Instant Pot Sausage with Peppers and Onion Dinner

Instant Pot Sausage and Peppers — a comforting, quick one-pot meal you can make in the Instant Pot for brunch, lunch, or dinner. This version is loaded with smoked sausage (or your favorite variety), colorful bell peppers, onion, garlic, tomatoes and a touch of seasoning.

Sausage and Peppers in the Instant Pot

This recipe works with many types of sausage — uncooked Italian, smoked pre-cooked, pork, chicken or turkey. A mix of red, yellow, orange and green bell peppers makes the dish vibrant and flavorful. Choose the sausage you prefer or whatever you have on hand.

One small addition that elevates the recipe is a splash of red wine. It deepens the flavor and pairs nicely with the sweetness of the peppers and white onion. If you prefer not to use wine, substitute with an equal amount of chicken stock or water.

We often serve this as an overloaded sandwich using a crusty baguette, but it’s equally good over rice, quinoa, couscous or pasta.

French baguette makes a great sandwich option.

Ingredients

The recipe card below includes exact measurements. The list here is a quick reference.

• Sausages: Smoked pre-cooked or uncooked Italian sausages. Pork, chicken and turkey sausages also work well.
• Bell peppers: A mix of red, yellow, orange and green, sliced into strips.
• White or sweet onion: Sliced.
• Garlic: Minced or roughly chopped.
• Dry herbs & spices: Italian seasoning, dry basil, paprika and optional red pepper flakes for heat.
• Tomatoes: Diced tomatoes (Rotel or regular) and tomato paste.
• Liquid: Red wine (Pinot Noir or Bordeaux) or substitute with chicken stock or water.
• Olive oil, salt and pepper.

Tips & Tricks

1. Browning: Brown sausages first to build flavor. If using uncooked Italian sausages, brown them whole then dice if desired. For pre-cooked smoked sausages, dice then brown.
2. Red wine: Adds depth and color; substitute with chicken stock or water if you prefer no alcohol.
3. Seasoning swaps: If you don’t have Italian seasoning, use dried oregano, parsley and basil.
4. Red pepper flakes: Optional — they add a pleasant kick.
5. Vegetable size: Don’t slice peppers and onions too thin; thicker strips hold up better during cooking.
6. Frozen vegetables: Avoid frozen peppers or onions; they release excess moisture and affect texture.

Method

See the recipe card below for the full ingredient list and precise measurements.

Step 1 — Brown the Sausage

Set the Instant Pot to SAUTE on NORMAL (or HIGH). Add olive oil and brown the sausages. Browning adds flavor and leaves tasty browned bits on the pot bottom — don’t worry, you’ll deglaze later.

Step 2 — Add Veggies and Seasonings

Remove the browned sausages and add the sliced peppers and onions to the pot. Sauté briefly, then add garlic, diced tomatoes, tomato paste and seasonings. Pour in a splash of red wine and stir, scraping the bottom to deglaze and lift any browned bits.

Step 3 — Pressure Cook and Finish

Seal the Instant Pot and pressure cook on HIGH for 10 minutes for tender vegetables, or 5 minutes if you prefer them firmer. Perform a quick pressure release when the timer finishes. Return the browned sausages to the pot, switch to SAUTE, and simmer a few minutes until the sauce reaches your desired consistency.

Serving Ideas

Serve sausage and peppers over rice, quinoa, couscous, or pasta. It also makes delicious hoagies or sandwiches stuffed into a crusty roll.

Storage

Fridge: Store in an airtight container for up to 5 days.

Freezer: Freeze for up to 1 month. Note that peppers may soften a bit after thawing and reheating.

Recipe Card