It is incredibly easy to make Pork and Sauerkraut in the Instant Pot! Pork loin is cooked to perfection and flavored with a sweet and tangy sauerkraut and apple mixture.
I have to say I am STILL amazed how much faster the Instant Pot can make classic recipes.
Take my family’s traditional Slow Cooker Pork and Sauerkraut, that took hours to braise. With an electric pressure cooker, I can have the same Pork and Sauerkraut with the same delicious flavors in a fraction of the time.
Instant Pot Pork and Sauerkraut
The process for making Instant Pot Pork and Sauerkraut is still the same as the traditional recipe.
- Season the pork loin.
- Sear the pork loin.
- Cook the pork loin with sauerkraut.
So what makes Instant Pot Pork and Sauerkraut better than the original recipe?
- It uses one pot–you can sear the pork right in the Instant Pot! No need to dirty up a saute pan!
- Instead of 8 to 10 hours of slow cooking, Instant Pot Pork and Sauerkraut is ready in an under 90 minutes from the minute you pull the pork out of the fridge until you sit down and eat. And depending on your pork loin size you can have Instant Pot Pork and Sauerkraut in less than an hour!
Instant Pot Pork and Sauerkraut
Step One: Season Pork Loin
- To ensure really good flavor, liberally season the pork loin with salt and pepper on all sides.
Step Two: Sear Pork Loin
- Turn Instant Pot to saute and let heat up until until reads Hot.
- Add in 1/2 tablespoon oil.
- Sear pork loin for 2-3 minutes per side, or until browned and easy to flip.
Step Three: Flavor Pork and Sauerkraut
- Add apple juice to pressure cooker.
- Add in apples, onions, and garlic around pork loin.
- Top with sauerkraut.
Step Four: Cook the Pork Loin
- Cook on High Pressure for 20 minutes per pound of pork loin.
- Allow pressure to release naturally, or for a minimum of 15 minutes.
Can Frozen Pork Loin Be Used?
Yes, you can cook this recipe using a frozen pork loin.
- Do not sear the meat.
- Adjust cook time to 30 minutes per pound.
Tips for Pressure Cooker Pork and Sauerkraut
- Be sure to add salt and pepper to the apple juice to flavor the meat, as a frozen pork loin will not be able to have seasonings adhere to it.
- Use fresh sauerkraut that you find in the refrigerated section of your grocery store. It is much better tasting than canned sauerkraut.
- If you don’t have apple juice, use chicken stock in it’s place, but add in 2 tablespoons of brown sugar to help balance the flavors in this pork and sauerkraut. But I am telling you, the apple juice makes this dish incredible.
- Instant Pot Pork and sauerkraut is a great served with the cooking juices over mashed potatoes or if you are lucky enough to have two pressure cookers, make Instant Pot Mashed Potatoes.
More Instant Pot Pork Recipes
- Instant Pot Pork Tacos
- Instant Pot Pulled Pork
- Instant Pot Pork Tenderloin with Apples and Sweet Potatoes
- Instant Pot Asian Pork from Domestic Superhero
Instant Pot Pork and Sauerkraut Recipe
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom
Instant Pot Pork and Sauerkraut
Ingredients
- 2 pound pork loin
- salt and pepper
- 1/2 tablespoon oil
- 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
Instructions
- Liberally season pork loin with salt and pepper on all sides.
- Turn Instant Pot to saute and let heat up until until reads Hot. Add in 1/2 tablespoon oil. Sear pork loin for 2-3 minutes per side, or until browned and easy to flip.
- Add apple juice, apples, onions, and garlic to pressure cooker. Top with sauerkraut.
- Cook on high pressure for 20 minutes per pound. So for this 2 pound pork loin, that would be 40 minutes.
- Once cook time has elapsed allow pressure to release naturally, or for at least 15 minutes.
Notes
- If you your pork loin is frozen, add 10 minutes per pound to cooking time.
- 6 quart pressure cookers should fit up to a 3 pound pork loin.
- 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.
To Make Instant Pot Pork Loin, You May Need
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I’m cooking a 3 pound tenderloin, wouldn’t 60 minutes be too long? Also wouldn’t that be way too long for kraut, making it mushy??
Hi Brenda, for a pork tenderloin, yes 60 minutes is MUCH too long. For a pork loin, 20 minutes per pound is needed to achieve tender, fall apart meat. For a 3 pound tenderloin, I would cook for 4-5 minutes on high pressure.
This was the first thing I cooked in my Instant Pot. Delicious! I did not add apples, but I added a tablespoon of light Brown sugar to the juice. Thank you so much for sharing.
I am so glad you enjoyed Kyra! And brown sugar is a great addition if you like things a bit sweeter 🙂
New to the Instantpot and first time cooking this receipe. Followed the 20 min per pound and the pork turned out perfect, fell apart with fork. The sauerkraut did get mushy but I didn.t drain it
so don.t know if that was too much liquid. I used Apple juice and added carrots and turnip. The meal turned out great.
I am so glad you found the Pork and Sauerkraut to be tasty! The sauerkraut should be drained, especially if canned. The sauerkraut will be softer than if cooked in the oven or slow cooker, but not mushy.
How big is the serving size?
Hi Madeline, this recipe serves about 8 with 4 ounces meat per serving. I hope you enjoy!
loved the pork but thought the sauerkraut was overcooked. Could you add it later and if so would it matter what stage of cooking the meat has reached?
Hi Marley! I am so glad you enjoyed the pork. My mom used to cook the sauerkraut all day, so that is how I was used to having it. However, if you would like it crunchier, I would cook the pork loin for 5 minutes less per pound. (so for a 2 pound pork loin, that would be 30 minutes) and then let it do natural release. Add in the sauerkraut and cook on on high pressure for 10 minutes and again do natural pressure release. Part of the magic of the sauerkraut is that it tenderizes and flavors the pork as it cooks, BUT 10 minutes of cook time should still produce great results 🙂
Homemade sourkraut is crunchier than canned cause all canned stuff is cooked homemade is not