Chicken Sausage with Tomato-Stewed Vegetables

Chicken Sausage with Tomato-Stewed Vegetables (Serves 5)

I had lots of vegetables left over after preparing Chicken Cacciatore over Stir-Fried Vegetables because my wife ate the chicken and left the vegetables behind. That worked for me because I ladled leftovers into a bowl, added two pieces of chicken sausage, heated it in the microwave for 5 minutes, and enjoyed another excellent meal. The chicken sausage I enjoyed with this dish was Bilinski’s Mild Italian with Peppers and Onion that I found at Whole Foods Market. What follows are the directions for creating this meal from scratch.

Prep and cook time: 25-30 minutes

Ingredient list:

10 chicken sausages
1 sweet yellow onion
1 red, yellow, or green bell pepper
8 ounces of mushrooms
2-3 yellow squash
2-3 zucchini
1 28-ounce can of diced tomatoes (I used fire-roasted Muir Glen tomatoes that were fabulous)
1 6-ounce can of tomato paste
1 can of pitted black olives
Low sodium chicken broth (Imagine Organic includes no sugar or soy)
Extra virgin olive oil
Crushed red pepper
Dried oregano
Garlic powder
Black pepper


Chop onion, bell pepper, mushrooms, squash, and zucchini into bite-sized pieces. Add two tablespoons of olive oil to pressure cooker over medium heat. Add onion and let cook a few minutes until tender. Add the chicken sausages. Add the rest of the fresh vegetables. Add a nice dusting of salt, oregano, black pepper, and red pepper. Add a heavy dusting of garlic powder. Add black olives with all the juice in the can. Add 1/2 cup of chicken broth. Add diced tomatoes and tomato paste. Don’t stir it; just plop on top. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 3 minutes. Turn off heat, allow pressure to come down naturally, remove top.

Notes: You might worry that 3 minutes is not enough cooking time, but the chicken sausage is already cooked. All you are cooking is the vegetables. The temperature inside a pressure cooker at high pressure is 250 degrees, so it doesn’t take long for tender vegetables to cook.

I own a Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. I’m glad I did. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

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