These Instant Pot bratwursts give you crispy, browned skin and juicy meat in about 20 minutes, no grill or open flame required. A quick sauté browns the outside first, then a few minutes under pressure finishes them through — an easy weeknight dinner or a reliable option for camping trips where a grill isn’t practical. Pile them onto buns with sauerkraut and mustard, or if you want an even crispier skin, Air Fryer Brats is the version to reach for instead.
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Juicy & flavorful bratwursts
Only 3 ingredients – bratwursts, butter & water
Set to sauté high. Add butter and wait until it melts.
Place brats in the cooker.
Brown all side of the brats (about 2-3 minutes per side). Remove the brats.
Press cancel.
Place the trivet in the cooker. Slowly pour the water in the cooker (exercise caution as the cooker may be hot).
Return the brats to the cooker. Place the lid on. Pressure cook on high for 5 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.
Perfect bratwursts
Serve immediately & Enjoy!
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Instant Pot Bratwurst
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 5 bratwursts
- 1 cup water substitute beer, apple juice or chicken broth
- 2 tbsp unsalted butter
Instructions
- Sauté on high with melted butter.
- Brown sausages 2–3 minutes per side; remove and cancel sauté.
- Insert trivet; carefully add water.
- Return sausages; seal lid.
- Pressure cook on high for 5 minutes with a 10-minute natural release.
Serving Suggestions
Serve on buns with sauerkraut and mustard, or alongside grilled onions and peppers for a full sausage-and-peppers plate.
Video
Storage & Reheating
Store cooked bratwursts in an airtight container in the refrigerator for up to 3–4 days. Reheat in the Instant Pot on sauté for a couple of minutes per side, in a skillet over medium heat, or in the microwave until warmed through. To freeze, cool completely and store in a freezer-safe bag for up to 2 months; thaw in the fridge overnight before reheating.
Recipe FAQs
Can I use beer, apple juice, or chicken broth instead of water? Yes — the recipe already calls for any of these as a substitute. Beer adds a deeper, slightly bitter flavor, apple juice leans sweeter, and chicken broth adds savory depth; plain water keeps things neutral.
Do I need to brown the bratwursts first? It’s not strictly required for safety since the pressure cooking finishes them through, but browning first gives you that crispy, flavorful skin — skipping it will leave the sausages pale and softer on the outside.
Can I use frozen bratwursts? Thaw them first for the best results. Browning frozen sausages evenly is difficult, and it can throw off the pressure cooking time needed to heat them through.
How do I know the bratwursts are fully cooked? An instant-read thermometer is the most reliable check — bratwursts are safe to eat at 160°F internal temperature. This recipe’s timing is built to get you there, but it’s worth checking if you’re using larger or unusually sized sausages.
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