This recipe is very much like the one I picked up while in Prague about 35 years ago. Rather than apple juice, I just use water, however I will also add a tablespoon of caraway seeds to the mixture as well. Very savory, and not sour at all. There's something in the chemistry between onion, garlic, and apples that neutralize the acidity of the kraut, or it's just magic!
We always have pork and sauerkraut on new years day. This time I will use your recipe. Thank you and may god bless you and the family. ( you made me cry today)
I'm going to make your recipe tomorrow, and can't wait to try it! Me and my roommate did not eat pork and sauerkraut at the beginning of 2020 so we are taking absolutely no chances for 2021!!!
You know what your doing! 👍 + your so adorable! ( You remind me of my niece!) God bless your family! I'm sure they are so comforted by delicious dinners. Keep the joy of cooking alive! It's so fun! 😂
I followed instructions…used boneless center cut pork loin. 2 lb cut into thick slices. Did not sear first (but might next time just for color). Used 1 c broth w 1 tbsp maple syrup and 1 tbsp brown sugar and a Granny Smith apple. Really skeptical about cooking time. Set timer for 15 min and then natural release for 30 min (which was almost complete). The meat fell apart. So tender. And kraut was delish too! Pleasantly surprised!
I just finished making my pork and sauerkraut today using your recipe with an apple and apple juice - best darn sauerkraut I ever had!!!!! Love following your recipes - keep them coming!!! 😊
This sounds AMAZING. I'm part way though my own attempt and sadly only just saw this recipe, I will DEFINITELY bookmark this recipe, and thx for sharing it!
Thanks pork and sauerkraut is my favorite. Grandma was German and made the best. However, she always rinsed her sauerkraut to get rid of the bitter and I still do to today. She did not have an instant pot and hers was always roasted to perfection so I will try it this way. However, last time I stuffed the pork with apples and onions and it was great. thanks I am from Wi.
OMG! Tried your no-browning technique tonight, using boneless pork loin. It is phenomenal! Like you, this is an old family recipe for me, passed down thru generations. We call it Dutch pork and sauerkraut (although it’s a Hungarian dish). Also like you, I’ve made it my own! I add apples and crushed tomatoes in lieu of liquid. My family recipe uses paprika, and I use A LOT, for 3 lbs of meat, a tbs of smoked paprika and 2 tbs of sweet Hungarian paprika. Oh, and I use half plain kraut and half Bavarian. I also serve over mashed potatoes, and with a hearty dollop of sour cream. Yum!
Mom used to add a grated apple to the Sauerkraut to cut the sourness. A potato is also acceptable. I like caraway seed in my Sauerkraut & pig’s feet. The gelatin from the pig’s feet makes a thick, rich, delicious broth!
A Mind Full Mom I like your recipe too and it inspired me to make it today! The potatoes not only mellow the sour in Sauerkraut, but when they breakdown they adsorb and thicken that wonderful kraut broth! Pressure cook the Pig’s Feet for 90 minutes and they will be mushy. Debone and add your onions, potatoes and rinsed Sauerkraut, I hit it with another 25 minutes and it was simply devine!!! 🌭
We always have done our traditional with apple juice or apple cider and brown sugar...yummy. I've just never made in an instant pot and trying to figure out times correctly for dinner
I usually cook for my daughter’s family (since we are retired and she teaches school full time).who happen to be our neighbour’s. I have an eight qt pot. How could I adjust to make more. Especially more of the kraut?
Your daughter is VERY lucky! What a considerate, thoughtful thing for you to do for her. Using an 8-quart, you can double the recipe easily, even adding additional kraut. Keep the cooking time the same :)
Great. Will try tonight. As a midwestern girl myself, we too ate this regularly, but with spare ribs and boiled potatoes. Can I include the cut up or while potatoes in your recipe and if so, do I need to increase or change anything, like liquid content or cook time? Hoping to make this tonight so I hope to hear from you ASAP. TIA.
Sorry I did not reply yesterday, I try to stop working at dinner to be with my family and turn off phone notifications. You can add in 2-3 inch potato chunks with no additional changes needed.
I rubbed mustard on my pork and added caraway seed. The one thing folks might want to know is that the pressure release took 24 minutes for my pot. I kept waiting for the pin to drop (literally!)
Another great recipe KRISTEN, you really get the most out of your instant pot. Unfortunately I am having the other end of the ham butt that I had from Christmas, so it does not freezer burn or I may get the energy to pick up the ingredients for this recipe LOL. BTW, I have another instant pot tip... Often if what you are cooking is not done enough and you have to put the lid back on and cook your meal a little longer you may find, the lid is hard to get on and you have pressure leaks all over. The simple thing to do, is run cold water over the inside of the lid with the gasket ring in place, and then your sealing problems will be over when you place the cold like back on to your instant pot & you can resume cooking.... Thanks for a nice video and all your Tips... Wishing you and your family a very Happy New Year....
Well, leftovers are always a good thing in my book too Pete! I hope you enjoy and then can try this out another time! And thanks for the tip. I pop my lid in the freezer, but running under cold water is quicker. I will try in the future! Happy new years!!!
I did this today - it is taking a long time for the pressure to release. Brand new Ninja Foodi Pro 11 in 1. So far 32 minutes after the 15 minutes of cooking time. I'm afraid to release the pressure in case the meat is not done. Tips for how to finish off would be appreciated. I think I will release the pressure at 40 minutes if it doesn't release on it's own by then. It doesn't look like the valve has gone down at all.
It took 40 - 45 minutes to depressurize on it's own. The meat is tender and the whole meal is delicious. We will certainly be having this more often than New Year's day! Being new to pressure cooking it would be helpful to know the approximate total cooking time. Thank you!
Hi Joan! I have never tried to cook meat in a rice cooker, so I am not sure how to advise. You can cook this in a slow cooker on low for 8 hours or on high for 4-5 hours
Thank You. My Problem is, I’m a Truck Driver and I’m Limited on space as to what items I have to cook with. I’ll try it on my own and let you know how it goes. Lol
Will this work for cooking pork country style ribs? I accidentally grabbed them instead of precut loins and am stuck now :-/ Hoping youll reply today. My Gammy made this meal every year, but now I am carrying on the tradition.
Sorry I didn't reply last night. I was in bed by 9 PM. You can use pork country style ribs but I would cook for 40 minutes on high pressure to be super tender. Happy new year.
@@AMindFullMom I actually ended up going by your recipe with them and then after the 15min I quick released, added hotdogs and pressured for 3 minutes. Ended up extremely tender to almost a too tender mushy texture sadly. BUT, my mom lives next door and did hers the normal crock pot way with tons extra. So got hers to have also haha.
Have an odd question though, that I hope you dont mind me asking because you remind me a lot of myself. Ive been wanting to start a YT channel, but worried it will never pick up. Do you make any amount of an income from your channel? Since you actually reply, compared to many channels, I was hoping I could ask. I dont need to know how much or any of that, ha. Just can it be a true income source if I had only 1,000 subs or less? Thats even high balling it due to not knowing many people haha
@@FerraCountryLiving Hi Amanda! To make money on youtube you need to have at least 1000 subscribers and so many watch time hours. Check out Video Creators for more advice--they have great tips for those starting out. ruclips.net/channel/UCcB3bcWy0_QK7uPQvTD0LwQ
Oh honey, you don’t know how much flavor you missed by not searing that pork on the sauté setting before adding the kraut. Your timing and ingredients were great. I tried your recipe, take my word, try searing and sealing that meat for a couple minutes first. Thanks for all your presentations.
i am going to try pork chops instead of pork loin. cant use apples or onions certain people in the house are allergic. do i need to drain the kraut or can i use that juice to cook them in? is it still 15min or more time needed? when the allergic ones leave ill try this recipe on my own :)
Hi There! For boneless pork chops, I would cook for 5 minutes on high pressure. If they are really thick, 7 minutes. Personally, I drain off the liquid as it is pretty sour. Since you aren't using apples or apple juice--I would use stock and add in an extra tablespoon of brown sugar. Enjoy
I suggest if you have never had apple anything with cooked pork, don't try this recipe. Food is relative to all taste buds and personally, I thought the apple ruined the dish.
This recipe is very much like the one I picked up while in Prague about 35 years ago. Rather than apple juice, I just use water, however I will also add a tablespoon of caraway seeds to the mixture as well. Very savory, and not sour at all. There's something in the chemistry between onion, garlic, and apples that neutralize the acidity of the kraut, or it's just magic!
It really is a great combination!
My mom makes this occasionally.The caraway seeds really wake this up.I love it!
We always have pork and sauerkraut on new years day. This time I will use your recipe. Thank you and may god bless you and the family. ( you made me cry today)
Well, I hope they were happy tears! I have such fond memories of this dish with my family! Enjoy and God Bless you as well!
This was good! Thank you!!! Love the tip about allowing pressure to release naturally....huge!!!
You are so welcome! And it is a REALLY important step!
We just made this and it was amazing. Adding the caraway seeds was an excellent recommendation. This was served over potato pancakes.
Fantastic! Thanks for sharing
I'm going to make your recipe tomorrow, and can't wait to try it! Me and my roommate did not eat pork and sauerkraut at the beginning of 2020 so we are taking absolutely no chances for 2021!!!
HAHA! I don't blame you! Happy New Year! I hope you enjoy!
@@AMindFullMom This was by far the best sauerkraut I have ever had! Me and my two friends really loved it!
@@jeremyevans9521 YAY! Love hearing that!
You know what your doing! 👍 + your so adorable! ( You remind me of my niece!) God bless your family!
I'm sure they are so comforted by delicious dinners. Keep the joy of cooking alive! It's so fun! 😂
Thanks so much! Blessings to you as well!
I followed instructions…used boneless center cut pork loin. 2 lb cut into thick slices. Did not sear first (but might next time just for color). Used 1 c broth w 1 tbsp maple syrup and 1 tbsp brown sugar and a Granny Smith apple. Really skeptical about cooking time. Set timer for 15 min and then natural release for 30 min (which was almost complete). The meat fell apart. So tender. And kraut was delish too! Pleasantly surprised!
Love to hear you enjoyed! Thanks for sharing!
OMG! I made this recipe today. It is so good. Thank you for sharing it. 👍🏽
I am so glad you enjoyed so much Harold! Thanks for letting us know!
Totally amazing and my kids ate every bite! I substituted a shallot for the onion. Tender and moist. Thank you for this!
Wonderful!
Fantastic!! My family loved this dish so much! The pork was so very tender and moist.
Glad you liked it!!
I have some pork ribs but I'm going to get a pork loin to add to it. I cannot wait to make this. Thank you
Hope you enjoy
We should all be eating it this new year...
Right?!!! Here's to a better year!
I made this yesterday. The pork was tender, and delicious. Thank you.
You are so welcome! I love hearing you enjoyed Corinne!
This looks really good!!! Thanks for sharing, friend. Let's stay connected!
I made pork and sauerkraut in the instant pot. Was very good
YAY! So glad you enjoyed Nancy!
You have wonderful recipes!!
Thank you so much 😊
I just finished making my pork and sauerkraut today using your recipe with an apple and apple juice - best darn sauerkraut I ever had!!!!! Love following your recipes - keep them coming!!! 😊
Wonderful! I love hearing this Barbara! Thanks for sharing and Happy New Year!
This sounds AMAZING. I'm part way though my own attempt and sadly only just saw this recipe, I will DEFINITELY bookmark this recipe, and thx for sharing it!
Hope you enjoy this one the next time!
Thanks pork and sauerkraut is my favorite. Grandma was German and made the best. However, she always rinsed her sauerkraut to get rid of the bitter and I still do to today. She did not have an instant pot and hers was always roasted to perfection so I will try it this way. However, last time I stuffed the pork with apples and onions and it was great. thanks I am from Wi.
I hope you enjoy! And yes, many people do prefer rinsing their sauerkraut--I just do not .
iOS
OMG! Tried your no-browning technique tonight, using boneless pork loin. It is phenomenal! Like you, this is an old family recipe for me, passed down thru generations. We call it Dutch pork and sauerkraut (although it’s a Hungarian dish). Also like you, I’ve made it my own! I add apples and crushed tomatoes in lieu of liquid. My family recipe uses paprika, and I use A LOT, for 3 lbs of meat, a tbs of smoked paprika and 2 tbs of sweet Hungarian paprika. Oh, and I use half plain kraut and half Bavarian. I also serve over mashed potatoes, and with a hearty dollop of sour cream. Yum!
Thanks for sharing your modifications :)
Mom used to add a grated apple to the Sauerkraut to cut the sourness. A potato is also acceptable. I like caraway seed in my Sauerkraut & pig’s feet. The gelatin from the pig’s feet makes a thick, rich, delicious broth!
Thanks for sharing, sounds good. I never thought about a potato before or pig's feet.
A Mind Full Mom I like your recipe too and it inspired me to make it today! The potatoes not only mellow the sour in Sauerkraut, but when they breakdown they adsorb and thicken that wonderful kraut broth! Pressure cook the Pig’s Feet for 90 minutes and they will be mushy. Debone and add your onions, potatoes and rinsed Sauerkraut, I hit it with another 25 minutes and it was simply devine!!! 🌭
Thank you so much for your yummy recipe! Can’t wait to cook tmrw 😋 HAPPY NEW YEAR 🎆 🥳
Happy New Year to you as well DeAnna! I hope you enjoy!
Im going to try it its probable AMAZING YUMMM I EATING IT NOW how did u make it AMAZING im alex so u no i love it ty for tips!!!
It's so good! I hope you love it as much as we do!!!
We always have done our traditional with apple juice or apple cider and brown sugar...yummy. I've just never made in an instant pot and trying to figure out times correctly for dinner
Hope you enjoy
Would Apple Cider be ok to use?
It would be delicious! Enjoy!
Thank you for the tip, I didn't know that meat would be tough if I let the steam off before letting it cool down on its own.
Happy to help
Can you do this without cutting into chunks? I want to have some of this for sandwiches so I want to slice it.
Yes! I would suggest cooking for 20 minutes per pound for a pork loin.
Can anyone tell me how long it would need to cook in a crock pot?
Hi Jean! I would cook for 4-5 hours on high or 8-10 hours on low.
I usually cook for my daughter’s family (since we are retired and she teaches school full time).who happen to be our neighbour’s. I have an eight qt pot. How could I adjust to make more. Especially more of the kraut?
Your daughter is VERY lucky! What a considerate, thoughtful thing for you to do for her. Using an 8-quart, you can double the recipe easily, even adding additional kraut. Keep the cooking time the same :)
Great. Will try tonight. As a midwestern girl myself, we too ate this regularly, but with spare ribs and boiled potatoes. Can I include the cut up or while potatoes in your recipe and if so, do I need to increase or change anything, like liquid content or cook time? Hoping to make this tonight so I hope to hear from you ASAP. TIA.
Sorry I did not reply yesterday, I try to stop working at dinner to be with my family and turn off phone notifications. You can add in 2-3 inch potato chunks with no additional changes needed.
I'm trying this recipe today. I have to do this entire process 4 times because of the amount of pork needed for dinner. 🤞
Hope everyone enjoys!
Do you do a pork shank instant pot recipe?
I don't at the moment, but will put that on my list to experiment with.
I rubbed mustard on my pork and added caraway seed. The one thing folks might want to know is that the pressure release took 24 minutes for my pot. I kept waiting for the pin to drop (literally!)
Thanks for sharing that. In the future, you can release the pressure after 15 minutes if you don't want to wait for a full pressure release.
I was paranoid that it’d be tough if I hit vent😅. Good to know.
Another great recipe KRISTEN, you really get the most out of your instant pot. Unfortunately I am having the other end of the ham butt that I had from Christmas, so it does not freezer burn or I may get the energy to pick up the ingredients for this recipe LOL. BTW, I have another instant pot tip... Often if what you are cooking is not done enough and you have to put the lid back on and cook your meal a little longer you may find, the lid is hard to get on and you have pressure leaks all over. The simple thing to do, is run cold water over the inside of the lid with the gasket ring in place, and then your sealing problems will be over when you place the cold like back on to your instant pot & you can resume cooking.... Thanks for a nice video and all your Tips... Wishing you and your family a very Happy New Year....
Well, leftovers are always a good thing in my book too Pete! I hope you enjoy and then can try this out another time! And thanks for the tip. I pop my lid in the freezer, but running under cold water is quicker. I will try in the future! Happy new years!!!
I did this today - it is taking a long time for the pressure to release. Brand new Ninja Foodi Pro 11 in 1. So far 32 minutes after the 15 minutes of cooking time. I'm afraid to release the pressure in case the meat is not done. Tips for how to finish off would be appreciated. I think I will release the pressure at 40 minutes if it doesn't release on it's own by then. It doesn't look like the valve has gone down at all.
It took 40 - 45 minutes to depressurize on it's own. The meat is tender and the whole meal is delicious. We will certainly be having this more often than New Year's day! Being new to pressure cooking it would be helpful to know the approximate total cooking time. Thank you!
I am so glad you enjoyed! After 15 minutes, it is fine to release pressure. The meat will be fully cooked.
How long would I need to cook it in a Rice Cooker??
Hi Joan! I have never tried to cook meat in a rice cooker, so I am not sure how to advise. You can cook this in a slow cooker on low for 8 hours or on high for 4-5 hours
Thank You. My Problem is, I’m a Truck Driver and I’m Limited on space as to what items I have to cook with. I’ll try it on my own and let you know how it goes. Lol
I was wondering too. I only have a rice cooker.
We use apple sauce and brown sugar
My grandma did this too.
I forgot the apples so I'm going to use apple sauce. Hope it works out!
I would recommend pouring the applesauce over the kraut. That should prevent a burn notice.
use onion to sweeten up sauerkraut
Will this work for cooking pork country style ribs? I accidentally grabbed them instead of precut loins and am stuck now :-/ Hoping youll reply today. My Gammy made this meal every year, but now I am carrying on the tradition.
Sorry I didn't reply last night. I was in bed by 9 PM. You can use pork country style ribs but I would cook for 40 minutes on high pressure to be super tender. Happy new year.
@@AMindFullMom I actually ended up going by your recipe with them and then after the 15min I quick released, added hotdogs and pressured for 3 minutes. Ended up extremely tender to almost a too tender mushy texture sadly. BUT, my mom lives next door and did hers the normal crock pot way with tons extra. So got hers to have also haha.
Have an odd question though, that I hope you dont mind me asking because you remind me a lot of myself. Ive been wanting to start a YT channel, but worried it will never pick up. Do you make any amount of an income from your channel? Since you actually reply, compared to many channels, I was hoping I could ask. I dont need to know how much or any of that, ha. Just can it be a true income source if I had only 1,000 subs or less? Thats even high balling it due to not knowing many people haha
@@FerraCountryLiving Hi Amanda! To make money on youtube you need to have at least 1000 subscribers and so many watch time hours. Check out Video Creators for more advice--they have great tips for those starting out. ruclips.net/channel/UCcB3bcWy0_QK7uPQvTD0LwQ
SAUTE PORK & ONI9NS IN BACON GREASE FIRST ~ HUNGARIANS ADD APPLESAUCE GARLIC SAUTE ONIONS SHALLOTS AND SLICED LEMON 🍋
Oh honey, you don’t know how much flavor you missed by not searing that pork on the sauté setting before adding the kraut. Your timing and ingredients were great. I tried your recipe, take my word, try searing and sealing that meat for a couple minutes first. Thanks for all your presentations.
Thanks for the tips! You are right, searing can add a nice flavor and texture.
eat this with sour cream and you will see the true beauty of this recipe. Also, I added baby potatoes together in the instant pot.
Love that idea!
i am going to try pork chops instead of pork loin. cant use apples or onions certain people in the house are allergic. do i need to drain the kraut or can i use that juice to cook them in? is it still 15min or more time needed? when the allergic ones leave ill try this recipe on my own :)
Hi There! For boneless pork chops, I would cook for 5 minutes on high pressure. If they are really thick, 7 minutes. Personally, I drain off the liquid as it is pretty sour. Since you aren't using apples or apple juice--I would use stock and add in an extra tablespoon of brown sugar. Enjoy
I suggest if you have never had apple anything with cooked pork, don't try this recipe. Food is relative to all taste buds and personally, I thought the apple ruined the dish.
Thanks for sharing your opinion. I love the sweetness of the apple with the pork, but tastes definitely differ!
I hate when people make pork and sauerkraut sweet disgusting
You can totally omit the sweetness.
You talk too much
There’s not many pork & sauerkraut instant pot recipes. Tried yours & it was excellent.