Best 6 Instant Pot Italian Sausage And Polenta Recipes

INSTANT POT POLENTA

Steps:

• Whisk the polenta, 6 cups water and 2 1/2 teaspoons salt together in the insert of a 6-quart Instant Pot® until combined. Turn the pot to the saute setting (see Cook's Note) and bring to a boil. Whisk well, then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high setting for 10 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Whisk the polenta until smooth.
• Whisk in the Parmesan, then the butter. Cover with the lid and set on warm setting until ready to serve.

INSTANT POT® ITALIAN SAUSAGE AND POLENTA

Steps:

• Combine chicken broth, polenta, and half-and-half in a medium-sized heat-resistant glass bowl, such as Pyrex®. Set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in grapeseed oil and allow to get hot. Add sausages and cook until brown, about 2 minutes per side. Pour in marinara sauce, onion, and bell pepper; mix to combine. Place a trivet into the pot and set the bowl of polenta on top of the trivet. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk butter, garlic salt, red pepper, and Parmesan cheese into the polenta. Serve immediately.

CREAMY POLENTA WITH PARMESAN AND SAUSAGE

Steps:

• Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.
• Meanwhile, put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream's.
• Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

INSTANT POT® PASTA WITH ITALIAN SAUSAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to heat. Add onion and peppers to hot oil; cook until they begin to get tender, 3 to 4 minutes. Add sausages and cook, breaking them up with a wooden spoon, until lightly browned, 4 to 5 minutes. Add garlic and saute for 1 to 2 minutes. Add marinara sauce, water, spinach, pasta, basil, and Italian seasoning; mix to combine. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 5 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 1/2 cup shredded Italian cheese until combined. Serve with remaining cheese sprinkled on top.

INSTANT POT ITALIAN SAUSAGE

Steps:

• Pour water in the Instant Pot, then put sausages in the Instant Pot in a single layer.
• Close the lid on the Instant Pot and turn the valve to Sealing position.
• Press the "Pressure Cook" or "Manual" button and set the time for 15 minutes.
• When the Instant Pot is done cooking, quick release (QR) the steam.
• Remove the Italian sausages from the Instant Pot using tongs and serve.

POLENTA WITH SAUSAGE AND PEPPERS

Steps:

• Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm.
• Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil.