Cut pork loin or shoulder into 2 or 3 large chunks. Pat dry with paper towels and season all sides with salt and pepper.
Add 1 Tbsp olive oil to inner pot of Instant Pot and set to Saute Mode.
Once the oil is hot, brown the pork, allowing it to sear for 1-2 minutes on each side.
Remove the pork to a plate and add 1 cup of water to the inner pot, using a metal spatula to scrape up any browned bits from the pan.
Insert the trivet into the inner pot, place the pork on top, and top with sliced onions.
Seal the lid and set Instant Pot to Manual, high pressure, 30 minutes.
When the time is up, manually release the pressure (I always put a dish towel loosely on/around the valve to catch any splatters), and open the instant pot.
Add in the drained sauerkraut, chopped apples, and Applegate hot dogs (if using).
Re-seal the pot and set for an additional 5 minutes.
When the time is up, manually release the pressure, open the instant pot, and enjoy!
Serve pork and kraut with mashed potatoes and a side salad.
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|Serving Size: 1 (1960g)|
|Recipe Makes: 1|
|Calories from Fat: 38 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 603.4mg||21 %|
|Potassium 710.8mg||19 %|
|Total Carbohydrate 70.8g||21 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 58.3g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 307
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