Pork and Sauerkraut Pressure Cooker Recipe
This pork and sauerkraut pressure cooker recipe is a classic comfort food. Try this easy recipe with apples, onions, and tangy sauerkraut.
Servings 6 servings
Equipment
- 1 Pressure cooker (such as Instant Pot)
Ingredients
- 3-4 pound boneless pork shoulder (butt roast)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons oil (such as vegetable or olive oil)
- 1 pound apples, any kind you like (about 3 apples)
- ¼ cup water or chicken broth
- 2 large red onions
- 24 ounces sauerkraut
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Instructions
Prepare the ingredients
- Peel and slice the apples into 1" pieces. Peel and slice the onions into ½" pieces.
- Drain the excess liquid from the sauerkraut, reserving ¼ cup of the sauerkraut juice.
- 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
- 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
- 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
- Add the apples, onions, and sauerkraut mixture on top of the browned pork.
- 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.
Notes
- 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.