Pressure Cooker Pork and Sauerkraut
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This pork & sauerkraut recipe is both delicious and easy to make! It’s a dump and cook recipe that is perfect for your electric pressure cooker and almost …
you should make kelbasa and sourcrout its good too.
Hello Louise,
I made this today in the hopes of replicating my friends’ mother’s pork and sauerkraut recipe that I had 40 years ago and have never forgotten. It was not quite the same but really delicious. I decided to use the 1/2 tsp of caraway seeds because it was one of the dominant things in the recipe that I was trying to replicate. Unfortunately I forgot to add any. I reread the recipe to see if I just missed it or not. So, not sure if you meant to leave out the caraway seeds but they are not listed. Nonetheless, it is delicious and I will make it again and add the caraway and see if I like it that way too. Thanks again for your wonderful videos. You make cooking so fun and delicious.
Suzie
I am sorry to ask so many questions but on the seal there is a ledge all the way to right. When setting to seal do yo go past the ledge?
Hi from England 🏴thank you for the video 👍
With help from Louise and her detailed posted information, I made a few modifications for my wife who suffers from GERD.
Used 1.25 pound piece of pork tenderloin (because I already had it in the fridge), no onions and no pepper. Deglazed with white grape juice because we like the subtle "wine" like flavor it imparts (I can't drink – liver transplant). Pressure cooked for 20 minutes and natural released for 30 minutes. This new Ninja Foodi OL701 makes pressure cooking easier than ever. Pork was beautifully shreded and packed with flavor. Thank you again Louise for the time and effort you put into the recipes and for your dedication to your business.
Can I pressure cook a frozen pork shoulder in the pressure cooker?
Hi Louise. There are only 2 of us and I already have a frozen 1 pound piece of pork TENDERLOIN. Can your recipe be modified for using that piece of meat at that weight?
Thanks as always.
Hi all. The sauerkraut recipe was delicious. My husband who’s parents are from Germany would let me put apples in it 🙄. My question is now my seal and foodie smell like sauerkraut. HELP!
Hi Louise!! I don't like peeling apples lol. What would happen if I used them sliced but unpeeled? Thanks for this recipe!
hey! could you just replace the apples with a jar of applesauce?
This looks wonderful. I have homemade sauerkraut I will use. I have a pork butt in the freezer. Do you have to use that vinegar? Is there a substitute, because I don't have that. I have white vinegar, apple cider vinegar, Red wine vinegar and rice vinegar.
Oh I know this will be good! My mom used to cook this with pork ribs and potatoes ❤️
Love your salt and pepper containers. Where did you get them?
Does this produce a ‘sweet’-ish dish?I kind of prefer my sauerkraut…sour!😁🤷🏻♀️ Maybe just a tad bit of sweetness to cut the acid, but for sure, not really super sweet. As I’ve previously mentioned, I don’t really care for fruit with meat. I have tried it many times, including your pork stew, which was pretty good, but I’d reduce the amount of pineapple in it for my liking. It truly is just me.
If I omitted the apples, would I need to make any changes? The rest of the recipe looks so yummy 🤤😋
Hi Louise. I just came home from the store with the pork butt. One side has a layer of fat. Should I remove it?
I just have to try this, thanks so much!
Another fantastic recipe, we weren't a sauerkraut eating family growing up, but this looks like something I might try! As always I enjoy your videos and wish you had one everyday! Take care!
I do kielbasa and sauerkraut all the time. When going full carb, I do use apples, brown sugar, and caraway seeds. I also add sweetened dried cranberries, about half a cup.
When making it low(er) carb, I use Swerve brown sugar replacement, caraway seeds, and dried cranberries sweetened with Swerve I make myself when fresh cranberries are in season. But, I leave out the apples and miss their flavor.
I hadn't thought of the apples disintegrating the way they do. I have some liquid apple flavoring I use to add apple flavor to chayote or zucchini when making a low carb "apple" pie. Do you think using the apple flavoring would work in this? If so, how much would you recommend? I'm thinking maybe half a tablespoon?
Thanks for sharing. Looks amazing! I love your presentation. Could you do this with frozen pork shoulder and how would prep be different?
Lori, did you and I grow up in the same house in Western PA? I just tuned in for this, and saw your thumbnail from a month ago for Swiss Steak I just need cabbage rolls and you have taken me back to all my childhood favorites. Thank you!!!!
Oh, gotta try this one… I remember my Mom making Pork Ribs and Sauerkraut in an old Pressure Cooker.. One time I remember the pressure cooker some how popped it's lid and there was Sauerkraut all over the ceiling and cupboards… lol We had the smell of that for days after… It was horrible.
Thanks Salted Pepper… you stirred up a 60 year old memory
I know what’s on the menu for this week!! Yummy!! Would you adjust the cooking time at all for a bone in pork shoulder/butt? Nevermind! Found the answer on your webpage! Thank you!!
Can’t believe you rolled this out today. Just did one in the crockpot last night for dinner…Sigh…Also, sure looks like those chickens have been very active and prolific…haha..
I’ve heard of weenies and sauerkraut but never of pork and sauerkraut.
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Omg looks delish. My mom used to make it with savory cabbage. Mmmm thanks Lori 😊
Clem must still be in bed lol!my wifes family is from Pennsylvania. We have this all the time
Dump in a jar or two of your home canned kraut, toss in a handful of your dehydrated onions and add brown sugar. Cook as directed. After it is cooked mix in a jar of your home canned apples. Serve with home canned potatoes in butter and dehydrated parsley flakes.
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Thanks SOOO MUCH L !!!!
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Good morning♥️
That sounds delicious!