Instant Pot Sausage & Peppers

Ah, Sausage & Peppers! How much do I love thee? And how much do I love to play with you? A lot. 

(Get your mind out of the gutter) 

Here, I put my own spin on this classic recipe for delicious success by taking that lip-smacking garlic-y/sausage-y broth and turning it into a Parmesan nirvana. You’ll never look at Sausage & Peppers the same way again and the flavors have just achieved new heights. 

So try out one of my all-time favorite dishes that can be enjoyed anytime of year and serves as not only a fantastic main and one of the best heroes you ever had, but a wonderful side too – made so flavorfully and easily right in your Instant Pot

Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 

Okay my friends. Even though it’s “Sausage & Peppers”, we usually also sneak in some amazing sweet onions. So take a few… 

…and slice them up longways. 

Then take some pretty bell peppers (any color will really work but I prefer green & red)… 

…and slice them up longways too. 

Now it ain’t Sausage & Peppers without a SAUSAGE PARTY! Break out some Italian sausage – hot, sweet, or both! 

Now go to the Instant Pot, and add in some olive oil and heat it up. 

Then, add in the sausage (in batches since they probably won’t all fit at once)… 

…and sear them on each side for a few minutes total until lightly browned but NOT fully cooked. 

When done, remove them to a cutting board to cool for a few. 

Now go back to that wondrous pot and add in some butter… 

…and swirl it around while deglazing/scraping the bottom of the pot form any sausage remnants that may have stuck to it (though, there shouldn’t be many). 

Once the butter’s bubbling, add in the veggies… 

…and give them a good stir so they are all coated with the butter and oil in the pot. It may feel like there’s a lot in the pit right now but these veggies are going to cook down after we let them sauté for a bit. 

Now go back to the sausage… 

…and slice the links into about 1/2″ discs. 

You’ll notice the outside is cooked and the inside is raw. That’s exactly how they should be (plus it makes it much easier to slice and hold their form within the casing!) 

Place them all in a bowl… 

…as you continue to sauté your peppers & onions. 

Add in some crushed garlic… 

…Italian seasoning… 

…and oregano… 

…and give it all a good stir for another minute. 

And then it’s time to add a key ingredient for some serious flavor: a dry white wine (or broth if you refuse to use wine)… 

Add the sausage to the pot… 

…but DO NOT STIR! Just let it rest on top of everything else. Secure the lid and cook at high pressure. 

When done, you’ll notice the sausage will be fully cooked and even more broth will have materialized! Perfect.Now,You can either enjoy it exactly as is with some crusty bread… 

…OR take it to the next level which, of course, I had to do. I want to enhance the broth into a creamy Parmesan sauce. 

…along with some cream cheese (or Boursin). 

Stir until totally melded… 

…and place in a serving bowl. And look at that! It’s more like Sausage & Peppers Parmesan! Now, you can also totally eat this as is with some crusty Italian or French bread… 

…OR serve it ON a the bread instead! Take a good hero roll and slice it open, leaving the bottom in tact (I prefer doing it from the top so it’s let’s messy and creates a pocket to hold everything)… 

…spread it open… 

…and fill it up with some amazing Sausage & Peppers. (NOTE: I suggest using a slotted spoon for this so you don’t get TOO much broth in the roll or it may become a bit too soggy). 

Looking GREAT, folks. 

Of course, top it off with a few slices of Provolone or Mozzarella… 

…and pop it in the oven so it broils a few minutes until bubbly and golden brown. 

Slice that beautiful work of art in half… 

…pull it apart and lose your culinary mind at what you’ve just created as your mouth drools. 

You’re a great person if you make one for yourself and a friend/loved one/nun, so call ’em over to join you in this experience. 

Sink your teeth in… 

…and your reaction will be something of a similar nature to this. Stunned. 

And then you’re gonna be dumbfounded and keep eating. 

Of course, if you don’t feel like making a hero, you can totally eat these spectacular Sausage & Peppers on their own… 

…because either way you do it, they’re going to be some of the finest you’ve ever had! 


Instant Pot Sausage & Peppers Parmesan
Yield: 6

Instant Pot Sausage & Peppers

Instant Pot Sausage & Peppers

Whether you like your sausage cut or uncut, this Italian dish is tasty all around. Enjoy these sausages tossed in bell peppers and onions on its own, in a hero or over rice and pasta.

Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes


  • 3 tbsp of extra virgin olive oil
  • 2 lbs of Italian sausage (either sweet and/or hot – just make sure it’s Italian sausage)
  • 2 tbsp (1/4 stick) of salted butter
  • 2 Vidalia/sweet onions, cut longways into strands
  • 2 green bell peppers, cut longways into strands and seeds removed
  • 2 red bell peppers, cut longways into strands and seeds removed
  • 2 tbsp of crushed garlic
  • 1 tsp of oregano
  • 1 tsp of Italian seasoning
  • 1/2 cup of a dry white wine (like a Sauvignon Blanc or Chardonnay; NOTE: you can use chicken or garlic broth if you refuse to use wine but I suggest using it if you can for the best flavor)

To Creamily Parmesan-ify The Broth:

  • 1 cup of grated Parmesan cheese
  • 1/2 brick (4 oz) of cream cheese or 5.2 oz of Boursin, cut into chunks

To Make It A Super Hero:

  • Hero rolls (about 6″ inches each. I like Portuguese rolls for this because they’re fluffy and wide but you can use any, although I strongly suggest using a roll that you can slice from the top down the center – still leaving the bottom in tact – as it will be much easier to fill with the Sausage & Peppers and less messy to eat)
  • Provolone or Mozzarella cheese slices


  1. Add the olive oil to the Instant Pot and hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. Let it heat up for about 3 minutes and then add in the sausage (as full links) and sear for 3-5 minutes turning it over about every minute so the sides are lightly browned, but not fully cooked. You’ll likely have to do this in two batches. Remove and place on a cutting board when done and let cool for a few minutes
  2. Then, add the butter to the pot and scrape/deglaze the bottom to get up as much sausage as possible that may have stuck to it. Once the butter’s melted and bubbling, add in the peppers and onions and stir well until all is coated with the butter and oil. Stir and set for 10 minutes. (NOTE: It will feel like it’s filled to the brim, but these veggies will cook down and release water). As you stir, make sure you continue to deglaze the bottom of the pot from the water the veggies release. We want it nice and clear
  3. As the veggies are sautéing in the pot, carefully slice the sausage links into 1/2″ size pieces. You’ll see the edges will be lightly cooked and the center still raw. That’s exactly how it should be and it also makes it easier for the sausage to keep it’s form to slice it AFTER searing since the outer edges close to the casing will have cooked a bit. Place the sliced sausage into a bowl
  4. Meanwhile back to the pot, add the garlic, oregano and Italian seasoning and stir for another minute. Follow up with the white wine (or broth) and then place the sausage directly on top of the veggies and DO NOT STIR THEM IN
  5. Secure the lid and hit the “Keep Warm/Cancel” button and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Quick release when done
  6. If you wish the broth to have a creamy, Parmesan consistency, stir in the Parmesan and cream cheese/Boursin until melded. This is optional but gives it a wonderfully unique twist
  7. Serve in 1 of 2 ways:
  8. As is with some crusty Italian (or any) bread to sop up the broth. Even better when served over a delicious bed of rice or pasta!
  9. As a hero by creating a slit from the top (much less messy this way rather than from the sides) and then using a slotted spoon to add the sausage and veggies to fill it in (use a slotted spoon for it to be less messy and so that there won’t be too much broth to make the bread too soggy). Cover the stuffed slit with cheese, place on a foil-lined baking sheet and broil for 1.5-2 minutes on high on the top rack of your oven until the cheese is browned and bubble (but keep an eye on it as all ovens vary)
  10. Enjoy!

Jeffrey's Tips

Due to the amount of space the veggies take up, I wouldn’t suggest doubling this recipe for the 6qt except maybe adding in a third pound of sausage if you desire. If doing it in an 8qt, it will be easier to double.

As mentioned, the dairy is completely optional but it does set this apart from any other Sausage & Peppers (& Onions) out there!

That amazing Parmesan broth is going to be wonderful over pasta or rice!

Reader Interactions


  1. John

    I’ve made this several times…I guess this must be my favorite. Make it over rice. It is amazing as all Jeff’s other recipes.

  2. Mary Ellen

    Jeffrey, the onions are pronounced Vi (long I) dale-yuh. It’s a small town in middle Georgia that grows these amazing onions, and the flatter they are the sweeter they’ll be. I’m making this tonight!

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