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A plate of sauerkraut and pork ribs with mustard

Instant Pot Pork and Sauerkraut Recipe

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5 from 2 reviews

  • Author: Mike Vrobel
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 1x


Pressure Cooker Pork and Sauerkraut recipe - spareribs braised in sauerkraut in a pressure cooker.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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