Instant Pot Pork Roast & Sauerkraut Recipe

4.45 from 61 votes

This Pork Roast & Sauerkraut dish is easy to make and has a ton of flavor.

Prep Time10

Cook Time45

Pressure Build & Release30

Total Time1 40

Course: Main Course

Cuisine: German

Keyword: apple, Pork

Servings: servings

Calories: 416kcal

Season the pork with salt and pepper on all sides.
Press the Saute button on the Instant Pot. When it’s hot, add the cooking oil. Add the pork roast and brown on both sides. Remove from the pot. Turn off the Instant Pot.
Pour the apple juice or chicken stock into the pot and whisk quickly to remove the browned bits from the bottom of the pot.
Add the apple, onion, and carrots to the pot. Place the pork in the pot. Pile the sauerkraut up on top of the pork. Sprinkle with rosemary and caraway seeds.
Put the lid on the Instant Pot. Make sure the valve is set to sealing. Pressure cook on high for 45 minutes (for pork shoulder or butt) or 25 minutes (for pork loin or leg). When the cook time is over, allow the pot to release pressure naturally.
Take the pork out of the pot to rest for 5 minutes before slicing. Drain the sauerkraut and place it on a platter. Add the sliced pork on top and pour some of the liquid over the top.

Pork shoulder or butt is best for this recipe because it doesn't risk becoming overcooked and will still be tender and juicy. A loin or leg will need less cooking and can become dry if overcooked.
If your roast is bigger than 2 pounds, it will need more time to cook.
Using apple juice instead of chicken broth in this recipe makes the dish sweeter.