Instant Pot Pork Chops with Sauerkraut, Apples & Bacon
Pork chops and sauerkraut are a classic recipe. This Instant Pot Pork Chops with Sauerkraut, Apples & Bacon is a way to take this recipe up a notch with great added flavors! #instantpotporkchops
Servings 4 people
- 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
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!
- 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.
Calories: 487kcal | Carbohydrates: 30g | Protein: 35g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 1958mg | Potassium: 1260mg | Fiber: 11g | Sugar: 17g | Vitamin A: 7733IU | Vitamin C: 47mg | Calcium: 111mg | Iron: 5mg