We probably won’t be doing anything special today … because a) I think every day should be Valentine’s Day and b) we are dealing with a few things around the house … Hubby is having some medical stuff going on (go check out The Mark and Jan Show and you’ll see what I’m talking about) 😦
I had picked up some italian sausage from Costco on my last trip … I finally used up the last of what I had in the freezer and well, not having any in the freezer was driving me crazy!
I’m a fan of that little pizza bowl and there’s a few other cool things to do with italian sausage, including Sausage and Peppers … and even though I like to do it as a foil packet (reduced the flare ups and kept the cleaning to a minimum) I wanted something that wouldn’t require a whole lot of hands on babysitting … of course, when the Instant Pot enters the picture, everything changes!
I started this at 10:30 am because it was a little bit of meal prep for me on a Saturday morning. Sunday afternoon open houses really mess up my routine …
Right before 11am, the pressure was up and the 25 minutes was counting down. Remember, the more food/liquid there is, the longer it takes to come to pressure! FYI … make sure that you have the knob turned all the way to sealing …
The food was done and ready to eat at 11:30am right then and there. With very minimal hands on time … all that I really had to do was cut up the onions and shrooms which really, how long does that take if you aren’t dicing??
Let’s get cooking, shall we?
1 28 oz can of crushed tomatoes (Aldi)
1 cup water
sprinkle of red pepper flakes
10 italian sausage links (Costco)
4 large peppers, cored, seeded and sliced in to 1/2 inch pieces
2 onions, sliced in to 1/2 pieces (Aldi)
1 pound of mushrooms, cut in quarters (Publix, normally Aldi)
1 tbs basil (Aldi)
2 tsp garlic powder (Aldi)
2 tsp italian seasoning (Aldi)
Add tomatoes, water, seasonings and give a quick stir. Add in the sausages and set them down in the sauce a bit.
Top with the onions, then the peppers (if using) and then the mushrooms, but don’t stir!
Put the lid on and set the pressure cooker to high pressure for 25 minutes. When done, doy a quick release. Once the pressure is totally released, open up the lid and serve up!
*I did not use the peppers as Mark is going through some stuff and peppers will just aggravate it so I ditched them and added the shroom instead*
*Sorry, I don’t know anything about conventional pressure cookers to give advice how to do this on the stove!*
I served mine over riced cauliflower with a sprinkling of chopped fresh parsley! You can use zoodles, if you prefer, or if you do grains, by all means, grab some noodles OR make yourself a sandwich!
forward to sharing with some of these GREAT Parties … go check them out!
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