Instant Pot Pork and Sauerkraut

Instant Pot Pork and Sauerkraut recipe. Pressure braised spareribs and sauerkraut make a hearty comfort meal, perfect for New Year's Day.

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• Ingredients
• How to Make Instant Pot Pork and Sauerkraut
• Substitutions
• Frequently Asked Questions
• Instant Pot Pork and Sauerkraut Recipe
• Notes
• Related Posts
• 💬 Comments

It's New Year's - time for Pork and Sauerkraut.

I'm an American mutt, with German and French in my family tree. Maybe that explains why pork and sauerkraut is a favorite of mine. It pulls my whole family history together. (Which is odd, because I didn't have pork and sauerkraut until I spent New Year's Day with my wife's family. But that's a different story)

Ingredients

• A slab of spareribs
• Fine sea salt
• Brown sugar
• Sauerkraut (preferably fresh sauerkraut from the refrigerated section of your grocery store)
• Vegetable oil
• Onion
• Garlic
• Juniper berries
• Bay leaves
• Fresh ground black pepper
• Ground coriander
• Dry Riesling (or any dry, non-oaky white wine)
• Apples
• Smoked ham hock
  See recipe card for quantities.

How to Make Instant Pot Pork and Sauerkraut

Prep the Pork and Sauerkraut

Sprinkle the pork ribs with 2 teaspoons fine sea salt and 1 teaspoon brown sugar, then set aside to rest. Rinse the sauerkraut in a large colander, then press down on the sauerkraut to squeeze out the excess water.

Saute the Aromatics

In an Instant Pot set to Sauté Mode - High (medium high heat in a stovetop PC), heat the 2 tablespoons of vegetable oil until it shimmers. Add the onions, garlic, juniper berries, and bay leaves to the pot, and sprinkle with the pepper, coriander, and ½ teaspoon of salt. Saute until the onion softens, about 5 minutes.

Fill the pot

Add the Riesling to the pot, and bring to a boil. Scrape the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of onion. Stir in the sauerkraut, apples, and chicken stock. Submerge the ham hock and the ribs as much as you can in the sauerkraut.

Pressure cook for 30 minutes with a Natural Release

Lock the lid and pressure cook for 30 minutes in an Instant Pot or other electric pressure cooker, or for 25 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot). Let the pressure come down naturally; you can quick release any remaining pressure after 15 minutes if you are in a hurry.

Mix and serve

Carefully remove the lid from the pressure cooker, tilting away from you to avoid the hot steam. Remove the ham hock and the ribs to a carving board. Discard the bay leaves. Shred the ham hock, discarding the bones and any large hunks of gristle, then stir the shredded meat into the sauerkraut. Cut the ribs into 1 bone serving pieces. Scoop the sauerkraut out of the pot with a slotted spoon, leaving behind most of the liquid. Serve, passing the condiments on the side.

Substitutions

Different types of pork

You can substitute baby back ribs for the spare ribs, or use pork shoulder cut into 2-inch by 2-inch strips, and the cooking time remains the same. Don't use pork loin or pork tenderloin, because it will overcook in the pressure cooker.
If you can't find smoked ham hocks, you can skip them, or use smoked pork neck or smoked turkey pieces instead.

Equipment

• 6 quart pressure cooker (though an 8-quart pressure cooker would be better, because this recipe is right up against the max fill line on a 6-quart cooker.)

Frequently Asked Questions

What cut of pork should I use for Instant Pot Pork and Sauerkraut?

My favorite is spareribs and ham hock, because the bones add flavor to the sauerkraut as they cook. (And because I love ribs). Pork shoulder is a good substitute if you cut it into strips (aka Country ribs, Western ribs, or boneless ribs). Pork loin roast is a little too lean for this recipe; it will overcook. If you really want loin, don't cook it with the sauerkraut. Cook the loin with my Instant Pot Pork Loin Recipe, and cook the sauerkraut with my Instant Pot Kielbasa and Sauerkraut recipe, then serve them together at the table.

Can I use canned sauerkraut for Instant Pot Pork and Sauerkraut?

You can use canned sauerkraut, but it won't be as good as bagged, refrigerated sauerkraut. Canned sauerkraut is cooked during processing, so it will be overcooked after pressure cooking. That said, sauerkraut can stand up to some overcooking. If all you can find is canned, go ahead and use it.

Can I use chicken broth instead of water?

Absolutely! Chicken broth will add extra depth to this recipe. (Especially if you use Homemade Chicken Broth.)

Adapted From: Lorna Sass Pressure Perfect

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Notes

• No pressure cooker? No problem. Use a large dutch oven, and follow the instructions through step 3. Then, instead of pressure cooking in step 4, cover the pot and put it in a 350°F oven for 1 ½ to 2 hours, until the pork ribs are tender. Continue with Mix and Serve in step 5.
• Boiled white potatoes: Peel 2 pounds of red-skin potatoes and cut into 2 inch pieces. Put in a medium pot, cover with water, and add 2 tablespoons kosher salt. Bring the water to a boil over high heat, reduce the heat to a simmer, and simmer for 10 minutes, or until the potatoes are cooked through. Drain the potatoes, toss with melted butter, sprinkle with some parsley, and serve.

Related Posts

Choucroute Garnie
Slow Cooker Pork and Sauerkraut

Click here for my other Instant Pot Pressure Cooker Recipes

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