Braised Sauerkraut - Pressure Cooker

Entered for safe-keeping, Steffen's Mom's German recipe, from steffensdinners.com. Takes about 20 minutes of pressure cooking. If the canned sauerkraut is very salty, soak for 2-3 hours in water. Change the soaking water every hour.

• Ready In: 43 mins
• Serves: 8-10

Ingredients

• 4  lbs canned sauerkraut, drained (jars or cans, ~2kg)
• 2  tablespoons unsalted butter
• 2  ounces bacon, diced
• 1  small onion, chopped (~70g)
• 2  cups dry white wine (~500ml)

Directions

1. Set the pressure cooker over medium heat.
2. Add butter and bacon. Cook bacon for 2-3 minutes.
3. Add caraway seeds and onions. Cook until onions have softened, do not brown them.
4. Add drained sauerkraut. Stir to coat with the fat. Cook for 2-3 minutes.
5. Add white wine.
6. Put on lid, bring up to high pressure, then adjust to just maintain high pressure. Cook for 15 minutes.
7. Remove from heat. Let stand until cooker has depressurized naturally.
8. Serve immediately or let cool down, refrigerate and reheat before serving. Steffen says it is even better reheated.