Sauerkraut and Kielbasa Instant Pot | Choucroute

Rinse the sauerkraut under cold water and drain well.

In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.

Add the chopped onion and minced garlic to the pot and sauté until translucent.

Add the pork shoulder to the pot and brown on all sides.

Stir in the sauerkraut, cooked bacon, smoked sausage, black peppercorns, bay leaves, and caraway seeds.

Pour in the white wine and chicken broth, and stir to combine.

Bring the mixture to a simmer, then cover and reduce the heat to low.

Cook for about 2 hours, stirring occasionally, until the pork is tender.

Remove the pork shoulder, shred the meat, and return it to the pot.

Adjust seasoning with salt if necessary, and serve hot.

Equipment Needed

Spice Level: