Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
5 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

361 calories; protein 17.6g; carbohydrates 28.9g; fat 19.1g; cholesterol 43.6mg; sodium 2742mg. Full Nutrition
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