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This Instant Pot pork chops and sauerkraut recipe delivers restaurant-quality results in just 30 minutes—juicy, tender pork chops paired with tangy, caramelized sauerkraut that cuts through the richness.
The secret lies in pressure cooking the pork to perfection while letting the sauerkraut simmer in its own juices, creating a balance of savory and tangy flavors that’s impossible to resist. I developed this recipe after years of testing Instant Pot methods, and it never fails to impress.
What makes this dish special is how effortlessly it comes together. You’ll start with bone-in pork chops for maximum flavor, searing them briefly before pressure cooking to lock in moisture and create a golden crust. Meanwhile, the sauerkraut gets warm and slightly caramelized, its tanginess complementing the pork beautifully.
The result? A meal that’s hearty enough for a weeknight dinner but elegant enough for company. By the time you serve this dish, you’ll have perfectly cooked pork chops with crispy edges and tender centers, paired with sauerkraut that’s warmed through and glossy from its own juices.
The aroma alone will have everyone gathered at the table, and the first bite delivers that perfect harmony of flavors—savory, tangy, and just a touch of sweetness from the caramelized sauerkraut.
This recipe is foolproof, scalable, and ready in under an hour, making it ideal for busy weeknights or when you want to impress without spending all day in the kitchen. Let’s get started!
Ingredients for instant pot pork chops and sauerkraut
Pantry basics plus a few key ingredients for restaurant-style pork chops and sauerkraut.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 pieces | 1-inch thick, rib or loin |
| Sauerkraut 🥬 | 2 cups | Unopened jar preferred |
| Unsalted Butter 🧈 | 2 tbsp | Cold, for searing |
| All-Purpose Flour 🌾 | 1 tbsp | For dredging |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Plus extra for seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Apple Cider Vinegar 🍎 | 1 tbsp | For sauerkraut balance |
| Brown Sugar 🍚 | 1 tbsp | Lightly caramelizes |
| Garlic Cloves 🧄 | 2 cloves | Minced for aroma |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Or 1/8 tsp dried |
| Water 💧 | ½ cup | For Instant Pot |
| Olive Oil 🫒 | 1 tbsp | For finishing |
The pork chops are everything here. Bone-in, 1-inch thick gives maximum flavor and moisture. Grab them from the butcher counter if possible—they’ll cut them to your specs. If you’re using frozen, thaw overnight in the fridge. For the sauerkraut, unopened jars from the refrigerated section taste best, but any jarred sauerkraut will work. The apple cider vinegar balances the tang—no need for fancy brands, but avoid anything with added sugar.
No kosher salt? Diamond Crystal is ideal, but any fine sea salt works. Fresh thyme is best, but dried at one-third the amount is fine. Running short on butter? Olive oil works for searing, though butter gives that golden crust. The brown sugar caramelizes beautifully—if you’re avoiding sugar, maple syrup at half the amount adds depth. For extra crispiness, broil the chops 2 minutes at the end. And if you’ve got carrots or onions in the fridge, toss them in with the sauerkraut for extra texture.
Keep the pork chops in the fridge up to 2 days before cooking. The sauerkraut stays fresh for weeks once opened—just keep it submerged in its juice. This dish reheats beautifully—30 seconds in the microwave or 10 minutes in a 350°F oven keeps it juicy. I always make extra sauerkraut to serve on roasted potatoes or sandwiches—it’s that versatile.
Why You'll Love This Recipe
- 20-Minute Magic: I dump everything in the Instant Pot—no measuring cups, no fuss—and walk away while it does the work. The butter pools around the pork chops like a golden hug, and the sauerkraut softens just enough to cling to every bite.
- Crispy-Creamy Balance: That crispy, buttery crust on the pork chops? It’s all in the quick flour dredge and sear. Meanwhile, the sauerkraut’s tang cuts through the richness, making every forkful feel like a cozy hug for your taste buds.
- Leftovers That Shine: Between us, this dish tastes better the next day. I’ll pack it for lunch—cold pork chops, warm sauerkraut, and that buttery sauce? It’s my go-to when I’m too tired to reheat anything fancy.
- Budget-Friendly Feast: Bone-in pork chops stretch further than their boneless cousins, and sauerkraut lasts forever in the fridge. Honestly, I’ve fed a family of five for under $15 with this—plus, the leftovers fund my coffee habit for a week.
Step-by-step instructions for Instant Pot pork chops and sauerkraut
This method delivers melt-in-your-mouth pork chops with perfectly balanced sauerkraut in under 30 minutes.
Season and Sear the Pork Chops
Pat the 4 pieces bone-in pork chops completely dry with paper towels—this ensures maximum crispiness. Place them on a plate and season both sides generously with the 1 teaspoon diamond crystal kosher salt and 0.5 teaspoon ground black pepper. Let them sit for 5 minutes while you prepare the dredge.
In a shallow bowl, whisk together the 1 tablespoon all-purpose flour, 1 tablespoon brown sugar, and the 0.25 teaspoon fresh thyme leaves. Lightly dredge each pork chop by pressing it into the flour mixture, coating both sides evenly. Shake off any excess. Heat the Instant Pot on the sauté function with the 2 tablespoons unsalted butter until melted and foaming. Add the pork chops and sear for 2-3 minutes per side until golden brown—you'll see those beautiful crusty edges form.
Add Sauerkraut and Aromatics
Remove the pork chops from the Instant Pot and set them aside. Add the 2 cups sauerkraut to the pot and stir to coat the bottom with the rendered butter. Pour in the 1 tablespoon apple cider vinegar and scrape up any browned bits from the bottom—this captures all that delicious flavor. Add the 2 minced garlic cloves and cook for 30 seconds until fragrant.
Return the pork chops to the Instant Pot, bone-side up. Pour in the 0.5 cup water, making sure the pork chops are mostly submerged. The water helps create steam that keeps the pork juicy while the sauerkraut cooks down. Place the lid on the Instant Pot, set the valve to sealing, and cook on high pressure for 12 minutes.
Pressure Cook and Finish
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the lid—you'll smell that incredible combination of savory pork and tangy sauerkraut. The pork chops should be fork-tender with internal temperatures reaching 145°F.
Use tongs to transfer the pork chops to a plate and tent loosely with foil. Let them rest for 5 minutes while you finish the sauce. Stir the 1 tablespoon olive oil into the sauerkraut mixture in the Instant Pot, then taste and adjust seasoning with additional salt or pepper if needed. The sauce should be thick and flavorful, perfectly balancing the tang of the sauerkraut with the richness of the pork.
Serve with Crispy Edges
Slice the pork chops against the grain for maximum tenderness, then arrange them on serving plates. Spoon the sauerkraut mixture generously over the top, making sure each bite gets that juicy pork and tangy crunch. The contrast of crispy pork edges with tender meat and slightly softened sauerkraut is what makes this dish so special.
Serve immediately with a side of crusty bread to soak up any extra sauce. The pork chops should be juicy and flavorful, with a perfect sear on the outside, while the sauerkraut adds that bright, tangy contrast that keeps every bite interesting. This is the kind of meal that comes together quickly but tastes like you spent hours in the kitchen.
Pro Tips For Making Instant Pot Pork Chops And Sauerkraut
- SEAR THE CHOPS FIRST: High heat in the Instant Pot is a myth—your pork chops need real color. Sear them in a dry skillet over medium-high for 2-3 minutes per side before dumping into the pot. That crust locks in flavor and keeps the meat from drying out during pressure cooking.
- DRAIN AND RINSE THE SAUERKRAUT: That briny liquid is potent. Drain the sauerkraut in a colander, then rinse it under cold water to cut the acidity—just once, or it’ll taste like vinegar. Pat it dry with a towel afterward, or your dish will steam instead of caramelize.
- USE A THICKENED BUTTER SLURRY: Skip the flour toss—this is where the magic happens. Melt 2 tablespoons unsalted butter in the Instant Pot after cooking, then whisk in 1 tablespoon flour until smooth. Let it bubble for 30 seconds before adding the sauerkraut. It’ll coat everything evenly without lumps.
- PRESSURE COOK ON HIGH: Low pressure = gray, rubbery pork. Bone-in chops need the full 15-18 minutes on high pressure to break down the connective tissue. If your pot has a "meat/stew" setting, use it—it’s calibrated for this exact scenario.
Perfect pairings for instant pot pork chops and sauerkraut
Classic Sides
Serve your pork chops with crusty sourdough bread—its tangy flavor complements the sauerkraut beautifully. I like to warm slices in the Instant Pot with a splash of water for 3-4 minutes on high pressure, then toast them in butter until golden.
For extra richness, add a dollop of garlic herb butter made with softened butter, minced garlic, and fresh parsley. 🥖
Roasted potatoes are another perfect match. Toss 1.5 lbs baby potatoes with 2 tbsp olive oil, 1 tsp paprika, and ½ tsp salt, then roast at 425°F for 30 minutes. The crispy edges and fluffy centers balance the dish perfectly, while the sauerkraut adds a tangy contrast.
Beverage Pairings
A crisp German wheat beer like Weihenstephaner Hefeweissbier cuts through the richness of the pork and enhances the sauerkraut's tang. The beer’s slight sweetness and citrus notes refresh your palate between bites. For a non-alcoholic option, try sparkling apple cider—its effervescence cleanses the palate beautifully. 🍺
If you prefer wine, a dry Riesling from Germany or Austria offers acidity that mirrors the sauerkraut’s tang. Look for a 2020 Dr. Loosen Blue Slate Riesling—its mineral notes and citrus brightness make it a perfect match. Avoid heavy reds; they’ll overpower the dish’s delicate balance.
Garnish Ideas
Brighten the plate with fresh dill—its bright, slightly peppery flavor enhances the sauerkraut’s tang. Sprinkle 1 tbsp chopped dill over the pork chops just before serving.
For a touch of sweetness, drizzle with honey or maple syrup—just 1 tsp per serving adds a lovely contrast to the savory pork and tangy sauerkraut. 🌿
Add toasted breadcrumbs for texture—toss 2 tbsp panko with 1 tsp butter and toast in a dry pan until golden. Sprinkle over the sauerkraut for a satisfying crunch. If you’re feeling fancy, top with crumbled blue cheese for a bold, creamy contrast that pairs surprisingly well with the tangy sauerkraut.
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
Yes, but adjust the cooking time! Boneless chops cook faster—reduce pressure time to 8-10 minutes instead of 12 minutes. The bone helps retain moisture, so boneless versions need extra care. Also, sear them longer (3-4 minutes per side) to prevent drying out.
What if my sauerkraut is too watery after cooking?
Simmer it uncovered on the Instant Pot's sauté function for 3-5 minutes to reduce liquid. For extra thickness, stir in 1/2 teaspoon cornstarch mixed with 1 teaspoon water and cook for 1 more minute. The tang should remain, just with better texture!
Can I make this recipe without an Instant Pot?
Sear the pork chops in a skillet, then transfer to a baking dish with 1/2 cup water. Cover and bake at 375°F for 25-30 minutes (until 145°F internal temp). Cook sauerkraut separately in a pot for 10 minutes on medium-low heat. The flavors will still shine!
Why does my pork chop turn out dry?
Overcooking is the #1 cause! Always use a meat thermometer—pork chops are done at 145°F. Never skip the 5-minute rest after cooking, and avoid quick-releasing pressure. For extra moisture, add 1/4 cup broth instead of water during pressure cooking.
How do I store leftovers?
Keep pork chops and sauerkraut separate. Refrigerate pork in an airtight container for 3-4 days or freeze for 3 months. Reheat sauerkraut in a skillet for 3-5 minutes and pork chops in the microwave (20 seconds) or oven (350°F for 10 minutes). Never reheat sauerkraut in the Instant Pot—it can get mushy!