Instant Pot Choucroute Garnie Recipes

INSTANT POT CHOUCROUTE GARNIE

Steps:

• Toss bacon and oil in cooker insert and select "Sauté." Cook, turning occasionally, until exterior of bacon pieces are golden brown and some of the fat is rendered, about 10 minutes. Transfer bacon to a plate; set aside.
• Add cabbage, onions, and garlic to cooker insert and stir to coat. Add sauerkraut, potatoes, juniper berries, if using, and caraway seeds; season with 1/2 tsp. salt and 1/2 tsp. pepper and stir to combine.
• Tuck in bay leaves, then push bacon down into mixture. Set ribs on top and season with 1 tsp. salt. Prick each sausage with a fork in a couple of places and layer over ribs. Pour in wine. Lock on lid, making sure steam release valve is in the proper position. Select "Manual" and program for 13 minutes at high pressure.
• As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The ribs and bacon should be tender when pierced with a small sharp knife.
• Transfer meat to a cutting board and sauerkraut and potatoes to a platter. Cut bacon into 1/2" slices, each sausage into 3 or 4 pieces (the skins might have burst but that's fine), and pork into individual ribs. Set meat on top of sauerkraut and potatoes. Serve with mustard and cornichons alongside.

CHOUCROUTE GARNIE

Steps:

• Make the onion in the molten lard glassy. Steam the sauerkraut in the lard. Put the spices and the wine into the pot. Put in the meat and boil all together for one hour.
• In the mean time peel the potatoes and boil them for 1/2 hour separately.
• 1/4 hour before end give in the sausages, five minutes bevore end give in the potatoes to get taste (Never boil potatoes together with sauerkraut, they would't get mellow because of the lactic acid!).
• Put the sauerkraut on a plate and arrange the potatoes, the meat and the sausages over it.
• Serve with mustard, the same white wine and a clear schnapps.