Pork and Sauerkraut Pressure Cooker Recipe

Many people love this pork and sauerkraut pressure cooker recipe because of the unique combination of flavors and textures.

The tanginess of the sauerkraut pairs well with the savory and tender pork, resulting in a satisfying and comforting dish that is perfect for cold weather or festive occasions like Oktoberfest or St. Patrick's Day.

Additionally, the dish has cultural and historical significance in many parts of the world. In Germany and Austria, it is a traditional New Year's Day meal called "Viel Glück" that is believed to bring good luck and fortune. This makes it a loved and traditional recipe for many families.

To prepare this pork and sauerkraut recipe, you will sear the pork then add the apples, onions, sauerkraut and seasonings. Next you'll pressure cook the dish for 60 minutes with a natural pressure release of 20 minutes before serving.

Why you’ll love this Pork and Sauerkraut Pressure Cooker Recipe

1. Pork and sauerkraut made in a pressure cooker takes less time than traditional cooking methods. The recipe can be made in about an hour and a half with little hands-on time.
2. The pork and sauerkraut recipe is easy to prepare. The dump and cook method used in a pressure cooker requires minimal preparation, making it an easy dish to make.
3. Cooking pork and sauerkraut in a pressure cooker allows the flavors to meld together perfectly, resulting in a tender and succulent pork with a tangy sauerkraut side.

Recipe Ingredients

• Boneless pork shoulder
• Salt
• Black pepper
• Oil
• Apples
• Water or chicken broth
• Red onions
• Sauerkraut
• Worcestershire sauce
• Brown sugar
• Apple cider vinegar

Ingredient Notes

Boneless pork shoulder: This cut of meat comes from the upper shoulder of the pig and is known for its rich flavor and tender texture, making it a popular choice for slow cooking.

Salt, pepper, and oil: Salt enhances the flavor while pepper adds a slightly spicy taste. Oil helps to prevent food from sticking to the pressure cooker or Instant Pot.

Apples: Apples add a sweet and tart flavor to the dish, complementing the tanginess of the sauerkraut and providing a fruity contrast to the savory pork. You can use any type of apples you prefer.

Water or chicken broth: Use water or chicken broth to deglaze the pressure cooker. Chicken broth is preferred since it creates a flavorful base for the pork and sauerkraut.

Red onions: These onions are sweeter and milder in flavor than yellow onions and provide a colorful addition to the recipe.

Sauerkraut: Sauerkraut is the star of this dish. Sauerkraut is a fermented cabbage dish that adds a tangy and slightly sour flavor to the Pork and Sauerkraut Pressure Cooker Recipe. I use sauerkraut from Aldi, which is one of the Aldi German foods you can find all year long.

Worcestershire sauce: A savory and tangy sauce made from vinegar, molasses, and spices, Worcestershire sauce adds depth of flavor to the pork and sauerkraut.

Brown sugar: Brown sugar adds sweetness to the pork and sauerkraut pressure cooker recipe and helps to balance out the acidity of the sauerkraut.

Apple cider vinegar: Made from fermented apple juice, this vinegar adds a tangy and slightly sweet flavor to the dish and helps to balance out the richness of the pork.

How to Make Pork and Sauerkraut in a Pressure Cooker: Step by Step Instructions

Prepare the ingredients

1. Peel and slice the apples into 1" pieces. Peel and slice the onions into ½" pieces.
2. Drain the excess liquid from the sauerkraut, reserving ¼ cup of the sauerkraut juice.
3. Combine the Worcestershire sauce, brown sugar, and apple cider vinegar. Add the sauerkraut and the ¼ cup reserved sauerkraut juice. Mix together to coat the sauerkraut.

Saute the pork

1. Season the pork with salt and pepper. Select the "Saute" function on the Instant Pot. Let the pressure cooker heat for 1-2 minutes before adding the oil. Let the oil heat for about 1 minute before adding the pork. Sear the pork for 3-5 minutes on each side, or until lightly browned.

Deglaze

1. Add the water or chicken broth to the pressure cooker. Deglaze the pot by scraping any browned bits from the bottom of the pot.

Pressure cook

1. Add the apples, onions, and sauerkraut mixture on top of the browned pork.
2. Next, add the pressure cooker lid. Set the valve to the "Sealing" position. Pressure cook on "Manual" high pressure for 60 minutes. Then let pressure release naturally for 20 minutes or until the sealing valve pin drops.

📖 Recipe

Recipe Tips & Tricks

• Before pressure cooking, sear the pork on both sides until it is lightly browned. This helps to lock in the flavor and create a delicious crust on the outside of the meat.
• Be sure to drain the excess liquid from the sauerkraut before adding it to the pressure cooker. This will prevent the Pork and Sauerkraut Pressure Cooker recipe from becoming too watery.
• Pork and sauerkraut pairs well with crusty bread or potatoes. The bread can be used to sop up the flavorful juices, while the potatoes can be used to soak up the delicious flavors of the dish.

Frequently Asked Questions

What is sauerkraut?

Sauerkraut is a fermented cabbage that is commonly used in German and Eastern European cuisine. It is made by finely shredding cabbage and then fermenting it in brine. It has been a staple of German cuisine for centuries and is usually served with German foods such as sausages, pork, or schnitzel.

What cut of pork is best for pork and sauerkraut?

The best cut of pork for pork and sauerkraut is the pork shoulder, also known as the pork butt or Boston butt. This cut of meat is well-marbled and has a good amount of fat, which helps to keep the meat moist and tender during cooking.

Why do the Pennsylvania Dutch eat pork and sauerkraut?

Eating pork and sauerkraut on New Year's Day is believed to bring good luck and fortune for the coming year. This tradition originated in Germany. The tradition then made its way to the United States when Germans immigrated to Pennsylvania, Ohio, and other Midwest areas in the 1700s. The pig represents progress and the sauerkraut represents wealth, hence the belief that eating them together on New Year's Day will bring good fortune for the year ahead. The tradition has been passed down through generations and is still widely practiced in Pennsylvania Dutch communities.

Storage & Reheating:

Storage:
To store pork and sauerkraut in the refrigerator, transfer the leftovers to an airtight container and place it in the fridge. It's best to store the pork and sauerkraut separately if possible. This prevents the sauerkraut from making the pork too acidic. Pork and sauerkraut can last up to four days in the refrigerator.

Reheating:

• Microwave: Transfer the pork and sauerkraut to a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Microwave on high for 1-2 minutes, or until heated through.
• Oven: Preheat the oven to 350°F. Transfer the pork and sauerkraut to an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until heated through.
• Stovetop: Transfer the pork and sauerkraut to a skillet or saucepan and add a splash of water or chicken broth. Cover and heat over medium-low heat, stirring occasionally, until heated through.
• Slow cooker: Transfer the pork and sauerkraut to a slow cooker and add a splash of water or chicken broth. Cover and heat on low for 2-3 hours, or until heated through.

Freezing:
Allow the pork and sauerkraut to cool completely at room temperature. Transfer the pork and sauerkraut to airtight, freezer-safe containers or resealable freezer bags. Label the containers or bags with the date and contents. Place the containers or bags in the freezer, making sure they are stored flat to prevent freezer burn. Pork and sauerkraut can be frozen for up to 3 months. When you're ready to eat it, thaw the pork and sauerkraut overnight in the refrigerator. Once thawed, you can reheat using your preferred method.

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