Instant Pot Pork and Sauerkraut
Tender pork loin chunks braised with sauerkraut, apples, and onions in apple juice. A German-style one-pot meal that cooks under pressure in minutes.
Ingredients
Method
Completed steps 0
Cut the pork loin into 2–3 inch chunks and season generously with salt and pepper on all sides.
Add the pork pieces to the pot with 1 cup apple juice. Layer in the sliced apple, sliced onion, and garlic. Top with the drained sauerkraut.
Set to high pressure for 15 minutes using the pressure cook button and +/− to adjust the time.
When cooking is done, allow pressure to release naturally for at least 15 minutes.
Serve the pork and sauerkraut with the cooking liquid spooned over noodles or mashed potatoes.
Notes
Let pressure release naturally for the full 15 minutes to keep the meat tender.
If your sauerkraut is very salty, rinse it before draining to adjust the seasoning.
Serve over egg noodles or buttered mashed potatoes to catch the flavorful braising liquid.
Calories: 194 kcal · Carbs: 11 g · Protein: 26 g · Fat: 5 g · Sodium: 433 mg · Fiber: 2 g · Sugar: 7 g
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.