Saturday, October 7, 2017

#InstantPot Pork Loin Roast with Apples and Sauerkraut

I got an Instant Pot for my birthday!  My daughter has one and loves it.  It is a bit daunting at first, but I was determined to try out the pressure cooking mode.  I had a small pork loin roast in the freezer I wanted to use so I went searching for recipes.  I found one on Dr. Kelly Ann's site--it seems to be a Paleo recipe site but since my diets never last longer than a day, I'm not sure what a Paleo diet is!

It probably took me longer to cook this the first time around because I was constantly referencing the directions.  But it came out great in the end and I only burned my finger once!

The ratio of sauerkraut/applesauce to pork roast was a little off, but my roast was smaller than the one called for.  It was still good and hubby had the leftovers for lunch and proclaimed them "even better."


  • 2 to 3 pound pork loin roast
  • ½ teaspoon Celtic or Pink Himalayan salt (a little precious--I'm sure plain salt would certainly do as well)
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons pasture-raised butter or ghee (I used olive oil which worked fine)
  • 2 large onions, chopped
  • 3 cloves garlic, chopped
  • 1 cup chicken bone broth (I used canned chicken broth)  
  • 4 to 6 cups sauerkraut, rinsed and drained (I used the yummy craft beer sauerkraut I found) 
  • 3 Granny Smith apples, peeled, cored and chopped

Season the roast with salt and pepper.  First use the saute function on your Instant Pot.  Heat the olive oil (or butter) and brown roast on all sides.

 Chop apples

 Chop onions 

Heat oil in cooker and use saute function to brown roast

Remove the roast from the cooker and add onions, garlic and broth. Scrape up brown bits from the bottom. Return roast to the cooker and using your cooker’s instructions, bring up to full pressure. (This takes a few minutes.)

Reduce heat to low, maintaining full pressure, and cook for 45 minutes. (I chose the meat/stew setting on my cooker and it auto set for 35 minutes which was fine.)

Using quick release method, release pressure and quickly add sauerkraut and apples to the cooker. Bring back to full pressure for 5 minutes and again use the quick release method. 

 Sauerkraut/apple mixture

Slice roast and serve with apples and sauerkraut.  I served it with mashed cauliflower.


The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

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  1. I've never even seen one of these devices, much less used one--sounds interesting.

    I have to admit I had to laugh when I came to the line "pasture-raised butter." I knew what you meant, but I had this vision of a lovely green field filled with grazing sticks of butter.

  2. I LOVE this - we have an insta-pot and it defeats us. Thank you!
    Hugs. MJ

  3. Ah yes, the diet of the day!

    This sounds like a lovely Germanic mixture (perhaps a bit of caraway seed?). I don't have one of these gizmos and don't plan to get one.
    I'll have to take your basic idea and go from there.

    40 minutes cooking for a pork lion roast sounds like a lot for the fancy pot. Isn't it supposed to be time saving? Or what is its claim to fame?