This Instant Pot method transforms traditional pork and sauerkraut into a foolproof weeknight meal with minimal effort. The pressure cooker tenderizes the pork while infusing it with the tangy depth of sauerkraut in a fraction of the usual time.
By cooking everything together in one pot, the flavors meld beautifully, creating a dish that’s both hearty and richly aromatic. The pork becomes fork-tender, and the sauerkraut softens just enough to balance its natural sharpness.
The result is a comforting, one-pot meal that’s ready in under an hour, with cleanup just as quick. It’s a modern take on a classic pairing that never sacrifices tradition for convenience.
Perfect for chilly evenings or when you crave a taste of home. Here’s how to make it.
Ingredients for Instant Pot Pork and Sauerkraut
Hearty pork, tangy sauerkraut, and aromatic spices create this one-pot classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Boneless, cut into chunks |
| Sauerkraut 🥬 | 2 lb | Drained, rinsed lightly |
| Yellow Onion 🧅 | 1 whole | Medium, thinly sliced |
| Granny Smith Apple 🍏 | 1 whole | Peeled, diced for sweetness |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Chicken Broth 🍲 | 1 cup | Low-sodium preferred |
| Brown Sugar 🍚 | 2 tbsp | Light or dark variety |
| Caraway Seeds 🌿 | 1 tsp | Optional, traditional flavor |
| Bay Leaf 🍃 | 1 whole | Dried, for depth |
| Juniper Berries 🍇 | 4 pieces | Lightly crushed |
| Olive Oil 🫒 | 1 tbsp | For searing pork |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The pork shoulder is non-negotiable here. Look for well-marbled cuts at Whole Foods or your local butcher—this ensures fork-tender results after pressure cooking. Sauerkraut quality varies wildly; Boar’s Head or Libby’s (in the refrigerated section) have the right balance of tang and crunch. If buying bagged, avoid the canned stuff—it’s mushy and overly sour.
No pork shoulder? Pork butt works identically. Out of sauerkraut? Shredded green cabbage with apple cider vinegar (1 tbsp per cup) is a decent stand-in. Caraway seeds are traditional but can be skipped if you dislike the flavor. Chicken broth can be vegetable broth for a lighter touch. The apple adds subtle sweetness—use a tart variety like Granny Smith.
Leftovers reheat beautifully, though the sauerkraut will soften further. Store in the fridge for up to 4 days or freeze for 3 months. The flavors deepen overnight, making this even better the next day.
Why You’ll Love This Recipe
- Set and Forget: I love tossing the pork shoulder, sauerkraut, and apple into the Instant Pot, then walking away—dinner cooks itself.
- Tangy Sweet Balance: The sauerkraut’s sourness with the Granny Smith apple’s crisp bite? Honestly, it’s why I make this every New Year’s Day.
- Feeds the Freezer: One batch gives me leftovers for days, and the flavor only gets better reheated.
- Budget Hero: Pork shoulder stays cheap, and a big bag of sauerkraut stretches this meal to feed my whole family without breaking the bank.
Step-by-Step Instructions for Instant Pot Pork and Sauerkraut
Here is the method—tested, efficient, and designed for perfect results every time.
Step 1: Sear the Pork Shoulder
Set the Instant Pot to the sauté function on high heat. Add the 1 tbsp olive oil and allow it to shimmer. Pat the 2 lb pork shoulder chunks dry with a paper towel, then season with the 1 tsp salt and 0.5 tsp black pepper.
Working in batches if necessary, add the pork to the pot and sear undisturbed for 3-4 minutes per side until deeply browned. This creates a flavorful fond that will enhance the final dish. Transfer the seared pork to a plate and set aside.
Step 2: Sauté Aromatics and Build the Base
In the same pot, add the thinly sliced yellow onion, diced Granny Smith apple, and minced garlic cloves. Sauté for 3-4 minutes until the onion softens and becomes translucent. The apple will release natural sweetness, balancing the tang of the sauerkraut.
Stir in the 2 tbsp brown sugar, 1 tsp caraway seeds, 1 whole bay leaf, and 4 pieces juniper berries. Add the 1 cup chicken broth and scrape the bottom of the pot to deglaze, ensuring all browned bits are incorporated into the liquid.
Step 3: Pressure Cook the Pork and Sauerkraut
Return the seared pork to the pot and add the 2 lb sauerkraut, pressing it down gently to submerge it in the liquid. Secure the lid, set the valve to sealing, and cook on high pressure for 45 minutes.
The pork should become fork-tender and easily pull apart, while the sauerkraut softens and absorbs the rich, spiced broth. Allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure.
Step 4: Finish and Serve
Discard the bay leaf and juniper berries. Stir the contents of the pot gently to combine the flavors. Taste and adjust seasoning if needed—though the sauerkraut and broth likely provide enough saltiness.
Serve hot, ensuring each portion includes tender pork, tangy sauerkraut, and a generous amount of the flavorful broth. The dish should have a perfect balance of sweet, savory, and sour notes, with the pork falling apart at the touch of a fork.
Pro Tips For Making Instant Pot Pork And Sauerkraut
- Brown the Pork: Take the extra 5 minutes to sear the pork shoulder in batches—it builds a deep flavor base that simmering alone can’t match. I skipped this once and the dish tasted flat.
- Rinse the Kraut: Drain and rinse the sauerkraut under cold water to remove excess salt, then give it a good squeeze—this keeps the final dish from being overwhelmingly briny.
- Don’t Overfill: Resist the urge to cram everything in. Fill the Instant Pot no more than two-thirds full to avoid clogging the vent and getting a burn notice.
- Add Apple Late: Toss in the diced Granny Smith apple during the last 10 minutes of cooking so it softens but doesn’t turn to mush. I learned this the hard way after ending up with applesauce in my first batch.
Pro Cooking Tips for Great instant pot pork and sauerkraut
Perfect Searing Technique
Always pat the pork shoulder chunks completely dry before searing—this ensures a proper Maillard reaction for maximum flavor. I use paper towels and press firmly to remove all moisture from the surface.
Deglaze Thoroughly
After sautéing the aromatics, scrape the bottom of the pot aggressively with a wooden spoon to release all browned bits. This prevents the burn notice on your Instant Pot and incorporates deep flavor into the dish.
Layering Flavors
Add the caraway seeds and juniper berries directly to the hot oil with the onions—they’ll bloom and release their aromatic oils. I lightly crush the juniper berries with the flat of my knife first for more impact. 💡
Pressure Release Method
Let the pressure release naturally for the full 15 minutes after cooking. This allows the pork to rest and reabsorb juices, preventing dryness. Quick-releasing too soon can make the meat tough.
Avoid Overfilling
Never exceed the 2/3 max fill line in your Instant Pot, especially with sauerkraut which contains liquid. I use a 6-quart model for this recipe, and it’s the perfect size for 2 lb pork and 2 lb sauerkraut.
Final Texture Check
If the pork isn’t fork-tender after 45 minutes, cook for an additional 5-10 minutes on high pressure. The sauerkraut should still have a slight bite—it softens more during the natural release. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of pork?
Yes! Pork butt works identically to shoulder. Avoid lean cuts like tenderloin, as they can dry out during pressure cooking. The marbling in shoulder or butt ensures tender, juicy results.
Do I need to rinse the sauerkraut first?
Rinsing lightly removes excess brine, which can make the dish too salty. Use a colander and give it a quick rinse under cold water, then drain well before adding to the pot.
Can I make this without the apple?
The apple adds sweetness to balance the tang, but you can skip it or substitute 1 tbsp honey or maple syrup instead. The dish will still be flavorful!
What if my Instant Pot gives a burn notice?
This usually means there wasn’t enough liquid to deglaze properly. Add 1/2 cup water or broth, scrape the bottom thoroughly, and restart the pressure cooking cycle.
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