Low Iodine Instant Pot Italian Sausage and Peppers

Total time45 min

Prep time10 min

Cook time25 min

Low Iodine Instant Pot Italian Sausage and Peppers

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Ingredients

4 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 ½ lb sweet or hot italian sausage links (about 6 links)
1 large yellow onion, halved and sliced ¼-inch thick
3 cloves garlic, thinly sliced
2 large bell peppers (any color), seeded and sliced ½-inch thick
1 can (14.5 oz) crushed tomatoes
½ cup low-sodium chicken broth
1 tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes (optional)
½ tsp salt, plus more to taste
¼ tsp black pepper

For serving

hoagie rolls or cooked pasta, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh basil leaves or chopped flat-leaf parsley, for serving (optional)

Instructions

1
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering, about 1 minute. Add the sausage links and sear, turning once with tongs, until browned on two sides, about 3–4 minutes per side. Transfer the sausages to a plate — they will finish cooking under pressure.
2
Add the onion to the pot and cook, stirring occasionally, until softened and translucent at the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.

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