40 min
Instant Pot Lowcountry Shrimp Boil with Corn, Potatoes & Sausage
Tender potatoes, sweet corn and smoked sausage pressure-cook first, then shrimp finish gently in the seasoned broth for a fast, family-style supper.
Instant Pot Family Dinners
Instant Pot Polish-Style Bigos with Pork, Kielbasa & Sauerkraut
Pork shoulder, smoky kielbasa, sauerkraut, cabbage and mushrooms become a deeply savory hunter's stew with a safe, staged pressure release.
Directions
Season and brown the pork
Pat the pork dry and season with 1 teaspoon salt and the black pepper. Select Sauté on High on a 6-quart electric pressure cooker, add the oil and brown the pork in two batches for 3 to 4 minutes per batch. Transfer to a plate.
Brown the sausage and vegetables
Add the kielbasa and cook for 2 minutes, until lightly browned; transfer it to the pork plate. Add the onion and mushrooms and cook for 4 minutes. Add the garlic and cook for 30 seconds.
Deglaze completely
Cancel Sauté. Pour in the broth and scrape the base until every browned bit releases. Return the pork and any juices, then add the sauerkraut, cabbage, paprika, marjoram, caraway, prunes and bay leaves. Spoon the diced tomatoes and tomato paste over the top without stirring them into the base. Do not pack food above your model's maximum-fill line.
Pressure cook and release
Lock the lid and cook on High Pressure for 30 minutes; allow about 15 minutes to reach pressure. Let pressure release naturally for 15 minutes, then vent the remainder in short controlled pulses. Pause if liquid sputters and open only after the float valve drops.
Check tenderness and reduce
Discard the bay leaves. Pork is safe at 145°F with a 3-minute rest, but shoulder for bigos should be about 190 to 200°F and yield easily to a fork. If it is still firm, pressure-cook for 5 minutes more with a 10-minute natural release. Otherwise, select Sauté on High and simmer uncovered for 8 to 10 minutes, stirring, until the stew is rich rather than soupy.
Finish with kielbasa
Stir in the browned kielbasa and simmer for 3 to 4 minutes, until it and the stew reach 165°F. Add the vinegar and remaining 1/4 teaspoon salt only if needed. Cancel Sauté, rest 10 minutes, sprinkle with parsley and serve with rye bread and mustard; offer extra heat at the table.
Why this works
Why it worksBroth touches a fully deglazed base while tomato solids remain on top, helping prevent the burn warning during the long pressure cycle.
Why it worksPork shoulder pressure-cooks until its collagen softens, while fully cooked kielbasa is browned first and returned after pressure so it stays juicy.
Why it worksFresh cabbage tempers the sauerkraut's acidity, and prunes add quiet sweetness without turning the stew sugary.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe 1 1/2-cup thin-broth base, 30-minute cycle and staged release are calibrated for this capacity.See current options →
Compare on AmazonInstant-read thermometerTemperature plus easy fork tenderness confirms that pork shoulder is both safe and ready to eat.See current options →
Compare on Amazon8-inch chef’s knifeA sharp all-purpose blade handles pork cubes, cabbage ribbons, mushrooms and sausage with consistent cuts.See current options →
Swaps & notes
Easy swaps
- Use smoked turkey sausage for the kielbasa; add it after pressure exactly as written and check the package for its reheating guidance.
- Dried porcini can replace cremini mushrooms: soak 1 ounce in hot water, strain the liquid through fine mesh and count up to 1 cup of it toward the broth.
- For a less tangy stew, rinse half—not all—of the sauerkraut and add another teaspoon of vinegar only after tasting the finished pot.
Cook notes
- Total time includes two browning batches, approximately 15 minutes to pressurize, the 30-minute programmed cycle, a 15-minute natural release, reduction and a brief rest.
- The base is family-mild. Hot mustard, horseradish or crushed red pepper can be offered individually.
- Written for a 6-quart electric pressure cooker. Follow your model's minimum-liquid, maximum-fill and venting rules and never force the lid.
- Sauerkraut salinity varies. Drain it and postpone the final salt adjustment until after the kielbasa has heated through.
- If the pot is crowded above the fill line before cooking, reduce the cabbage rather than compressing it.
Storage
Cool in shallow containers within 2 hours. Refrigerate for up to 4 days; the flavor deepens overnight. Reheat on the stovetop or in the microwave, stirring occasionally, until every portion reaches 165°F. Freeze for up to 3 months, thaw overnight and add a splash of broth before reheating.
Questions
Does bigos need wine?
No. This version uses broth for dependable pressure-cooker liquid and red wine vinegar for a controlled acidic finish. If desired, replace 1/2 cup broth with dry red wine and boil it for 2 minutes before deglazing with the remaining broth.
Why is my bigos watery?
Cabbage and mushrooms release moisture under pressure. Use Sauté after opening and reduce uncovered until a spoon dragged across the base leaves a brief trail.
Can I make bigos a day ahead?
Yes. Cool it promptly, refrigerate overnight and remove any firm surface fat before reheating to 165°F. Taste after reheating because the sauerkraut and smoke become more pronounced.
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Instant Pot Polish-Style Bigos with Pork, Kielbasa & Sauerkraut
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1. Season and brown the porkPat the pork dry and season with 1 teaspoon salt and the black pepper. Select Sauté on High on a 6-quart electric pressure cooker, add the oil and brown the pork in two batches for 3 to 4 minutes per batch. Transfer to a plate.
2. Brown the sausage and vegetablesAdd the kielbasa and cook for 2 minutes, until lightly browned; transfer it to the pork plate. Add the onion and mushrooms and cook for 4 minutes. Add the garlic and cook for 30 seconds.
3. Deglaze completelyCancel Sauté. Pour in the broth and scrape the base until every browned bit releases. Return the pork and any juices, then add the sauerkraut, cabbage, paprika, marjoram, caraway, prunes and bay leaves. Spoon the diced tomatoes and tomato paste over the top without stirring them into the base. Do not pack food above your model's maximum-fill line.
4. Pressure cook and releaseLock the lid and cook on High Pressure for 30 minutes; allow about 15 minutes to reach pressure. Let pressure release naturally for 15 minutes, then vent the remainder in short controlled pulses. Pause if liquid sputters and open only after the float valve drops.
5. Check tenderness and reduceDiscard the bay leaves. Pork is safe at 145°F with a 3-minute rest, but shoulder for bigos should be about 190 to 200°F and yield easily to a fork. If it is still firm, pressure-cook for 5 minutes more with a 10-minute natural release. Otherwise, select Sauté on High and simmer uncovered for 8 to 10 minutes, stirring, until the stew is rich rather than soupy.
6. Finish with kielbasaStir in the browned kielbasa and simmer for 3 to 4 minutes, until it and the stew reach 165°F. Add the vinegar and remaining 1/4 teaspoon salt only if needed. Cancel Sauté, rest 10 minutes, sprinkle with parsley and serve with rye bread and mustard; offer extra heat at the table.