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This Instant Pot pork chops and sauerkraut recipe delivers crispy edges and a perfect tangy-sour balance in under 30 minutes, transforming weeknight dinners into restaurant-worthy meals.
The secret lies in searing the pork chops first to lock in juices, then finishing them with sauerkraut in the pressure cooker for tender, flavorful results.
I developed this method after struggling with tough pork chops—until I discovered how pressure cooking could make them melt-in-your-mouth while letting the sauerkraut's probiotics shine.
The beauty of this dish is its simplicity: just a handful of ingredients work together to create a harmonious blend of textures and flavors. The pork chops develop a golden crust from the initial sear, while the sauerkraut adds a bright, tangy contrast that cuts through the richness.
This method also eliminates the guesswork—no more overcooking or drying out the meat. The Instant Pot handles all the heavy lifting, ensuring perfectly cooked pork every time.
What you'll end up with is a plate of crispy-edged pork chops resting on a bed of caramelized sauerkraut, where the natural juices from the meat mingle with the fermented tang. The result is a dish that's hearty enough for a family dinner but simple enough for a weeknight.
The flavors deepen as it sits, making leftovers even more delicious. Serve with buttered noodles or a fresh green salad to round out the meal.
This recipe is designed to be foolproof, with clear instructions that guide you through each step—from prepping the pork to achieving that perfect sear and pressure-cooking finish.
Whether you're a beginner or an experienced home cook, you'll walk away with a technique that elevates simple ingredients into something extraordinary. Let's get started!
Ingredients for instant pot pork chops and sauerkraut
Nine ingredients for a restaurant-worthy weeknight dinner with crispy edges and tangy-sour harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, cutlets preferred |
| Sauerkraut 🥬 | 2 cups | Unopened jar preferred, drained |
| Unsalted Butter 🧈 | 2 tbsp | Cold, for searing |
| All-Purpose Flour 🌾 | ¼ cup | For dredging |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy balance |
| Yellow Onion 🧅 | 1 whole | Thinly sliced |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Water 💧 | ½ cup | For Instant Pot |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Olive Oil 🫒 | 1 tbsp | For finishing |
The pork chops make or break this dish. Look for bone-in, 1-inch thick cutlets—they hold up better to the sear and stay juicier. Costco or Trader Joe's usually have great pre-cut options, but check the butcher counter if you want to splurge on thicker cuts. Pat them dry before dredging—wet pork won't crisp properly. Sauerkraut is non-negotiable here; Bubbies or Reinhart are my go-tos for that perfect tang. Avoid the canned kind—it's watered down and lacks flavor.
No apple cider vinegar? White vinegar or lemon juice works in a pinch, but you'll lose some depth. Fresh thyme is ideal, but dried at one-third the amount gets you close. The flour is just for dredging—don't skip it, but if you're gluten-free, use cornstarch. For extra crispiness, double-dredge the chops before searing. The onion and garlic can be swapped for shallots if you're feeling fancy, but regular yellow works just fine. If your sauerkraut is too wet, drain it thoroughly—you want it caramelized, not soggy.
This dish reheats beautifully—4-5 days in the fridge, 3 months frozen. Store leftovers in an airtight container with the juices to keep everything moist. For serving, I like to drizzle with extra olive oil and a sprinkle of fresh parsley right before eating. The flavors actually improve overnight, so make extra if you can. Double-batch the sauerkraut mix if you're feeding a crowd—it's that good.
Why You'll Love This Recipe
- No-Fuss Pressure Cook: I dump in the pork chops, sauerkraut, and a splash of vinegar—then walk away. The Instant Pot does all the work while I prep the rest of dinner. (Yes, even on a Tuesday night.)
- Crispy-Tender Magic: That butter and flour coating? It creates the most addictive contrast—crispy edges on the outside, juicy melt-in-your-mouth pork inside. The sauerkraut’s tang cuts through the richness perfectly.
- Weeknight to Weekend: Same recipe for a quick weeknight meal or a cozy Sunday dinner. Serve with mashed potatoes for comfort or crusty bread for a hearty spread. My kids ask for it at both.
- Leftovers That Don’t Suck: The flavors actually get better the next day. I’ll reheat slices in a pan with a little extra butter, and it’s just as good—if not better—than the first bite. Budget-friendly too, since bone-in chops stretch further.
Step-by-step instructions for Instant Pot pork chops and sauerkraut
Here's how to balance crispy pork chops with tangy sauerkraut using your Instant Pot.
Prep and Sear the Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels—this is crucial for that crispy crust. Season both sides generously with 1.5 teaspoons salt and 0.5 teaspoon freshly cracked black peppercorns. Place them in a plate and dredge lightly in 0.25 cup all-purpose flour, shaking off any excess.
Heat a skillet over medium-high heat and melt 2 tablespoons unsalted butter until foaming. Add the floured pork chops and sear for 2-3 minutes per side until golden brown. You want that deep caramelization—don't rush this step. Transfer the seared chops to your Instant Pot and set aside.
Sauté Aromatics and Prepare the Sauerkraut
In the same skillet (no need to clean it—those browned bits are flavor gold), add 1 tablespoon olive oil and thinly sliced 1 whole yellow onion. Sauté for 3-4 minutes until softened but not browned. Add 3 minced garlic cloves and 1 teaspoon dried thyme, cooking for another 30 seconds until fragrant.
Drain 2 cups sauerkraut thoroughly in a colander, pressing out excess liquid. Transfer the sauerkraut to the Instant Pot with the pork chops. Pour the sautéed onion mixture over the top, then add 1 tablespoon apple cider vinegar to brighten the flavors.
Pressure Cook to Juicy Perfection
Add 0.5 cup water to the Instant Pot and give everything a gentle stir. Secure the lid and set the valve to sealing. Cook on high pressure for 12 minutes. The pork chops should reach an internal temperature of 145°F—this ensures they're juicy but not overcooked.
Here's the thing—don't release the pressure immediately. Let it naturally release for 10 minutes first, then quick-release any remaining pressure. This gradual release keeps the chops tender and prevents them from drying out. The sauerkraut should be heated through but still retain its tangy texture.
Finish with Crispy Edges and Fresh Herbs
Carefully remove the pork chops and place them on a serving platter. Spoon the sauerkraut mixture over the top. Drizzle with the remaining 1 tablespoon olive oil and sprinkle generously with 0.25 cup chopped fresh parsley. The parsley adds a fresh contrast to the tangy-sour sauerkraut and rich pork.
For those crispy edges you're after, return the pork chops to the skillet you used earlier (cleaned briefly) and sear for 1 minute per side over medium heat. This final step creates that perfect texture contrast—juicy inside, crispy outside. Serve immediately while the chops are still warm and the sauerkraut is bubbling.
Pro Tips For Making Instant Pot Pork Chops And Sauerkraut
- Sear First, Then Pressure: The Instant Pot’s magic happens after the sear—skip it, and you’ll end up with bland pork. Brown the chops in butter over medium-high heat for 3-4 minutes per side until golden. That crust locks in flavor and prevents dryness later. (Yes, even if you’re impatient like me, give it the time.)
- Drain and Rinse the Kraut: Sauerkraut’s tang is delicious, but too much liquid in the pot turns your sauce into soup. Drain it well in a colander, then rinse briefly under cold water to mellow the acidity. Pat it dry with a towel—this keeps the texture crisp and the dish from getting watery. (I learned this the hard way after a mushy first attempt.)
- Deglaze with Vinegar Early: Don’t wait until the end to add apple cider vinegar—use it right after searing to lift those browned bits from the bottom. Add 2 tablespoons with a splash of water, scrape with a wooden spoon, and let it simmer for 30 seconds. This builds flavor faster than you’d think. (Sounds weird, but it works: your sauce will taste deeper.)
- Thicken the Sauce Right: The Instant Pot’s butter-and-flour roux needs time to cook. After pressure cooking, let the pot sit for 5 minutes, then release the rest of the steam. Stir in the flour-butter mix and simmer uncovered for 2-3 minutes—this ensures a glossy, velvety sauce, not a gluey one. (Skip the rush, or you’ll regret it.)
Dietary considerations for this instant pot pork chops and sauerkraut
Gluten-Free Adaptations
Skip the flour dredge and use ¼ cup cornstarch or almond flour instead. The cornstarch creates a light crispiness, while almond flour adds a subtle nutty depth.
For extra adhesion, mix the cornstarch with 1 tablespoon melted butter before dredging. This keeps the pork chops tender while still achieving that satisfying crunch. 🌾
Dairy-Free Options
Replace the butter with 2 tablespoons dairy-free margarine (like Earth Balance) for searing. The flavor stays neutral enough to not overpower the dish. For extra richness, use olive oil instead—just increase the amount to 3 tablespoons total and sear at medium heat to prevent burning.
The sauerkraut's tang balances any subtle flavor differences beautifully.
Low-Carb Modifications
Swap the sauerkraut for shredded green cabbage sautéed with 1 tablespoon apple cider vinegar and 1 teaspoon caraway seeds (optional). The cabbage mimics the texture while cutting carbs significantly.
For a fermented kick, use 2 cups sauerkraut mixed with 1 cup chopped green cabbage—this keeps the probiotics while reducing overall carbs. Pair with cauliflower mash instead of noodles.
Probiotic Boost
This dish is already packed with gut-friendly probiotics from the sauerkraut, but you can enhance it further. Add 1 tablespoon plain kefir or unsweetened coconut yogurt to the Instant Pot with the sauerkraut before pressure cooking.
The extra probiotics complement the fermented flavors beautifully. For a vegan option, use coconut milk yogurt instead of dairy-based yogurt.
Allergen-Friendly Swaps
If nut allergies are a concern, stick with cornstarch for dredging. For soy allergies, ensure your Instant Pot is free of cross-contamination (some models have soy-based coatings). Always check sauerkraut labels—some brands add soy-based preservatives.
For egg-free binding, mix 1 tablespoon ground flaxseed with 3 tablespoons water to create a slurry, then brush it lightly on the pork chops before dredging.
Nutrition facts
Frequently asked questions
Why does the recipe call for bone-in pork chops?
Bone-in pork chops stay juicier during cooking because the bone acts as a natural insulator, helping retain moisture. They also add depth of flavor and hold up better to the pressure cooking process. For this recipe, the bone ensures the meat remains tender while the edges crisp beautifully. If you prefer boneless, use 1-inch thick cutlets for even cooking.
Can I use frozen sauerkraut instead of fresh?
Fresh sauerkraut from an unopened jar works best, but if you must use frozen, thaw it completely first and drain it thoroughly. Frozen sauerkraut often contains more liquid, which can dilute the flavors and make the final dish soggy. Press it between paper towels to remove excess moisture before adding to the Instant Pot.
What if my Instant Pot doesn't have a sauté function?
No problem! Sear the pork chops in a separate skillet first, then transfer them to the Instant Pot. For the aromatics, sauté the onion and garlic in a small pan until soft, then add everything to the pressure cooker. The flavor will still develop beautifully—just be patient with the extra step. The key is getting that deep caramelization on the pork.
How do I know when the pork chops are done?
Use a meat thermometer to check the internal temperature—it should reach 145°F in the thickest part of the chop. If you don't have one, cut into the thickest piece: the juices should run clear, not pink. The 12-minute pressure cook time is a safe guideline, but always verify with temperature for perfect doneness every time.
Can I make this dish ahead of time?
The flavors actually improve when reheated. Cook the pork chops and sauerkraut as directed, then store in an airtight container in the fridge for up to 4 days. Reheat in the Instant Pot on sauté mode with 2 tablespoons water for 3-4 minutes, or warm in a skillet with a splash of broth. The sauerkraut will soften slightly but still pack that tangy punch.