Pressure Cooker Beer-Braised Sausage with Peppers

Name: Pressure Cooker Beer-Braised Sausage with Peppers
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 6 Italian sausages; 1 green bell pepper, sliced into strips; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 onion, sliced into strips; 1½ cups light beer; 6 sausage buns

Image of Laura Pazzaglia of Hip Pressure Cooking

Laura Pazzaglia of Hip Pressure Cooking Website

Pressure Cooker Beer-Braised Sausage with Peppers

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Why cook your sausages in water when you can cook them in beer? These Pressure Cooker Beer-Braised Sausages with Peppers are ready to enjoy in 15 minutes. In other words, by the end of half-time you will have cooked food for the remainder of the game! Italian sausages come in both sweet and hot varieties. Hot Italian sausages add hot red pepper flakes into the spice mix, while sweet Italian sausages are known for the addition of sweet basil into the mixture. Both work great in this recipe, simply pick your personal favorite!

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Directions

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

Amount Per Serving
Calories 762		Calories from Fat 405
% Daily Value*
Total Fat 45g		69%
	Saturated Fat 17g	87%
	Trans Fat 0.2g
	Polyunsaturated Fat 4.2g
	Monounsaturated Fat 23.2g
Cholesterol 122mg		41%
Sodium 999mg		42%
Total Carbohydrate 55.4g		18%
	Dietary Fiber 2g	9%
	Sugars 11.2g
Protein 29g

Vitamin A 21%		Vitamin C 90%
Calcium 6%		Iron 18%

* 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

Tagged:

Five Ingredients Or Less Quick And Easy Ready In 30 Lunch Dinner Pressure Cooker Sausage Italian Sausages Bell Pepper Beer Multipot Game Day 8 Quart Pressure Cooker

Reviews

4.5out of 5 Stars

(15 Reviews)

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What others are saying

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!

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.

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.

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!!

Kecia Jerome says:

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

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.

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

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.

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!

April York says:

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

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!

Dave Russell says:

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

Deanna Dotson says:

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

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.

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.