Instant Pot Bratwursts
Made with beer, onions, and sauerkraut, this Instant Pot Bratwurst recipe delivers juicy bratwursts with crisp, golden skin in no time.
Servings: 4
Ingredients
- 2 teaspoons extra virgin olive oil divided
- 4-6 raw bratwursts
- 1 large yellow onion thinly sliced
- 12 ounces German or pale beer
- 15 ounces sauerkraut optional
Instructions
- Turn the Instant Pot to sauté, add in about 1 teaspoon of olive oil and let heat briefly. While the oil is heating, pierce the bratwursts several times with a fork and then place the brats into the oil and sear on each side until browned, about 2 minutes per side. Once browned, remove the brats and place them onto a clean plate.
- Add an additional teaspoon of olive oil to the inner pot, along with the sliced onion and sauté the onion for 2-3 minutes, or until just beginning to soften. Hit cancel to turn off the Instant Pot.
- Add in 12 ounces German or pale beer (or stock), and and use a wooden spoon to scrape up any browned bits on the bottom of the inner pot.
- Add the brats back to the inner pot and top with sauerkraut.
- Secure the lid on the pressure cooker, ensuring the vent knob is sealed. Using the manual or pressure cook button, set to cook on high pressure for 6 minutes. Once the cook time has elapsed, allow pressure to release naturally on its own for at least 10 minutes.
- Serve the bratwurst with the onions and sauerkraut on buns with mustard or plain as desired.
Video
Notes
Storage: Leftover Instant Pot Brats can be stored in an airtight container for up to 3 days in the refrigerator. Reheat in the microwave-safe dish in 1-minute intervals until warmed through. You can also opt to freeze the leftovers for up to 3 months in an airtight, freezer-safe container. Defrost in the refrigerator and reheat as desired. Use within 3 days of defrosting.
Beer: Use any beer you like, keeping in mind that a pale lager will not overwhelm the flavor of the brats. You can also, omit the beer and use chicken stock in its place.
Searing Brats: You can skip sautéing the brats. Just keep in mind that the exterior of the brats will be soft, much like a boiled brat. You can finish on the grill or under the broiler to crisp up if desired.
Preparing with Peppers and Onions: If you like your brats served with peppers and onions instead of sauerkraut, sauté 1 large sliced onion and 2 large sliced bell peppers (any color), after browning the bratwurst. Deglaze the pan with beer or stock and add the brats back to the pressure cooker. Omit the sauerkraut and cook as the recipe directs.
Increasing the recipe: You can cook up to 8 bratwursts in the Instant Pot without having to change the amount of beer or sauerkraut or the cooking time. However, you may need to brown your bratwursts in batches. If you want to prepare more than 8 brats at a time, I would suggest doubling the beer, onions, and sauerkraut. Keep the cooking time the same.
Sauerkraut: Feel free to omit it from the recipe if you don't care for sauerkraut.
Nutrition
Calories: 273kcal | Carbohydrates: 10g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1263mg | Potassium: 465mg | Fiber: 4g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg
