Italian Sausage and Peppers Hoagies

Stuff these spiced peppers and sausage into a hoagie roll for complete Chi-town happiness! To make it even more authentic, dip your hoagie into the cooking juices before serving, creating the “wet roll” popular in restaurants and street fairs among Chicago residents.

• Hands-On Time: 15 minutes

• Cook Time: 20 minutes

Serves 6

2 tablespoons olive oil, divided

1 pound sweet Italian sausage links, uncooked, divided

1 large onion, peeled and sliced

1 small red bell pepper, seeded and sliced

1 small green bell pepper, seeded and sliced

1 small yellow bell pepper, seeded and sliced

4 cloves garlic, minced

1/2 cup chicken broth

1 (15-ounce) can diced stewed tomatoes, including juice

1/4 cup chopped fresh basil

2 tablespoons fresh oregano leaves

1 teaspoon cayenne pepper

1 teaspoon sea salt

1/2 teaspoon ground black pepper

6 hoagie rolls

1 Press the Sauté button on the Instant Pot®. Heat 1 tablespoon olive oil. Add half of the sausage links and brown all sides for about 4–5 minutes. Remove and set aside. Add the remaining 1 tablespoon olive oil and remaining sausages. Brown all sides for another 4–5 minutes. Remove from Instant Pot® and set aside.

2 Add onions and bell peppers to Instant Pot® and stir-fry for 3–5 minutes until onions are translucent. Add garlic. Cook for an additional minute. Add broth and deglaze Instant Pot® by scraping the sides and bottom of the Instant Pot®. Add tomatoes, basil, oregano, cayenne pepper, salt, and pepper. Lock lid.

3 Press the Manual button and adjust time to 5 minutes. When timer beeps, quick-release the pressure until float valve drops and then unlock the lid.

4 Using a slotted spoon, transfer pot ingredients to a serving platter. Slice sausages. Serve on hoagie rolls.