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Instant Pot Sausage and Peppers

Instant Pot Sausage and Peppers made with Italian Sausages or smoked sausages, colorful peppers, onions, garlic and tomato is a fantastic one-pot meal that you can make without much effort. Enjoy this Sausage, pepper and onions inside a Hoagie roll, a sandwich and make a complete meal.
5 from 6 votes
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Course: Main Course
Cuisine: American, Italian
Keyword: Instant Pot Italian Sausage and Peppers, Instant Pot Sausage and Peppers, Instant Pot Sausage, Peppers and Onions, Sausage, Peppers and Onions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 people
Calories: 204kcal
Author: Meghna




  • 1/2 cup red wine **Read NOTES below


  • Set the Instant Pot on SAUTE set it on HIGH or NORMAL and add olive oil. When the oil becomes moderately hot add the sausages and brown them well (to dice them or not to READ NOTES below). Do not worry about the bits and crumbs browning at the bottom of the Instant Pot. We'll be de-glazing it later. Set aside the browned sausages.
  • Next, add the sliced bell peppers, onion and garlic in the Instant Pot and saute for 1-2 mins.
  • Add the Rotel diced tomatoes, tomato paste, all the seasonings, salt and the red wine. Give everything a good mix and de-glaze the pot very well so that there are absolutely no bits and crumbs stuck at the bottom of the steel pot of the Instant Pot.
  • Close the lid, Seal the Valve and PRESSURE COOK on HIGH for 10 mins for softer veggies or 5 mins if you do not prefer softer veggies.
  • When the cooking cycle is over the Instant Pot will make a beeping sound. Do a Quick Pressure Release immediately by moving the valve from the SEALING to the VENTING position.
  • Open the lid slowly and throw back the browned sausages to the pot.
  • Cook down the sauce until it reaches the consistency that you prefer. Simmer it on SAUTE kept at LOW for few mins. Sometimes the peppers releases a lot of moisture and cooking down the sauce is the best remedy to this :)
  • Enjoy the delicious Instant Pot Sausage and Peppers either on a bed of rice, quinoa, pasta. Or stuff them to make Hoagie rolls or sandwiches.



  1. Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Sausages: You can use pre-cooked smoked sausages and uncooked Italian sausages to make this recipe. We love chicken, turkey and pork sausages equally in this recipe and I make it with whatever I have in my fridge. The recipe features pre-cooked smoked sausage.
  3. Will the sausage cook through: We do not prefer pressure cooking the sausages. Browning the sausages + simmering them along with the sauce should be enough to thoroughly cook them down. No need of pressure cooking them.
  4. Pressure Cooking Time: 10 mins for softer veggies. If you do not prefer softer veggies do 5 mins High Pressure.
  5. Using Pre-cooked Smoked Sausages? Dice them first and than brown them.
  6. Is using uncooked Italian Sausages: Brown them whole and than dice them or you can use them whole in the recipe as well. Dicing the sausages after browning them helps maintain the aesthetic beauty. It's totally upto you. 
  7. Intolerant to spice: If you do not prefer a little kick in the dish skip using the red chili flakes and the hot Rotel diced tomatoes with Habanero. Instead use regular canned diced tomatoes.
  8. Seasoning: Sub the Italian seasoning with dried parsley and oregano.
  9. Never ever used frozen peppers or onions. They release a ton of moisture and ruin the dish.
  10. Don't want to use Red Wine? Well, sub it with equal parts chicken stock or normal water. The taste and the color of the final dish won't be the same as this recipe.
  11. Do simmer down the sauce after the pressure cooking cycle is over. We love a little sauce when we choose to serve the Sausage, peppers and onions with rice, pasta, quinoa or couscous. However for Hoagies and sandwiches we cook down the liquid a tad bit more.
  12. STORING TIPS: Lasts for 7 days in the fridge. Store in air tight containers. Freezes for upto 1 month. Remember the peppers tend to mush up a wee bit when thawed and reheated because they are tender.
  13. BEST WINES to USE: Pinot Noir, Bordeaux.
Calorific details are provided by a third party application & are to be used as indicative figures only!
Nutrition Facts
Instant Pot Sausage and Peppers
Amount Per Serving
Calories 204 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 120mg5%
Potassium 735mg21%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 9g10%
Protein 4g8%
Vitamin A 2317IU46%
Vitamin C 174mg211%
Calcium 77mg8%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 204kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 120mg | Potassium: 735mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2317IU | Vitamin C: 174mg | Calcium: 77mg | Iron: 3mg