Pressure Cooker Beer-Braised Sausage with Peppers

Image of Laura Pazzaglia of Hip Pressure Cooking
Rated 4.5 based on 15 customer reviews
Pressure Cooker Beer-Braised Sausage with Peppers
Pressure Cooker Beer-Braised Sausage with Peppers


For best results, we recommend using:


Mealthy Tip

Using green, red, and yellow peppers makes this dish as colorful as it is delicious. Just as they say "don't cook with a wine you wouldn't drink," why would you cook with anything other than your favorite beer! The unique flavors and nuances of your favorite beer with infuse into every bite.

Nutrition Facts

Per Serving: 762 calories; 45g fat; 55.4g carbohydrates; 29g protein; 122mg cholesterol; 999mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 762 Calories from Fat405
% Daily Value*
Total Fat 45g 69%
Saturated Fat17g 87%
Trans Fat0.2g
Polyunsaturated Fat4.2g
Monounsaturated Fat23.2g
Cholesterol 122mg 41%
Sodium 999mg 42%
Total Carbohydrate 55.4g 18%
Dietary Fiber2g 9%
Protein 29g
Vitamin A21% Vitamin C90%
Calcium6% Iron18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(15 Reviews)

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What others are saying

Image of Randall Hauk

Randall Hauk says:

If you do exactly what the recipes says to do, you'll be happy with your result. HOWEVER . . . I used to live in Wisconsin, so I was unable to resist taking the sausages from the cooker to the grill to finish them there. There's just something about the beer-braise and grill combo that takes me back to those midwestern summers. I was able to not pile on the sauerkraut, though. I love it, but it's not the ONLY thing to go with sausages!

Image of Sam Dalton

Sam Dalton says:

This is like hot dogs for grown ups. Plus, sausage and beer are always a good mix! Overall this had a ton of great flavor and was very filling. I will for sure make this again in my pressure cooker.

Image of Jessica Scott

Jessica Scott says:

Made these for my boyfriend and he officially thinks I'm the best cook ever! He did not believe that I created this in our pressure cooker. I can't take all the credit though, this recipe was superb! The Italian sausages with the sweet bell peppers and onion are so good together.

Image of Holly Kint

Holly Kint says:

This was a huge hit in my house!! I have big eaters, so I doubled the amount of sausages. Turned out perfect!! I will be making it again soon!!

Image of Kecia Jerome

Kecia Jerome says:

I couldn't believe how easy and fast this recipe was... not to mention delicious! My husband absolutely loved this!

Image of Hector Jonass

Hector Jonass says:

This recipe is so delicious and easy to make! I used "hot" Italian sausages and use frozen peppers (out of laziness). Easy and quick to make for a weeknight dinner! Ate with a loaf of crusty bread & butter. I reduced the liquid and drizzled it over roasted potatoes. Was more interesting than good, but I had to try it.

Image of Pamela Cherapan

Pamela Cherapan says:

This was my first meal using an instant pot. I’m impressed. It was very easy, quick and delicious. My extra fussy hubby liked it so that’s a big compliment. Looking forward to many more meals from my Mealthy pot

Image of Barbara Rasse

Barbara Rasse says:

This was tasty! We decided to top our sausages with a dollop of pizza sauce and a sprinkling of mozzarella cheese, because the Italian sausage reminded us of pizza.

Image of Barbara Snarski

Barbara Snarski says:

I substituted a can of pineapple, drained, for the bell peppers. Then, after fixing sandwiches with sausage, onions & pineapple, we put some teriyaki barbecue sauce on them. OMG! Crazy good! My brother said It was a restaurant-quality sandwich. I’ve never reviewed a recipe before, but I just had to say how good these were! Thanks!

Image of April York

April York says:

I left out the red pepper and used green. Turned out great!

Image of Kelli Adams

Kelli Adams says:

I used original flavored Brats & beef stock instead of beer. I also browned both sides before sealing. It turned out amazing! Served these on hoagie rolls, and ate the leftovers served with steamed rice. Great both ways!

Image of Dave Russell

Dave Russell says:

Loved this! Made it twice so far. Easy, fast & good!

Image of Deanna Dotson

Deanna Dotson says:

Made as written. These were perfect and a huge hit with the whole family.

Image of Laura Rozboril

Laura Rozboril says:

I wasn’t a fan of how the peppers and onions turned out (mushy). Next time I would sauté them first before adding beer.

Image of David Day

David Day says:

This is my first recipe from here and I was excited due to all the great reviews...but the end product left me wanting. The Sausages were cooked through but looked like grey boiled meat. The peppers and onions were a soupy soggy mess and almost unusable. That said, this is a quick and easy way to cook your sausage prior to grilling. They gained a lot of flavor from the beer, remained super moist and were fully cooked. I would recommend leaving the peppers and onions out of the pressure cooker. While the sausage is cooking, sauté the peppers and onions in a skillet so they get some color but maintain their integrity. Once the sausage is done, finish them in the skillet or on the grill to add some color and texture to them.