When I cook sausage or bratwurst, I generally grill them or heat them up on a pan in the stove. I saw this Insta pot recipe for beer brats that really just required onion and beer. They turned out so good, no effort, plus flavorful and juicy. I thought this would be a great fall/ Oktoberfest season recipe to share.
I used New Belgium’s Fat Tire but you can use your favorite lager. If you are a mustard and bratwurst fan, then go ahead and slather that mustard on these babies and I think you will be super happy about it. I am not a big mustard fan, so I served mine with some beer cheese and sauerkraut. They were a big hit for the Steelers game. I had one with the bun and leftovers without. Both were great.
You know how much I love my minimal ingredient meals, so these 3 ingredient brats are right up my alley. But if you’re feeling adventurous, here is the beer cheese recipe that I featured in a prior column.
That dip is incredible with pretzels and super easy to put together. Again I used New Belgium’s Fat Tire this time, but you can use your favorite lager. I’ve used Yuegling before for this dip and it’s great with an Oktoberfest beer, too.
Ingredients:
- 1 large onion, sliced
- 6-8 brats of your choice
- 1 can/bottle of your favorite lager
Directions
- Layer the onion in the bottom of your pressure cooker.
- Layer brats over the onion.
- Pour beer over top.
- Cook in pressure cooker for 15 minutes and release steam.
- Serve with brat buns and toppings of your choice. I highly recommend beer cheese and kraut!
