Name: Instant Pot Brats With Beer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 to 6 pieces Bratwurst, uncooked (About 1 to 1.5 pounds. Pork brats work best.); 1 cup Beer (Use a light lager or pilsner for mild flavor.); 1 large Onion, sliced (White, yellow, or sweet onions can be used.); 1 tablespoon Butter or oil (For sautéing the brats.); 1 to 2 cloves Garlic, minced (Optional for added flavor.); 1 package Buns (Pretzel buns are fun, but any sturdy hot dog bun works.); Mustard (For serving.); Sauerkraut (Optional but adds to the flavor.); Pickles or jalapeños (For a little extra kick.); Shredded cheddar (Optional, for added richness.)

Instant Pot Brats With Beer have rescued so many of my busy weeknights. If you love juicy sausage with that cozy pub flavor but do not want to stand over a skillet, this method is for you. The beer does the heavy lifting, the steam locks in moisture, and dinner is ready without babysitting. I make this when friends come over to watch the game, or when the fridge looks empty but I have a pack of brats and a can of lager. It is also the easiest way to keep brats tender without drying them out.

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Brats in the Instant Pot are perfection!

Here is the thing about brats. They can turn tough or greasy in a pan if you rush them. In the Instant Pot they end up tender, well seasoned, and evenly cooked. The beer adds a subtle malty note, and sliced onions soften into a sweet little bed under the sausages. I like to sear first for color, then let pressure do the rest. It is the best of both worlds.

If you are feeding a crowd, the Instant Pot keeps the brats warm on Keep Warm without drying them out. And you can finish them under the broiler for that snap. This method also scales nicely. Two pounds takes the same time as one, as long as you keep the liquid amount right.

Craving more comfort food made simple? My kitchen is full of set-it-and-eat-it dishes like Instant Pot French Dip Sandwiches that melt in your mouth.

Bottom line: easy, fast, and a flavor upgrade compared to boiling. Once you try it, you will make it on repeat.

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What you’ll need

Simple ingredients, big flavor. Here is what I keep on hand for a classic batch.

Bratwurst: 5 to 6 uncooked brats, about 1 to 1.5 pounds. Pork brats work best. Chicken brats also work.
Beer: 1 cup. Use a light lager or pilsner for mild flavor. Amber is great for a deeper taste. Avoid super hoppy IPA if you are sensitive to bitterness.
Onion: 1 large, sliced. White, yellow, or sweet.
Butter or oil: 1 tablespoon for searing.
Garlic: 1 to 2 cloves, minced, optional.
Mustard and buns: Pretzel buns are fun, but any sturdy hot dog bun works.
Extras: Sauerkraut, jalapeños, pickles, or shredded cheddar. Totally optional, totally delicious.

For a cozy side, try this creamy classic: Instant Pot Mushroom Risotto. It pairs like a dream with brats.

How to cook Instant Pot bratwurst

Here is the simple flow I follow every single time. It is hard to mess up, and you get reliable, juicy results.

Sear for color

Set the Instant Pot to Sauté. Add butter or oil. Brown the brats for 2 to 3 minutes per side until lightly golden. You do not need to cook through yet. Remove to a plate.

Build flavor with onions and beer

Add sliced onion to the pot. Sauté 2 minutes to soften. Pour in 1 cup beer and scrape up any browned bits on the bottom so you avoid the Burn message. Stir in garlic if using.

Pressure cook

Place the brats on top of the onions. No trivet needed.
Lock the lid and set to High Pressure: 7 minutes for fresh brats.
Let it Natural Release for 5 minutes, then quick release the rest.

Finish and serve

For a snappier casing, you can pop the brats under a broiler for 1 to 2 minutes or return to Sauté for a quick crisp. Toast the buns if you like. Pile brats on the buns with onions from the pot, spoon a little beer-y onion juice over, then add mustard and kraut.

These were hands down the juiciest brats I have ever made at home. I used a basic lager and they tasted like a backyard cookout in 20 minutes. Keeping this on my weeknight rotation for sure.

Pro tip: Want more game day favorites? Check out my roundup of Instant Pot recipes that are fast, flavorful, and crowd friendly.

Cooking Instant Pot Frozen Brats?

Yep, it works. Sometimes the brats are frozen solid and you do not want to wait. You can still make dinner on time.

Skip the sear if the brats are frozen together. Pour 1 cup beer into the pot, add the onions, then set the frozen brats on top. Pressure cook at High Pressure: 10 minutes. Let it Natural Release 5 minutes before venting. If the links were stuck together, pry them apart with tongs after cooking and give them a quick 1 to 2 minute sauté to firm up the casing.

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Safety note: brats should reach an internal temp of 160°F. If they are pale or seem soft, sear for another minute or two in the pot or under a broiler.

Need a simple side dish while they cook? Twirl up a bowl of Instant Pot Spaghetti with Meat Sauce. It is fast, hearty, and a surprise hit with brats on game day.

Recipe notes

Here are the small details that make a big difference.

Beer choices: Lagers and pilsners keep flavors mellow. Amber ales add caramel notes. Avoid very hoppy IPAs if you prefer less bitterness. If you do not cook with alcohol, use 1 cup chicken broth plus 1 teaspoon apple cider vinegar.

Onion bed: Onions keep the brats off the bottom and add sweetness. If you are out of onions, use sliced bell peppers or a handful of sauerkraut. Both are tasty.

Searing: It is optional, but that golden color adds flavor and makes the brats look amazing. If you are in a hurry, skip it and just crisp them at the end.

Doubling the recipe: Time stays the same. Just do not go over your pot’s max fill line. Keep liquid at least 1 cup.

Serving ideas: Toasted buns, spicy brown mustard, sauerkraut, caramelized onions, pickled jalapeños, or a swipe of beer cheese. Try it with a side salad or chips for a low effort meal. Want something rich and creamy on the side? My family also loves it with a bowl of Instant Pot Broccoli Cheddar Soup.

Leftovers: Store in a covered container up to 4 days. Reheat gently in a skillet with a splash of the onion-beer liquid or a little broth. Freeze up to 2 months.

Nutrition note: Brats vary by brand. If you are tracking, check your package for exact info and adjust toppings to fit your goals.

Common Questions

What is the best beer for this? A light lager is my top pick. It adds flavor without overpowering the sausage. Amber is great if you want a deeper taste. If you are sensitive to bitterness, skip IPA.

Do I need a trivet? Nope. Onions act as a flavor base and keep brats off the bottom. Less fuss, more flavor.

Can I brown the brats after pressure cooking? Yes, and it is tasty. Use the Sauté setting or a quick broil for 1 to 2 minutes for a crisp snap.

How much liquid is required? Stick with at least 1 cup of beer or broth so the pot can come to pressure. You can add up to 1.5 cups if you have lots of onions.

Can I use chicken or turkey brats? Yes. Cook them the same way, but handle gently. They are leaner and can break if you toss them too much.

Ready to crack a cold one and make dinner?

If you have ever overcooked brats on the stove, this method will change things for you. Instant Pot Brats With Beer are juicy, quick, and practically fail proof, thanks to pressure and that malty flavor from the brew. Start with onions, add your favorite lager, and let the pot do the heavy lifting. If you want even more ideas, I love the approach in Instant Pot Brats (Best Easy Bratwurst Recipe!) and the simple spin from 5 Ingredient Instant Pot Beer Brats Recipe – Sweetphi.

Grab the buns, warm up the mustard, and enjoy a cozy dinner that tastes like a pub favorite. If you try it, tag me and tell me your beer choice. Cheers to easy cooking with Instant Pot Brats With Beer that actually taste like you planned ahead.