Instant Pot Sausage and Peppers

This Instant Pot Sausage and Peppers recipe is the weeknight dinner I come back to when I want something hearty, cozy, and super low-effort. Juicy Italian sausage, tender peppers and onions, and a rich tomatoey sauce all cook up fast, so you get that slow-simmered flavor without hovering over the stove all evening. Serve over mashed potatoes, in sandwiches, or even on its own!

What Makes This Recipe Different

• My version keeps all the classic sausage-and-peppers comfort, but the Instant Pot makes it much faster and ready in only 30 minutes!
• I love how flexible this recipe is for all kinds of eaters. Serve it on rolls, over mashed potatoes, over cauliflower mash, or straight from the IP depending on what your family likes.
• It’s super easy to control the ingredients here; you can cook with real ingredients, choose a sausage that fits your tastes, and adjust the carbs by how you serve it (I offer some suggestions below!).

Cheryl’s Tested Notes & Tips

• Friends, definitely brown that sausage first. Searing adds way more flavor than pressure cooking everything together from the start. Also, I always slice the sausages after cooking, not before (they’ll stay juicier!).
• I always allow the wine to reduce before sealing the pot. A quick minute helps cook off the harsh edge and concentrate the flavor nicely.
• Don’t overcook the peppers before pressure cooking. Get them started in sauté mode so they don’t turn to mush later.

Ingredient Notes

• Italian sausage is the heart of this recipe. I use sweet Italian sausage to keep it classic, but spicy Italian sausage works if you wanna little kick. For gluten-free, check the label since sausage ingredients vary a lot per brand.
• Bell peppers bring sweetness and color. And of course, that yummy sausage-and-peppers vibe. Red peppers taste the sweetest, while green peppers are sharper and more savory, so any mix works; you choose!
• Crushed tomatoes bring that saucy finish. While the wine adds depth and a little extra richness. If you don’t want to use wine at all (I like my wine, but not everybody does), swap in extra crushed tomatoes or a splash of broth instead.

Serving Suggestions

• Hoagie or sandwich rolls. This is the traditional and yummiest way to eat this sausage-and-peppers situation, in my humble opinion. Definitely toast the bread too, so there’s a crispy texture with those juicy sausages.
• Mashed potatoes or mashed cauliflower. Both soak up the amazingly delicious sauce, and mashed cauliflower is a great lower-carb option.
• Simple green salad. I love the freshness of a salad with iceberg or arugula with the comfort-food-ness of the sausage and peppers.
• Creamy scrambled eggs. The thick tomato sauce, sausage, and peppers over eggs is to die for. Add some sourdough slices on the side with pats of butter, and you’ve got a full brunch for the family.

Storage & Make-Ahead

• Refrigerator: Store leftovers in the fridge for up to 4 days. And reheat on the stove or in the microwave until the sausage is hot all the way through.
• Freezing: This dish keeps for up to 3 months, so great for storing and reusing again down the line (which I do a lot!).
• Making Ahead: If I need to meal prep, I’ll make this a day in advance, and the flavors actually settle in and get even better overnight.

FAQs

1. How do I keep peppers from getting mushy in the Instant Pot?
   Don’t cook them fully during sauté mode. I soften them slightly before pressure cooking so they hold their shape better.
2. Can I make Instant Pot sausage and peppers without wine?
   Absolutely!! The wine adds depth, but you can replace it with a a splash of broth or extra crushed tomatoes.
3. Can I cook raw sausage in the Instant Pot for sausage and peppers?
   For sure, you’ll be browning the sausage in sauté mode, then finish cooking under pressure with the peppers and sauce.

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