Instant Pot Potatoes with Sauerkraut

This potato and sauerkraut casserole in an Instant Pot is a super fast dish!

An Instant Pot cooks potatoes quickly and reliably. This sauerkraut and potato casserole can be ready in under 10 minutes from start to finish, making it a perfect weeknight dinner or a quick side. If you have a pressure cooker and a few simple ingredients, you can make a comforting, lightly tangy dish that works as a vegan main or pairs well with meat, fish, or poultry. Join me in the bistro kitchen and let’s get started.

Table of Contents

Can You Make Casserole In An Instant Pot?

Yes — casseroles translate well to a pressure cooker when they’re built from ingredients that cook quickly or are pre-cooked. For this recipe, the potatoes are the only ingredient that needs timed cooking in the Instant Pot; everything else is combined after the potatoes are tender. Using hot water helps the cooker build pressure faster, often in three to four minutes, which shortens overall time.

This recipe is naturally vegan if you use plant-based butter, but it’s also excellent alongside sausages, roasted meats, or grilled fish if you prefer an omnivore meal.

What You Need For This Recipe

The ingredient list is short and easy to keep on hand. For best results, choose starchy potatoes and a good-quality sauerkraut. Here’s what to have ready:

Potatoes – 2 lb of Yukon Gold or Russet for a creamy texture when mashed
Sauerkraut – about 1 lb, drained
Butter – 2 tablespoons plant-based butter or regular butter, to taste
Salt and pepper – to season

How To Make Instant Pot Sauerkraut Potatoes

Peel the potatoes, cut them into quarters (smaller pieces cook faster), and rinse to remove excess starch.
Place the potatoes in the Instant Pot and add enough hot water to just cover them. Close the lid and set the valve to sealing. Select Manual or Pressure Cook on high for 3 minutes.
When the cooking cycle finishes, the unit will switch to Keep Warm. Perform a quick release to vent the pressure, then open the lid carefully.
Drain the potatoes thoroughly and return them to the pot or a bowl. Use a wooden spoon to gently mash them to your preferred texture.
Stir in the butter until melted and the potatoes feel creamy. Season with salt and pepper.
Drain the sauerkraut in a strainer and fold it into the warm potatoes so it heats through but retains some bite.
Taste and adjust seasoning. Serve immediately.

How To Store Potato And Sauerkraut Casserole

This casserole stores well and is a good make-ahead option. Always allow it to cool to room temperature before packing it away:

Refrigerate – Transfer to an airtight container and keep for up to 3 days. Reheat gently to preserve texture.
Freeze – Place in a freezer-safe container or resealable bag, label with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How To Reheat Sauerkraut Potatoes

Reheating options let you choose speed or texture:

Instant Pot – Add 1 cup of water to the pot, place the potatoes and sauerkraut in a heatproof container on the trivet, seal, and pressure cook on high for 5 minutes. Quick-release and check temperature.
Stovetop – Warm in a skillet over low heat, stirring occasionally until heated through. This keeps the texture more intact than the microwave.
Microwave – Cover and heat in 1-minute bursts, stirring in between until warmed to your liking.

Casserole Additional Ingredients

This base recipe is flexible. Try one or more of these additions to build flavor and texture:

Onion – Finely chop and sauté separately in a little oil until translucent, then fold into the potatoes for a sweeter savory note.
Garlic – Mince and sauté briefly before mixing with the potatoes for a fragrant boost.
Bacon bits – Crisp bacon or vegetarian bacon pieces add a smoky crunch when mixed in at the end.
Herbs – Chopped parsley or chives brighten the dish before serving.

Serve Potatoes And Sauerkraut With

This sauerkraut potato casserole works well as a main for a simple vegan meal or as a side for heartier proteins. Recommended pairings include smoked sausage, pan-seared fish fillets, grilled pork chops, meatballs with gravy, or roasted pork tenderloin. The tang of sauerkraut balances rich or fatty proteins nicely.

Instant Pot Sauerkraut Potatoes

Yield:
4

Prep Time:
3 minutes

Cook Time:
3 minutes

Total Time:
9 minutes

This Instant Pot sauerkraut potatoes casserole is quick, simple, and satisfying. It’s perfect for busy evenings and adapts well to different diets and add-ins.

Ingredients

2 lb potatoes, Yukon Gold or Russet
1 lb sauerkraut, drained
2 tablespoons plant-based butter (or regular butter)
Salt and pepper, to taste

Instructions

Put the potatoes in the pressure cooker and add hot water.
Close the lid and set the valve to sealing. Select Manual or Pressure Cook and set to high pressure for 3 minutes.
When the cooking ends, quick-release the pressure and open the lid carefully.
Drain the excess water and mash the potatoes lightly with a wooden spoon.
Stir in butter to achieve a creamy texture.
Drain the sauerkraut and fold it into the potatoes so it warms through.
Season with salt and pepper, then serve.