Instant Pot Pork & Sauerkraut

This Instant Pot Pork & Sauerkraut is seared to lock in flavor then cooked in the Instant Pot to tenderize the pork and meld the flavors of this easy classic dish.

Why You’ll Love It

• This recipe is traditionally served in Germany during New Years and is said to be a good luck omen for the coming year, but it can be served year-round, and now is easier than ever to make thanks to the Instant Pot.
• This is a hearty and soul-warming pork dish to make in the Instant Pot. It’s the perfect mix of savory pork and sauerkraut, with a bit of sweetness from the apple.
• The health benefits of sauerkraut are immense, being a lacto-fermented vegetable. It doesn’t take anything but cabbage and salt to make it yourself, plus at least two weeks for the fermentation process.

SUSAN THOMAS says: CAME OUT DELICIOUS MELT IN YR MOUTH PORK!!!!!!!! YUMMMMMMMM

» You might also like Instant Pot Venison Roast with Potatoes.

Ingredients for Instant Pot Pork & Sauerkraut

The ingredients for this recipe are pretty simple. The real secret sauce is the apple and apple juice. You can use chicken broth, but the apple juice makes the dish sweeter and less salty.

• Boneless pork roast – You can use a pork leg, shoulder, butt, or even a pork tenderloin. Some cuts of meat will have more fat that will help it stay moist. Go for a pork leg or shoulder if you can.
• Salt & ground black pepper
• Cooking oil –  You can use any vegetable oil you like for this recipe.
• Sauerkraut – With it’s liquid. You can use store bought or homemade.
• Apple juice or chicken stock – Use apple juice or chicken broth for this recipe. It will not just add flavor to the dish but will also ensure it cooks easily and doesn’t dry out.
• Rosemary – Dried or fresh will work. Because dried rosemary has more flavor you will want to use 1/3 of the amount of dried to fresh.
• Apple – Peeled and sliced. You can use any apple you like. A granny smith will be more tart while a golden delicious will be more sweet.
• Onion – Use white or yellow onions for a slightly sweet and savory flavor.
• Carrots – Sliced. Adding fresh carrots add flavor and color to this dish.

What Sauerkraut to Use

You can make your own, if you want, using this recipe. If you want to skip the fermentation step, you can make a quick sauerkraut with this recipe, which uses cabbage, distilled white vinegar, and salt. It’s ready in about 35 minutes.

I use store-bought sauerkraut in this recipe to save time. I use Hengstenberg Bavarian Sauerkraut when I can find it. It’s got great flavor. Bubbies Sauerkraut is also good, or any cultured organic sauerkraut you can find. I would advise against using a canned sauerkraut, though.

What Type of Pork Roast to Use

Pork roast comes in many different forms. You can purchase a pork leg, shoulder, butt, or even a pork tenderloin. However, each of these will cook slightly differently. You might also notice that your pork roast comes with or without skin and fat cap.

I prefer to leave the fat cap on for cooking, and I remove it before eating. This allows for the maximum flavor and keeps the meat moist. It’s not a requirement though, so remove it if you wish.

The 2-lb pork roast in my photos is a pork leg. It has less fat marbling than a pork shoulder or butt. It takes 35 minutes to cook in the Instant Pot on high pressure.

A thinner piece of pork or pork tenderloin, which is usually long and thin, without any fat or marbling, will cook in 20 minutes or less. It all depends on the size and cut of the meat.

Expert Tips to Follow

• A pork loin shoulder or leg (like the one pictured below) is best for roasting in this recipe. I have used a 2-pound roast and it takes about 35 minutes to cook.
• A smaller roast will take less time to cook, a larger roast will take more time to cook.
• A pork tenderloin (usually 2-3″ in diameter) will cook in 20 minutes. It is NOT the ideal cut of meat for this recipe, as it has the tendency to get too dry.
• Using apple juice instead of chicken broth in this recipe makes the dish sweeter.
• Make sure to deglaze the pan before you proceed to cooking the roast. It will ensure that you don’t receive a burn notice.
• Check the internal temperature of the roast with a meat thermometer. It should be at least 165° F (74°C), though it may reach temperatures above that.

How to Make Instant Pot Pork & Sauerkraut

Step 1: Season the Roast

Start by rinsing the pork roast in cool water and patting dry with a paper towel. Season with salt and pepper all around. Turn on the Sauté function of your Instant Pot.

Step 2: Sear the Roast

Add cooking oil to the inner pot. When the oil is hot, put the pork roast into the pot and sear it on each side, about 3 minutes per side. Then turn off the Instant Pot.

Step 3: Deglaze the Pan

Remove the roast from the Instant Pot. Pour in the broth and whisk the bottom of the pan to remove any browned bits (otherwise, your Instant Pot might start screaming “burn” when you turn it on).

Step 4: Pressure Cook the Roast

Return the pork roast to the Instant Pot, add the vegetables and apples around the edges, and put the sauerkraut on top of the roast. Cook for 35 minutes (for a 2lb pork roast) on high pressure. Allow it to naturally release pressure, which takes about 15 minutes.

If your pork roast is larger then 2 pounds, you may need to cook it longer. Once you’ve opened the lid, you can check the internal temperature of the meat. It should be at least 165° F(74°C) but likely will be more than that, which is fine.

A 3-pound roast can take up to 45 minutes. A smaller, thinner tenderloin will only require 20 minutes.

Step 5: Rest and Slice

Once you’ve removed the pork from the Instant Pot, allow it to rest for 5 minutes before slicing.

You can remove the celery, carrots and onions from the pot, then scoop out the sauerkraut with a slotted spoon to serve it. There will be quite a bit of liquid left in the pot, so it’s best to drain the liquid off the sauerkraut before serving, to avoid a soupy mess on your plate.

Store and Reheat

Storing

Allow it to cool to room temperature and then transfer the pork and sauerkraut into an airtight container. Place the containers in the refrigerator. Pork and sauerkraut can be safely stored for up to 3-4 days.

To freeze place the airtight container in the freezer for up to 3 months while still maintaining its flavor and texture.

Reheating

Microwave Method: For a quick and convenient reheating, use the microwave. Place your portion in a microwave-safe dish, cover it with a microwave-safe lid or a microwave-safe plate, and heat in 30-second intervals. Stir between intervals to ensure even heating. Be cautious not to overheat, as it can dry out the pork.

Stovetop Method: To maintain the dish’s texture and flavor, consider reheating on the stovetop. Use a non-stick skillet or saucepan over low to medium heat. Stir occasionally until the pork and sauerkraut are heated through.

Oven Method: Preheat your oven to 350°F (175°C). Place the pork and sauerkraut in an oven-safe dish, cover it with foil, and heat for about 20-30 minutes. Check periodically to avoid overcooking.

Questions About the Recipe

Related Posts:

• Instant Pot Pork Chops
• Instant Pot Frozen Chicken Thighs

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