Step 1

In an Instant Pot or other pressure cooker, heat the vegetable oil using Sauté mode-high until the oil starts to shimmer. (Use medium-high heat with a stovetop PC). Add half the sausage, cut side down, covering the bottom of the pot in a loose layer. Brown the sausage on one side, about three minutes, then remove to a bowl with a slotted spoon, leaving behind as much of the fat as possible. Add the rest of the sausage and brown on one side, about 3 more minutes, and move it to the bowl with the rest of the sausage.

Step 2

Add the onion and apple to the pressure cooker pot, and sprinkle with the salt, caraway seeds, and juniper berries. Saute until the onion and apple soften, about five minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned sausage bits. Add the wine to the pot, bring to a simmer, and simmer for one minute, scraping the bottom to loosen any browned bits stuck to the bottom of the pot. Add the sauerkraut, chicken broth, and the bowl of browned sausage plus any accumulated sausage juices. Stir until everything is well mixed.

Step 3

Pressure cook on high for 12 minutes with a Natural Release: Lock the lid on the pressure cooker. Cook at high pressure for 12 minutes in an Instant Pot or other electric PC, or for 10 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook-custom in an Instant Pot, and set the cook time for 12 minutes.) When the cooking time is over let the pressure come down naturally, about 15 minutes.

Step 4

Serve: Transfer the sauerkraut and sausage from the pot to a platter with a slotted spoon. Serve and enjoy!