Pork Roast and Kraut in the Pressure Cooker

Pork Roast and Kraut in the Pressure Cooker Recipe from Germany

Region / culture: Germany | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

Pork roast and kraut is a classic dish that combines the savory flavors of tender pork with tangy sauerkraut. This recipe takes a traditional favorite and adapts it for the pressure cooker, making it a quick and easy meal to prepare.

History

Pork roast and kraut is a dish that has its roots in German cuisine. The combination of pork and sauerkraut has been enjoyed for centuries, with the tangy flavor of the sauerkraut complementing the rich taste of the pork. Cooking the dish in a pressure cooker is a modern twist on a classic recipe, allowing for faster cooking times without sacrificing flavor.

Ingredients

3 lb (1.36 kg) boneless pork roast
crisco or vegetable oil for browning roast
chopped onion
2 cups chicken broth
1 bag of sauerkraut, drained and rinsed

How to prepare

Sprinkle steak seasoning onto the pork roast.
Brown the pork in a pressure cooker.
Add all of the remaining ingredients.
Cook under high pressure for 45 to 50 minutes.
Allow the pressure to release naturally.
Cut the pork and serve with the sauerkraut.

Variations

Add apples or caraway seeds to the dish for a different flavor profile.
Use different cuts of pork, such as pork chops or pork loin, for a variation on the recipe.

Cooking Tips & Tricks

Make sure to brown the pork roast before cooking it in the pressure cooker. This will help to seal in the juices and add flavor to the meat.

- Be sure to drain and rinse the sauerkraut before adding it to the pressure cooker. This will help to remove any excess salt and prevent the dish from becoming too salty.

- Allow the pressure to release naturally after cooking to ensure that the pork is tender and juicy.

Serving Suggestions

Serve the pork roast and kraut with mashed potatoes or crusty bread for a hearty meal.

Cooking Techniques

Cooking the dish in a pressure cooker helps to tenderize the pork quickly and infuse the flavors of the sauerkraut into the meat.

Ingredient Substitutions

You can use beef or chicken broth instead of chicken broth for a different flavor.

Make Ahead Tips

You can prepare the pork roast and kraut ahead of time and reheat it before serving.

Presentation Ideas

Garnish the dish with fresh parsley or chives for a pop of color.

Pairing Recommendations

Serve the pork roast and kraut with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

10g per serving

Fats

15g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Iron, and Potassium.

Alergens

This recipe contains no common allergens.

Summary

This dish is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Pork roast and kraut in the pressure cooker is a delicious and comforting meal that is perfect for a weeknight dinner or a special occasion. With its tender pork and tangy sauerkraut, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Pork Roast and Kraut in the Pressure Cooker. It was many years ago, when I was just a young girl living in the small town of Oakville. My neighbor, Mrs. Jenkins, was known for her delicious home-cooked meals, and I had always admired her culinary skills.

One day, while I was playing in the backyard, I caught a whiff of something wonderful coming from Mrs. Jenkins' kitchen. Curious, I wandered over to her house and peeked through the window. There, I saw her standing over a steaming pot, stirring a mixture of pork roast and sauerkraut. The aroma was intoxicating, and I couldn't help but ask her what she was making.

Mrs. Jenkins smiled warmly and invited me inside. She explained that she was making one of her favorite recipes – Pork Roast and Kraut in the Pressure Cooker. She went on to tell me that the dish was a family recipe that had been passed down for generations. Intrigued, I asked if she would teach me how to make it.

Mrs. Jenkins agreed, and for the next few hours, she patiently guided me through the steps of preparing the dish. We seasoned the pork roast with salt, pepper, and garlic, then seared it in the pressure cooker to lock in the flavors. Next, we added the sauerkraut, along with some caraway seeds and apple slices, to give the dish a tangy-sweet flavor.

As the pork roast simmered in the pressure cooker, Mrs. Jenkins shared stories of her family and their love of cooking. She told me about her grandmother, who had immigrated from Germany and brought with her a treasure trove of traditional recipes. Mrs. Jenkins had learned to cook from her grandmother, just as I was learning from her.

Finally, after what seemed like an eternity of waiting, the pressure cooker beeped, signaling that our Pork Roast and Kraut was ready. Mrs. Jenkins carefully released the steam and opened the lid, revealing a tender, juicy roast surrounded by a bed of tangy sauerkraut. The aroma that wafted up from the pot was heavenly, and my mouth watered in anticipation.

We sat down at the kitchen table and Mrs. Jenkins served me a generous portion of the Pork Roast and Kraut. I took my first bite and was instantly transported to a world of savory, comforting flavors. The pork was melt-in-your-mouth tender, and the sauerkraut added a zesty kick that balanced out the richness of the meat perfectly.

As I savored each bite, Mrs. Jenkins watched me with a twinkle in her eye. She could see the joy and satisfaction that her cooking had brought me, and I could see the pride and love that she poured into every dish she made. In that moment, I knew that I wanted to carry on her legacy of home-cooked meals and culinary traditions.

Over the years, I have made Pork Roast and Kraut in the Pressure Cooker countless times, each time adding my own twist to the recipe. I have shared it with friends and family, passing on the delicious flavors and heartwarming memories that come with it. And every time I make it, I think of Mrs. Jenkins and the day she taught me how to create a dish that would become a staple in my own kitchen.

So, whenever I am in the mood for a comforting, hearty meal, I turn to my trusty pressure cooker and whip up a batch of Pork Roast and Kraut. And as I savor each bite, I am reminded of the power of food to bring people together, to create lasting memories, and to nourish both body and soul. And for that, I am forever grateful to Mrs. Jenkins and the recipe that she so generously shared with me all those years ago.