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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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
- 1 slab of spareribs (about 4 pounds), cut into 3 rib sections
- 2 teaspoons fine sea salt
- 1 teaspoon brown sugar
- 2 pounds sauerkraut, rinsed & drained (preferably fresh sauerkraut from the refrigerated section of your grocery store)
- 2 tablespoons vegetable oil
- 1 large onion, minced
- 4 garlic cloves, crushed
- 10 juniper berries
- 3 bay leaves
- 1 teaspoon fresh ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon fine sea salt
- 1 cup dry Riesling (or any dry, non-oaky white wine)
- 2 apples, peeled, cored, and minced (preferably tart apples like a granny smith)
- 1 cup water (or homemade chicken broth or low-sodium store-bought broth)
- 1 smoked ham hock, about 1 pound
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 a ham hock, because the bones add flavor to the sauerkraut as they cook. (And because I love ribs). Country style ribs cut from the pork shoulder are a good substitute (aka Western ribs or boneless ribs, or just get a pork shoulder roast and cut it into strips). 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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Instant Pot Pork and Sauerkraut Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4-6 1x
Description
Pressure Cooker Pork and Sauerkraut recipe - spareribs braised in sauerkraut in a pressure cooker.
Ingredients
- 1 slab of spareribs (about 4 pounds), cut into 3 rib sections
- 2 teaspoons fine sea salt
- 1 teaspoon brown sugar
- 2 pounds sauerkraut, rinsed & drained (preferably fresh sauerkraut from the refrigerated section of your grocery store)
- 2 tablespoons vegetable oil
- 1 large onion, minced
- 4 garlic cloves, crushed
- 10 juniper berries
- 3 bay leaves
- 1 teaspoon fresh ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon fine sea salt
- 1 cup dry Riesling (or any dry, non-oaky white wine)
- 2 apples, peeled, cored, and minced (preferably tart apples like a granny smith)
- 1 cup water (or chicken broth, homemade or low-sodium store-bought)
- 1 smoked ham hock, about 1 pound
Instructions
- 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. 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.
- Everything in the pot: 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.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
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
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Slow Cooker Pork and Sauerkraut
Click here for my other Instant Pot Pressure Cooker Recipes
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Rodney Schmidt
Great Recipe! I bought the ingredients for your Hawaiian BBQ Ribs recipe, but it got below freezing here today and my daughter proclaimed that BBQ Ribs were a summer dish. So I pulled a jar of sauerkraut out of the pantry and made this instead. I was missing the apples, ham hock, juniper berries and lard (and I love lard for pork recipes). It turned out great anyway, served it with mashed potatoes. I'm looking forward to making it properly sometime - it's now my go to recipe for kraut!
Mike Vrobel
Great! I'm glad you enjoyed it.
Patricia
this was , in a word... Delicious!!!
Keep the great IP recipes coming, as each one I've tried so far has been spot on! Thank you!! and Happy New Year to you and family!
Stephanie Larrison
Wow! This is my favorite thing I've made in my instant pot. And the juniper berries are the secret ingredient. I'm going to make it again tonight but I'm going to add some pierogies to it.
Greg
This recipe was mentioned in discussion over at Hip Pressure Cooking. So I came for a closer look.
I am puzzled by "fresh sauerkraut". To my understanding, sauerkraut is fermented cabbage and so by definition cannot be fresh. Can you clarify what you mean please.
Mike V
Fresh sauerkraut means "from the refrigerated section of your grocery store", as opposed to "in a jar in the aisle from your grocery store."
Greg
Thanks for that Mike.
The trouble is the second kind is all that is available to me down under. I'll have to look into making it myself.
Mike V
If all you have is store-bought jarred, go ahead and use it. Fresh sauerkraut is better, but jarred will still work with this recipe. (If you're willing to make your own, it is far better than any store bought option.)
Rob
I agree with you 100%!
The first time I made kraut, I was talked into it by friends. They always do things in a big way. They made 100 pounds and I made 50! When it was fermented' we had canning day, and it was a long day.
The next time I made 20 pounds and it was much more manageable. It was so delicious I decided not to can it, but just put it into quart canning jars and store it in the second refrigerator in the garage.
I now do this about once a year, and when the supply is running low I keep my eyes open for sales on cabbage, so I can start up another batch....makes sense, a quart of refrigerated fresh sauerkraut in the market costs about $5.00, and that’s approximately what 20 pounds of cabbage costs when on sale! I think that makes about 10 quarts. Time-wise, the work only takes 2 mornings, one for prep at the start and one at the end to jar it up.
Mike V @ DadCooksDinner
Gaah! Fixed. Thank you!
Patrick M Mitchell
This is (a version of) my favorite Lorna Sass recipe. We're in the process of moving so all my cookbooks are packed and this recipe was requested for Valentine's Day dinner! So that's why I'm here.
As a point of geographical clarification, when the French won the war, the border was to to the Rhine river in the EAST, and when the Germans won, the border was to the Vosges mountains to the WEST. You have them reversed.
FatLittleDog
Sounds great! Pork and sauerkraut are a frequent pairing at our house year-round. Just last night I did 2 thick chops, seared them, and finished them the oven. Then I did a quick braise of red onions, mushrooms and drained sauerkraut in an apple cider and sherry reduction. Finished it off with a little cider vinegar and butter. Keep the great ideas coming!
Mike V @ DadCooksDinner
At the top of the page?
Jenn
Where's the photo of the finished dish?