Pork and Sauerkraut with Potatoes and Caraway Seeds Pressure Cooker Recipe

Recipe Category: Potato


Pork And Sauerkraut With Potatoes And Caraway Seeds Pressure Cooker Recipe


SERVES 4 to 5 – Cooker: 6- to 8-quart – Time: 25 minutes at HIGH pressure

  • 2 to 2½ pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch cubes
  • salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large white onion, diced
  • 3 tablespoons all-purpose flour or potato starch
  • 1 cup beef broth
  • 1 cup low-sodium chicken broth
  • 1 tablespoon Hungarian sweet paprika
  • ½ teaspoon caraway seeds
  • ½ cup tomato sauce
  • 2 medium red or Yukon Gold potatoes, unpeeled and cubed
  • 1 (16-ounce) pouch (about 2 cups) sauerkraut, rinsed and drained
  • 1 (8-ounce) container sour cream (don’t even consider using yogurt)


  1. Sprinkle the meat with salt and pepper
  2. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
  3. Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
  4. Use a slotted spoon to transfer the browned meat to a platter
  5. Add the onion and cook until soft, stirring a few times, about 3 minutes
  6. Sprinkle with 2 tablespoons of the flour and stir for 1 minute
  7. Return the meat and any accumulated juices to the pot
  8. Add the broths, paprika, caraway, and tomato sauce
  9. Stir in the sauerkraut and potatoes
  10. Close and lock the lid
  11. Set the burner heat to high
  12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  13. Set a timer to cook for 25 minutes
  14. Remove the pot from the heat
  15. Open the cooker with the Natural Release method; let stand for 15 minutes
  16. Be careful of the steam as you remove the lid
  17. In a small bowl, whisk the sour cream and remaining 1 tablespoon flour together
  18. Stir the sour cream into the stew
  19. Heat for 1 minute, uncovered, over medium heat until the stew is slightly thickened and a lovely coral color
  20. Do not boil
  21. Taste for seasoning, but you probably will not need any salt since the broths and sauerkraut have plenty naturally
  22. The aroma is mouthwatering
  23. Serve immediately in soup plates with a light or dark rye bread
  24. Liquid does not evaporate when using the pressure cooker, so to finish off a chutney, you may need to bring the mixture to a low boil with the lid off to thicken it
  25. Chutneys will thicken even more when cooled and refrigerated
  26. Let the chutney rest overnight before serving
  27. Store your homemade chutney in an airtight container in the refrigerator, where it will keep for up to 1 month
  28. You can also freeze chutney for up to 2 months

Full List of Potato Recipes
Full List of Pork Recipes

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