Chicken and Cabbage Instant Pot Dinner

I keep wanting to add cabbage into our meals but I’ve been unsure what to do with it besides coleslaw. I decided to just play a game of dinner roulette where I through things together and hope for the best. This time it worked out. But if you don’t like salt or tangy this might not be your jam.

If you don’t have an Instant Pot, fear not, I find a dutch oven or worst case a soup pot with a lid will work, it just might vary the cooking time.

From what I’ve gathered in how cabbage is cooked, I’ve noticed there’s usually a brining treatment happening. So it seems salt and vinegar compliment cabbage, this was the base of what I through into the instant pot.

If you don’t want this to be super soupy then I suggest marinading the chicken and not dumping all the marinade into the pot with ingredients, just enough to mix in with the cabbage so it gets brined.

Ingredients

6 Boneless skinless chicken thighs
1/2 Cabbage (if it’s small then entire cabbage)
1 Leek
1 Corn ear
Brussels Sprouts
2 Carrots

1/2 cup Balsamic vinegar
1/3 cup Apple Cider Vinegar
1/2 cup oil (I used a olive/vegetable blend)
1/3 cup Ken’s Italian Dressing (optional, if you don’t have this at home just add a little sugar to offset the vinegar)
2 tbsp Worcestershire Sauce
2 tbsp Mustard seeds (old style)
2 tbsp Minced garlic
1 tsp Ground mustard
1/2 tbsp Oregano
1-2 tbsp salt
1-2 tsp pepper
1/4-1/2 cup Water

Recipe

I started by chopping up my veggies: carrots, leeks, cabbage (sliced into ribbons), corn off the cob, and Brussels sprouts (I happened to have shredded Brussels sprouts so no prep needed). Added it to the pot.

Then I added the chicken thighs, balsamic vinegar, apple cider vinegar, Italian dressing, Worcestershire, olive/vegetable oil blend, garlic, old style mustard, water, ground mustard, oregano, salt and pepper. Give it all a mix, cover and set the instant pot to 15 minutes pressure cook.

I did a slow release. If you do quick or slow release just always check the temperature of your meat to be safe! Chicken temperature should be 165F.

I usually make rice or quinoa to go with meals. It’s not the prettiest meal but it’s super flavorful. You can always adjust ingredients to your taste, I find it’s part of the cooking process!

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