Pressure Cooker Italian Chicken And Sausage With Pe

Name: Pressure Cooker Italian Chicken And Sausage With Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 Italian sausages (about 12 oz total); 1 frying chicken, skin removed cut into serving pieces; 1 medium onion (about 4 oz); 2 medium green bell peppers (about 10 oz); 2 cloves garlic; 2 tablespoons red wine vinegar; 1 (16 ounce) can diced tomatoes; 3/4 teaspoon dried basil; 1/4 teaspoon fennel seed; crushed red pepper flakes; salt & freshly ground black pepper

Servings: persons

1 tablespoon olive oil
4 Italian sausages (about 12 oz total)
1 frying chicken, skin removed cut into serving pieces
1 medium onion (about 4 oz)
2 medium green bell peppers (about 10 oz)
2 cloves garlic
2 tablespoons red wine vinegar
1 (16 ounce) can diced tomatoes
3/4 teaspoon dried basil
1/4 teaspoon fennel seed
crushed red pepper flakes
salt & freshly ground black pepper

1
["Heat the oil in the pressure cooker.", "Prick the skin of the sausages in several places with the tines of a fork.", "Add the sausages and chicken to the oil and cook until well browned on all sides.", "While the chicken is cooking, dice the onion.", "Cut the green peppers into 3/4"" thick strips.", "Mince the garlic.", "When the chicken and sausages are browned, remove them from the pan and set aside.", "Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.", "Add the vinegar and stir up the browned bits from the bottom of the cooker.", "Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.", "Close pressure cooker and bring up to full pressure.", "Reduce heat to stabilize pressure and cook for 10 minutes.", "Release pressure and adjust the seasoning."]

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 Italian sausages (about 12 oz total), 1 frying chicken, skin removed cut into serving pieces, 1 medium onion (about 4 oz), and more.

Yes, Pressure Cooker Italian Chicken And Sausage With Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Italian Chicken And Sausage With Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions