Vegan Instant Pot Italian Sausage and Peppers
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Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- 1 ½ lb sweet or hot italian sausage links (about 6 links)
Chef's tipChoose a hot/spicy plant-based product, or add red-pepper flakes to match the heat.Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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)
- 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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