Instant Pot Sausage & Peppers
Instant Pot Sausage & Peppers
- 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
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!
- 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
- 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
- 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
- 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
- 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
- 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
- Serve in 1 of 2 ways:
- 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!
- 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)