Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Instant Pot Kielbasa Kraut Dump Dinner

Start to finish cook time: 43 minutes (8 prep + 7 saute + 21 pressurize + 7 high pressure + QR)
Effort Level: Low
Servings: 13

I'm of no German decent, but living in the Chicago area you learn to love good German food! It's a staple of Chef's home cooking, so it got me thinking if stove top versions are easy just imagine how the Instant Pot versions would be... And I was right! This is a true dump dinner, low effort and tastes just like stove top! 
If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

  • 2 packages Kielbasa, quartered 
  • 3 cups Sauerkraut
  • 6 small-medium sized russet potatoes, skinned and squared
  • 1 large yellow onion, sliced into strips
  • 3/4 head cabbage, sliced into squares 
  • 1/2 cup water (optional you can do 1/4 water and 1/4 kraut juice)
  • 2 tbsp olive oil
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper

  1. Quarter Kielbasa, basically cut in half and then cut half in half (this will create quarters or little triangles).
  2. Slice onions into strips.
  3. Turn Instant Pot to high saute for 12 minutes (likely won't use all this time you should only need 7 mins, but set to this so it doesn't turn off on you). Add olive oil, onions, and sausage. Stir frequently to prevent burning, cook until until onions are translucent and sausage is a bit browned. 
  4. While it's cooking- remove skins of potatoes, cut into small squares. Slice onion into strips. Remove core of cabbage and slice into squares. You need about 2/3 to 3/4 the cabbage so keep the dark green discard some of the white green.
  5. Turn off saute. Add water (or water kraut juice mix) and scrape with wooden spoon, to remove any burnt areas to avoid the burn notice (there shouldn't be any burnt but in case there is). Add potatoes and mix with Kielbasa. Add seasoning over potatoes and meat, mix. Top with cabbage and kraut. Important, this is going to be very close to the max line! Push down and be sure not to go over max line. If you are over max, take out a few potato and cabbage chunks until you are under.
  6. Seal and set to 7 on high pressure, allow for 21 minutes to pressurize. Be sure the steamer vent is in the sealed position.
  7. Once beef beeps it's done, quick release pressure. There is going to be a bit of excess liquid on the bottom, using mitts tilt and pour out a bit of excess without pouring out contents (I use spoon to guard contents).
  8. Serve using a slotted spoon and enjoy, this one is just that easy!

Slice kielbasa into half circles. Add 2 tbsp oil. 
Slice onion and add to pot, set to 12 on high and cook for
about 7 minutes until onions are translucent. Stir Frequently.
Turn off. Pour water/krout juice mix, if there is any burnt
anything on bottom use wooden spoon to remove (you shouldn't
have though). 
Remove core of cabbage. Chop into squares. You are going
to keep all the green and some of the almost white.
Discard about 1/4-1/3 of the really white hard stuff seen above.
Peel potatoes and chop into squares.
Measure out 3 cups of kraut.
Add potatoes and seasoning. Mix.
Add cabbage and then kraut, making sure to stay
under the max line. Set to 7 mins, allow for 21 mins
to build pressure. Quick release after.
Drain excess fluid. Serve using a slotted spoon and enjoy!