Instant Pot Kielbasa and Sauerkraut
2-3 TBSP Vegetable Oil
1 1/2 lbs Kielbasa, cut into 1.5 inch chunks
1 32 oz Jar Sauerkraut (drain 1/2 of the liquid)
1 med Onion, diced
2 cloves Garlic, pressed or minced
1 Tbsp Caraway Seeds
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/3 cup Dry White Wine (or use apple juice)
3 small Gold Potatoes, cubed
3 Medium Carrots cut into 1 1/2 inch pieces
1 Apple (cored, peeled and large diced)
2 cups Chicken Broth
Parsley Garnish (optional)
- Set the Instant Pot to Saute’ 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. Add the sauerkraut, and broth. Stir well to combine.
- Put the lid on the Instant Pot, and set the knob to sealing.
- Pess the Cancel/Keep Warm button to cancel the saute mode.
- Press the Pressure Cook (or Manal) 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.