📝 About This Recipe
Bigos is the legendary 'national dish' of Poland, a deeply savory, complex stew that traditionally takes days to develop its signature depth. This Instant Pot version captures that 'simmered-for-days' flavor in a fraction of the time, combining tangy sauerkraut, fresh cabbage, and a rustic medley of smoked meats. Rich with forest mushrooms, sweet prunes, and aromatic juniper, it is a hearty masterpiece that tastes even better the next day.
🥗 Ingredients
The Meats
- 1.5 pounds Pork Shoulder (cut into 1-inch cubes)
- 12 ounces Smoked Kielbasa (sliced into half-moons)
- 4 slices Bacon (thick-cut, chopped)
The Cabbage Base
- 32 ounces Sauerkraut (rinsed and squeezed dry)
- 1/2 head Green Cabbage (shredded)
Aromatics and Flavorings
- 1 large Yellow Onion (diced)
- 4 cloves Garlic (minced)
- 1/2 cup Dried Porcini Mushrooms (rehydrated in hot water and chopped)
- 6-8 pieces Dried Prunes (chopped)
- 2 tablespoons Tomato Paste
Spices and Liquids
- 1 cup Dry Red Wine (such as Cabernet or Merlot)
- 1 cup Beef Bone Broth (low sodium)
- 3 pieces Bay Leaves
- 5-6 pieces Juniper Berries (crushed slightly)
- 4 pieces Allspice Berries (whole)
- 1 tablespoon Sweet Paprika
- 1 teaspoon Caraway Seeds
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode (High). Add the chopped bacon and cook until the fat renders and it becomes crispy.
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2
Add the cubed pork shoulder to the bacon fat. Brown the meat on all sides for about 5-7 minutes. Remove the pork and bacon with a slotted spoon and set aside.
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3
Add the sliced kielbasa to the pot. Sear until lightly browned, then remove and set aside with the pork.
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4
In the remaining fat, sauté the diced onions until translucent and soft, about 3-4 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
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5
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom to prevent a 'burn' warning.
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6
Add the rehydrated mushrooms (and their strained soaking liquid), prunes, paprika, caraway seeds, bay leaves, juniper berries, and allspice.
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7
Return the browned meats and bacon to the pot. Stir in the shredded fresh cabbage and the rinsed sauerkraut.
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8
Pour in the beef broth. The liquid should not cover the ingredients entirely; the cabbage will release more moisture as it cooks.
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9
Secure the lid and set the valve to 'Sealing'. Cancel 'Sauté' and select 'Pressure Cook' (High) for 35 minutes.
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10
Once the timer goes off, allow for a natural pressure release for at least 15 minutes before manually venting any remaining steam.
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11
Open the lid and stir the stew thoroughly. The pork should be fork-tender and the flavors melded.
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12
Season with salt and plenty of freshly cracked black pepper to taste. If the stew is too thin, simmer on 'Sauté' for 5 minutes with the lid off to reduce.
💡 Chef's Tips
Always rinse your sauerkraut under cold water before using to prevent the stew from becoming overly salty or acidic. The dried prunes are essential; they dissolve during cooking to provide a subtle sweetness that balances the tang of the cabbage. If you can't find Polish Kielbasa, any high-quality smoked sausage will work, but avoid 'sweet' varieties. Bigos is famously better the next day—if you have the patience, let it cool and refrigerate it overnight, then reheat it on the stovetop. To avoid a 'Burn' notice, ensure the bottom of the pot is completely scraped clean after deglazing with wine.
🍽️ Serving Suggestions
Serve in deep bowls alongside thick slices of toasted rye bread with salted butter. Pair with a cold Polish pilsner or a glass of robust dry red wine like Malbec. Add a side of boiled potatoes tossed in fresh dill and butter for a complete meal. A dollop of sour cream on top can provide a creamy contrast to the acidity of the stew. Finish the meal with a small glass of chilled bison grass vodka (Żubrówka).