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Instant Pot Sausage and Peppers

Instant Pot sausage and peppers are simple, delicious, and perfect for a weeknight dinner or lunch. Sausages and bell peppers are pressure cooked in a tomato based sauce, and served in a sandwich, or with your favorite side dishes.
Prep Time5 mins
Cook Time10 mins
Time to Pressure10 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: bell peppers, easy, instant pot, pressure cooker, sausages
Servings: 4
Calories: 583kcal
Author: Tonje



  • 6 pork sausages
  • 1 (15 oz) can diced tomatoes
  • ½ cup water
  • 4 garlic cloves
  • 2 onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 cup tomato sauce (UK: tomato passata)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon olive oil


  • Add olive oil to the Instant Pot, and turn on the SAUTE setting. Add the sausages, and cook them until they are brown on all sides. The sausages don't have to be cooked through at this point. When they have browned, remove them from the pot.
  • Add sliced onion and finely diced garlic to the pot. Sauté for a few minutes until the onion is soft. Deglaze the pan with a splash of water, and use a wooden spoon or spatula to scrape the bottom of the pot to remove any bits that get stuck. Turn off the pressure cooker.
  • Add water to the onions in the bottom of the pot. Place the sausages on top of the onions, and sliced peppers over the sausages. Don't stir.
  • Add the seasoning, canned diced tomatoes and tomato sauce over the peppers. Don't stir.
  • Seal the lid on top of the pot, and cook on the PRESSURE COOK or MANUAL setting for 5 minutes. The pressure cooker will take approximately 10 minutes to get to pressure before it starts counting down.
  • Carefully perform a quick release according to the manufacturer's instructions.
  • Stir to combine the ingredients. Season with additional salt and pepper if needed. Optionally, remove the sausages from the pot and slice them before you serve the dish.



  • Store leftover in a refrigerator for up to 3 days, or freeze for up to 6 months. Thaw and reheat the dish before serving.
  • For a lighter version, you can use chicken sausages or vegetarian sausages.
  • If you prefer to slice the sausages, you can do this after browning them, or after pressure cooking them.


Calories: 583kcal | Carbohydrates: 15g | Protein: 28g | Fat: 45g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1698mg | Potassium: 903mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2377IU | Vitamin C: 110mg | Calcium: 59mg | Iron: 3mg