Experience the unparalleled flavor and convenience of Instant Pot Brats – a truly hearty, flavorful, and must-try recipe for any occasion. Crafted with a savory blend of beer, sweet onions, and tangy sauerkraut, this Instant Pot Bratwurst recipe guarantees perfectly juicy bratwursts with an irresistible crisp, golden skin, all achieved in remarkably little time.
These tender, succulent brats are best enjoyed when served generously with a scoop of the accompanying sauerkraut and onions, a squirt of your favorite mustard, and a delightful side of crispy baked fries or golden Air Fryer potatoes. This combination creates a simple yet incredibly satisfying meal that’s perfect for busy weeknights or casual entertaining.
Instant Pot Brats: The Easiest Way to Perfect Beer Bratwurst
Say goodbye to the traditional hassle of par-boiling and grilling bratwurst! Let your Instant Pot take the reins and transform your cooking experience. This innovative method not only simplifies the process but also locks in incredible flavor and tenderness.
Much like our beloved Instant Pot Sausage and Peppers, this incredibly easy Instant Pot Brats recipe dramatically speeds up the cooking time without compromising any of that cherished classic grilled flavor or appealing texture. Each bratwurst is quickly seared to perfection, locking in juices and creating that coveted crispy skin. Then, they are pressure cooked alongside aromatic beer, sweet caramelized onions, and pungent sauerkraut. This cooking process infuses the brats with layers of deep, rich flavor, ensuring every bite is a delightful experience.
Whether you’re planning an epic game day spread, serving them alongside Bacon-Wrapped Jalapeños, or opting for a wholesome family dinner with roasted fall vegetables, Instant Pot Brats are guaranteed to be a crowd-pleaser. Their versatility makes them suitable for various occasions, always delivering a taste of comfort and satisfaction.
Recipe Highlights
- The Ultimate Instant Pot Brats Recipe
- Essential Ingredients & Variations
- Step-By-Step Guide to Perfect Brats
- Expert Cooking Tips for Success
- Creative Serving Suggestions
- Frequently Asked Questions
Essential Ingredients & Variations
Achieving the best Instant Pot Brats starts with selecting the right ingredients. Each component plays a crucial role in developing the rich, complex flavors of this dish.
- Bratwurst: The foundation of our recipe! Always choose raw, uncooked bratwurst for optimal results. While pork bratwurst is traditional, you can easily adapt this recipe with turkey, chicken, or beef brats, depending on your dietary preferences or what’s available. Ensure they are fresh and of good quality for the best flavor and texture.
- Beer Choice: The beer isn’t just for liquid; it’s a key flavor enhancer. For a truly authentic and bold German flavor, a German lager or pilsner works wonderfully. If you prefer a milder taste that allows the bratwurst to shine, a pale lager is an excellent choice. Don’t consume alcohol? No problem! You can substitute the beer with an equal amount of beef or chicken stock for a delicious, alcohol-free version.
- Sauerkraut (Optional, but Recommended!): Sauerkraut adds a delightful tang that beautifully cuts through the richness of the bratwurst and beer. It introduces a layer of sourness and fermentation that is a hallmark of classic German cuisine. While highly recommended for its balancing qualities and traditional appeal, feel free to omit it if it’s not to your liking. The brats will still be incredibly flavorful!
- Onions: Sliced yellow onions are sautéed to a tender sweetness, providing a foundational layer of savory flavor. They caramelize slightly during the process, adding depth and a subtle sweetness that complements the robust brats and tangy sauerkraut.
- Olive Oil: A small amount of extra virgin olive oil is used for searing the brats and sautéing the onions. This helps achieve that desired golden-brown crust on the brats and softens the onions, contributing to the overall deliciousness of the dish.
Step-By-Step Guide to Perfect Brats
Follow these detailed steps to achieve perfectly cooked, flavorful Instant Pot Brats every time. You’ll find all precise ingredient quantities and comprehensive instructions in the recipe card located further down this page.
- Sear the Bratwurst. Begin by activating the sauté function on your Instant Pot. Add a teaspoon of extra virgin olive oil and allow it to heat briefly. While the oil is warming, gently pierce each raw bratwurst 3-4 times on each side with a fork. This crucial step prevents the brats from bursting during pressure cooking and allows them to absorb maximum flavor. Carefully place the pierced bratwursts into the hot oil and sear them until they are beautifully golden brown on all sides, usually about 2 minutes per side. Once seared, remove the brats from the inner pot and set them aside on a clean plate. This searing process is key to developing a rich, savory crust and locking in the juices.
- Sauté the Onion. If necessary, add a tiny bit more oil to the inner pot. Then, add the thinly sliced yellow onion and sauté for 2 to 3 minutes, stirring occasionally, until the onion begins to soften and become translucent. This step extracts the natural sweetness from the onions, building another layer of flavor for your brats. After sautéing, hit the “Cancel” button to turn off the Instant Pot’s sauté function.
- Deglaze the Inner Pot. Pour the beer or stock into the inner pot. Immediately use a wooden spoon or a heat-safe spatula to thoroughly scrape up all the flavorful browned bits that have accumulated on the bottom of the pot. This process, known as deglazing, is crucial for two reasons: it prevents a “Burn” notice from appearing on your Instant Pot, and more importantly, it incorporates all those caramelized, savory bits back into your cooking liquid, intensifying the flavor of your brats.
- Layer the Ingredients. Gently nestle the previously seared bratwursts back into the inner pot, ensuring they are partially submerged in the liquid. If you are using sauerkraut, spread it evenly over the bratwursts and onions. The sauerkraut will release its juices during cooking, contributing to the overall flavor profile.
- Pressure Cook to Perfection. Secure the lid onto your Instant Pot, making sure the sealing vent knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time to 6 minutes on high pressure. Once the cooking cycle is complete, resist the urge to immediately release the pressure. Instead, allow the pressure to release naturally for at least 10 minutes. This natural release method is vital for keeping the bratwursts incredibly tender and juicy, preventing them from becoming tough. After 10 minutes, you can carefully perform a quick release of any remaining pressure before opening the lid.
Recipe Tips
Expert Tips for Instant Pot Brats Success
Mastering Instant Pot Brats is simple with a few key techniques. These tips will ensure your brats are perfectly cooked, tender, and bursting with flavor every time.
- Always Pierce the Bratwurst. This step is non-negotiable for superior results. Piercing the casing of the bratwurst 3-4 times on each side with a fork serves multiple purposes. Firstly, it allows the brats to cook more evenly, preventing an overly swollen or bursting casing during the high-pressure cooking process. Secondly, and perhaps most importantly, it enables the bratwurst to soak up all the incredible flavors from the beer, onions, and sauerkraut, resulting in a more deeply flavored and satisfying experience.
- Searing for Unbeatable Texture. While you *can* skip this step, searing the brats using the Instant Pot’s sauté function before pressure cooking is highly recommended. This brief browning stage creates that desirable crispy, golden skin and adds a depth of caramelized flavor that you simply can’t achieve with boiling alone. It makes a significant difference in the final texture and taste of your brats, elevating them from good to truly exceptional.
- Don’t Rush the Natural Release. The 10-minute natural pressure release (NPR) is crucial. This gradual release of pressure helps the brats stay incredibly tender and juicy by allowing the internal temperature to slowly equalize. A quick release immediately after cooking can sometimes result in tougher meat.
- Adjust Liquid for Different Brats: If using leaner brats (like chicken or turkey), you might need slightly less liquid, or ensure they are fully submerged to prevent drying out. For fattier pork brats, the liquid amount is usually perfect.
- Clean Pot for No Burn Notice: Always ensure you’ve thoroughly scraped all browned bits from the bottom of the pot after searing and deglazing. Any stuck-on food can trigger a “Burn” warning.
Creative Serving Suggestions
Instant Pot Brats are incredibly versatile and can be served in a multitude of ways, from classic German-inspired dishes to creative twists. Here are some ideas to make your meal extra special:
- Keep it Classic: The most popular way to enjoy these delicious brats is nestled in a sturdy hotdog or hoagie bun. Load it up with a generous scoop of the beer-infused sauerkraut and onions straight from the pot, and finish with a liberal squirt of spicy brown mustard. This traditional pairing is always a winner.
- Make it Creamy: For a delightful contrast in texture and flavor, skip the sauerkraut in the bun and instead top your Instant Pot Brats with a dollop of creamy homemade coleslaw. The cool, crisp cabbage and tangy dressing perfectly complement the rich, savory bratwurst.
- Enjoy on New Year’s: Embrace a tradition believed to bring good luck and prosperity for the New Year. Prepare a feast by pairing these flavorful Brats and Sauerkraut with comforting Instant Pot Black Eyed Peas with Greens. It’s a hearty and meaningful meal to start the year right.
- Serve Over Potatoes: Transform your brats into a hearty, comforting main course by serving them and the accompanying sauerkraut and onions over a bed of fluffy Instant Pot mashed potatoes or classic creamy mashed potatoes. This combination is especially satisfying on a cold evening.
- With Roasted Vegetables: For a lighter, yet equally satisfying meal, serve your brats alongside a medley of seasonal roasted vegetables like carrots, Brussels sprouts, or bell peppers. The earthy sweetness of the vegetables pairs wonderfully with the savory brats.
- As a Hearty Sandwich: Slice the cooked brats and mix them with the onions and sauerkraut. Serve on toasted artisan bread with some melted Swiss cheese for an elevated brat sandwich experience.
Frequently Asked Questions About Instant Pot Brats
While not strictly necessary, browning the brats is highly recommended for optimal flavor and texture. If you choose to skip the sautéing step, the exterior of the brats will be softer, much like a boiled brat. For those who prefer a crisper skin without searing, you can always finish the pressure-cooked brats on a hot grill or under the broiler for a few minutes until they achieve that desired crispness.
Yes, absolutely! Piercing the brats before pressure cooking is a critical step. During my recipe testing, I found that unpierced brats tend to split open due to the internal pressure build-up. A simple piercing of the casing 3 to 4 times on each side with a fork will prevent this from happening and also allow the brats to absorb more of the delicious cooking liquid flavors.
Yes, you certainly can! If you prefer your brats served with colorful peppers and onions rather than sauerkraut, simply adjust the recipe. After browning the bratwurst, add 1 large thinly sliced onion and 2 large thinly sliced bell peppers (you can use any color for a vibrant dish) to the inner pot and sauté them until softened. Then, deglaze the pot with beer or stock and return the brats to the pressure cooker. Omit the sauerkraut entirely and proceed with the rest of the cooking directions as written. This variation is equally delicious and offers a different flavor profile.
The gluten-free status of bratwurst can vary significantly by brand. If you require this recipe to be gluten-free, it is essential to carefully check the ingredient label of your chosen bratwurst. Some brands may use fillers or binders that contain gluten, so always read the packaging thoroughly to ensure it meets your dietary needs. Also, ensure your beer substitute (if using stock) is gluten-free.
Yes, this recipe is quite flexible for increasing batch size. You can easily cook up to 8 bratwursts in a standard 6 or 8-quart Instant Pot without needing to alter the amounts of beer, onions, or sauerkraut, or the cooking time. However, to ensure even browning and avoid overcrowding, you may need to sear your bratwursts in two batches. If you plan to prepare more than 8 brats at a time, I would recommend doubling the quantities of beer, onions, and sauerkraut to ensure there’s enough liquid and flavor base. The pressure cooking time will remain the same, regardless of the quantity of brats (up to what your Instant Pot can safely hold).
Leftover Instant Pot Brats, along with the onions and sauerkraut, can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place them in a microwave-safe dish and warm in 1-minute intervals until thoroughly heated. Alternatively, you can reheat them gently on the stovetop over medium-low heat. You can also freeze leftovers for longer storage, up to 3 months, in an airtight, freezer-safe container. Thaw them in the refrigerator overnight before reheating as desired. Consume thawed brats within 3 days.
Discover More Easy Instant Pot Recipes
If you loved the simplicity and flavor of these Instant Pot Brats, you’ll be thrilled to explore more pressure cooker creations that make mealtime a breeze. The Instant Pot is a game-changer for quick, delicious, and convenient cooking.
- Instant Pot Pork and Sauerkraut: A classic comfort dish made effortlessly.
- Instant Pot French Dip Sandwiches: Tender beef and savory au jus for an unforgettable sandwich.
- Instant Pot Smoked Sausage and Potatoes: A hearty, one-pot meal perfect for busy evenings.
- Instant Pot Shrimp Boil: All the flavors of a traditional shrimp boil in a fraction of the time.
- Instant Pot Burrito Bowl: A customizable, healthy, and quick weeknight dinner.
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Instant Pot Brats
Kristen Chidsey
4
10 mins
6 mins
20 mins
36 mins
Print Recipe
Ingredients
- 1 teaspoon extra virgin olive oil, for brats
- 4-6 raw bratwursts
- 1 teaspoon extra virgin olive oil, for onions
- 1 large yellow onion, thinly sliced
- 12 ounces German or pale beer
- 15 ounces sauerkraut, optional
Instructions
- Turn the Instant Pot to sauté, add in 1 teaspoon extra virgin olive oil and let heat briefly. While the oil is heating, pierce 4-6 raw bratwursts several times with a fork and then place the brats into the oil and sear on each side until browned, about 2 minutes per side. Once browned, remove the brats and place them onto a clean plate.
- Add an additional 1 teaspoon extra virgin olive oil and 1 large yellow onion (sliced) to the inner pot and sauté the onion for 2-3 minutes, or until just beginning to soften. Hit cancel to turn off the Instant Pot.
- Add in 12 ounces German or pale beer (or stock), and use a wooden spoon to scrape up any browned bits on the bottom of the inner pot.
- Add the brats back to the inner pot and 15 ounces sauerkraut over the brats.
- Secure the lid on the pressure cooker, ensuring the vent knob is sealed. Using the manual or pressure cook button, set to cook on high pressure for 6 minutes. Once the cook time has elapsed, allow pressure to release naturally on its own for at least 10 minutes.
- Serve the bratwurst with the onions and sauerkraut on buns with mustard or plain as desired.
Equipment
-
Electric Pressure Cooker (6 or 8 quart)
Notes
Beer: Use any beer you like, keeping in mind that a pale lager will not overwhelm the flavor of the brats. You can also omit the beer and use chicken stock in its place.
Searing Brats: You can skip sautéing the brats. Just keep in mind that the exterior of the brats will be soft, much like a boiled brat. You can finish on the grill or under the broiler to crisp up if desired.
Preparing with Peppers and Onions: If you like your brats served with peppers and onions instead of sauerkraut, sauté 1 large sliced onion and 2 large sliced bell peppers (any color), after browning the bratwurst. Deglaze the pan with beer or stock and add the brats back to the pressure cooker. Omit the sauerkraut and cook as the recipe directs.
Increasing the recipe: You can cook up to 8 bratwursts in the Instant Pot without having to change the amount of beer or sauerkraut or the cooking time. However, you may need to brown your bratwursts in batches. If you want to prepare more than 8 brats at a time, I would suggest doubling the beer, onions, and sauerkraut. Keep the cooking time the same.
Sauerkraut: Feel free to omit it from the recipe if you don’t care for sauerkraut.
Nutrition
Carbohydrates: 10g
Protein: 10g
Fat: 21g
Saturated Fat: 7g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 11g
Trans Fat: 1g
Cholesterol: 49mg
Sodium: 1263mg
Potassium: 465mg
Fiber: 4g
Sugar: 3g
Vitamin A: 24IU
Vitamin C: 18mg
Calcium: 59mg
Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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