Instant Pot® Sauerkraut Soup with Sausage

Emeril Lagasse’s sauerkraut soup with sausage has been one of my favorites for years. While it is not hard to make on the stovetop, it does take an hour and a half. This is my adaptation for the Instant Pot®. Serve with crusty bread, if desired.

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and cook until caramelized and fat is rendered, about 4 minutes. Add onion, celery, garlic, thyme leaves, and pepper. Cook for 3 more minutes. Cancel Saute mode.

Step: 2

Add sauerkraut, potatoes, chicken broth, and hard cider to the pot. Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.

Step: 3

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes.

Per Serving: 361 calories; protein 17.6g; carbohydrates 28.9g; fat 19.1g; cholesterol 43.6mg; sodium 2742mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.