Instant Pot Pork Tenderloin, Kielbasa & Sauerkraut
A Flavor-Packed Comfort Food Classic
This Instant Pot Pork Tenderloin, Kielbasa & Sauerkraut is an easy, hearty dinner packed with smoky, savory flavor. Tender pork and browned kielbasa are combined with tangy sauerkraut, onion, and spices for a comforting meal that's ready in about an hour. It's also an excellent make-ahead recipe for potlucks, holidays, and busy family dinners.
Even better? This recipe is ideal for making ahead because the flavors become even more delicious overnight.
Chris brought this dish to a staff potluck lunch, unsure if anyone would enjoy sauerkraut. However, this recipe reduced the bitterness of the sauerkraut, making it more appealing to everyone.
Why You'll Love This Recipe
Ready in about an hour
Perfect for potlucks and holiday gatherings
Juicy pork tenderloin without drying it out
Smoky kielbasa adds incredible flavor
Great make-ahead meal
Instant Pot Pork Tenderloin, Kielbasa & Sauerkraut Ingredients
For the Pork
1 pound of pork tenderloin
1 tablespoon avocado oil
Several twists of Pink Himalayan Salt
1 teaspoon garlic powder
Several twists of freshly ground black pepper
For the Sauerkraut Mixture
2 (32-ounce) bags or jars sauerkraut, partially drained
2 pounds smoked kielbasa, sliced into ½-inch rounds
1/4 large sweet onion, thinly sliced
½ cup chicken broth (or apple juice)
1 teaspoon celery seed (optional)
1/2 to 1 tablespoon brown sugar (optional)
1 tablespoon butter (optional)
Instructions
Step 1: Season the Pork
Pat the pork tenderloin dry with paper towels.
Season all sides with the salt, garlic powder, and black pepper.
Step 2: Sear the Pork
Set the Instant Pot to Sauté.
Add the avocado oil.
Sear the pork for about 2–3 minutes per side until nicely browned.
Transfer the pork to a plate.
Tip: Don't skip this step! Browning the pork creates rich flavor that carries through the entire dish.
Step 3: Brown the Kielbasa
Add the sliced kielbasa to the Instant Pot.
Cook for 3–4 minutes, stirring occasionally, until lightly browned.
Remove and set aside with the pork.
Step 4: Deglaze the Pot
Pour in the chicken broth (or apple juice).
Use a wooden spoon to scrape up all of the browned bits from the bottom of the pot.
Tip: Incorporating the browned bits greatly enhances the flavor! This is likely one of the most crucial steps.
Step 5: Pressure Cook the Pork
Return the pork tenderloin to the Instant Pot.
Seal the lid.
Cook on High Pressure:
8 minutes for average-sized tenderloins
10 minutes for larger or thicker tenderloins
Allow a 10-minute Natural Release, then carefully release any remaining pressure.
Transfer the pork to a cutting board and let it rest.
Step 6: Build the Sauerkraut
Drain about half of the liquid from the sauerkraut.
Add the sauerkraut to the Instant Pot.
Stir in:
Onion
Celery seeds
Brown sugar (if using)
Browned kielbasa
Slice the rested pork into medallions or bite-sized pieces and gently fold it into the sauerkraut mixture.
Turn on Sauté and cook for 5–10 minutes, stirring occasionally, until everything is heated through and the onions begin to soften.
Step 7: Finish the Dish
Turn off the Instant Pot.
Stir in the butter until melted (We skipped this step, but it is optional.)
Taste and adjust the seasoning.
For a brighter flavor, stir in a tablespoon or two of the reserved sauerkraut juice.
Make-Ahead Instructions
This recipe is even better the next day.
Allow everything to cool completely before refrigerating overnight.
To serve, transfer the mixture to a slow cooker and heat on LOW for 2–3 hours, then switch to WARM until ready to serve.
Serving Suggestions
This hearty dish pairs perfectly with:
Creamy mashed potatoes
Crusty sourdough
Stone-ground mustard
Spicy Polish mustard
Recipe Tips
Browning both the pork and kielbasa creates a much richer flavor than simply pressure cooking everything together.
Pork tenderloin cooks quickly and stays juicy in the Instant Pot, making it a great alternative to slow-cooked pork shoulder.
Celery seeds add authentic German flavor, but they're optional if you're not a fan.
Butter stirred in at the end softens the acidity and gives the dish a silky finish.
Frequently Asked Questions
Can I use pork loin instead of pork tenderloin?
Yes, but pork loin is larger and will require additional cooking time. Use a meat thermometer and cook until the internal temperature reaches 145°F.
Can I make this in a slow cooker?
Absolutely. If using pork tenderloin, cook on LOW for about 3–4 hours to avoid drying out the meat. Pork shoulder is a better option for longer slow-cooking times.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, in the microwave, or in a slow cooker until warmed through.
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