Recipe - Pork And Kielbasa With Sauerkraut Mushrooms And Potatoes

3 pound Fresh; (refrigerated)
; sauerkraut
2 cup Chicken or beef broth
1 ounce Dried mushrooms; (1 cup
loosely
; packed)
1 tablespoon Vegetable oil; or more if
needed
2 pound Pork shoulder; (butt) or
loin, cut
; into 1inch cubes,
; well trimmed
1 pound Kielbasa
1 teaspoon Caraway seeds
2 pound Yukon Gold potatoes; peeled
and cut into
; 2inch chunks
Three fourths pound Parsnips; scrubbed and cut
; into 2inch chunks
; (or use 2
; additional
; potatoes)
One half cup Sour cream; plus more to
pass
; at the table
Salt and pepper
One fourth cup Chopped fresh dill for
garnish

Drain the sauerkraut and reserve the brine. Taste the sauerkraut and, if
you find it much too strong, rinse it until you like the way it tastes
keeping in mind that the flavor will be diminished when it is cooked with
the other ingredients. Drain well and set aside.

Heat the broth in the cooker. Set the dried mushrooms in a bowl and pour
the hot broth over, submerging them in the broth with the back of a spoon.
Cover with a plate and set aside until the mushrooms are soft, about 10
minutes.

Meanwhile, rinse and dry out the cooker. Heat the butter and oil over
mediumhigh heat. Brown the pork and kielbasa in 3 or 4 batches, about 4
minutes per batch, adding more oil if needed. Set aside.

With a slotted spoon, remove the reconstituted mushrooms from the broth and
squeeze them over the bowl to catch the liquid they release. Coarsely chop
the mushrooms if the pieces are large. carefully pour the broth into the
cooker, taking care to leave behind any sediment on the bottom. Set the
cooker over medium heat and stir well to scrape up any browned bits stuck
to the bottom. Add the mushrooms and half of the sauerkraut. Set the
browned pork and kielbasa on top. Cover with the remaining sauerkraut and
sprinkle caraway seeds on top. Set the potatoes and parsnips on the kraut.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the
heat just enough to maintain high pressure and cook for 10 minutes.
Quickrelease the pressure. Remove the lid, tilting it away from you to
allow excess steam to escape.

Ladle out One half cup of the broth and blend the sour cream into it. Then stir
this mixture back into the pot as you stir well to distribute all of the
ingredients. If you'd like a stronger sauerkraut flavor, add some or all of
the reserved brine. Season with salt and pepper. Sprinkle lightly with
dill. Pass additional sour cream in a bowl at the table.

Yield: 6 to 8