Italian sausage is a versatile meat that can be used in a variety of dishes for any meal of the day. Store fresh Italian sausage in the refrigerator before and after cooking, and eat it within four days after cooking. You can freeze Italian sausage if you're not using it by its expiration date. Only defrost it in the refrigerator or in the microwave on a defrost setting. You can cook Italian sausage with just about any method, including in a pressure cooker. Cook it alone or pressure cook it with other ingredients, according to the recipe you're following.
Preheat 1 tbsp. of a vegetable oil, such as olive oil or canola oil, in the pressure cooker on a medium-high setting.
Separate the Italian sausage links. Rinse them off with cool water and gently pat them dry with paper towels.
Cook the Italian sausages over medium heat on the bottom of the pressure cooker. Refrain from puncturing the skin, even though some recipes may call for it; the skin holds in the sausage's moisture and flavor. Don't cook over too high a heat setting, or the skin may burst and the exterior of the sausage may char. Turn the sausages over every minute or so with tongs or a spoon. Continue until the entire surface of the sausages browns.
Add any other ingredients into the pressure cooker that you're preparing with the Italian sausages. Put the lid on the pressure cooker and secure it as per the user manual. Follow any other operational instructions for your particular style and brand of pressure cooker.
Bring the cooker up to full pressure. Lower the heat to then stabilize the pressure and cook the sausages for 15 minutes. Cool the pressure cooker down and open it as instructed in your machine's instruction manual. Remove the sausages with tongs.
Insert a meat thermometer into the center of each sausage, making sure it has achieved an internal temperature of at least 165 degrees Fahrenheit. If they are below temperature, return the sausages to the pressure cooker and cook them a bit more as needed.