Instant Pot® Sauerkraut Soup with Sausage

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.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 361 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 5 cups chicken broth
• 2 ribs celery, sliced
• 3 sprigs fresh thyme, leaves only
• 12 ounces smoked sausage, chopped
• 2 (14.5 ounce) cans sauerkraut, drained
• 1 pound red potatoes, cubed
• 6 fluid ounces hard apple cider

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.