Instant Pot Sauerkraut and Sausage
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This Instant Pot Sauerkraut and Sausage is an easy recipe and delicious way to enjoy pork and sauerkraut.
Smoked and savory sausage, hearty potatoes and unique sauerkraut notes are wonderfully balanced with beer and fresh rosemary.
If you love this recipe you’ll also love Sauerkraut Casserole, Instant Pot Pork Chops and Sauerkraut, Kielbasa and Sauerkraut, or Pierogies and Kielbasa.
This post is sponsored by Wisconsin Pork, but all opinions are my own!
Sausage and Sauerkraut in the Instant Pot
My husband is very proud of his German heritage and really enjoys eating Pork and Sauerkraut. He loves how sauerkraut has a bigger flavor that combines with sausage and potatoes to make one of his favorite traditional German meals.
Pork is a great source of protein which helps build and repair tissues like muscle. Protein also helps us to feel full longer which means we cut down on snacking in between meals. We also love knowing that pork is 16% leaner and 27% lower in saturated fat than in 1991.
Pork is both a good source of protein and also provides several important vitamins and minerals. A 3-ounce serving of pork is an “excellent” source of thiamin, selenium, protein, niacin, vitamin B6 and phosphorus, and a “good” source of riboflavin, zinc and potassium
Smoked sausage and Polska Kielbasa are very similar. Both are pork sausages that are mixed with mild seasonings and placed in a casing before being smoked and cooked. Be sure to read the package to confirm, but know that most smoked sausage and Kielbasa has been fully cooked.
Fully cooked sausage tastes best when warmed and allowed to blend with the other flavors in the meal during the heating process. We have tested this recipe multiple times and love how versatile it is. We cook on high pressure for 9 minutes or the stew setting for 30 minutes in an electric pressure cooker. Both options are delicious!
Adding one cup of beer to the Instant Pot takes away some of the sourness and bitterness of the sauerkraut. Be sure to use a beer that you enjoy. Yuengling is a favorite in our house, the citrus flavors in Blue Moon go well with this meal and this is a great opportunity to try new beers too!
Using more than 1 cup of beer has the potential to turn the meal into a soup.
We love that this recipe makes a big batch for our whole family, when we crave a couple servings we love to make Air Fryer Sausage, Potatoes & Sauerkraut.
Ingredients Needed:
- Smoked Sausage, Kielbasa or Polish Sausage – Any pre-cooked pork sausage can be cut into chunks and works well.
- Sauerkraut – Mostly drained, but not pressed to eliminate all liquid.
- Potatoes – Yukon potatoes that don’t need peeled are easiest for us to use.
- Beer – Use your favorite bottle or can. Use chicken broth if you prefer an alcohol free recipe.
- Fresh Herbs – Rosemary or dill are our favorite options.
Instant Pot Sausage, Sauerkraut and Potatoes
Our whole family loves the flavors in sausage and how tender the meat is. Tender meat is so much easier for our young kids to chew and get good, quality protein.
Cooking sausage and Sauerkraut in the Instant Pot is an easy one pot meal. This easy family dinner recipe can be modified in so many ways to best suit your family.
In this recipe we made Instant Pot Sauage, Green Beans and Sweet Potatoes. I like that green beans add more color to the meal. A bag of frozen Italian style green beans can easily be added to this recipe. Like our Sausage and Potato Skillet, this recipe can also be made in a skillet on top of the stove.
If your goal is to eat more vegetables, beets and cauliflower also work well in this recipe. Be sure not to fill above the max fill line in the Instant Pot. As the amount of other vegetables increase, the number of potatoes may need to decrease.
Pork sausage tastes great with so many flavors. We enjoy the taste of both Kielbasa and Smoked Sausage in the Instant Pot. Pick your favorite pre-cooked sausage and give it a try!
It is so easy to add ingredients or substitute different kinds of potatoes. Yukon Gold potatoes are my favorite to cook with because they don’t have to be peeled. If adding green beans to this recipe use a fresh or frozen green bean as canned green beans don’t hold up well under pressure cooking.
Rosemary adds a nice accent, but Dill can be used instead or the fresh herbs can be omitted all together.
Cooking with Pork
According to the Food Safety & Inspection Service sausages are either raw or ready to eat. The smoked sausages and Polska Kielbasa that our family typically enjoys are ready to eat, but ALWAYS read the package to be safe.
Raw sausage or ground pork of any type must be cooked to an internal temperature of 160º. There should not be any raw meat pink color remaining at 160ºF. Fully cooked smoked meats make have hints of pink from the smoking process – again read the label to understand whether you are using a raw or pre-cooked meat product.
When I start with a whole muscle cut of pork like our Farmhouse Pork Chops or Easy Grilled Pork Tenderloin I make sure to use a meat thermometer and cook fresh pork to an internal temperature of 145ºF. There is still a blush of pink at this point and the meat is juicy, tender and delicious!
Farming Has Changed
As we reflect on the past decade a LOT has changed. My smart phone has far more capabilities and has become a much bigger part of my life than just ten years ago. The same is true for most farmers. Technology has changed our lives and our farms.
Technology and new research is also changing how farmers work and how farms look. I have shared several articles about our family’s commitment to farming whether it’s raising pigs for 4-H or comparing large and small farms.
While advancements in farming methods, technology and economics have significantly transformed farming, one thing remains constant for farmers: their mission to produce safe, nutritious food in a responsible manner. To learn more about these goals and pig farmers from all over the United States check out PorkCares.org.
How to Cook Instant Pot Sausage and Sauerkraut with Beer
- Browning sausage on saute setting in Instant Pot is optional. Some enjoy the flavor that browning brings out. Brown sausage in 2 tablespoons of oil if doing this step.
- Drain most of the liquid from sauerkraut and place in the bottom of a 6 or 8 quart Instant Pot.
- Add cubed potatoes, chunks of sausage and sprigs of Rosemary.
- Pour one cup of beer evenly over the top of all ingredients.
- Seal the pot and cook on high pressure for 9 minutes or stew for 30 minutes. When the timer beeps and cooking is done perform a quick release to remove all pressure.
Tips for Making Kielbasa in the Instant Pot
- We enjoy Kielbasa or Smoked Sausage – I usually choose based on price at the grocery store
- A bag of frozen green beans can be added between the sauerkraut and potatoes if desired
- I prefer Yukon gold potatoes because they have a tender skin and do not require peeling
- Potatoes can be substituted for cauliflower and/or beets to create a lower carb meal – know that beets will likely turn the sauerkraut pink
- Chicken broth substitutes for beer
- Fresh rosemary OR dill work well, or fresh herbs can be omitted
- Sauerkraut does not have to be drained, but I’ve found that having too much liquid in the pot makes this recipe too soupy
Other Delicious & Easy Recipes with Sausage:
- Smoked Sausage & Cheesy Potato Casserole
- Cheesy Stuffed Shells with Spinach & Sausage
- Crock Pot Sausage Dip
- Cajun Sausage Pasta
- Farmhouse Egg & Sausage Bake
- Easy Egg and Sausage Casserole
- Everything Bagel and Sausage Casserole
- Instant Pot Sausage, Peppers and Onions
Printable Instant Pot Sauerkraut and Sausage Recipe
Instant Pot Sauerkraut and Sausage
Author: JenniferEquipment
Ingredients
- 2 pounds Smoked Sausage or Kielbasa cut in chunks
- 2 pounds Sauerkraut jar or bag works fine
- 6 Potatoes washed & cubed – I prefer Yukon Gold potatoes that don't need peeled
- 3 sprigs Rosemary Dill can be substituted
- 1 cup beer your favorite flavor – we like Blue Moon or Yuengling
- 2 tablespoons vegetable oil optional for browning sausage
Instructions
- Browning sausage on saute setting in Instant Pot is optional. Some enjoy the flavor that browning brings out. Brown sausage in 2 tablespoons of oil if doing this step.
- Drain most of the liquid from sauerkraut and place in the bottom of a 6 or 8 quart Instant Pot.
- Add cubed potatoes, chunks of sausage and sprigs of Rosemary.
- Pour one cup of beer evenly over the top of all ingredients.
- Seal the pot and cook on high pressure for 9 minutes or stew for 30 minutes. When the timer beeps and cooking is done perform a quick release to remove all pressure.
Notes
- We enjoy Kielbasa or Smoked Sausage – I usually choose based on price at the grocery store
- A bag of frozen green beans can be added between the sauerkraut and potatoes if desired
- I prefer Yukon gold potatoes have a tender skin and do not require peeling
- Potatoes can be substituted for cauliflower and/or beets – know that beets will likely turn the sauerkraut pink
- Chicken broth can be substituted for beer
- Fresh rosemary OR dill can be used, or fresh herb can be omitted
- Sauerkraut does not have to be drained, but I’ve found that having too much liquid in the pot makes this recipe too soupy
This will be a hit around our house! Thanks for sharing the recipe!
I love how much flavor smoked sausage adds to a meal. This looks absolutely delicious!
Oh my goodness this sounds good! I am putting this on my menu this week. I love simple and delicious dinners!
I love sauerkraut and was happy to find this recipe. It is so easy and delicious. I use Beyond meat sausage that I trie dup before adding it to the rest of the ingredients.
Ok, I’m trying it tonite. Added onion, fennel, brown sugar and a dash of yellow mustard. I made this years ago (on stove-top) before Instapots were invented and don’t quite remember the recipe, so we’ll see how it goes :->
If I halve this recipe would adding a cup of beer make it too soupy? I’ve always thought the instant pot had to have at least one cup of liquid when cooking.
Hey there! Great question! This is a somewhat soupy recipe as is with extra liquid cooking out of the sauerkraut too. If you start with enough liquid to cover the bottom of the pot (usually about 1/2 cup) that will often work too. There’s a chance the burn feature will kick on, but it doesn’t happen too often.
Hope you enjoy this recipe as much as we do!
Will be trying this tonight, substituting a dry Cider for the beer to make it Gluten Free. I’ll report back!!!
I didn’t rate it because our pressure cooker did not get up to pressure and stayed in the pressure stage for quite some time while I was outside.
We fried our sausage chunks (great idea). Potatoes were perfect. Saurkraut was insanely strong. Didn’t use beer only a cup of water. Because it did not pressurize all the liquid escaped. Next time we will try different Saurkraut and make sure it goes to pressure. I’m sure it would have been a 5 star.
I’ve finally found my go-to sauerkraut and sausage recipe. What struck me is that it’s so simple. I’ve spent years adding this and that to the recipe, but this one is the best! I used Boar’s Head Knockwurst and Bubby’s sauerkraut. I usually use Hefeweizen, but the only beer I had in the house was Guiness. Worked out fine. Would’ve been good with a side of Bubby’s dill pickle and a hearty brown mustard.
For those using apple cider, you can also use applesauce to substitute
How do you prevent the kielbasa, which we cut in thirds, from splitting open?
Hey There! Good question – Sorry to hear that. I haven’t had that experience, I wonder if it’s the type of sausage. We typically use pork or turkey? I hope it still tastes good!