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4.77 from 13 votes
Kielbasa, Pierogies and Sauerkraut Bake in a light blue cast iron pan with spoon.
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Kielbasa, Pierogies & Sauerkraut Bake - Pressure Cooker Method
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
 
I’m a sucker for pierogies. I think it started when I was young, growing up in Alberta where I had a friend of Ukranian heritage. We used to go visit her grandmother in Red Water and she would make homemade pierogies, which we would eat with reckless abandon.
Course: Entrées
Cuisine: American, Polish
Keyword: Pork, One Pot Meal
Servings: 4
Calories: 707 kcal
Author: Meredith Laurence
Ingredients
  • 1 1-pound bag of sauerkraut
  • 1 teaspoon canola oil
  • 1 pound Polish Kielbasa sausage cut into 1-inch slices
  • ½ onion sliced
  • salt and freshly ground black pepper
  • ½ teaspoon caraway seeds
  • 1 tablespoon stone-ground mustard
  • 1½ cups chicken stock or beer
  • 1 1-pound bag frozen potato and cheese filled pierogies
  • 1 cup grated white Cheddar cheese
  • 1 cup grated Swiss cheese
  • chopped scallions
Instructions
  1. Pre-heat a 6-quart multi-function pressure cooker using the BROWN of SAUTE setting.
  2. Add the oil and brown the kielbasa sausage slices on both sides. Remove the browned sausage from the cooker and set aside.
  3. Add the onions to the cooker and season with salt and freshly ground black pepper. Sauté until they start to brown – about 5 minutes. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Add the sauerkraut, caraway seeds, chicken stock or beer, reserved sauerkraut liquid, stone-ground mustard and browned kielbasa to the cooker and stir well. Add the pierogies, nestling them into the sauerkraut and onions. Cover and lock the lid in place.
  4. Pressure-cook on HIGH for 4 minutes.
  5. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the mixture to a large serving dish and sprinkle the Cheddar and Swiss cheeses over the top. Cover with aluminum foil for a few minutes to melt the cheese. Top with the chopped scallions and enjoy!
Nutrition Facts
Kielbasa, Pierogies & Sauerkraut Bake - Pressure Cooker Method
Amount Per Serving
Calories 707 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 24g120%
Cholesterol 148mg49%
Sodium 1525mg64%
Potassium 432mg12%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 3g3%
Protein 36g72%
Vitamin A 505IU10%
Vitamin C 2.1mg3%
Calcium 441mg44%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.