There’s something deeply satisfying about a dish that delivers comfort without the long wait. This one-pot creation brings together smoky sausage and tangy sauerkraut for a meal that tastes like it simmered all day.
Using the Instant Pot transforms what would normally be hours of stove-top cooking into a 30-minute process. The pressure cooker infuses every bite with rich, developed flavors while keeping the sausage juicy and the sauerkraut tender-crisp.
The beauty lies in its simplicity—just a few ingredients, minimal prep, and one pot to clean. What emerges is a hearty, balanced dish that feels like a warm hug on a cold evening.
Perfect for busy weeknights or lazy weekends when you want restaurant-quality results with homestyle ease. Here’s how to make it.
Ingredients for Instant Pot Sauerkraut and Sausage
One pot, a handful of ingredients, and dinner is ready in no time.
| Ingredient | Amount | Notes |
|---|---|---|
| Kielbasa Sausage 🌭 | 1 lb | Smoked, sliced into rounds |
| Sauerkraut 🥬 | 1 lb | Rinsed and drained |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Granny Smith Apple 🍏 | 1 whole | Cored and diced |
| Chicken Broth 🍲 | ½ cup | Low-sodium preferred |
| Dijon Mustard 🟡 | 1 tbsp | Smooth variety |
| Brown Sugar 🫙 | 1 tbsp | Light or dark |
| Caraway Seeds 🌿 | ½ tsp | Optional for extra flavor |
| Bay Leaf 🍃 | 1 whole | Dried |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For sautéing |
The sausage is key—Hillshire Farm or Johnsonville kielbasa have the right smokiness. Look for sauerkraut in the refrigerated section near the deli (not shelf-stable), as it has better texture. Baumgartner’s is a solid brand if you can find it. The apple adds a subtle sweetness that balances the tang; Granny Smith holds up best to cooking (don’t skip it).
No kielbasa? Smoked turkey sausage works, but reduce cooking time by 2 minutes. Swap sauerkraut for shredded green cabbage plus 2 tbsp apple cider vinegar if needed. The caraway seeds are traditional but can be omitted. For extra depth, add 1 tbsp tomato paste with the broth.
Leftovers keep well in the fridge for 4-5 days and reheat nicely. Freeze for up to 3 months if you want to prep ahead. The flavors actually improve overnight—perfect for meal planning.
Why You’ll Love This Recipe
- Set and Forget: I dump everything in the Instant Pot, seal the lid, and walk away—no babysitting required.
- Sweet and Tangy: The Granny Smith apple cuts through the sauerkraut with a crisp brightness that balances the smoky kielbasa perfectly.
- Feeds a Hungry Table: I serve this for weeknight dinners, potlucks, or even as a game-day spread—it’s always a hit.
- Stretches Further: Leftovers taste even better the next day, and one batch feeds my family for two meals without breaking the bank.
Step-by-Step Instructions for Sauerkraut and Sausage
Here is the method. Simple, efficient, and delivers consistent results every time.
Step 1: Sauté Aromatics and Sausage
Set the Instant Pot to Sauté mode and add the 1 tbsp Olive Oil. Once hot, add the sliced 1 lb Kielbasa Sausage and cook for 3-4 minutes until lightly browned on both sides.
Remove the sausage and set aside. In the same pot, add the diced 1 whole Yellow Onion and cook for 2-3 minutes until softened and translucent. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant.
Step 2: Combine All Ingredients
Add the 1 lb Sauerkraut (rinsed and drained) to the pot, stirring to combine with the onions and garlic. Next, add the diced 1 whole Granny Smith Apple, 1 tbsp Brown Sugar, 1 tbsp Dijon Mustard, 0.5 tsp Caraway Seeds, 1 whole Bay Leaf, and 0.5 tsp Black Pepper.
Pour in the 0.5 cup Chicken Broth and stir to distribute all ingredients evenly. Return the browned sausage to the pot and give everything a final stir.
Step 3: Pressure Cook to Perfection
Secure the lid on the Instant Pot and set the valve to Sealing. Cook on High Pressure for 8 minutes. The pot will take about 10 minutes to come to pressure before the cooking time begins.
Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to Venting to release any remaining pressure.
Step 4: Finish and Serve
Remove the lid and discard the 1 whole Bay Leaf. Stir the mixture gently to combine all the flavors. The sauerkraut should be tender but still have a slight bite, and the sausage should be heated through.
Let the dish sit for 5 minutes to allow the flavors to meld together. Serve warm, ensuring each portion includes a mix of sauerkraut, sausage, and the sweet-tangy broth.
Pro Tips For Making Instant Pot Sauerkraut And Sausage
- Rinse the Kraut: I learned this the hard way—give the sauerkraut a quick rinse under cold water to remove excess brine, otherwise your dish ends up painfully salty. A 30-second effort that actually changes the outcome.
- Brown the Kielbasa: Skip the dump-and-go approach. Sear the sliced kielbasa for 2-3 minutes first to deepen the flavor—your future self will thank you.
- Add Apple Last: Stir in the diced Granny Smith apple during the last 5 minutes of cooking to keep it crisp and bright, not mushy. Sounds weird, but it works.
- Use Enough Broth: Don’t skimp—pour in at least 1 cup of chicken broth to prevent the sauerkraut from burning on the bottom. After burning three batches, I finally figured out this was the issue.
Dietary Considerations for This Dish
Gluten-Free Friendly
This dish is naturally gluten-free as written, making it perfect for those with celiac disease or gluten sensitivity. Just be sure to check your sausage label—I always use Hillshire Farm or Johnsonville kielbasa as they’re typically gluten-free, but brands can vary. 💪
Low-Carb Option
For a keto-friendly version, skip the Granny Smith apple and add an extra ½ cup chicken broth with 1 tbsp apple cider vinegar to maintain the tangy balance. The sauerkraut and sausage are both low-carb powerhouses on their own.
Dairy-Free and Vegan
To make this vegan, swap the sausage for smoked tofu or plant-based sausage like Beyond Meat. Use vegetable broth instead of chicken broth. The dish will still be packed with that smoky, tangy flavor we all love.
Sodium Considerations
Sauerkraut and sausage can be high in sodium. To reduce it, rinse the sauerkraut thoroughly and use low-sodium chicken broth. I also recommend omitting the added salt entirely—the dish will still be flavorful.
Sugar-Free Adjustments
If you’re watching your sugar intake, simply omit the 1 tbsp brown sugar. The apple and sauerkraut provide enough natural sweetness. For extra depth, add ½ tsp smoked paprika to enhance the flavor.
Allergen Notes
This recipe is free from nuts, dairy, and eggs. However, always double-check your sausage and broth labels for hidden allergens. If you have a mustard allergy, skip the Dijon mustard and add 1 tsp yellow mustard seeds instead. 💡
Nutrition Facts
Frequently Asked Questions
Do I need to rinse the sauerkraut first?
Yes, rinsing removes excess brine and reduces sodium. Use cold water and drain well before adding to the pot. This step ensures a balanced flavor without overpowering saltiness.
Can I use a different type of sausage?
Try smoked turkey sausage for a lighter option or bratwurst for extra richness. Adjust cooking time by 1-2 minutes if using thinner sausages to prevent overcooking.
What if my Instant Pot doesn’t come to pressure?
Check the sealing ring and ensure the valve is set to Sealing. Also, verify there’s enough liquid—at least ½ cup is needed. If it still fails, release pressure manually and retry.
How do I make it less tangy?
Add an extra 1 tbsp brown sugar or a diced sweet apple like Fuji. The natural sweetness will balance the sauerkraut’s acidity without overpowering the dish.
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