Instant Pot Goetta Recipe: Cincinnati-Style Breakfast Sausage

This Cincinnati classic brings German heritage to your breakfast table with minimal effort. The Instant Pot transforms traditional goetta into a fast, hands-off dish that preserves all the flavor.

I’ve streamlined the process without sacrificing authenticity—steel-cut oats, ground pork, and warm spices come together in one pot. The pressure cooker infuses the mixture with deep, savory richness in a fraction of the time.

You’ll end up with a firm, sliceable loaf that crisps beautifully in the pan. Each bite delivers the hearty texture and spiced warmth that made this dish a regional favorite.

Serve it for breakfast, brunch, or any meal where you want a taste of tradition. Here’s how to make it.

Ingredients for Instant Pot Goetta

Steel-cut oats, pork, and warm spices make this Cincinnati-style breakfast sausage come alive.

The pork is non-negotiable for authentic flavor—80/20 ground pork gives you the right fat content. Most butchers carry it, but Whole Foods or a local meat market will have the best quality. Steel-cut oats are key (not quick oats or rolled) for that signature chewy texture. Look for McCann’s or Bob’s Red Mill at Kroger or any well-stocked grocery store.

No ground sage? Rubbed sage at half the amount works in a pinch. Out of allspice? A mix of cinnamon and nutmeg (¼ tsp each) gets you close. The onion can be swapped for shallots if you prefer a milder bite. For a leaner version, ground turkey works but loses some richness—add an extra tbsp of oil to compensate.

This keeps beautifully in the fridge for 5 days or freezer for 3 months. Slice before freezing for easy portioning. Reheat in a skillet for that crispy exterior—microwave works too (just cover with a paper towel).

Step-by-Step Instructions for Cincinnati-Style Breakfast Sausage

This streamlined method delivers authentic flavor without the traditional overnight soak.

Step 1: Toast the Steel-Cut Oats

Set your Instant Pot to the Sauté function on Normal heat. Add the 1 cup Steel-Cut Oats and toast, stirring constantly, for 3-4 minutes until they turn light golden brown and release a nutty aroma. This step enhances the oats’ depth and prevents a raw, starchy texture in the finished dish.

Watch closely—the oats can go from toasted to burnt quickly. You’re looking for a subtle color change and that characteristic toasted scent. Once achieved, immediately transfer the oats to a bowl to cool slightly while you prepare the remaining ingredients.

Step 2: Brown the Ground Pork with Aromatics

Return the Instant Pot to Sauté mode and add the 1 lb Ground Pork. Break it up with a wooden spoon and cook for 5-6 minutes until it’s no longer pink, creating small, even crumbles. The pork will release its fat during cooking, which adds richness to the final product.

Add the finely diced 1 whole Yellow Onion and minced 4 cloves Garlic Cloves to the pot. Cook for another 3-4 minutes until the onion softens and becomes translucent. The pork and aromatics should develop a light brown fond on the bottom of the pot—this is flavor gold.

Step 3: Season and Pressure Cook

Add the toasted 1 cup Steel-Cut Oats back to the pot along with the 2 tsp Ground Sage, 1.5 tsp Ground Black Pepper, 1 tsp Ground Allspice, 1 tsp Ground Thyme, 0.5 tsp Ground Cloves, and 1.5 tsp Kosher Salt. Stir well to combine, ensuring the spices are evenly distributed throughout the mixture.

Pour in the 2 cups Chicken Broth and 0.5 cup Water, then add the 2 pieces Bay Leaves. Stir once more, scraping up any browned bits from the bottom of the pot. Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.

Step 4: Release Pressure and Finish

Allow the pressure to release naturally for 10 minutes, then perform a quick release by turning the valve to Venting. This gradual release prevents the oats from becoming mushy while ensuring they’re fully tender. Remove the lid carefully, tilting it away from you to avoid the hot steam.

Discard the 2 pieces Bay Leaves and give the mixture a final stir. The goetta should have a cohesive, slightly sticky texture with the oats fully softened. If it appears too loose, let it sit for 5 minutes to thicken—it will firm up as it cools slightly.

Taste and adjust seasoning if needed, though the flavors will meld further as it rests. Serve warm for the best texture, either as patties or crumbled, just like traditional Cincinnati goetta.

Regional Styles of This instant pot goetta

Cincinnati Original

The classic version uses pork shoulder and steel-cut oats with a heavy dose of sage and pepper. You’ll find this at every diner from Camp Washington Chili to Eli’s BBQ. The texture is firm enough to slice yet crumbly when browned in a pan. 🔥

Northern Kentucky Twist

Across the river, they often add maple syrup or brown sugar to the mix for a touch of sweetness. I’ve tried this variation and love how it balances the savory spices. The sugar also helps caramelize the exterior when pan-fried.

Glier’s Commercial Style

Glier’s, the most famous brand, uses a finer grind of pork and oats, creating a smoother texture. Their version includes nutmeg and celery salt, which you can add at ¼ tsp each for a store-bought taste.

Vegetarian Adaptation

Swap the pork for mushrooms or lentils and use vegetable broth. Increase the spices slightly to compensate for the milder base. It won’t be traditional, but it’s a great way to enjoy the flavors if you avoid meat.

Spicy Kick

For heat lovers, add ½ tsp cayenne or a diced jalapeño with the onions. This isn’t traditional, but it’s a fun way to modernize the dish. I like to serve it with hot sauce on the side. 🌶️

Breakfast Hash Style

Some Cincinnati chefs crumble the finished goetta and mix it with diced potatoes and onions for a breakfast hash. Cook it in a cast-iron skillet until everything is crispy—this is my go-to for weekend brunches.

Frequently Asked Questions