• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 6

Instant Pot Kielbasa and Sauerkraut

  • Recipe Submitted by on

 Ingredients List

  • 2-3 TBSP Vegetable Oil
  • 1 1/2 lbs Kielbasa, cut into 1.5 inch chunks
  • 1 32 oz Jar Sauerkraut (drain 1/2 of the liquid)
  • 1 med Onion, diced
  • 2 cloves Garlic, pressed or minced
  • 1 Tbsp Caraway Seeds
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/3 cup Dry White Wine (or use apple juice)
  • 3 Small Gold Potatoes, cubed
  • 3 Medium Carrots cut into 1 1/2 inch pieces
  • 1 Apple (cored, peeled and large diced)
  • 2 cups Chicken Broth
  • Parsley Garnish (optional)


Set the Instant Pot to Sauté and when it says hot, add the vegetable oil, wait a few seconds, then add the kielbasa. Brown it and remove to a bowl.

Add onion to the pot and stir.

Add carrots and stir.
Let that cook for a minute or two.
Add the salt, pepper, and caraway seeds, stir.
Add the wine and let cook for a couple of minutes, stirring and scraping the bottom of the pot occasionally to make sure the pot is deglazed (all brown bits removed).

Add the garlic, stir it in.
Add the potatoes and apple, stir.
Add the kielbasa back in, juices and all. Also add sauerkraut, and broth. Stir well to combine.

Put the lid on the Instant Pot, and set the knob to sealing.
Press the Cancel/Keep Warm button to cancel the sauté mode.
Press the Pressure Cook (or Manual) button or dial, make sure it is set to high pressure, and use the +/- button or dial to adjust the time to 8 minutes.

After the cooking cycle ends, press the Cancel button to turn off the pot, and wait 10 minutes (NPR - Natural Pressure Release).

Release the rest of the pressure manually (use a spoon handle or tongs to be safe), and wait for the pin to drop, and carefully open the lid, facing it away from your face as there will be a lot of steam.
Give it a good stir.
The contents will be very hot, so when you dish it up you might want to wait a few minutes before eating it. Garnish with a little fresh parsley, and ENJOY!

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