Teri’s Pressure Cooker Sausage and Peppers

• Gluten free
• Paleo

• Meat

  • 2 19-ounce packages Johnsonville italian sausage

• Produce

  • 1 tbsp Basil
  • 2 tsp Garlic powder
  • 4 Green bell peppers, seeded cored and cut into 1/2 inch strips, large
  • 1 can Tomatoes

• Condiments

  • 1 can Tomato sauce

• Baking & Spices

  • 1 tbsp Italian seasoning

• Liquids

  • 1 cup Water

Found on pressurecookingtoday.com

Directions

• In the pressure cooking pot, combine tomatoes, tomato sauce, water, basil, garlic powder and Italian seasoning. Add sausages to the sauce. Place the peppers on top of the sausage, but don’t mix. Lock lid in place and select High Pressure. Set timer for 25 minutes and press start. When beep sounds turn off pressure cooker and use a quick pressure release to release the pressure. When valve drops carefully remove the lid. *I substituted a 32 ounce package of colorful mini sweet peppers and removed the stems.