Ingredients
- 2 tablespoons oil
- 1 pound hot Italian sausage
- 1 onion diced
- 2 ½ ounces pepperoni chopped (I suggest ½ package of applegate uncured pepperoni)
- 1 8 ounce package mushrooms
- 2 bell peppers chopped
- 1 14.5 ounce can diced tomatoes
- 4 cups broth
- 1 tablespoon Italian seasoning
- 2 teaspoons dried oregano
- 1 teaspoon crushed red pepper
- 1 teaspoon garlic powder
Toppings:
- 1 cup shredded mozzarella cheese
- Parsley
Instructions
Instant Pot Directions
- Press the sauté button, add the oil and hot sausage to the pot and cook until mostly browned, then add onion and pepperoni and stir-fry for another minute.
- Add the remaining ingredients to the pot (except for the toppings).
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure (or wait 10 minutes, then release remaining pressure).
- Garnish with cheese and parsley.
Stovetop Directions
- Heat oil in a dutch oven over medium heat, then add the hot sausage and cook until mostly browned.
- Add the add onion and pepperoni and stir-fry for another minute, then add the remaining ingredients to the pot (except for the toppings).
- Reduce the heat to low, cover with a lid and simmer for 10 minutes.
- Garnish with cheese and parsley.
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