Instant Pot Kielbasa and Sauerkraut has two of my favorite foods from childhood: Kielbasa and Sauerkraut! This pressure cooker Kielbasa and Sauerkraut is a one-pot meal that you can make in your Instant Pot Electric Pressure Cooker in about an hour.
Instant Pot Kielbasa and Sauerkraut
I grew up eating sauerkraut, and many other Germanic foods. Sometime before I was born my mom lived in Germany. I never knew that some of the things we said were actually in German. When my friends came over to play, they were confused when I told them to be careful of mom's shrunk (china cabinet). And mom would yell at us to "mach schnell" when she wanted us to hurry up.
I've forgotten many of the words, but I haven't forgotten the food! Mom cooked food from everywhere, not just Germany!
Mom made sausages like Bratwurst, Knackwurst, Liverwurst, and we ate it all! She served us Kielbasa, good Polish sausage, and many types of hot dogs, as we called them. My favorite was Kielbasa and sauerkraut! Now, this is not a strictly German recipe, but it does take me back to the German influences I grew up with.
I like to blend recipes from different cultures, and make them my own. This recipe is not quite like mom's, as it has more ingredients, and a more complex flavor. Hers was good, simply good, but mine is amazing (at least, to me it is)! I wish she had lived to taste mine, maybe she'd have liked it, too.
The nice part about this Instant Pot Kielbasa and Sauerkraut is that making it in my Instant Pot® is so easy. It is done perfectly in under an hour, and in ONE POT, which I really like!
I hope you like Instant Pot Kielbasa and Sauerkraut as much as my family does.
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If you like kielbasa and sauerkraut, you will like this version! I revised it many times and this is the winning dish! You make it in the Instant Pot electric pressure cooker, and it is fantastic!
- 2-3 TBSP Vegetable Oil
- 1 ½ lbs Kielbasa, cut into 1.5 inch chunks
- 1 32 oz Jar Sauerkraut (drain ½ of the liquid)
- 1 med Onion, diced
- 2 cloves Garlic, pressed or minced
- 1 Tbsp Caraway Seeds
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- ⅓ cup Dry White Wine (or use apple juice)
- 3 Small Gold Potatoes, cubed
- 3 Medium Carrots cut into 1 ½ inch pieces
- 1 Apple (cored, peeled and large diced)
- 2 cups Chicken Broth
- Parsley Garnish (optional)
Set the Instant Pot to Sauté and when it says hot, add the vegetable oil, wait a few seconds, then add the kielbasa. Brown it and remove to a bowl.
Add onion to the pot and stir.
Add carrots and stir.
Let that cook for a minute or two.
Add the salt, pepper, and caraway seeds, stir.
Add the wine and let cook for a couple of minutes, stirring and scraping the bottom of the pot occasionally to make sure the pot is deglazed (all brown bits removed).
Add the garlic, stir it in.
Add the potatoes and apple, stir.
Add the kielbasa back in, juices and all. Also add sauerkraut, and broth. Stir well to combine.
Put the lid on the Instant Pot, and set the knob to sealing.
Press the Cancel/Keep Warm button to cancel the sauté mode.
Press the Pressure Cook (or Manual) button or dial, make sure it is set to high pressure, and use the +/- button or dial to adjust the time to 8 minutes.
After the cooking cycle ends, press the Cancel button to turn off the pot, and wait 10 minutes (NPR - Natural Pressure Release).
Release the rest of the pressure manually (use a spoon handle or tongs to be safe), and wait for the pin to drop, and carefully open the lid, facing it away from your face as there will be a lot of steam.
Give it a good stir.
The contents will be very hot, so when you dish it up you might want to wait a few minutes before eating it. Garnish with a little fresh parsley, and ENJOY!
Serve with a slice of buttered crusty bread, or a biscuit.
This is one of those meals that is better the next day! It reheats very well.
resources to make Instant Pot Kielbasa and Sauerkraut recipe and more
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I made this last night for my family...they all loved it! Thanks
Sandra L Masarik
Hi Sandy, I have used this recipe many times and it is delicious. In fact, I plan to make it for dinner this evening. Thank you so much for sharing this recipe and it brings back memories of my Grandmother from Czechoslovakia.
I have fresh homemade sausage from a local polish market.. My husband want me to keep it whole. Can we do this?
Yes, just add 2 minutes cook time, and 2 minutes natural release.
This was very good, only complaint was there was too much liquid, I will try only 1 cup of broth next time. I really enjoyed the carrots, potatoes and apples mixed. Thank you for sharing this
Excellent recipe! I too, made it with my homemade sausage and it turned out perfectly.
If you like your kielbasa a little more firm and still have some nice snap to the skin what you need to do is brown the kielbasa real well and when you put the kielbasa back in, put it on top of everything. Then secure the lid and set the instant pot to 0 minutes. Yes, zero minutes. It will come to full pressure and then automatically go to the keep warm setting. Let it naturally reduce pressure for 10 minutes and then let the rest of the pressure out of the instant pot. You just have to make sure that you slice your potatoes thin enough that the 10 minutes at pressure will cook them through. 3/4 inch to one inch works fine. This keeps the kielbasa from turning too soft. Now this is only if you are using precooked kielbasa.
Hi Mike, nice tip. I still have a little snap to the skins when I use my timing, however your method sounds like there might be even more. I appreciate your comment!
This recipe worked well. But....there are now little stains in the lid. I've checked with Instant Pot Cust Service, and on the web. CS knows nothing about the stains. There is a web report of the same problem, after sauerkraut and sausage.
Have you heard of this? I've tried all of the published methods of getting out the stains. They've faded, but still there.
Now I'm afraid to use the recipe again. Any thoughts?
Hi Jim, I haven't noticed this issue after cooking sauerkraut. I use Barkeeper's Friend, and it works well. It must be the lid. I make all kinds of sauerkraut in my pots, and have no spots that won't come out. Maybe it's the brand of sauerkraut? This recipe dilutes it, so I don't see how it would remain acidic enough to do damage to stainless steel. Let me know if you find an answer.