Contributed by Pressurecookerrecipes Y-Group



  1. In my 4-qt. Presto stove-top pressure cooker I used 1½ to 2 lbs of pork ribs.
  2. The ribs were browned in the heated pressure cooker in just a little olive oil.
  3. Then I added the garlic, shallot and onion on top of the meat.
  4. Next, I mixed the sauerkraut, brown sugar, salt and pepper together in a bowl: this is where you could add caraway seeds , I don't like them and didn't have any on hand, so I didn't put them in the recipe I poured the sauerkraut mixture over the pork rib mixture in the pot.
  5. Next I added the sauerkraut juice, apple juice and water: the recipe in my book said to use 1½ cups water, so I knew I needed that much total liquid.
  6. Next I added the potato and carrot.
  7. I sort of pushed the potato and carrot pieces down into the sauerkraut and added a sprinkle of dried thymem which could be omitted if you don't like thyme.
  8. I put on the lid, put on the temperature gauge and turned up the heat to medium high.
  9. After the gauge began to rock, I turned down the heat to low and started a timer for 15 minutes.
  10. I stayed in the kitchen to be sure the gauge was kept gently rocking on a very low flame (gas stove).
  11. After 15 minutes, I cut off the flame on the stove and let the pot sit for 3 minutes.
  12. Then I carefully carried the pot to the stove and turned on the tap for a slow drizzle of water over the pot.
  13. When the handle lock latch and the over-pressure vent went down, it was safe to open the pot and enjoy the aromas.
  14. The meat is fork tender and delicious, the potato and carrot completely cooked soft, but not mushy and still hold shape.
  15. The sauerkraut is tender and mild with just a hint of tang.
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