Pork and Sauerkraut with Potatoes and Caraway Seeds Pressure Cooker Recipe

Pork And Sauerkraut With Potatoes And Caraway Seeds Pressure Cooker Recipe

Ingredients

SERVES 4 to 5 – Cooker: 6- to 8-quart – Time: 25 minutes at HIGH pressure

• 2 to 2½ pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch cubes
• salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large white onion, diced
• 3 tablespoons all-purpose flour or potato starch
• 1 cup beef broth
• 1 cup low-sodium chicken broth
• 1 tablespoon Hungarian sweet paprika
• ½ teaspoon caraway seeds
• ½ cup tomato sauce
• 2 medium red or Yukon Gold potatoes, unpeeled and cubed
• 1 (16-ounce) pouch (about 2 cups) sauerkraut, rinsed and drained
• 1 (8-ounce) container sour cream (don’t even consider using yogurt)

Method

1. Sprinkle the meat with salt and pepper
2. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
3. Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
4. Use a slotted spoon to transfer the browned meat to a platter
5. Add the onion and cook until soft, stirring a few times, about 3 minutes
6. Sprinkle with 2 tablespoons of the flour and stir for 1 minute
7. Return the meat and any accumulated juices to the pot
8. Add the broths, paprika, caraway, and tomato sauce
9. Stir in the sauerkraut and potatoes
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 25 minutes
14. Remove the pot from the heat
15. Open the cooker with the Natural Release method; let stand for 15 minutes
16. Be careful of the steam as you remove the lid
17. In a small bowl, whisk the sour cream and remaining 1 tablespoon flour together
18. Stir the sour cream into the stew
19. Heat for 1 minute, uncovered, over medium heat until the stew is slightly thickened and a lovely coral color
20. Do not boil
21. Taste for seasoning, but you probably will not need any salt since the broths and sauerkraut have plenty naturally
22. The aroma is mouthwatering
23. Serve immediately in soup plates with a light or dark rye bread
24. Liquid does not evaporate when using the pressure cooker, so to finish off a chutney, you may need to bring the mixture to a low boil with the lid off to thicken it
25. Chutneys will thicken even more when cooled and refrigerated
26. Let the chutney rest overnight before serving
27. Store your homemade chutney in an airtight container in the refrigerator, where it will keep for up to 1 month
28. You can also freeze chutney for up to 2 months

Full List of Potato Recipes
Full List of Pork Recipes

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