Instant Pot Sausage and Peppers Recipe

Instant Pot sausage and peppers is one of my go-to recipes when I’m craving Italian comfort food. It’s quick, forgiving, and perfect for weeknights or for feeding a crowd. You only need Italian sausage, sliced peppers and onions, garlic, a jar of tomato sauce, and a little water — then let the Instant Pot do the rest.

Instant Pot Sausage and Peppers

This Instant Pot sausage and peppers recipe is both versatile and affordable. Serve it over pasta, rice, or tuck it into a hearty sandwich on a soft hoagie or crusty Italian roll. For a melty finish, top the sandwich with mozzarella and place it briefly under the broiler until the cheese bubbles and browns.

The recipe is also great for entertaining: it cooks in one pot, fills the house with an irresistible aroma, and scales up easily if you need to feed more people. Leftovers reheat well and freeze nicely in individual portions for quick weeknight dinners.

Ingredients for Instant Pot Sausage and Peppers

• 2 lbs Italian sausage
• 2 onions, sliced
• 2 green bell peppers, sliced
• 2 red bell peppers, sliced
• 4–6 cloves garlic, minced or thinly sliced
• 1 jar (28 oz) tomato basil marinara (or sauce of choice)
• 1/2 cup water
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Full instructions are below in the recipe card.

I often use a pre-made tomato basil marinara because it keeps the recipe quick and consistent. If you prefer more texture, add a can of diced tomatoes or a pinch of Italian seasoning. You can also toss in green beans or another vegetable to make this a one-pot meal. A light sauce coating the peppers, onions, and sausage enhances flavor, so I recommend keeping the sauce rather than cooking everything dry.

How to Cook Sausage and Peppers in the Instant Pot

Step 1 — Sauté the Sausage

Set the Instant Pot to the Sauté function (Normal). When the display reads “HOT,” add the oil and the sausages. Brown them briefly, about 2–3 minutes, until they develop some color on the outside. Remove the sausages and set aside.

Step 2 — Sauté the Peppers, Onions, and Garlic

Add the sliced onions and peppers to the pot and sauté for 4–5 minutes, until they begin to soften. Add the garlic and sauté 1 minute more until fragrant.

Step 3 — Add Sauce and Pressure Cook

Pour the jar of sauce and 1/2 cup water into the pot and stir gently to combine. Lay the sausages on top of the sauce — do not stir them into the sauce. Secure the lid and turn the valve to SEAL. Select Pressure Cook (High) and set the timer for 15 minutes. When the cook time finishes, let the pressure release naturally for 5 minutes, then perform a quick release to finish.

Remove the lid, stir to combine the sauce with the peppers and onions, and let the mixture sit a few minutes to thicken before serving.

How Long to Cook

Pressure cook on High for 15 minutes, followed by a 5-minute natural release, then a quick release. Total active time (including sautéing) is typically about 25–30 minutes.

Sausage and Peppers — Serving Ideas

Serve the sausage and peppers over pasta or rice, or pile onto a hoagie roll with extra peppers and onions. For a classic hot sandwich, add mozzarella and broil until melted. Leftovers make an excellent topping for baked potatoes or a filling for omelets.

Slow Cooker (Crock Pot) Method

To make this in a slow cooker, place sausages, sliced peppers, onions, and sauce in the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours. Optionally brown the sausages briefly in a skillet first for extra color and flavor.

Baked Sausage and Peppers

Baked sausage and peppers is another easy option. Preheat the oven to 400°F. Place sliced peppers and onions in a baking dish, lay the sausages on top, poke the sausages a few times, and drizzle with about 1 tablespoon olive oil. Bake 30 minutes, then cut sausages into 2-inch pieces. If using tomato sauce, add it now and stir. Return to the oven for 20–25 minutes more.

Tips, Variations, and Pairings

Add a can of diced tomatoes for texture or a pinch of Italian seasoning for extra depth. Sweet or hot Italian sausage both work — choose according to your preference. For a lower-sodium version, select a reduced-sodium marinara and skip added salt or reduce it to taste.

Storage and Shelf Life

Properly stored in an airtight container, sausage and peppers will keep in the refrigerator for 3–4 days. For longer storage, freeze in individual portions; they reheat easily from frozen.

How to Reheat Sausage and Peppers

Reheat in the Oven

Place the sliced sausage and peppers in a baking dish, cover with foil, and heat in a 375°F oven for 25–30 minutes until hot. If frozen, cooking time will be about 45–60 minutes.

Reheat in the Instant Pot

To reheat in the Instant Pot, put the food into an ovenproof dish that fits inside the pot and place it on the trivet. Add 1 cup of water to the bottom of the Instant Pot, secure the lid, set the valve to SEAL, and use the Steam function for 5 minutes. Carefully remove the dish and serve.

If you try this recipe, feel free to adapt the seasonings and vegetables to suit your taste. Sausage and peppers is a forgiving, crowd-pleasing dish that works in many kitchens and many moods — from a simple weeknight meal to a party sandwich station.