 lb. of sausage links (I cut up my sausage links. You can keep them whole.)
- 2 c. red, yellow, orange, or green peppers sliced
- 1 onion cut into rings (Or you could use a bag of (16 oz.) frozen pepper and onion stir fry instead of cutting up the peppers and onions.)
- 1/2 c. water
- 1 can of crushed tomatoes (28 ounces or 2-14 ounce cans)
- 1 can of tomato sauce (14 ounce can)
- 1 Tbsp. Italian season
- salt and pepper to taste
Steps:
- In the pressure cooker, place the water, crushed tomatoes, and tomato sauce.
- Sprinkle the Italian seasoning, salt, and pepper over the tomato sauce mixture.
- Place the sausage links over the tomato sauce mixture.
- Place the onions and peppers over the sausage.
- Put the lid back on the pressure cooker.
- Cook on high pressure for 25 minutes. Use the quick release to release the extra steam.
- Serve over rice, pasta, or if you left them whole on a sub bun with cheese.
If you would like to do this in a slow cooker, follow steps 1 -4 and then cook it for 6 hours on low or until the sausage if fully cooked.
Happy eating,
Traci
I made this tonight, in my Instant Pot pressure cooker. I added brown rice to the recipe. I rinsed a cup of rice in my sieve, placed the rice in the pot. Then I added a cup of water extra to the 1/2 cup in the recipe (so 1.5 cups water total). I used a package of 6 links of Jennie-O Turkey Italian Sausage, cut into pieces. Used 1 large of each of red, yellow and orange pepper cut in strips and then also added some chopped frozen green pepper I had in the freezer. I used a can of diced tomatoes instead of crushed. Everything else was the same.
DELICIOUS!!!! I can hardly wait to have it again for lunch tomorrow.
I came across this recipe and wanted to try it. I was reading the ingredients to where you mention adding a jar of crushed tomatoes and a jar of spaghetti sauce and had to stop. You have no idea how different “a jar” of these can be, especially in Canada. I have had my Instant Pot long enough to know that if the ratios aren’t right, I could get a burn message with these tomato products. If you could update this recipe with the oz. for each, I’d love to try it.
It would be either an 24 or a 25 ounce jar of sauce.
Ignore this reply.
This is the correct reply to your comment. I use a 14 oz. can of tomato sauce.
Thanks. What about the crushed tomatoes?
28 oz or 2-14 oz. I don’t like chunky tomatoes so I used crushed tomatoes. You can also used diced tomatoes.