Braised Sauerkraut - Pressure Cooker

1. 1

   Set the pressure cooker over medium heat.

2. 2

   Add butter and bacon. Cook bacon for 2-3 minutes.

3. 3

   Add caraway seeds and onions. Cook until onions have softened, do not brown them.

4. 4

   Add drained sauerkraut. Stir to coat with the fat. Cook for 2-3 minutes.

5. 5

   Add white wine.

6. 6

   Put on lid, bring up to high pressure, then adjust to just maintain high pressure. Cook for 15 minutes.

7. 7

   Remove from heat. Let stand until cooker has depressurized naturally.

8. 8

   Serve immediately or let cool down, refrigerate and reheat before serving. Steffen says it is even better reheated.

* Per serving · 4 servings · Values may vary.

No additional tips available.