Fast Favorites under Pressure by Meredith Laurence

Author:Meredith Laurence
Language: eng
Format: epub
Publisher: Walah!

1 teaspoon vegetable oil

2 pounds sweet or hot Italian sausage, cut in 2-inch chunks

1 large onion, diced

2 cloves garlic, minced

½ cup white wine

2 (15-ounce) cans white beans, drained and rinsed

1 cup diced roasted red peppers

½ cup chicken stock

1 bay leaf

1 teaspoon Italian seasoning

3 sprigs fresh rosemary

¾ cup grated Parmesan cheese

toasted garlic bread (optional for serving)

1 tablespoon chopped fresh rosemary

1.Pre-heat the pressure cooker using the BROWN setting. Add the oil and brown the sausage chunks on all sides. Remove the browned sausage and set aside.

2.Add the onion and garlic to cooker and sauté until the onions start to brown and soften, about 5 to 8 minutes. Add the white wine and stir, scraping up any brown bits on the bottom of the cooker. Add the white beans, roasted red peppers, chicken stock, bay leaf, Italian seasoning and fresh rosemary. Return the browned sausage to the cooker, give everything a good stir and lock the lid in place.

3.Pressure cook on HIGH for 8 minutes.

4.Release pressure using the QUICK-RELEASE method. Return the pressure cooker to the BROWN setting. Remove the rosemary stems and discard. Turn the cooker off and stir in the grated Parmesan cheese. Serve beans and sausage in bowls or over toasted garlic bread. Sprinkle with chopped fresh rosemary to garnish.

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