Wuff has posted his traditional Pork and Sauerkraut recipe previously ( here: http://www.furaffinity.net/view/15399346/ ) . But this is a quicker, easier, and very tasty variation done in the Instant Pot (multi-cooker) pressure cooker.

Another of Vrghr's co-workers had a birthday, and requested pork, sauerkraut, mashed potatoes, and sweet corn. Vrghr was happy to make it, but when wuff normally does his pork and sauerkraut, it takes hours in a roaster to create.

We have no roaster or oven at the shop, so wuff had to come up with a way to create this using counter-top appliances. Luckily, the Instant Pot (Multi-Cooker) is a great solution for that!

This created a DELICIOUS meal! And it took about 40 minutes from start to finish, instead of all afternoon in a roaster in the oven. Clean up was a snap! And the flavor, juiciness, and tenderness were excellent!

It's also a pretty simple creation!

Wuff is going to leave off the Mashed Potatoes as wuff has posted those before.

For the CORN:
Simply add 2 lbs of frozen corn, 3 TBS butter, 1/8 tsp Tarragon, and salt & pepper to taste to to a slow cooker/crock pot. Heat on High until warm and tasty. And set the cooker to low/warm to maintain it for the hungry crowd.

For the Pork & Sauerkraut:
2-3 lbs Pork "Butt", Shoulder, or boneless "country ribs" (which are often shoulder)
2-3 lbs Pork "Baby Back" ribs
1 lg jar (32 oz) Kuner's Sauerkraut
1 can (14oz) store brand Sauerkraut
1 "Granny Smith" Apple, peeled, cored, and sliced into thin slices
2 medium Onions, sliced thin
1 C Chicken Broth (or water)
1/4 C Apple Juice
1 TBS Cider Vinegar
Garlic Powder
Onion Powder
Salt & Pepper

2 TBS Olive Oil (or cooking oil)
2 TBS Butter

DIRECTIONS:
Peel the apple, slice in half and then into thin segments, and remove the seeds
Cut the onions in half from root to stem, the slice into 1/4 in half-rings
Cut the Ribs into 2 rib sections
Cut the pork roast in half with the grain, so it will fit across the bottom of your pot (to sear each side). If you're using country ribs, this isn't necessary

Set the pot to Saute (or brown), High. Add the oil and let it get hot
Place the sliced pork roast into the bottom of the pot and allow it to sear until it browns on one side (3-5 minutes). While it is searing, lightly sprinkle the top with salt, pepper, garlic and onion powder.
When one side is seared, turn the pork to another side and sear that, sprinkling the top again lightly with the seasoning
Repeat until browned on each side. Remove the pork to a plate to hold while we cook the onions

Add the butter to the pot and add the sliced onions. Stir, using the liquid that the onions give up to help de-glaze the bottom of the pot. If the onions are nice and translucent but there are still some stuck on brown bits on the pot, add some of the vinegar to help remove all the browned bits. The bottom of the pot needs to be nice and clean to avoid a "burn" warning from some pots

Lay 2 of the baby back rib sections across the bottom of the pot on top of the onions, like a trivet. Place the seared pork on top of that. Surround the pork with the remaining ribs, placing them between the pork and the walls of the pot

Pour over the apple juice, remaining vinegar, and chicken stock (or water). Pour the jar of sauerkraut with its juices on top and poke it down between the pork and ribs if you can. Lay the sliced apples on top of the 'kraut

Set the pot to Pressure mode, and put on the lid. Cook at high pressure for 10-12 minutes

Allow the pressure to reduce naturally for 10 minutes, then vent

Check the temperature of the roast using a quick-read thermometer in several locations. The temp should be at least 150 degrees, but (hopefully) under 170. If you're reading VERY low, you can put the lid back on and bring to pressure for another 2-3 minutes, then check again. If just a bit low, set the pot to "Saute", low, and let it simmer for a few minutes

Remove the pork and ribs, slice the roast across the grain for best tenderness

Add the remaining can of 'kraut (optional - we like a lot of sauerkraut and 1 big bottle wasn't enough for 8 people). Stir in and set pot to "Saute" (brown) and allow to come to a simmer to heat everything.

Plate a segment of ribs, some of the sliced pork, and a nice helping of the sauerkraut
Side with corn and mashed potatoes

!DEVOUR!