Step 1

Heat the oil in the pressure cooker pot over medium-high heat (Saute mode in an electric pressure cooker) until the oil is shimmering. Add the onion, celery, carrot, and garlic. Sprinkle with the crushed red pepper flakes and kosher salt, then saute, stirring occasionally, until the onion softens, about 8 minutes.

Step 2

Pour the wine into the pot and stir, scraping any stuck bits of onion loose from the bottom. Simmer the wine for 1 minute to boil off some of the alcohol.

Step 3

Stir the sausage into the pot and cook, stirring often, until the sausage just loses its pink color, about 5 minutes.

Step 4

Stir in the chicken broth and crushed tomatoes. Tie the herb sprigs together and toss them into the pot.

Step 5

Lock the lid on the pressure cooker, bring it up to high pressure, and cook at high pressure for 20 minutes in an electric PC, 16 minutes in a stovetop PC. Let the pressure to come down naturally, about 20 minutes.

Step 6

Stir in the fresh ground black pepper, then taste the sauce for seasoning. Canned tomatoes and Italian sausage are usually highly seasoned, so you probably won’t need to add more, but if you have low-sodium tomatoes, the sauce may need some salt to taste sweet. Serve over pasta.