Name: Instant Pot Choucroute Garnie
Cook time: 30 minutes
Total time: 1 hour, 10 minutes
Yield: 8 servings
Ingredients: 1 lb. smoked slab bacon, cut crosswise into 4 pieces; 2 Tbsp. extra-virgin olive oil or rendered goose or duck fat; 1/2 head savoy cabbage, thinly sliced; 2 onions, thinly sliced; 4 large garlic cloves, chopped; 1 lb. sauerkraut, drained; 1 lb. medium Yukon Gold potatoes, pricked all over with a fork; 2 tsp. dried juniper berries (optional); 1 tsp. caraway seeds; 1 1/2 tsp. kosher salt, divided; 1/2 tsp. freshly ground black pepper; 4 bay leaves; 1 1/2 lb. pork ribs (spare or baby back), cut into 2-rib pieces; 4 cooked knockwurst or bratwurst sausages (about 1 lb.); 1 cup dry white wine, preferably Riesling; Whole grain mustard and cornichons (for serving); An Instant Pot

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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

A hearty bistro-ish dinner is unexpected but totally doable this way. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.

Recipe notes

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Recipe notes

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