Ingredients

The following ingredients have 4 Servings
  • 3 slices bacon, (chopped)
  • 1 small onion, (chopped)
  • 1/2 cup reduced-sodium chicken broth
  • 2 14.5-oz cans shredded sauerkraut
  • 3/4 tsp caraway seeds
  • 1/2 tsp ground black pepper

Instruction

  • Press the "Saute" button on the Instant Pot to turn it on. Add chopped bacon to the Instant Pot and cook for 4 minutes, stirring occasionally.
  • After 4 minutes, add chopped onion. Cook for another 5-6 minutes, stirring occasionally, or until the bacon has browned and the onions are turning golden.
  • While still on the Saute setting, pour in the broth and scrape up all of the browned bits from the bottom of the Instant Pot with a wooden spoon. They should come up fairly easily. Press the "Keep Warm/Cancel" button to shut off the Saute function.
  • Next add both cans of shredded sauerkraut (including the liquid), caraway seeds, and pepper. Stir to combine.
  • Close and lock lid, ensuring the pressure release valve is set to "sealing". Press the "Manual" button. Using the "+" or "-" button, adjust the time to 10 minutes of cook time.
  • Once the cook time is over, let the pressure release naturally for 10 minutes, and then carefully release the rest of the pressure. Sauerkraut will stay in the fridge for several days.