Instant Pot Chicken, Apples & Cabbage is a super simple one-pot meal that’s packed with flavor, but with little prep or fuss. A gluten-free, dairy-free, paleo, whole30 recipe.
¼ cup olive oil
1 ½ pounds boneless, skinless chicken breasts
¾ teaspoons kosher salt, divided
1 medium yellow onion, thinly sliced
4 cups thinly sliced cabbage
3 crisp, sweet apples, thinly sliced
1 teaspoon granulated garlic powder
¼ cup apple cider
1 teaspoon apple cider vinegar
- Set an electric pressure cooker to saute for 10 minutes. Allow to preheat for 2 minutes, add the oil, allow to heat for a minute, then add the chicken. Sprinkle with ¼ teaspoon salt and allow to saute until golden on one side, about 5 minutes. Flip and saute for 3 more minutes.
- Add the onion, cabbage, apples, garlic, apple cider, and ½ teaspoon salt, tossing to combine, leaving the chicken at the bottom of the pot.
- Secure the lid, select the manual setting, and set it to high pressure for 8 minutes.
- When the pressure cooker timer is done, quick release the pressure.
- Add the apple cider vinegar, stirring to combine. Taste and add additional salt if desired. Serve the chicken whole or shredded, atop the cabbage, apple, and onion mix.
Stove Top Variation
- Heat the olive oil in a large Dutch oven or pot. Proceed with steps, 1 and 2 above.
- Bring to a boil, cover, and reduce to a simmer until the chicken is cooked through, about 25-30 minutes.
- Uncover, and proceed with step 5 above.
- Heat the olive oil in a medium pan over medium heat. Add the chicken and brown on both sides.
- Transfer the olive oil, chicken, cabbage, apples, garlic powder, and salt to a 6-quart slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours, or until the chicken is cooked and cabbages is soft.
- Proceed with step 5 above.
Serve atop cooked rice, cauliflower rice, or with bread on the side to soak up the juices.
Pork chops work well in this recipe in place of chicken.
If you’re short on time, skip the saute step, and just add everything straight to the Instant Pot (minus the apple cider vinegar). I like the flavor of the chicken better when it’s sauteed first, but it’s not necessary.
Don’t skip the olive oil, it adds a richness to the sauce and some much needed healthy fat as well!