Instant Pot Beer Brats

How to Make Instant Pot Beer Brats

1. 1

   Step 1: Brown the brats

   Set the Instant Pot to Sauté and heat the olive oil until shimmering. Add the bratwurst in a single layer and brown, turning occasionally, about 2–3 minutes per side until golden; work in batches if needed. Remove browned brats to a plate and drain excess fat if necessary.

   For this step

   • 6 linksBratwurst (fresh, uncooked)
   • 1 tbspOlive oil
   
2. 2

   Step 2: Sauté onions, add beer and broth

   Add the sliced onion to the pot and sauté 2–3 minutes until softened, then stir in the minced garlic and cook 30 seconds until fragrant. Pour in the beer and chicken broth, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Return the brats to the liquid, nestling them into the onions and beer.

   For this step

   • 1 largeYellow onion, sliced
   • 2 clovesGarlic, minced
   • 12 fl ozBeer (lager or pale ale)
   • 1/2 cupLow-sodium chicken broth
   
3. 3

   Step 3: Pressure cook

   Lock the lid and set the Instant Pot to Pressure Cook (High) for 5 minutes. When the cook time ends, perform a quick release of the pressure according to manufacturer instructions, then carefully remove the lid. Use tongs to transfer the brats to a tray, reserving the cooking liquid and onions.
   
4. 4

   Step 4: Optional finish and toast buns

   For a crisp, browned exterior, place brats on a rimmed sheet and broil 2–4 minutes per side or use Sauté mode for 2–3 minutes until browned. Warm or toast the buns in the oven or skillet, and heat the sauerkraut briefly in the reserved pan juices or separately. Assemble brats on buns with spicy brown mustard and sauerkraut to taste.

   For this step

   • 6 piecesBrat buns
   • 1/4 cupSpicy brown mustard
   • 1 cupSauerkraut (drained, optional)
   
5. 5

   Step 5: Serve and store

   Serve immediately with extra mustard and pan onions on the side; spoon a little of the braising liquid over the sausages for extra moisture. Leftovers keep in an airtight container in the refrigerator for 3–4 days and reheat gently on the stovetop or in the microwave.
   

1. Set the Instant Pot to Sauté and heat the olive oil until shimmering. Add the bratwurst in a single layer and brown, turning occasionally, about 2–3 minutes per side until golden; work in batches if needed. Remove browned brats to a plate and drain excess fat if necessary.
2. Add the sliced onion to the pot and sauté 2–3 minutes until softened, then stir in the minced garlic and cook 30 seconds until fragrant. Pour in the beer and chicken broth, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Return the brats to the liquid, nestling them into the onions and beer.
3. Lock the lid and set the Instant Pot to Pressure Cook (High) for 5 minutes. When the cook time ends, perform a quick release of the pressure according to manufacturer instructions, then carefully remove the lid. Use tongs to transfer the brats to a tray, reserving the cooking liquid and onions.
4. For a crisp, browned exterior, place brats on a rimmed sheet and broil 2–4 minutes per side or use Sauté mode for 2–3 minutes until browned. Warm or toast the buns in the oven or skillet, and heat the sauerkraut briefly in the reserved pan juices or separately. Assemble brats on buns with spicy brown mustard and sauerkraut to taste.
5. Serve immediately with extra mustard and pan onions on the side; spoon a little of the braising liquid over the sausages for extra moisture. Leftovers keep in an airtight container in the refrigerator for 3–4 days and reheat gently on the stovetop or in the microwave.