Instant Pot Pork and Sauerkraut is one of the easiest recipes to make! With just a few simple ingredients, this recipe will deliver a pork roast that is cooked to tender perfection in a perfectly balanced sweet and tangy sauerkraut and apple mixture.
Why You Will Love This Recipe
- Instead of the traditional Slow Cooker Pork and Sauerkraut, which takes hours to braise, the instant pot gets the same dish with the same flavors on the table in a fraction of the time.
- This is not just any recipe for pork and sauerkraut--this is the BEST recipe for Instant Pot Pork and Sauerkraut. This pork roast is cooked with sauerkraut, which tenderizes the meat and gives it a tangy flavor. But I also add apple juice and fresh apples to balance out the sourness of the sauerkraut. The pork is tender, flavorful, and absolutely incredible.
- The process for making Instant Pot Pork and Sauerkraut is EASIER than the traditional method. For my slow cooker pork and sauerkraut recipe, I season the pork and sear the pork and then cook in the slow cooker. For this instant pot version, skip the step of searing the meat. The pork loin absorbs all the flavors as it cooks and gets perfectly tender and flavorful better if NOT seared.
- Even if you THINK you don't like sauerkraut, this may be the recipe to change your mind. It adds dimension and a tangy bite to the pork, but thanks to the apple juice it is not overpowering at all. Even my picky kids enjoy this recipe!
Notes on Ingredients
- Pork Roast: I love using a pork loin for this recipe. It is lean, flavorful and because of the sauerkraut and the Instant Pot, it gets perfectly tender. Feel free to use a pork shoulder or pork roast, you will just need to add 5 minutes of cook time.
- Sauerkraut: Fresh or canned sauerkraut can be used.
- Apple Juice: Just like my recipe for Instant Pot Pulled Pork, apple juice is the secret to this recipe. It balances out the sauerkraut and apples and pork are a perfect culinary pair.
- Apples: Use apples that hold up well to baking, like Granny Smith or Honey Crisp or Braeburn.
Step One: Prepare the Pork
It is best to cut the pork into 2-4 inch large chunks, whether using pork loin or pork butt. This will help the pork cook evenly and tenderize.
Step Two: Layer Ingredients
Once the meat is cut into chunks, this recipe is as easy as putting everything into the Instant pot and pressure cooking.
Step Three: Pressure Cook
Be sure to set to cook on HIGH pressure. The cook time will remain the same regardless of how much pork you cook--it may just take LONGER to come pressure.
Step Four: Pressure Release
It is very important to remember to let the pressure release naturally after cook time has elapsed. If you do a quick pressure release, your meat may seize up and become tough.
Step Five: Serve
Once the cooking time has elapsed and pressure is released, remove the pork from the Instant Pot. I prefer to shred the pork and then serve with the cooking juices, but you can serve the pork in the larger chunks if desired.
FAQs and Expert Tips
- Do you have to drain the sauerkraut first? I do recommend you drain the sauerkraut before adding to your Instant Pot, as it is quite salty and sour but it is a personal preference.
- No Apple Juice? A tip my mom taught me was to add in 1 to 2 tablespoons of brown sugar and use chicken stock if you don't have apple juice on hand. The flavor won't AS good, but the brown sugar helps to balance out the acidity of the sauerkraut.
- Storage Instructions: Leftover pork can be kept in the refrigerator for up to 4 days and frozen for up to 3 months.
More Instant Pot Pork Recipes
- Instant Pot Pork Tacos--tangy, savory, and spiced to perfection. This meat is great on tacos, in burritos, or fajitas.
- Instant Pot Pulled Pork--delicious, tangy, and fabulous for BBQ Pork Sandwiches.
- Instant Pot Pork Tenderloin--Pork Tenderloin is cooked with sweet potatoes for a complete, easy, and healthy meal.
- Instant Pot Pork Chops--made with a creamy mushroom sauce without canned soup.
Instant Pot Pork and Sauerkraut
- 2-3 pounds pork loin roast cut into 2-3 inch large chunks
- salt and pepper
- 16 ounces sauerkraut drained of extra liquid
- 1 cup apple juice or chicken stock
- 1 apple sliced
- 1 onion sliced
- 1 tablespoon minced garlic optional
- Cut pork roast into large 2-3 inch chunks. Liberally season pork loin with salt and pepper on all sides.
- Place pork pieces in the instant pot and pour in apple juice. Add apples, onions, and garlic to pressure cooker. Top with sauerkraut.
- Cook on high pressure for 15 minutes. Hit Cook Time/Pressure Cook and use the +/- buttons to adjust to 15.
- Once cook time has elapsed allow pressure to release naturally, or for at least 15 minutes.
- Serve pork with juices over noodles or mashed potatoes if desired.
- Use chicken stock in place of apple juice if desired. If using stock, you may want to add 1-2 tablespoons brown sugar to balance the flavors.
- Garlic is optional. It is not traditional, but I love the added flavor.
- Feel free to use a pork shoulder or pork butt roast. You will need to cut the pork roast up into 2-3 inch chunks as well, but increase the cook time to 20 minutes.