Craving a meal that tastes like it’s been simmering all day but comes together in just 35 minutes? Look no further! This Instant Pot Ribs, Kielbasa, and Sauerkraut recipe is the ultimate comfort food mash-up. We’re talking fall-off-the-bone tender ribs, smoky kielbasa, and tangy sauerkraut all melding together in a savory, satisfying one-pot wonder. It’s a hearty, flavor-packed dish that’s perfect for a chilly evening or any time you need a quick and delicious dinner.
Ingredients
• 1 tbsp (15ml) Olive Oil
• 1 lb (450g) Pork Ribs, cut into sections
• 14 oz (400g) Kielbasa, sliced into 1/2-inch rounds
• 24 oz (680g) Sauerkraut, drained
• 2/3 cup (160ml) Water
• 1 tbsp (15g) Sweetener (e.g., brown sugar or keto-friendly alternative)
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function. Once hot, add the olive oil.
3. Add the pork ribs in a single layer and sear until browned on all sides. Press CANCEL to turn off the heat.
4. Pour in the water and use a wooden spoon to scrape any browned bits from the bottom of the pot.
5. Spread the drained sauerkraut over the ribs and sprinkle evenly with the sweetener.
6. Arrange the sliced kielbasa in an even layer on top of the sauerkraut.
7. Secure the lid, set the steam valve to ‘Sealing,’ and cook on MANUAL or PRESSURE COOK at high pressure for 15 minutes.
8. When the timer finishes, perform a quick pressure release by carefully turning the valve to ‘Venting.’
9. Once the pin drops, open the lid, stir gently to combine, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 730
• Total Fat: 57g
• Net Carbs: 8g
• Protein: 40g
• Fiber: 3.3g
Pro Tips
• For an extra layer of flavor, briefly brown the kielbasa slices after searing the ribs and set them aside before pressure cooking.
• Add 1 teaspoon of caraway seeds along with the sauerkraut for a more traditional, aromatic flavor profile.
• For crispier ribs, carefully transfer them to a baking sheet after cooking and broil for 2-3 minutes until the edges are caramelized.
• Serve with a dollop of sour cream and a side of spicy brown mustard to complement the rich flavors.
FAQ
Q: Can I use a different type of sausage instead of kielbasa
A: Yes, while smoky kielbasa is recommended for its classic flavor pairing with sauerkraut, you could substitute it with another smoked sausage like andouille for a spicier kick or a classic bratwurst.
Q: Is it necessary to drain the sauerkraut
A: Draining the sauerkraut is an important step. It helps control the amount of liquid in the Instant Pot, ensuring the dish doesn’t become too watery and allows the flavors of the ribs, kielbasa, and sweetener to concentrate.
Q: What does it mean to deglaze the pot
A: Deglazing is the process mentioned in step 4, where you pour in water and scrape the browned bits from the bottom of the pot after searing the ribs. These browned bits, or ‘fond,’ are packed with flavor and are essential for creating a rich, savory base for the dish.
Q: How can I make my Instant Pot ribs extra crispy
A: For crispier ribs with a delicious caramelized exterior, follow the pro tip. After pressure cooking, carefully move the ribs to a baking sheet and broil them in your oven for 2-3 minutes until the edges are browned and sizzling.
