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Instant Pot® Sauerkraut

Rated as 4.11 out of 5 Stars
6

"Put your Power Pressure Cooker XL™ or Instant Pot® to work and make an awesome kraut in no time! You can eat it hot, can it, or just put in canning jars with plastic lids and place in refrigerator. Who said you had to wait weeks for it in a crock?"
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Ingredients

40 m servings 50
Original recipe yields 6 servings

Directions

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  1. Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
  2. Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts


Per Serving: 50 calories; 0.2 11.4 2.5 0 3928 Full nutrition

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Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is excellent! The only reason I am giving this a 4 star instead of a 5 is the salt. I like salty but this is WAY too salty as written. I will cut it in half next time and there will be a ne...

Most helpful critical review

The recipe is simple but ends up way tooooooo salty. I will make it again with half the salt.

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This is excellent! The only reason I am giving this a 4 star instead of a 5 is the salt. I like salty but this is WAY too salty as written. I will cut it in half next time and there will be a ne...

Okay, so thank you to the others that posted reviews. I made this with half the salt, and used apple cider vinegar. I also added just a little onion powder. It came out beautifully!!

The recipe is simple but ends up way tooooooo salty. I will make it again with half the salt.

Like so many others, I love it, it find the salt way too high. I cut in half (2T) and still am making it again today with only 1T. I also added 5 juniper berries and 1T caraway seeds.

Should have read the other reviews first way to salty. 1/2 to 1/3 the salt nextime. I traded white for cider vinegar and added dill and caraway. Everything except the salt is amazing.

Loved it with the modifications!! Will make again for sure! Beats waiting weeks for it to ferment!

So salty it was inedible and not salvageable. No one on group pages could help me. Very disappointed.

Followed others and used 1/8 cup of kosher salt. Really really good. Just keep in mind that this is cooked not fresh fermented in a barrel. Saved some in a jar in the fridge. How long can it be ...

This was so quick and easy, I couldn't believe how great it tasted! This will be added to my "go-to" recipes.