Serve with cooked pasta, or warmed “hero,” “hoagie,” or “grinder” rolls to make sandwiches.
1 tablespoon good quality olive oil 3 pounds Italian sausages, 1-inch thick, 4-inches long, sweet or hot 3 cups sliced green bell pepper (2x1/2-inch slices) 3 cups sliced red bell pepper (2x1/2-inch slices 2 cups sliced onions (1/2-inch thick vertical slices) 2 cloves garlic, peeled and chopped 1 tablespoon Italian herb blend ½ cup low sodium chicken broth or stock
Calories 487 (68% from fat) • carb. 11g • pro. 28g • fat 36g • sat. fat 12g • chol. 105mg • sod. 1268mg • calc. 59mg • fiber 2g
Select Browning and add olive oil to Cooking Pot. When hot, add sausages, about 1 pound at a time – do not over crowd – and brown on all sides, about 3 to 5 minutes. Removed and reserve each batch on a platter as they are browned. Add peppers, onions, garlic and Italian herbs to the pot. Stir for 2 to 3 minutes. Stir in chicken stock and cook for 1 minute. Return the sausages and any accumulated juices to the Cooking Pot. Stir gently to mix in with the onions and peppers. Cover and lock lid in place. Select High Pressure and set timer for 4 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse. Leave uncovered on Keep Warm until ready to serve.
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