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This Instant Pot pork chops and sauerkraut recipe delivers restaurant-quality results in under an hour with just one pot to clean.
The secret lies in searing the pork chops first to lock in juices, then pressure-cooking them until fork-tender while the sauerkraut simmers in the same pot, developing deep flavors without losing its signature tang.
I perfected this method after years of experimenting with different pressure cooker techniques, and it never fails to impress even skeptical meat lovers.
The beauty of this dish is its simplicity combined with bold flavors. You'll start with bone-in pork chops for maximum tenderness, then build layers of flavor through a simple spice rub and the natural tang of sauerkraut.
The Instant Pot handles all the heavy lifting while you prepare the sides, making this an ideal weeknight meal that feels special. No need for fancy ingredients—just quality pork, sauerkraut, and a few pantry staples.
What you'll end up with is perfectly cooked pork chops with crisp edges and moist centers, paired with warm, slightly softened sauerkraut that's still packed with that signature tang.
The aromas alone will have everyone gathering at the table, and the first bite delivers a perfect balance of savory pork and bright, fermented flavors. This one-pot harmony transforms simple ingredients into a meal that feels like a restaurant experience.
The best part? This recipe scales beautifully for families or dinner parties while keeping prep minimal. Serve with crusty bread to soak up the juices or alongside roasted potatoes for a complete meal. Ready to create this savory-tangy harmony in your Instant Pot?
Ingredients for instant pot pork chops and sauerkraut
Quality pork chops, tangy sauerkraut, and simple spices create this restaurant-style one-pot meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Sauerkraut 🥬 | 1 lb | Unopened jar for best tang |
| All-Purpose Flour 🌾 | ¼ cup | For dredging pork chops |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Dried Thyme 🌿 | ½ tsp | Or 1 tbsp fresh thyme |
| Unsalted Butter 🧈 | 2 tbsp | Full-fat for best flavor |
| Apple Cider Vinegar 🍎 | 1 tbsp | For balancing tang |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Olive Oil 🫒 | 1 tbsp | For searing pork chops |
The pork chops are the star, so bone-in, center-cut chops are non-negotiable—they stay juicier during pressure cooking. Most grocery stores carry these, but local butchers often have better quality. Look for chops with good marbling and about 1-inch thickness for even cooking. If you can't find bone-in, use bone-in pork loin chops instead. The sauerkraut should be unopened and packed tightly—the liquid at the bottom is flavor gold. I always grab Rehr's or Bubbies from the deli section, as they have the best balance of tang and texture.
No sauerkraut? Fermented green beans or kimchi work in a pinch, though the flavor will differ. Short on thyme? Dried oregano at half the amount gets you close. The apple cider vinegar is key for brightening the dish—red wine vinegar works too. For the spice rub, Diamond Crystal kosher salt dissolves better than table salt. If you're feeling fancy, add a pinch of smoked paprika for depth. The butter should be full-fat—low-fat versions won't give the same richness when melted into the sauerkraut.
This dish reheats beautifully—just add a splash of water and pressure cook for 5 minutes. The pork chops stay tender for 3-4 days in the fridge, while the sauerkraut can be stored separately for up to 1 week. For meal prep, portion the pork chops and sauerkraut into containers—freeze for up to 3 months. The flavors actually improve after the first night as the tang mellows and melds with the pork. Serve with crusty sourdough to soak up every last bit of juicy goodness.
Why You'll Love This Recipe
- No-Fuss Weeknight Win: I swear by this when I’m too tired to think. Flour-dusted chops, sauerkraut’s tang, and a 20-minute pressure cook—no searing, no fuss, just melt-in-your-mouth results. (Yes, even on a Tuesday night.)
- Crispy-Tender Magic: That bone-in magic? The flour crust locks in juices while the Instant Pot renders fat into flavor, leaving you with a crispy edge and a fork-tender center. Honestly, I’ve tried fancy cuts—this beats them every time.
- Leftover Goldmine: Double the recipe, store half, and thank me later. The pork stays juicy for days, and the sauerkraut’s acidity only gets better with time. I pack it for lunches—my coworkers think I’m a hero.
- Budget-Friendly Feast: Bone-in chops stretch your dollar, sauerkraut lasts forever, and flour’s the only other “expense.” Between us, this feeds four for under $15 and still feels like a restaurant meal. Practical? Absolutely. Delicious? Ridiculously.
Step-by-step instructions for instant pot pork chops and sauerkraut
This one-pot method delivers perfectly tender pork chops with tangy sauerkraut in under an hour.
Season and Sear the Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels—this ensures maximum crispiness. In a small bowl, mix together the 0.25 cup all-purpose flour, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 0.5 teaspoon dried thyme. Generously coat each pork chop with this seasoned flour mixture, pressing it into the meat so it adheres well.
Heat the Instant Pot on the "Sauté" function and add 1 tablespoon olive oil. Once shimmering, carefully place the pork chops in the pot in a single layer, leaving space between them. Sear for 3-4 minutes per side until golden brown and crispy edges form. This step is crucial for developing flavor and texture—don't rush it, even if the chops seem uneven in thickness.
Deglaze and Add Sauerkraut
After searing, reduce the heat to "Low" and add the 2 tablespoons unsalted butter. Tilt the pot to spread the butter evenly, scraping up all the browned bits from the bottom with a wooden spoon. This deglazing step captures all the flavor that would otherwise stick to the pot.
Add the 1 pound sauerkraut, pressing it down gently with a spoon to submerge it in the rendered juices. Pour in the 1 tablespoon apple cider vinegar and stir everything together. The vinegar helps balance the sauerkraut's tang while adding brightness to the dish. Let the mixture simmer for 2-3 minutes to allow the flavors to meld.
Pressure Cook to Perfect Tenderness
Once the sauerkraut is heated through, place the lid on the Instant Pot and set the valve to "Sealing." Cook on "High Pressure" for 12 minutes. This timing ensures the pork chops reach a perfect internal temperature of 145°F while maintaining their moisture and tenderness. Avoid opening the pot during this time—interrupting the pressure can result in undercooked meat.
When the cooking cycle completes, let the pressure release naturally for 10 minutes before doing a quick release. This gradual release prevents the pork chops from drying out. Once the pressure has fully released, carefully remove the lid, being cautious of the hot steam.
Finish and Garnish
Use tongs to transfer the pork chops to a serving platter, leaving the sauerkraut and juices in the pot. The chops should be fork-tender with a golden-brown crust. Return the pork chops to the pot and spoon the sauerkraut and juices over them, coating them evenly. The residual heat will finish cooking the pork chops slightly and infuse them with the tangy sauerkraut flavor.
Sprinkle the 0.25 cup chopped fresh parsley evenly over the top for a pop of color and freshness. The parsley not only adds visual appeal but also brightens the dish with its clean, herbal notes. Serve immediately while the pork chops are still juicy and the sauerkraut is warm, pairing with crusty bread to soak up all the delicious juices.
Pro Tips For Making Instant Pot Pork Chops And Sauerkraut
- Sear the Chops First: The Instant Pot does wonders, but skipping the sear means flavorless pork. Hit high heat with 1 tablespoon oil and cook chops 2-3 minutes per side until golden—this locks in juices and builds depth. (Yes, even if the recipe doesn’t mention it.)
- Drain and Rinse Kraut: Sauerkraut’s liquid is salty and watery—skip draining, and your dish turns into a sad, diluted soup. Rinse it under cold water, squeeze out excess moisture, and pat dry with a towel. Your sauce won’t turn into a brine bath.
- Don’t Overcrowd the Pot: Piling chops too close means they steam instead of brown. Cook in batches if needed—tight spaces guarantee soggy meat and uneven cooking. A single layer with space between chops is non-negotiable.
- Finish with a Flour Slurry: Dumping raw flour into the pot makes it clump like glue. Mix 2 tablespoons flour with ¼ cup cold water first, then whisk into the pot before pressure cooking. This creates a silky, velvety sauce instead of floury grit.
Make-ahead tips for instant pot pork chops and sauerkraut
Prep Ahead Strategy
The pork chops and sauerkraut can be fully prepped 1 day ahead—season and sear the chops, then store them in the fridge until ready to cook. I keep the seasoned chops in a ziplock bag with parchment paper between layers to prevent sticking.
The sauerkraut can sit in its jar in the fridge for up to 3 days without losing its tang. This head start saves 20 minutes on busy weeknights. 📅
Sauerkraut Prep Shortcut
Save time by draining and rinsing the sauerkraut 24 hours ahead—this removes excess brine while keeping it ready to use. Store it in a colander in the fridge, covered with a clean kitchen towel.
The texture remains intact, and you’ll avoid the extra step during cooking. For extra flavor, toss the drained sauerkraut with 1 tsp caraway seeds or ½ tsp juniper berries while it rests. 🥬
Portioning for Meal Prep
Divide the cooked pork chops and sauerkraut into airtight glass containers for easy reheating. I use Mason jars with snap lids—they’re microwave-safe and stack neatly in the fridge. Store the pork chops and sauerkraut separately for 3-4 days or freeze for 3 months.
The sauerkraut’s tang actually intensifies when reheated, making it even more flavorful. 💫
Reheating Like a Pro
To reheat, add 2 tbsp water or broth to the bottom of your Instant Pot, place the pork chops on the trivet, and pressure cook for 5 minutes on high. For sauerkraut, microwave it covered for 2-3 minutes—stirring halfway—to maintain its texture.
The residual juices from the pork chops can be poured over the reheated sauerkraut for extra flavor. 🔥
Freezer-Friendly Tips
For freezing, wrap each pork chop individually in plastic wrap before placing them in a freezer bag. Label the bag with the date—frozen pork chops stay tender for 3 months.
When ready to cook, thaw overnight in the fridge and proceed with the recipe as written. The sauerkraut can be frozen separately in its jar, submerged in its brine. 🧊
Flavor Boost Before Storing
Before storing leftovers, stir 1 tsp apple cider vinegar or ½ tsp smoked paprika into the sauerkraut to enhance its flavor. This small step makes reheated portions taste fresher. For the pork chops, brush them with a little melted butter> before storing to keep them moist.
These tweaks ensure every reheated bite tastes like it came straight from the Instant Pot. ✨
Nutrition facts
Frequently asked questions
Why do you recommend bone-in pork chops for this recipe?
Bone-in chops stay juicier during pressure cooking because the bone acts as an insulator, keeping the meat moist. The marrow also adds rich flavor to the dish. For best results, use 1-inch thick center-cut chops—they cook evenly and develop that perfect crispy crust when seared.
Can I use boneless pork chops instead?
Yes, but boneless chops will dry out faster. If using them, reduce the pressure cook time to 8-10 minutes and check for doneness at 145°F internal temp. For extra moisture, add 2 tbsp broth to the pot before sealing. The flavor will still be great, just slightly less tender.
How do I know when the pork chops are fully cooked?
Use a meat thermometer to check the thickest part of each chop—it should reach 145°F internally. The 12-minute high-pressure cook time accounts for carryover cooking, but always verify with a thermometer. Overcooking can make the chops dry, so never exceed 145°F.
What if my sauerkraut tastes too sour?
The tanginess is intentional, but you can balance it by adding 1 tbsp honey or brown sugar to the pot during the final 2 minutes of pressure cooking. Alternatively, stir in 1 tbsp apple cider vinegar after cooking to enhance the brightness. The natural sweetness of the pork also helps mellow the acidity.
Can I make this recipe without an Instant Pot?
Sear the pork chops in a Dutch oven, then add the sauerkraut and simmer covered on low heat for 45-60 minutes until tender. The flavors will develop similarly, though the texture may be slightly less tender. For extra richness, add 2 tbsp butter at the end.