Pork chops and sauerkraut are a classic recipe. This Instant Pot Pork Chops with Sauerkraut, Apples & Bacon is an easy way to take this recipe up a notch with great added flavors!
Instant Pot Pork Chops & Sauerkraut
My husband has a strong German heritage and he LOVES sauerkraut! He likes sauerkraut warmed straight out of the jar with pork loin or sausage on top just like I shared in this simple pork and sauerkraut recipes, Pork & Sauerkraut Roll-Ups and cooked in Instant Pot Sauerkraut, Sausage & Potatoes.
This pork chop and sauerkraut recipe is sweeter and has a much more mild sauerkraut flavor that those of us who didn’t grow up eating fermented foods regularly can enjoy! Using the Instant Pot means everything can easily be made in a one-pot meal to save time and energy!
The bacon, apples, onions and carrots really add more flavor dimensions to the traditional pork and sauerkraut recipes. This is a great first recipe to try for people who are on the fence about whether to eat sauerkraut.
I love that my friend Chef Alli shared this recipe with me and she adapted it to be prepared in the Instant Pot.
How to Make Pressure Cooker Pork Chops & Sauerkraut
- Use saute setting on electric pressure cooker to brown pork chops
- Add onions, bacon, carrots and garlic to pressure cooker and saute for 2-3 minutes
- Add the drained sauerkraut and apples to the pot, along with the chicken broth; top with the reserved pork chops
- Cook on high pressure for 15 minutes then use a natural release for 10 minutes
- Serve on warm mashed potatoes and enjoy
Why Do Pork Chops Get Tough in the Instant Pot
Using a thick pork chop will typically be more tender because it takes longer to dry out. A thick bone-in pork chop will also typically stay more tender because the bone increases cooking time, thus keeping the chop tender longer.
The Instant Pot is one of the most challenging ways to cook pork chops and keep them tender because you can’t just peek in and check the temperature.
If you try this recipe and love the flavors but have trouble keeping the pork chop tender try making the pork chops in the oven. Then the sauerkraut and remaining ingredients can be cooked in the electric pressure cooker.
Tips for Making Pork Chops in the Instant Pot
- Rinsing the sauerkraut makes the flavor milder – my husband likes a strong taste and prefers not to rinse
- The apple peel will come off under pressure in the Instant Pot. If that bothers you peel the apples
- We use thick slices of bacon because more bacon means more flavor
- Reduce the number and amount of supplemental ingredients if you really want one flavor to stand out
- Browning the pork chops adds a bit of flavor and color
- Be sure to use at least a ten-minute natural release when cooking pork chops to allow the protein fibers to relax. Using the quick release will leave the chops tough
- 15 minutes of cook time means the chops will be tender but not fall apart. Pressure cook longer for fall-apart pork chops.
More Easy Instant Pot Recipes
- Best Instant Pot Pulled Pork
- Farmhouse Instant Pot Loaded Lasagna
- Instant Pot Chicken and Bacon Carbonara
- Old Fashioned Sausage, Potatoes and Green Beans in the Instant Pot
- Instant Pot Chinese Chicken Salad
- Easy Instant Pot Potatoes, Sausage & Green Beans
- Instant Pot Sausage, Peppers and Onions
We hope you enjoy these as much as we do!
Printable Recipe for Instant Pot Pork Chops with Sauerkraut, Apples & Bacon
Instant Pot Pork Chops with Sauerkraut, Apples & Bacon
Ingredients
- 4 boneless pork chops, 3/4″ – 1″ thick
- 2 tablespoons vegetable or canola oil
- 4 slices bacon raw and chopped
- 1 medium onion diced
- 3 carrots diced
- 2 cloves garlic crushed
- 32 ounce jar Frank’s Polish-Style Sauerkraut rinsed and well drained
- 1 cup chicken broth
- 2 apples cored and quartered, peel if desired
Serve with a batch of your favorite mashed potatoes
Instructions
- Using the sauté setting on your Instant Pot, add 1-2 Tbs. oil; when the oil is hot, add the chops, browning them on both sides, working in batches, if needed, so you don’t overcrowd the pot. Set the browned chops on a plate as you work.
- Add the onions, bacon, carrots and garlic to the pot and sauté for 2-3 minutes.
- Add the drained sauerkraut and apples to the pot, along with the chicken broth; top with the reserved pork chops.
- Lock the IP lid into place, then use the manual button to choose 15 minutes on the High-Pressure setting, bringing the IP to full pressure. When the timer sounds, use a 10-minute natural release, followed by a quick release if any pressure remains in the IP.
- To serve, place warm mashed potatoes on plates and top with sauerkraut, apples, and pork. Enjoy!
Notes
- All cooking appliances and conditions are different, so you should test these times and guidelines first in your own appliance to determine what adjustments may be needed!
- Rinsing the sauerkraut makes the flavor milder – my husband likes a strong taste and prefers not to rinse
- The apple peel will come off under pressure in the Instant Pot. If that bothers you peel the apples
- We use thick slices of bacon because more bacon means more flavor
- Reduce the amount of supplemental ingredients if you really want one flavor to stand out
- Browning the pork chops adds a bit of flavor and color
- Be sure to use at least a ten-minute natural release when cooking pork chops to allow the protein fibers to relax. Using the quick release will leave the chops tough
- 15 minutes of cook time means the chops will be tender but not fall apart. Pressure cook longer for fall apart pork chops.
Equipment
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Can you make this in a crock pot?
I haven’t tried making this in a crock pot, but I would like to. Please let me know how it works if you try it!
I used bone-in chops and set the timer for 25 minutes. It was delicious. A definite make again.
So glad to hear. Thanks for letting us know!
Pork chops were tasty but a bit dry. I will lower the time next time I make it,
Could you add potatoes to this recipe? I would rather not have a separate pot. Or Green Beans?
Yes chunks of potatoes could be included as they can hold up to the longer pressure cooking period. I’m afraid green beans would likely become pretty soggy after more than a few minutes in the Instant Pot. Hope you enjoy this recipe!
I’d probably drain but not rinse the sauerkraut – I like a little more “zip”. Could substitute apple juice for broth, but it’s really good. It’s a keeper!