1poundground Italian sausageI use mild but feel free to use spicy
1large garlic cloveminced
1cupdiced bell peppersI used green and red
1/4teaspoonground black pepper
1 can(14.5 oz) diced tomatoes
1 can(6 oz) tomato paste
1 can(14.5 oz) of chicken broth
Optional: sprinkle of parmesan cheese on top and garnish with chopped parsley leaves
Turn your pressure cooker on to SAUTE.
Add olive oil to the pot, then add the ground sausage. Using a wooden spoon, break apart the ground sausage into smaller pieces while sautéeing. Sauté just until ground sausage is no longer pink (about 2 minutes).
Add the garlic and onions and peppers, then sauté for about a minute more, just to soften the veggies. Then add the dried oregano, dried basil, salt, and pepper.
Slowly add the red wine to deglaze the bottom of the pot, stirring ingredients the whole time.
Add the uncooked pasta, tomatoes, tomato paste, and chicken broth. Stir ingredients.
Close lid and make sure the steam release handle (knob) is on SEALING.
Press PRESSURE COOK (or Manual on high pressure) and set to 5 minutes. The Instant Pot display will change to ON and begin to pressurize. Once the Instant Pot is pressurized, the float valve will go up and the display will count down from 5 to 0. At 0, the display will switch to KEEP WARM mode and display L0:00.
At this time, use tongs or a thick cloth or kitchen towel to turn the steam release handle to VENTING to Quick Release. Allow the steam to release until the float valve pin goes all the way down and steam is no longer being released. Press CANCEL to turn the Instant Pot off.
Carefully open the lid and stir the ingredients.
Optional: top immediately with parmesan cheese (if you sprinkle the cheese when the pasta is still hot, the cheese melts a little and adds a yummy melted cheese factor with every bite!) and garnish with chopped parsley.
My family loves the rich tomato sauce and texture, but if you prefer a sweeter tomato sauce, try adding a teaspoon of sugar when you add the tomato paste and chicken broth.
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