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Whether you’re looking for a meaty dinner to feed your family, or just want to make something satisfying and delicious, look no further. Instant Pot Sausage and Peppers are simple and flavor-packed with Italian sausage, sweet bell peppers, onions, and a rich tomato sauce. You can have an incredibly easy low-carb meal in no time at all!
I used to make this in the slow cooker and come home to an Italian restaurant (smell-wise!), but now thanks to the Instant Pot, it’s done even quicker! My biggest concern in making sausage and peppers on the stovetop was that the peppers wouldn’t cook all the way. They would either be still kind of raw or completely raw. The instant pot turned those raw peppers into soft and tender delights that just melted in your mouth. The sausages were tender and cooked through with their juices leaked into the tomato sauce—Need I say more? Try my recipe! You’ll see what I’m talking about.
How to make Instant Pot Sausage and Peppers
This recipe is a dump-and-cook type of recipe. Prep what you need and let it go! It’s super simple. No prior cooking is needed. You can sub out the cans for jarred tomato sauce if you want. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Italian Sausage: I used hot sausage (since that’s what my husband likes), but you can use sweet if you want.
- Red Bell Peppers: I like the sweetest in red bell peppers to cut through the spices in the sausage. You can use green bell peppers instead of red, or use tricolor!
- Yellow Onion: You can use sweet onions too!
- Canned Petite Diced Tomatoes and Tomato Sauce: For the sauce. If you don’t want to use the cans, you can substitute a jar of your favorite pasta sauce.
- Chicken Broth: To bring some extra flavor. Feel free to omit if using a jar of pasta sauce.
- Garlic
- Fresh Basil
- Salt, Pepper, Garlic Powder
Combine in a 6 qt or 8 qt instant pot the broth, garlic, basil, salt, pepper, garlic powder, tomato sauce, and diced tomatoes. Place the links of sausage on top. Place the peppers and onions on top of the sausage. Season with salt and pepper to taste. Place the lid on the pressure cooker, making sure it’s locked and the vent knob is sealed. Set to cook on high pressure for 15-20 minutes. Unsealed the vent knob and allow the pressure to release naturally on its own for at least 10 minutes, or until the valve drops, then carefully take off the lid. It does not matter if your unit is on keeping warm or not. Serve over some pasta, or rice, with a salad, or as a sandwich.
Tips & FAQs
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat in a microwave-safe dish, covered with a paper towel to prevent splatter, in 1-minute intervals until heated through.
- Can I brown the sausage before pressure cooking? Absolutely! Turn the SAUTE option and brown the sausage on both sides for 2-3 minutes. Turn off the SAUTE option and remove the sausages; set them aside. Continue the recipe as stated.
- Every pressure cooker is different! I use the Ninja Foodi 11-1 pro. I absolutely love it. It’s my favorite kitchen gadget.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Instant Pot Sausage & Peppers
Ingredients
- 2 lb Italian sausage, hot or sweet
- 4 red bell peppers, sliced into 1/2-inch wide pieces
- 1 large yellow onion, thinly sliced 1/4 inch slices
- 1 1/2 tbsp fresh basil, chopped
- 4 garlic cloves, minced
- 28 oz canned petite diced tomatoes
- 28 oz canned tomato sauce
- 1 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- Pinch red pepper flakes, optional
Instructions
- In a 6- or 8-qt Instant Pot, combine together the basil, garlic, petite diced tomatoes, tomato sauce, chicken broth, salt, pepper, garlic powder, and red pepper flakes, if using.
- Place the sausages in the sauce. Top with peppers and onions.
- Lock the lid in place and select the high-pressure option. Make sure the vent knob is sealed. Set the cooking time for 15-20 minutes, depending on your instant pot.
- When the timer ends, turn off the pressure cooker and unseal the vent knob. Allow the pressure to naturally release on its own for at least 10 minutes or until the valve drops. It doesn’t matter if the instant pot is on keep warm or not.
- When the valve drops, carefully remove the lid. Serve.
Notes
Storage: Store in an airtight container in the fridge for up to 3 days. Reheat in a microwave-safe dish, covered with a paper towel to prevent splatter, in 1-minute intervals until heated through.
Can I brown the sausage before pressure cooking? Absolutely! Turn the SAUTE option and brown the sausage on both sides for 2-3 minutes. Turn off the SAUTE option and remove the sausages; set them aside. Continue the recipe as stated.
Every pressure cooker is different! I use the Ninja Foodi 11-1 pro. I absolutely love it. It’s my favorite kitchen gadget.
Nutrition Facts
Calories
570Fat (grams)
59Sat. Fat (grams)
22Carbs (grams)
23Fiber (grams)
4Net carbs
15Sugar (grams)
11Protein (grams)
44Sodium (milligrams)
1140Cholesterol (grams)
123The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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