Jenny Hartin is the cookbook promotions manager at Eat Your Books and owner of The Cookbook Junkies.

German Pork Roast

This gorgeous one-dish meal has a decidedly German accent. Flavored with onion, garlic, allspice, and caraway and served with sauerkraut, sweet-and-sour red cabbage, and applesauce, it has the hallmarks of that country’s traditional cuisine.

PREP TIME: 40 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High, Low)

CLOSED POT TIME: 35 minutes

TOTAL TIME: 1 hour 15 minutes

RELEASE: Quick

SERVES: 6

• 2 pounds pork loin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon allspice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 6 potatoes, scrubbed and cut in half lengthwise (about 1½ pounds)
• 6 carrots, scrubbed and trimmed (about 1 pound)
• 1 red onion, sliced
• 2 cloves garlic, sliced
• 1½ cups sauerkraut
• 1 teaspoon caraway seeds
• Sweet-and-sour red cabbage
• Applesauce

PREP

Pat the pork loin dry. Mix together the garlic powder, onion powder, allspice, salt, and pepper. Apply the rub mixture to the pork. Set aside.

Select sauté on the Instant Pot® and adjust to normal. When hot, add the oil. Season the potatoes and carrots with salt and pepper. Brown the potatoes and carrots in batches to add color. Remove and set aside. Sauté the red onions and garlic for a few minutes and set aside with the potatoes and carrots. Add more oil to the pot, if needed, and sear the pork well on all sides. Press cancel.

Place the sauerkraut and caraway seeds on top of the pork. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 12 minutes. When cooking is complete, use a quick release to depressurize. Add the potatoes, carrots, onions, and garlic on top. Select manual and cook at low pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Serve pork with red cabbage and applesauce.