Ok people, time for Instant Pot Wine Brats! The season of Fall Festivals, tailgating parties, and large gatherings has arrived! I know we use our grill throughout the year even here in Oklahoma. But on those brutally cold winter days that you still want a Summertime Favorite of Brats and beer. Well try it with the Instant Pot and Fine Wine, you may never go back to the norm!
INSTANT POT WINE BRATS WITH PEPPERS AND ONIONS
Ingredients
- 2 tablespoons butter
- 1 pkg favorite brats (not precooked); use a toothpick and pierce the skins to keep them from exploding under pressure and allowing them to soak up the wine broth
- 5 sweet bell peppers(color variety is fun), seeds removed and sliced
- 2 large sweet onion, peeled and sliced
- 1 large container of mushrooms (button white or portabella) cleaned and sliced (optional)
- 16oz of sauerkraut drained (canned or bagged)(personal preference) (optional)
- 1 lrg or 2 med sized Jalapeños seeded and minced (optional)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 Tbls Minced Onion
- 1 tsp Garlic powder
- 1/2 cup water
- 1 cup wine (Port, Red Moscato, Zinfandel, Malbec or Shiraz, heck any red blend will do in a pinch) (However; after much research, White wines will work great too!) (If you Must your favorite beer can be substituted)(I have used our club variety of the Deanna Young Malbec; Exclusive Membership link at bottom of recipe)
Directions
- Turn the Instant Pot onto the high sauté setting and melt the butter
- Brown the Brats on all sides in the melted butter and remove to a bowl
- Add the sliced bell peppers, sliced onion, mushrooms, salt, and ground pepper to the Instant Pot and sauté for about 3 minutes.
- Push the warming/cancel button to turn off the sauté setting.
- Return the brats to the Instant Pot. Add the wine and water. Place the lid on and set the valve to the sealing position. (This is also where you would add the Sauerkraut on top of the brats)
- Push the manual button and set the time for 6 minutes.
- When the timer goes off allow the Instant Pot to naturally release the steam for 5 minutes.
- After 5 minutes carefully push the valve to the release the steam
- Carefully open the lid away from your face
- Serve the Brats on bread of choice and top with peppers, mushrooms, onions and sauerkraut of choice. (Just as delicious served without bread or over a bed of rice)
- Serve some of your favorite side dishes or chips. Try with my Instant Pot Corn on the Cob.
- Makes 6 servings and can easily be doubled if feeding a crowd.
- Here is the link to the Fine Wine information page.
Bonus: Recipe done in a skillet
Better Than Beer Brats
- 1 pkg favorite brat (not precooked)
- 1 Cup Sweet Red Wine (Port, Red Moscato, Zinfandel, Malbec or Shiraz, heck any red blend will do in a pinch) (However; after much research, White wines will work great too!)
- 1 Cup Water
- 1 Tbls Minced Onion
- 1 tsp Garlic powder
Directions:
In a large skillet, not pre-heated. Place brats in the pan, pour in the remaining ingredients. You want a slow build up of heat to ensure brats are cooked through and soak up the wine bath. Bring the bath to a boil, turning brats frequently, reduce to a simmer for about 10 minutes. Finish brats on a grill over direct heat just long enough to pick up a hint of smoke and get those great grill marks and put a snap in the skins.
Marinade Option:
If you have the time use the same ingredients. Put it all in a zip lock bag and in the fridge for at least 4 hours. Then grill or smoke low and slow using indirect heat for 30-45 minutes or until internal temp is 160 degrees.
Now this might work great for a number of you, I prefer to use my Instant Pot. I love having peppers, onions, and mushrooms on my brats. While I also have friends that like theirs with the addition of sauerkraut and jalapeños.
If you are looking for a quick and delicious side dish for your brats whether you used the Instant Pot recipe or the skillet recipe this is an awesome side! This corn-on-the-cob recipe will be the best recipe you’ll ever have. It will be your family’s new year round go to. And favorite for years to come. Instant Pot Corn on the Cob.
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