This classic, homey dish is done in a flash in the pressure cooker.
SERVES 6 TO 8 AS A MAIN COURSE
10 MINUTES HIGH PRESSURE
3 pounds fresh (refrigerated) sauerkraut
1 tablespoon vegetable oil, or more if needed
2 pounds pork shoulder (butt), cut into 1-inch cubes
1 pound kielbasa
2 cups chicken or beef broth
1 ounce (1 cup loosely packed) dried mushrooms
2 bay leaves
1 teaspoon caraway seeds
3 pounds Yukon Gold potatoes, cut into 2-inch chunks (peeling optional)
1/2 cup sour cream, plus more to pass at the table
Salt and pepper
1/4 cup chopped fresh dill for garnish
Drain the sauerkraut and reserve the brine. Taste the sauerkraut and if you find it much too strong, rinse it until you like the way it tastes — keeping in mind that the flavor will be diminished when it is cooked with the other ingredients. Drain well and set aside.
Heat the oil the cooker over medium-high heat. Brown the pork and kielbasa in 3 or 4 batches, about 4 minutes per batch, adding more oil if needed. Set aside.
Carefully pour the broth into the cooker (watch for sizzling oil). Set the cooker over medium heat and stir well to scrape up any browned bits stuck to the bottom. Add the dried mushrooms, bay leaves, and half of the sauerkraut. Set the browned pork and kielbasa on top. Cover with the remaining sauerkraut and sprinkle caraway seeds on top. Set the potatoes on the kraut.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 10 minutes. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
Ladle out 1/2 cup of the broth and blend the sour cream into it. Then stir this mixture back into the pot as you stir well to distribute all of the ingredients. If you’d like a stronger sauerkraut flavor, add some or all of the reserved brine. Season with salt and pepper.
Sprinkle each portion lightly with dill. Pass additional sour cream in a bowl at the table.