Pressure Cooker Italian Chicken and Sausage with Peppers
Effortlessly bring bold Italian flavors to your table with this Pressure Cooker Italian Chicken and Sausage with Peppers recipe. Juicy chicken thighs and savory Italian sausage are paired with a vibrant medley of red and green bell peppers, sweet onions, and fragrant garlic in a rich, herby tomato sauce. Using a pressure cooker means achieving tender, flavorful results in just a fraction of the time, perfect for weeknight dinners or entertaining guests. With minimal prep and a short cook time, this one-pot wonder is as convenient as it is delicious. Serve with crusty bread, pasta, or even polenta to soak up every drop of the mouthwatering sauce. For an extra touch, finish with freshly chopped parsley and a pinch of red pepper flakes for a hint of spice. Experience the best of Italian comfort food, made quick and simple!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on or boneless, skinless)
- 4 pieces Italian sausage links (mild or spicy)
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 3 pieces garlic cloves, minced
- 1 14.5-ounce can crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 0.5 teaspoons red pepper flakes (optional, for spice)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Set the pressure cooker to the sauté mode and allow it to preheat.
Add 1 tablespoon of olive oil to the pot. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Brown the Italian sausage links for 2-3 minutes on each side. Remove and set aside with the chicken.
In the same pot, add the sliced onions and bell peppers. Sauté for 2-3 minutes to soften slightly.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the crushed tomatoes, chicken broth, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Mix well to combine.
Return the chicken and sausage to the pot, nestling them into the sauce and vegetables.
Cancel sauté mode and secure the lid on the pressure cooker. Set to high pressure and cook for 12 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to vent any remaining steam.
Open the lid and give the dish a gentle stir. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley. Pair with crusty bread, pasta, or a side of your choice.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.9 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1293 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
