Pork and sauerkraut are a classic German food combination. The addition of caraway seeds adds a delicious nutty flavor to the pork as it cooks. I find that a center cut of meat comes out best in this recipe.

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes Under Pressure
Pressure Setting: High

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1. Combine the garlic, caraway seeds, salt, and pepper in a small bowl to form a paste. With a knife, score the top and bottom of the roast, all over, about 1/4 inch deep. Rub the garlic mixture into the cuts.

2. Heat the olive oil in a pressure cooker over high heat. Add the roast and brown evenly on all sides. Remove the roast.

3. Add the onion and cook for 1 minute. Add the beer. Cook for 1 minute. Add the sauerkraut, bay leaf, and chicken stock. Place the roast on top of the sauerkraut.

4. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 35 minutes.

5. Remove from the heat. Release the pressure with a quick-release method. Unlock and remove the cover. Test the roast with a fork; the fork should penetrate easily. If not tender, cover and cook under pressure for an additional 10 minutes.

6. Remove the roast and let sit for 10 minutes before slicing.

Per Serving: Calories 395 (From fat 203); Fat 23g (Saturated 8g); Cholesterol 115mg; Sodium 832mg; Carbohydrate 6g; Dietary Fiber 3g; Protein 40g.