Instant Pot Sauerkraut Soup with Sausage: A Hearty and Flavorful One-Pot Meal

This Instant Pot Sauerkraut Soup with Sausage recipe is a lifesaver on busy weeknights! It’s a comforting, flavorful, and incredibly easy one-pot meal that comes together in under an hour. Sauerkraut’s tangy flavor perfectly complements the savory sausage and hearty vegetables, creating a soup that’s both satisfying and healthy. Forget spending hours simmering on the stovetop; the Instant Pot locks in all the delicious flavors and tenderizes the ingredients in record time. This recipe is also incredibly versatile; feel free to customize it with your favorite sausages, vegetables, and spices. Let’s dive in!

Why You’ll Love This Instant Pot Sauerkraut Soup

* **Quick and Easy:** The Instant Pot dramatically reduces cooking time, making it perfect for weeknight dinners.
* **One-Pot Wonder:** Less cleanup is always a win! Everything cooks together in the Instant Pot.
* **Flavorful and Hearty:** The combination of sauerkraut, sausage, and vegetables creates a deeply satisfying and delicious soup.
* **Versatile:** Easily customizable with your favorite ingredients and spices.
* **Healthy:** Sauerkraut is a fermented food packed with probiotics, and the soup is loaded with vegetables.
* **Great for Meal Prep:** Makes a large batch that’s perfect for leftovers and meal prepping.

Ingredients You’ll Need

Here’s what you’ll need to make this delicious Instant Pot Sauerkraut Soup with Sausage:

* **1 tablespoon olive oil:** For sautéing the vegetables and adding flavor.
* **1 pound smoked sausage (kielbasa, Polish sausage, or your favorite):** Adds a smoky, savory flavor to the soup. You can also use a spicier Italian sausage for an extra kick.
* **1 large onion, chopped:** Provides a base of flavor for the soup.
* **2 carrots, chopped:** Adds sweetness and texture.
* **2 celery stalks, chopped:** Contributes to the aromatic base.
* **2 cloves garlic, minced:** Adds a pungent and savory flavor.
* **1 teaspoon caraway seeds:** A classic addition to sauerkraut soup, adding a distinctive flavor.
* **1/2 teaspoon smoked paprika:** Enhances the smoky flavor of the sausage.
* **1/4 teaspoon black pepper:** Adds a touch of spice.
* **1 pound sauerkraut, rinsed and drained:** The star of the show! Rinsing helps control the sourness.
* **4 cups chicken broth:** Adds flavor and liquid to the soup. You can also use vegetable broth.
* **1 (14.5 ounce) can diced tomatoes, undrained:** Adds acidity and flavor.
* **1 pound potatoes, peeled and cubed (Yukon Gold or Russet):** Makes the soup heartier and more filling.
* **1 bay leaf:** Adds a subtle, aromatic flavor.
* **Optional toppings:** Sour cream, fresh dill, chopped parsley, croutons.

Equipment You’ll Need

* **Instant Pot (6-quart or larger):** This is essential for pressure cooking the soup.
* **Cutting board and knife:** For chopping vegetables.
* **Measuring spoons and cups:** For accurately measuring ingredients.
* **Wooden spoon or spatula:** For stirring.

Step-by-Step Instructions

Follow these detailed instructions to make the perfect Instant Pot Sauerkraut Soup with Sausage:

**1. Prepare the Ingredients:**

* Chop the onion, carrots, and celery. Mince the garlic.
* Slice the sausage into bite-sized pieces.
* Rinse and drain the sauerkraut. This helps to reduce the sourness if you prefer a milder flavor. Some people like the intensity of unrinsed sauerkraut, so feel free to skip this step if you prefer.
* Peel and cube the potatoes.

**2. Sauté the Sausage and Vegetables:**

* Press the “Sauté” button on your Instant Pot. Adjust to “More” for higher heat if needed.
* Add the olive oil to the Instant Pot. Once the oil is hot, add the sausage and cook until browned on all sides. This usually takes about 5-7 minutes. Browning the sausage adds depth of flavor to the soup.
* Remove the sausage from the Instant Pot and set aside.
* Add the chopped onion, carrots, and celery to the Instant Pot. Cook until softened, about 5-7 minutes, stirring occasionally. Scrape up any browned bits from the bottom of the pot – this adds extra flavor!
* Add the minced garlic, caraway seeds, smoked paprika, and black pepper to the Instant Pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.

**3. Add the Remaining Ingredients:**

* Add the rinsed and drained sauerkraut, chicken broth, diced tomatoes (undrained), potatoes, and bay leaf to the Instant Pot.
* Return the browned sausage to the Instant Pot.
* Stir everything together to ensure all ingredients are submerged in the liquid.

**4. Pressure Cook:**

* Secure the Instant Pot lid and make sure the pressure release valve is set to the “Sealing” position.
* Press the “Manual” or “Pressure Cook” button and set the cooking time to 15 minutes on high pressure.
* The Instant Pot will take some time to come to pressure before the timer starts counting down.

**5. Natural Pressure Release (NPR) or Quick Release (QR):**

* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This allows the soup to thicken slightly and prevents splattering.
* After 10 minutes of natural pressure release, carefully release any remaining pressure by moving the pressure release valve to the “Venting” position. Be cautious of the steam that will be released.
* Alternatively, for a quicker option, you can perform a quick release immediately after the cooking time is complete. However, be aware that this may result in some splattering.

**6. Serve and Enjoy:**

* Carefully remove the lid of the Instant Pot.
* Remove the bay leaf.
* Stir the soup well.
* Ladle the soup into bowls and garnish with your favorite toppings, such as sour cream, fresh dill, or chopped parsley.
* Serve hot and enjoy!

Tips and Tricks for the Best Instant Pot Sauerkraut Soup

* **Rinse the Sauerkraut (or Don’t!):** Rinsing the sauerkraut helps to reduce its sourness. If you prefer a milder flavor, rinse it well. If you enjoy the tangy flavor, skip the rinsing step.
* **Brown the Sausage:** Browning the sausage adds a deeper, more complex flavor to the soup. Don’t skip this step!
* **Adjust the Broth:** If you prefer a thicker soup, use less broth. If you prefer a thinner soup, add more broth.
* **Don’t Overcook the Potatoes:** Overcooked potatoes can become mushy. The 15-minute cooking time is usually perfect, but check the potatoes for tenderness after pressure cooking.
* **Add Heat:** If you like a spicy soup, add a pinch of red pepper flakes or use a spicy sausage.
* **Deglaze the Pot:** Make sure to scrape up any browned bits from the bottom of the Instant Pot after sautéing the vegetables. These browned bits add a ton of flavor to the soup and prevent the “Burn” warning.
* **Thicken the Soup (if needed):** If the soup is not thick enough for your liking after pressure cooking, you can thicken it with a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup. Turn on the “Sauté” function and cook for a few minutes, stirring constantly, until the soup thickens.
* **Adjust Seasoning:** Taste the soup after pressure cooking and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices to your liking.

Variations and Substitutions

This Instant Pot Sauerkraut Soup recipe is incredibly versatile. Here are some variations and substitutions you can try:

* **Sausage:** Use any type of sausage you like, such as kielbasa, Polish sausage, Italian sausage, chorizo, or even smoked turkey sausage. You can also use vegetarian sausage for a vegetarian version.
* **Vegetables:** Add other vegetables to the soup, such as green beans, bell peppers, or mushrooms.
* **Beans:** Add a can of drained and rinsed cannellini beans or kidney beans for extra protein and fiber.
* **Grains:** Add a cup of cooked barley or rice to the soup for a heartier meal.
* **Herbs and Spices:** Experiment with different herbs and spices, such as thyme, marjoram, or juniper berries.
* **Broth:** Use vegetable broth instead of chicken broth for a vegetarian version.
* **Tomatoes:** Use crushed tomatoes or tomato sauce instead of diced tomatoes.
* **Potatoes:** Use sweet potatoes instead of Yukon Gold or Russet potatoes.
* **Make it Vegan:** Omit the sausage or use a plant-based sausage. Use vegetable broth and ensure any toppings are plant-based as well.

Serving Suggestions

This Instant Pot Sauerkraut Soup with Sausage is delicious on its own, but here are some serving suggestions to make it even more enjoyable:

* **Toppings:** Top with sour cream, Greek yogurt, fresh dill, chopped parsley, croutons, or a dollop of Dijon mustard.
* **Bread:** Serve with a side of crusty bread for dipping.
* **Salad:** Pair with a simple green salad for a complete meal.
* **Side Dish:** Serve as a side dish with grilled cheese sandwiches or other comfort food favorites.

Storage and Reheating Instructions

* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the soup in the microwave or on the stovetop until heated through. If reheating on the stovetop, add a little broth or water if the soup has thickened too much.
* **Freezing:** This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate)

(Based on using kielbasa sausage and chicken broth. Nutritional values may vary based on specific ingredients and portion sizes.)

* Calories: Approximately 350-450 per serving
* Protein: 20-25g
* Fat: 20-30g
* Carbohydrates: 25-35g
* Fiber: 5-7g

Troubleshooting

* **Instant Pot Burn Warning:** If you get the “Burn” warning on your Instant Pot, it means that the food is sticking to the bottom of the pot. To prevent this, make sure to deglaze the pot after sautéing the vegetables, ensuring that all browned bits are scraped up. Also, make sure there is enough liquid in the pot. If you do get the burn warning, turn off the Instant Pot, release the pressure, and carefully remove the food that is stuck to the bottom of the pot. Add a little more broth and try again.
* **Soup is Too Sour:** If the soup is too sour for your liking, you can add a teaspoon of sugar or a tablespoon of honey to balance the flavors. You can also serve with a dollop of sour cream to cut the sourness.
* **Soup is Too Bland:** If the soup is too bland, add more salt, pepper, or other spices to your liking. You can also add a squeeze of lemon juice or a splash of vinegar to brighten the flavors.
* **Soup is Too Thick:** If the soup is too thick, add more broth or water to thin it out.
* **Soup is Too Thin:** If the soup is too thin, you can thicken it with a cornstarch slurry or by mashing some of the potatoes.

Instant Pot Sauerkraut Soup with Sausage Recipe

This recipe is easy to follow and guarantees a delicious and satisfying meal!

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes (including pressure build-up and release)
**Total Time:** 45 minutes
**Servings:** 6-8 servings

**Ingredients:**

* 1 tablespoon olive oil
* 1 pound smoked sausage (kielbasa, Polish sausage, or your favorite), sliced
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 teaspoon caraway seeds
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon black pepper
* 1 pound sauerkraut, rinsed and drained
* 4 cups chicken broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 pound potatoes, peeled and cubed (Yukon Gold or Russet)
* 1 bay leaf
* Optional toppings: Sour cream, fresh dill, chopped parsley, croutons

**Instructions:**

1. **Prepare Ingredients:** Chop the onion, carrots, and celery. Mince the garlic. Slice the sausage. Rinse and drain the sauerkraut. Peel and cube the potatoes.
2. **Sauté Sausage and Vegetables:** Press the “Sauté” button on your Instant Pot. Add the olive oil. Add the sausage and cook until browned. Remove the sausage and set aside. Add the onion, carrots, and celery and cook until softened. Add the garlic, caraway seeds, smoked paprika, and black pepper and cook for 1 minute.
3. **Add Remaining Ingredients:** Add the sauerkraut, chicken broth, diced tomatoes, potatoes, bay leaf, and cooked sausage to the Instant Pot. Stir to combine.
4. **Pressure Cook:** Secure the lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” for 15 minutes on high pressure.
5. **Release Pressure:** Allow for a 10-minute natural pressure release, then quick release any remaining pressure.
6. **Serve:** Remove the bay leaf. Stir and ladle into bowls. Top with your favorite toppings and enjoy!

Enjoy Your Delicious Instant Pot Sauerkraut Soup with Sausage!

This recipe is a winner! It’s easy, flavorful, and perfect for a cozy night in. Don’t hesitate to experiment with different variations and toppings to make it your own. Bon appétit!

Frequently Asked Questions (FAQs)

* **Can I use fresh sauerkraut instead of canned?** While less common, you can use fresh sauerkraut. You might need to adjust the cooking time slightly as fresh sauerkraut can sometimes be tougher.
* **Can I make this without sausage?** Absolutely! Simply omit the sausage for a vegetarian version, or substitute with plant-based sausage.
* **How do I store leftovers?** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
* **Can I add other vegetables?** Yes! Feel free to add other vegetables like green beans, bell peppers, or mushrooms.
* **What if I don’t have an Instant Pot?** You can make this soup on the stovetop. Simply sauté the ingredients in a large pot and simmer for about an hour, or until the potatoes are tender.
* **Can I use turkey sausage?** Yes, turkey sausage is a great healthier option that provides a similar flavor profile. Be sure to brown it well for optimal flavor.
* **Is this soup spicy?** The standard recipe isn’t inherently spicy. However, you can add a pinch of red pepper flakes, use a spicier sausage (like chorizo), or add a dash of hot sauce to increase the heat.
* **Can I double the recipe?** Yes, you can easily double the recipe, provided your Instant Pot is large enough (at least 6 quarts). You may need to add a bit more cooking time, so check for potato tenderness after the initial cooking time.
* **Can I use bone broth instead of chicken broth?** Yes, bone broth is a great alternative that adds more nutrients and a richer flavor.
* **How do I prevent the Burn notice on my Instant Pot?** Ensure there’s enough liquid in the pot, scrape the bottom of the pot after sautéing to remove stuck-on food particles, and add the tomatoes on top of the other ingredients (don’t stir them in right away). These steps help prevent scorching.