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Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Instant Pot Pork & Sauerkraut Recipe

This Pork Roast & Sauerkraut dish is easy to make and has a ton of flavor.

PREP TIME: 10 minutes

COOK TIME: 1 hour


TOTAL TIME: 1 hour 40 minutes

SERVINGS: 4 servings


2 pounds Boneless Pork Roast (Shoulder or Leg)

1 teaspoon Salt

1/2 teaspoon Ground Black Pepper

1 tablespoon Olive Oil or Other Cooking Oil

16 ounces Sauerkraut with Liquid

1 cup Apple Juice or Chicken Stock

1 teaspoon Dried or Fresh Rosemary

1 small Apple, peeled and sliced

1/2 Onion, cut in chunks

1 Carrot, sliced


1. Season the pork with salt and pepper on all sides.

2. Press the Saute button on the Instant Pot. When it's hot, add the cooking oil. After 1 minute, add the pork roast and brown on all sides. Remove from the pot. Turn off the Instant Pot.

3. Pour the apple juice or chicken stock into the pot and whisk quickly to remove the browned bits from the bottom of the pot.

4. Return the pork to the pot with the liquid. Sprinkle with rosemary. Add the vegetables and apples around the sides of the pork. Top with the sauerkraut.

5. Put the lid on the Instant Pot. Make sure the valve is set to Sealing. Press the Pressure Cook or Manual button (depending on your model of Instant Pot) and set the cook time to 1 hour. When the cook time is over, allow the pot to naturally release the pressure for 15 minutes. The flip the Vent to release the rest of the pressure and steam.

6. Take the pork out and slice it. Drain the sauerkraut. Serve together.


**A pork loin shoulder, or leg is best for roasting. However, keep in mind that a thin pork loin will take less time to cook than a thick roast. For a thin pork loin, cook for 40 minutes. A thicker roast might need to cook for an additional 10-30 minutes to be tender.

**Using apple juice instead of chicken stock in the recipe makes the dish sweeter.

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