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–+ servings
kielbasa and sauerkraut in a bowl
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5 from 5 votes

Kielbasa and Sauerkraut

A quick and easy Kielbasa and Sauerkraut dinner that takes right around 30 minutes to prepare in a pressure cooker!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: German
Servings: 6 people
Calories: 810kcal
Author: Hilda Sterner

Equipment

  • pressure cooker

Ingredients

  • 4 medium potatoes
  • 1 small yellow onion
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¾ teaspoon crushed red pepper (optional)
  • ½ teaspoon caraway seeds
  • 4 slices bacon
  • 4 cloves garlic
  • 8 links German sausages or 2 lbs. kielbasa (fully cooked)
  • 1 medium Granny Smith apple
  • 1 tablespoon brown sugar
  • 1 lb. sauerkraut (drained)
  • 6 oz German beer (¾ of a cup)

Instructions

  • Peel potatoes and slice in half. Chop each half into thirds. Next, peel the garlic and roughly chop the apple.
  • Slice the onion, and mix with the potatoes. Sprinkle with salt, pepper, and crushed red pepper. If using caraway seeds, add them too. Slice the sausage on the bias (at an angle).
  • Select the saute setting on your pressure cooker/Instant Pot. Add diced bacon until some of the fat is rendered (if it's too lean, add 1 tablespoon oil)
  • Add the potatoes and onions and sauté until they begin to brown (approximately 3 minutes). Next, add the sausage and garlic and saute a few minutes longer.
  • Add the chopped apple to a bowl, along with the brown sugar, sauerkraut, and 6 ounces of beer. Stir the contents of the bowl and add to the Instant pot/pressure cooker.
  • Lock the lid and seal the vent. Pressure cook for 5 minutes. It will take approximately 5 minutes to seal and start counting down. Natural release for 3 minutes.
  • Carefully remove the lid and gently stir the sausage, potato, apple, and sauerkraut mixture before serving.

Notes

  • If you don't like caraway, try sage, thyme, or your favorite herbs.
  • If you don't want to use beer, you can use apple juice instead. You might want to leave the brown sugar out though so that the dish is not overly sweet.
  • Peeling the potatoes is optional. If you decide to leave them unpeeled, make sure you scrub them thoroughly first.
  • To cook this dish on the stovetop, follow the recipe directions up to the point where everything is in the pot, then cover and cook until the potatoes are tender, and sausage is cooked.
  • Serve with some dijon mustard on the side!
  • Store leftovers in an airtight container and store in the fridge for up to 5 days

Nutrition

Serving: 1bowl | Calories: 810kcal | Carbohydrates: 61g | Protein: 42g | Fat: 42g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 2339mg | Fiber: 12g | Sugar: 14g