Pressure Cooker Sausage and Peppers {Secret Recipe Club}

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Instant Pot Sausage and Peppers

Well, y’all, I have some kind-of-sad news. After five years, this is going to be my last Secret Recipe Club post. I have loved being part of this fun every month, being exposed to new bloggers and recipes, and hunting down a recipe. But since my blogging has kind of died down, I didn’t feel like it was fair to those assigned to my blog. (Even though I do think I have a great backlog of recipes!)

Thanks to all those who have made this experience so wonderful! I started doing the Secret Recipe Club in June 2011 and have only missed a couple months the whole time. Can you believe it?

Anyway, enough about me! This month, my assigned blogger was I’m Hungry: Words of Growing Boys. Do I get that! My boys (and girl) are still small but I feel like every time they see me, their first words are, “I’m hungry! Can I have a snack?” Traci is a mom to two sons and an educator by day, supermom and cook by night. I love that Traci shares things like her family’s favorite meals and meal plans each week.

I was sold on this recipe for Pressure Cooker Sausage, Peppers, and Onions as soon as I saw it; first, because it’s something my family loves, and second, because I got an Instant Pot recently and have been trying to use it a lot! We loved the recipe, and our only regret was not throwing in twice as much sausage so we’d have leftovers for sausage sandwiches.

Pressure Cooker Sausage and Peppers

Serving Size: 4 to 8 servings, depending on amount of sausage

Pressure Cooker Sausage and Peppers

Ingredients

  • 1 to 2 lbs. sweet sausage or bratwurst links
  • 2 sweet bell peppers, sliced
  • 1 sweet onion, like Vidalia, cut into rings
  • 28 oz. crushed tomatoes
  • 8 oz. tomato sauce
  • 1 T Italian seasoning
  • salt and pepper
  • for serving
  • cooked pasta (I used egg noodles)
  • Parmesan cheese, grated

Instructions

Add crushed tomatoes, tomato sauce, and Italian seasoning to the pressure cooker. Cut sausages into thirds and place on top of sauce. Top with onions and peppers, and sprinkle with salt and pepper.

Seal pressure cooker lid and cook on high pressure for 25 minutes. Use quick or natural release to release pressure, then safely uncover and serve over pasta, sprinkled with Parmesan cheese.

(If you want to cook your pasta in the sauce and you have an Instant Pot: After pressure is released, change setting to slow cooker on high. Add uncooked pasta and cook covered, stirring occasionally, about 30 minutes, until pasta is cooked through. This works especially well for egg noodles.)

Notes

This can also be made in a slow cooker. Cook on low for about 6 hours, until sausage is cooked through.

http://www.jessieweaver.net/2016/07/instant-pot-sausage-peppers/

Do you have any great pressure cooker recipes? I’d love to see them. This Oxtail Stew is pretty great – and it’s on our menu plan for this week!

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16 thoughts on “Pressure Cooker Sausage and Peppers {Secret Recipe Club}

  1. Jessie, I am so sad to see you go!! I have always wanted to be assigned your page! 🙁 I guess I will just have to make something all on my own! Love the recipe! and the Oxtail Stew comment — I grew up on that!! I haven’t used my pressure cooker in ages, I need to get that baby out of hiding! Don’t be a stranger! Hugs, Michaela

  2. I’m sorry to hear you are leaving SRC. I have loved seeing your selections. I have to find out more about instapot. Hearing lots of things about it. I think my husband would love this hearty recipe.

  3. This sounds incredible, Jessie! We have a pressure cooker, and I hate to admit it but I rarely ever pull it out. I think I finally need to get over my fear of using it and make these sausage and peppers for dinner one night soon!

    Also, my sister and mother live in Nashville, and my sister went to Vandy…what a small world! And to make it even smaller, I’ve told my wife that when it’s time to move again, I want to head to the NC/TN mountains…either Chattanooga, Boone or Asheville. Somewhere in that part of the country. 🙂

    • You have good taste in locale there! We love Chattanooga, and Asheville is gorgeous (and such a great foodie town). I’ve had a standard pressure cooker for years, and used it some, but the Instant Pot does seem to make things a little easier. Plus I can use it as a slow cooker too!

  4. Aww, so sad you’re leaving! You have an amazing collection of recipes. I keep hearing about this Instant Pot. I may have to break my rule on no more kitchen gadgets and get one.

  5. Sorry to hear you’re leaving SRC. You’ve got such tasty recipes! This recipe looks like it’s simple, yet full of flavor! I bet the sweet peppers and onion are scrumptious. 🙂 And I’m loving how you made it in the pressure cooker. We got one for our wedding a long time ago, and I just recently started using the pressure part of the pressure cooker. 🙂

  6. Thank you for posting this recipe. This is one of Hubby and my favorite recipes.

    I’m going to be traveling to Orlando in November. We are talking about stopping in Chattanooga for the night. Do you have a suggestion for a great local breakfast joint? Even if it is a bakery. We love visiting local places.

    • Oooh, yes! Bluegrass Grill is crazy good, and if they are packed to the gills, Niedlov’s is nearby; it is more of a coffee shop, but it has great breads and quiches. For quirky, Aretha Frankenstein’s is really fun and famous, too.

    • Most things you do in the pressure cooker can also be done in a slow cooker, but the pressure cooker is nice to have on those nights you’re in a hurry and you forgot to start the slow cooker. The Instant Pot can also be used as a slow cooker, so it cuts down on an appliance, which is nice!

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