An AMAZING French dish made right in your Pressure Cooker!
Join us in the kitchen as we tackle the challenge of making Choucroute Garnie, a French dish with a twist! We accidentally bought skin-on pork belly, but we’re determined to make it work. With the Instant Pot and a mix of German and French flavors, we’ll create a delicious and hearty meal.
Pressure Cooker Choucroute Garnie
2 pounds Skin-off Pork Belly, cut into bite sized chunks
1T of Bacon grease if you have it, if not, 1 T of olive oil
6 Yukon Gold Potatoes, diced in to bite sized chunks, unpeeled
5 cloves of garlic, minced
1 Cup finely diced sweet onion
2 Cups White Wine
2 cups Sauerkraut, drained and rinsed
1 Diced apple, seeded and cored 1 Cup thinly sliced green cabbage
1 pound smoked kielbasa or other smoked sausage, cut into bite sized chunks.
In a satchel:
2 sprigs of fresh thyme
1. Cut a 4 in by 4 in double layer of cheese cloth. Add the peppercorns, cloves, juniper berries, thyme sprigs and bay leaves. Gather the four corners and bring them together to form a satchel. Tie off the top of the satchel with butcher string.
2. Set your instant pot to sauté. Add the bacon grease or olive oil and brown the pork belly pieces on all sides. Remove the pork belly and set aside.
3. Add the onions and stir until translucent. Add the garlic and stir until fragrant (about 10-30 seconds). Add the wine to deglaze, scraping the bottom of the pot to remove all of the fond.
4. Return the pork belly to the instant pot and add remaining ingredients. Place the lid on the instant pot and set to high pressure for 20 minutes. Allow to naturally depressurize for 10 minutes, then vent off the instant pot, remove and discard the satchel. Salt to taste and serve.
Equipment used:
Ninja® Foodi® 10-in-1, 8 Quart XL Pressure Cooker Air Fryer Multicooker (Link is to current model)
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