Instant Pot Pork And Sauerkraut {Keto, Paleo, Gluten-Free}

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Instant Pot Pork And Sauerkraut – the pork is tender enough you can shred it with a fork, and the sauerkraut is simmered in a pork broth seasoned with paprika, caraway and bay leaves. So so good!

Why using the Instant Pot is better than the stovetop method?

Instant Pot is a huge time saver when it comes to recipes that ordinarily take four hours or longer to cook. This is why this pork and sauerkraut dish is a perfect choice for an Instant Pot. To make this dish on the stovetop, you would have to cook it for more than 6 hours. However, by using the Instant Pot, in just over an hour, the pork is so tender you can shred it with a fork. The best part, once you start the Instant Pot, you can walk away, and your meal will be ready whenever you want it. 

When using the Instant Pot for soups, stews or pork and sauerkraut, you don’t have to be at home to turn it off. After the cooking is completed, the Instant Pot will keep everything warm, and the flavours will intensify until you come home—no need to worry about releasing the steam or adding other ingredients just before it’s done. You will go home to a ready, cooked, delicious meal. It’s the easiest cooking method by far, and for some reason, it also tastes better when it is cooked under pressure.

Did you know that pressure-cooked vegetables may retain up to 90 percent of their vitamin C and other nutrients?

How to serve pork and sauerkraut?

This classic German dish is often served with delicious rye bread. Don’t have a rye bread on hand? No worries, here is an easy gluten-free rye bread recipe. However, I love this dish with parsley potatoes. It is the most incredible combination. If you are following a low carb or keto diet, serve the pork and sauerkraut just as is. The stew-like dish is hearty and very flavourful on its own. For extra deliciousness add some toppings such as, chopped parsley, yogurt, sour cream and if you like a bit of spice some cayenne pepper.

Ingredients

  • 1 lb. pork tenderloin, cut into 4 equal pieces
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 Tbsp. GF paprika
  • 1 tsp. GF caraway seeds
  • 1 GF bay leaf
  • 32 oz. jar (4 cups) GF sauerkraut
  • 4 cups of water
  • Himalayan salt and GF ground black pepper to taste
  • Optional toppings: chopped fresh parsley, yogurt, sour cream, cayenne pepper
  • Instructions

  • Generously season the pork with salt and pepper
  • Set Instant Pot to sauté. Add olive oil, once heated sear pot on both sides, about 3 minutes per side.
  • Remove the pork and add onions and garlic. Sauté for 5 minutes stirring frequently. Turn instant pot off. Add paprika, caraway seeds and bay leaf, stir to combine
  • Return pork back to the pot with sauerkraut and water. Do not add salt, the sauerkraut has plenty of salt, you can add more salt if needed at the end
  • Lock the lid with the valve in closed position. Set to manual, and set the timer to 60 minutes. Once done, let the steam release naturally. Shred the pork with a fork and adjust seasoning if needed


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