Dad took his beloved crispy bacon and cabbage braised chicken and adapted it for the Instant Pot. The original version was a family favorite but required about 1.5 hours from start to finish. This Instant Pot adaptation keeps the same savory flavors while cutting the hands-on time and simplifying cleanup. Dad’s Instant Pot Chicken & Cabbage is an ideal weeknight dinner that delivers big taste with less fuss.

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Top Tip

If you prefer crisp skin, remove the chicken after pressure cooking, pat it dry, then crisp it briefly in an air fryer or under the broiler until the skin is golden and crunchy.

Recipe

Crispy chicken thigh over cabbage, bacon and rice

Instant Pot Chicken, Bacon & Cabbage

Bone-in, skin-on chicken thighs cooked with bacon and cabbage in the Instant Pot for a comforting, flavorful meal.

5 from 2 votes

Prep Time: 10

Cook Time: 35

Calories: 5306kcal

Author: Dad

Equipment

Instant Pot or electric pressure cooker
Air fryer (optional, for crisping)

Ingredients

5 Bone-in, skin-on chicken thighs
24 oz Bacon
1/2 White onion
1/2 Head of cabbage
3 tablespoons Extra virgin olive oil
2 tablespoons Minced garlic
1 cup Chicken stock
3/4 cup Citrus champagne vinegar
2 tablespoons White sugar
2 tablespoons Stone ground mustard
2 tablespoons Dried basil
1 tablespoon Unsalted butter
1 tsp salt
1 tsp ground black pepper

Instructions

Slice the white onion.
Cut the cabbage into large chunks.
Cut the bacon into bite-sized pieces.
Set the Instant Pot to Sauté and add the olive oil.
When the pot is hot, brown the chicken thighs on both sides, then remove and set aside.
Add the bacon and cook for a few minutes until it starts to render fat.
Stir in the onion, garlic, sugar, mustard, basil, butter, salt, pepper, vinegar, and chicken stock; mix well to combine.
Add the cabbage and toss to coat with the sauce.
Nestle the browned chicken on top of the cabbage.
Secure the lid and cook on High Pressure for 10 minutes.
Allow a 10-minute natural release, then perform a quick release for any remaining pressure.
Optional: For crisp skin, remove the chicken, spray lightly with oil, and air-fry at 400°F or place under a broiler for 5 minutes until golden and crisp.
Serve the chicken and cabbage over rice and enjoy.

Video

Nutrition

Calories: 5306kcal
|
Carbohydrates: 87g
|
Protein: 220g
|
Fat: 448g

Tried this recipe?
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Ingredient and Equipment Links:

Baby Yoda Instant Pot: https://amzn.to/3qKgGi1

Citrus Champagne Vinegar: https://amzn.to/3FrPwok

Want more Instant Pot recipes?

Give Dad’s Crispy Style Instant Pot Chicken Adobo a try for another flavorful pressure-cooker meal.

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Check out Dad’s YouTube channel for cooking videos, tips, and more recipe ideas.

Instant Pot Chicken and Cabbage Dinner Recipe