Oktoberfest Stew And Shiny Happy People

The pot lid rattles and you know dinner is almost ready. You hear that steady, friendly clatter of the float valve doing its thing, kinda like a heartbeat for your meal in the pressure cooker. You catch yourself smiling cause this smell creeping out from under the lid is the best kind of tease.

You remember the day you brought home those bratwurst sausages, wondering if they’d taste right with beer and cabbage. Now you’re about to find out. The broth depth in this dish got you excited since it’s a dang good mix of lager and beef broth, adding layers of flavor you can’t get just simmering on the stove.

And the tender pull of those potatoes and carrots after that natural release feels like a little reward. You notice the steam slowly escaping as you do a slow release, wanting every bit of that goodness locked in before you peek. That lid rattling means dinner’s soon so you better get your plate ready!

What Makes Pressure Cooking Win Every Round

• It locks in flavors way better than regular pots cause the steam pressure forces everything together.
• The broth depth you get is richer and fuller since nothing evaporates away like it does when you simmer.
• You save loads of time cooking veggies and meats that usually take forever to tender.
• The float valve is a fun little signal that lets you know your pressure cooker is working hard.
• Natural release helps keep your veggies perfectly tender without turning to mush.
• Cleaning up is a breeze since it’s all done in one pot with barely any splatter.

All the Pieces for This Meal

• 1 tablespoon vegetable oil to get things starting with a nice sizzle.
• 1 pound bratwurst sausage, sliced for quick browning and flavor burst.
• 1 medium onion, chopped so it melts into sweetness.
• 2 cloves garlic, minced for that punchy aroma.
• 2 carrots, sliced adding a sweet crunch contrast.
• 2 medium potatoes, diced to soak up all the delicious broth.
• 1 cup shredded cabbage for that leafy, tender bite.
• 1 (12 ounce) bottle lager beer plus 1 cup beef broth to build that rich broth depth and savory base.
• 1 tablespoon Dijon mustard infused with tanginess.
• 1 teaspoon caraway seeds giving a little earthy pop.
• Salt and pepper to taste to round it all out.

These ingredients team up to make a hearty one-pot meal that’s comforting and full of personality. You’ll find how each piece plays its role, especially with the bratwurst soaking up the beer and broth flavors.

The Exact Process From Start to Finish

1. First, you heat that tablespoon of vegetable oil in your pressure cooker pot over medium heat. Getting the base ready is key.
2. Next, toss in the bratwurst slices and let ‘em brown up for about 5 minutes until they got a nice golden edge. This step locks in a ton of flavor.
3. Add your chopped onion and garlic now, stirring ‘til the onions turn translucent and soft. The smell is gonna get you hungry real quick.
4. Throw in the sliced carrots and diced potatoes after that, cooking and stirring occasionally for 5 minutes so everything starts to warm through.
5. Now add the shredded cabbage, the whole twelve ounces of lager beer, that cup of beef broth, Dijon mustard, and caraway seeds. Stir it up so it all mixes nice and good.
6. Bring the pot to a gentle simmer, then reduce the heat, cover with the pressure cooker lid, locking it in place. Make sure the float valve pops up so you know it’s sealed tight.
7. Cook this for 25 minutes under pressure. This is where all the flavors meld together and your veggies and bratwurst get super tender with that perfect tender pull.
8. When the timer’s up, you do a slow release. You gotta be patient letting the pressure come down naturally before you open that lid to keep everything intact and tasty. Then season with salt and pepper to your liking and it’s ready to serve!

Easy Tweaks That Make Life Simple

You can swap out bratwurst for kielbasa or another smoked sausage if you wanna mix it up. It works real good and keeps the smoky vibe.

If you’re in a hurry, chop veggies a little smaller so they cook quicker. Just keep an eye so they don’t turn to mush during that pressure cook.

Using pre-shredded cabbage saves a step and still tastes good. Just toss it in at the same time as the other veggies.

Your First Taste After the Wait

That first bite hits with this warm, savory broth that feels cozy and full of rich lager and beef undertones. The mustard and caraway seeds sneak in kinda subtle but add a nice warming kick.

The bratwurst is tender but still with a slight snap from the casing, giving you a perfect bite with the soft veggies. It’s dang satisfying how everything comes together so well.

You’ll notice how the cabbage melts in your mouth, kinda silky yet still with a bit of texture that balances the potatoes and carrots beautifully.

Making It Last All Week Long

If you got leftovers, store the stew in an airtight container in the fridge. It keeps well for about 3 to 4 days and tastes even better the next day once flavors mingle more.

You can freeze this too by portioning it out. Just cool completely then seal in freezer bags or containers. When you reheat, thaw slowly in the fridge first so the broth depth stays nice.

For quick lunches, pack it in microwave-safe containers for easy reheating. Just be sure to stir halfway through to keep the heat even and veggies tender.

Your Most Asked Questions Answered

• Can I use chicken broth instead of beef broth? Yeah, chicken broth works fine but it makes the broth a bit lighter in taste. Still dang good though.
• Should I brown the bratwurst first? For sure, browning adds that extra layer of flavor and helps keep the sausage firmer while cooking.
• What’s the best way to do a natural release? Just turn off the heat and let the pressure drop on its own. The float valve will slowly sink down when it’s safe to open.
• Can I use fresh mustard seeds instead of Dijon? You can but Dijon has that smoother tang that blends better in the broth.
• Do I really need the caraway seeds? Not really, but they give a nice little earthy pop that’s worth it if you got ‘em.
• How thick is the broth supposed to be? It stays kinda thin but rich, not a stew thick but full of good flavor without being greasy.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.

KayAnnBrittany HayRoxanneLinneaChristina GuanJohnJ Griffin

A hearty Oktoberfest-inspired pressure cooker stew featuring bratwurst, vegetables, lager, and bold German flavors in one comforting pot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Mexican

Servings 4 servings

Calories 420 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main Ingredients

• 1 tablespoon vegetable oil for sautéing
• 1 pound bratwurst sausage sliced
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 carrots sliced
• 2 medium potatoes diced
• 1 cup shredded cabbage
• 1 bottle lager beer 12 ounce
• 1 cup beef broth
• 1 tablespoon Dijon mustard
• 1 teaspoon caraway seeds
• salt and pepper to taste

Instructions

 

Instructions

• Heat the vegetable oil in the pressure cooker over medium heat.
• Add bratwurst slices and brown for about 5 minutes until golden.
• Add chopped onion and minced garlic. Stir until onion is soft.
• Add carrots and potatoes, stir and cook for 5 minutes.
• Add shredded cabbage, beer, beef broth, Dijon mustard, and caraway seeds. Stir to combine.
• Lock the lid and pressure cook for 25 minutes.
• Allow pressure to release naturally. Season with salt and pepper, then serve.

Notes

Store leftovers in airtight containers. Tastes even better the next day. Freezer-friendly.