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.
Serve this pressure cooker pork and sauerkraut with Instant Pot Mashed Potatoes and Instant Pot Steamed Green Beans for an easy family meal.
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 to 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 it with the cooking juices, but you can serve the pork in larger chunks if desired.
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.
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 Brats--If you enjoy pork with sauerkraut, you will love pork brats (or beef or turkey brats) made with sauerkraut!
If you enjoyed this recipe Instant Pot Pork and Sauerkraut recipe, I would love for you to leave a comment and review below.
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.
This recipe is spot on! I made it just as it says for our New Year’s dinner, only added a little rosemary. My family loved it, even those who claim not to like pork! It was easy to make and so delicious - the meat was so tender. I served it with mashed potatoes. It did take more like 25 minutes to vent, but was still quick and easy pork roast!
Thanks for sharing, Samantha. I love hearing you and your family (pork and non-pork eaters) enjoyed!
I’ve been a big fan of your crockpot recipe, so when I saw the link to the same recipe in the Instant Pot, I thought I’d try it on New Year’s. Wow! Same great flavor with even less effort!
Bye, bye crockpot!
So happy you enjoyed this version of a favorite. Happy New Year!
What if I don't have apples?
Hi Jamie! I would suggest using a bit (no more than a couple of tablespoons) of brown sugar to help tame the tartness of the kraut. Enjoy!
Probably one of the best pork and sauerkraut recipes I’ve ever had over the years whether in a Crockpot or InstaPot this recipe in particular is fantastic perfect sweet, sour balance. If you haven’t tried it yet you should!
So happy to hear you enjoyed! Thank you for leaving a review and Happy New Year!
How about using pork tenderloin? Its a little over 2 pounds, i will chunk it but cooking time the same as pork roast?
Hi Kate! Pork Tenderloin cooks much faster and is more delicate and can overcook easily. I would leave it whole and cook it on high pressure for 5 minutes with a natural pressure release for well-done meat. You will want to cook for 3 minutes on high pressure for medium-doneness.
I have a 7 lb. Shoulder. How long should I cook it? Should I double the other ingredients? Thanks!
Hi Joan! I would double the ingredients and thr cooking time will remain the same, as the pork has been cut into large chunks. Enjoy
What is the serving size? I need to watch my sodium. So thanks for providing the nutritional information. I did not see the number of servings listed for the recipe. This sounds awesome. And something I have been craving. Thanks.
Hi Cathy! This is for 8 servings. To help control the level of sodium, be sure to rinse your kraut well and reduce the added salt if desired. Enjoy!
Very good recipe! Easy, fast, tasty! Winner
I just read. this and decided to try it with 3/4 # of country-style ribs--boneless in the small IP 4 fit just right. I decided to use saute, but I didn't see the section to get all the browned parts/pieces off the bottom...hope they are okay! I used Kinder's Salt Pepper & Garlic seasoning blend & sprinkled in a Chinese 5 Spices Powder blend that has a tad of garlic in it. I used about 6 oz o apple juice about 1 1/2 c saurkraut and 2 small apples. sliced and 1/4 c shredded carrots I had on hand. I added 1 TB of brown sugar at the last minute it's pressure-cooking ow -at -15 min. Hope I did not mess this up by not getting the bottom o the pot cleared after browning.
Hi Gigi! I hope everything turned out well for you. If you got a burn notice it would have been due to the fact you didn't scrape the bottom of the pan. Even if you didn't get the notice, I would try not to tempt it again 🙂
This is the first InstantPot recipe that has been successful for me, and boy was it good. I just used the pork and sauerkraut with the sauerkraut juice and added a little brown sugar. I did 20 minute cook time and let it naturally release for 20 minutes then quick released. The pork just fell apart. A great recipe!! Thank you!!
Hi Douglas! I am so happy to hear you enjoyed! I hope that you find many more recipes to enjoy here.
Can you use a frozen pork roast (about 3 Lbs) and if so what would the timing be for cooking?
Yes! I would cook for 30 minutes per pound if frozen whole (so 90 minutes) Enjoy!
Well , I just put everything in the pot , but I never saw anything that said to sear the pork first .
I hope it comes out alright as this is our new years day dinner .
This recipe does not call for searing! It will be delicious! Enjoy and happy New Year!