# Instant Pot Beer Brats > Juicy bratwurst cooked quickly in an Instant Pot with beer and onions for maximum flavor, finished with a quick sear for a browned exterior. Perfect for weeknight dinners or game-day gatherings when you want hearty sausage served fast. Canonical URL: https://www.topshelf.recipes/recipes/instant-pot-beer-brats ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe Pressure-braised in beer and onions, these Instant Pot Beer Brats are all about concentrated savory depth with minimal hands-on time. The short high-pressure braise cooks fresh sausages through while the beer and aromatics infuse each link; finishing under the broiler or in a hot skillet restores the crisp, browned casing that gives the brat its satisfying snap. Choosing a lager or pale ale keeps the flavors bright and slightly malty without overpowering the meat, and it helps lift the caramelized bits from the pot into a glossy pan jus you can spoon over the buns. This version works because it balances speed with technique: an initial sear builds Maillard flavor, the pressure cycle locks in juiciness, and the quick finish creates textural contrast. It’s a weeknight winner for home cooks who want true sausage flavor without the grill fuss, yet it scales easily for game-day crowds — braise in batches, hold in the reserved liquid, and finish quickly just before serving. Pick good-quality brats, warm the buns, and keep spicy brown mustard and sauerkraut on hand for classic, punchy toppings. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 20 minutes - Total Time: 30 minutes - Servings: 3 - Difficulty: Easy - Category: Instant Pot ## Ingredients ### Brown the brats - 6 links Bratwurst (fresh, uncooked) - 1 tbsp Olive oil ### Sauté onions, add beer and broth - 1 large Yellow onion, sliced - 2 cloves Garlic, minced - 12 fl oz Beer (lager or pale ale) - 1/2 cup Low-sodium chicken broth ### Optional finish and toast buns - 6 pieces Brat buns - 1/4 cup Spicy brown mustard - 1 cup Sauerkraut (drained, optional) ## Instructions ### 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. ### 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. ### 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. 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. ### 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. ## Nutrition Estimated nutrition per serving (2 links): - Calories: 1500 kcal - Protein: 61.9 g - Carbohydrates: 91 g - Fat: 91.8 g - Saturated Fat: 33.5 g - Trans Fat: 0.5 g - Fiber: 6.2 g - Sugar: 52.1 g - Added Sugars: 0 g - Cholesterol: 222 mg - Sodium: 6052 mg - Potassium: 428 mg - Calcium: 216 mg - Iron: 6.2 mg - Vitamin D: 0.1 mcg ## Tips ### Brown in a single layer Sear the brats without crowding so each link gets a good golden crust; work in batches if needed and drain excess fat before proceeding. ### Thoroughly deglaze the pot After sautéing onions, pour in the beer and scrape the bottom with a wooden spoon to lift browned bits—this prevents burn warnings and builds flavor in the braising liquid. ### Don’t pierce the casings Resist poking the sausages; keeping casings intact traps juices and prevents the brats from drying out during cooking and reheating. ### Finish for texture Broil or pan-sear for 1–3 minutes per side right before serving to reintroduce Maillard browning and a snappy exterior without overcooking the interior. ### Check internal temperature Use an instant-read thermometer to confirm doneness—brats should reach about 160°F (71°C) for safe, juicy results. ## Variations and Substitutions ### Nonalcoholic braise Substitute equal parts low-sodium chicken broth and apple cider for the beer to preserve sweetness and acidity without alcohol; it produces a similar braising flavor. ### Apple-onion twist Add one thinly sliced cooking apple with the onions for a sweet-tart contrast that pairs beautifully with pork brats and sharp mustard. ### Spicy beer cheese Stir a handful of shredded sharp cheddar and a splash of beer into the reserved braising liquid off heat to create a quick beer-cheese sauce for drizzling over the finished brats. ### Plant-based alternative Use firm, refrigerated plant-based sausages and reduce pressure time to 0–1 minute or simply heat them through in the braising liquid to avoid mushy results. ## Notes This recipe turns classic beer brats into a fast, crowd-pleasing dish using the pressure cooker — great for busy evenings or feeding a group. Home cooks will love the hands-off cooking and the option to quickly brown the sausages for authentic texture. ### Storage and Make-Ahead Store leftover brats and braising onions together in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze cooled links (with or without onions) in freezer-safe containers for up to 2 months. Reheat gently in a skillet with a splash of reserved braising liquid over medium-low heat to retain moisture, or microwave in short bursts, turning once, until warmed through. ### Serving Suggestions Serve these brats on toasted brat buns with a generous smear of spicy brown mustard and sauerkraut; spoon a little of the warm pan jus over the sausages for extra succulence. Pair with German-style potato salad, crispy oven fries, or a crunchy dill pickle, and offer pilsners, amber ales, or a crisp cider to complement the malty braise. ## Frequently Asked Questions ### Can I use pre-cooked bratwurst? Yes — pre-cooked brats only need to be heated through, so you can skip pressure cooking and use the Sauté mode or briefly simmer them in the beer-onion liquid for 2–4 minutes before finishing under the broiler. ### What happens if my Instant Pot gives a burn warning? Most burn notices come from stuck-on fond or not enough liquid; open the lid, add a splash more broth or beer, scrape the bottom thoroughly, and ensure the onions aren't carpeted on the bottom before resealing. ### Which beers should I avoid? Avoid very heavy stouts or intensely bitter IPAs that can overpower the pork; light lagers, pilsners, pale ales, ambers, or wheat beers are reliable choices depending on how malty or hoppy you want the finish. ### Can I make these ahead for a party? Yes — fully cook and cool the brats in the braising liquid, refrigerate, and reheat in the liquid just before serving, then finish under the broiler for a freshly browned exterior. ### How can I prevent the buns from getting soggy? Toast or butter the cut sides of the buns and briefly heat them on a sheet pan under the broiler or in a skillet to create a barrier that resists the pan jus; serve the sauce on the side when transporting or holding for a while. ## Related Recipes and Guides - [Instant Pot Beef Chili](https://www.topshelf.recipes/recipes/instant-pot-beef-chili) - [Instant Pot Strawberry Jam](https://www.topshelf.recipes/recipes/instant-pot-strawberry-jam) - [Instant Pot Swedish Meatballs in Creamy Gravy](https://www.topshelf.recipes/recipes/instant-pot-swedish-meatballs-creamy-gravy) - [Snake River Farms Beef Tallow Instant Pot Braised Short Ribs](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-instant-pot-braised-short-ribs) - [Instant Pot Beef Stew — Tender Chuck in 45 Minutes](https://www.topshelf.recipes/recipes/instant-pot-beef-stew-tender-chuck-45-min) - [Instant Pot Red Lentil Dal](https://www.topshelf.recipes/recipes/instant-pot-red-lentil-dal-coconut-turmeric) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)