Instant Pot Chicken Cabbage

This healthy instant pot chicken cabbage recipe is pure comfort food.

I shredded some roasted chicken breast, finely chopped lots of cabbage, and added a bit of broth to the Instant Pot along with sautéed onion and garlic.

After cooking, I added a tasty blend of milk, cornstarch, and cottage cheese.

You wouldn’t believe how creamy and smooth this chicken turns out. Honestly, I often skip pairing it with anything else; I pop it in the fridge, reheat it for a few seconds in the microwave, and I’ve got a complete meal whenever I need it.

Why you should try Instant Pot Chicken Cabbage:

1. It’s an incredibly budget-friendly and filling recipe.
2. You can store it in the fridge for several days, and it’ll still taste delicious after reheating.
3. With over half the recipe comprised of fiber-rich cabbage and chicken, it’s practically a one-and-done meal.
4. Always on the lookout for recipes that keep me full for hours, this one packs in protein and fiber, leaving you completely satisfied.

Serving size: 4 servings

Preparation time: 10 minutes
Cooking time: 15 minutes

Serving size: about 500 grams

2 WW points per serving

Ingredients:

• 1 teaspoon oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups shredded cooked chicken, 300 g.
• 1 small head cabbage, finely chopped (about 6 cups or 700 to 900 g.)
• 2 cups chicken broth
• 1 cup skim milk
• 2 tablespoons cornstarch
• ½ cup cottage cheese, 110 g.
• Salt and pepper to taste

Instructions:

1. Set your Instant Pot to sauté mode and heat the oil. Add the chopped onion and minced garlic, sautéing until fragrant and softened, about 3-4 minutes.

2. Add the shredded cooked chicken to the pot, stirring to combine with the onion and garlic.

3. Next, add the finely chopped cabbage to the pot, followed by the chicken broth. Stir everything together until well combined.

4. Close the Instant Pot lid and set the valve to sealing position. Cook on manual high pressure for 5 minutes.

5. While the Instant Pot is cooking, prepare the creamy sauce. In a separate bowl, mix together the skim milk and cornstarch until smooth.

6. Once the cooking time is complete, perform a quick pressure release. Carefully open the lid and stir in the milk-cornstarch mixture and cottage cheese until well combined.

7. Allow the mixture to simmer for an additional 2-3 minutes on the sauté mode, stirring occasionally, to ensure the cornstarch is fully cooked and the sauce has thickened to the desired consistency.

8. Season the chicken cabbage mixture with salt and pepper to taste, adjusting seasoning as needed. Serve the Instant Pot Chicken Cabbage hot, garnished with a sprinkle of chopped parsley or green onions if desired.

Variations and Substitutions:

Most of the modifications I make to this recipe involve adding extra vegetables, perhaps a sprinkle of Parmesan cheese, or swapping in scallions for onions. And of course, a garnish of fresh cilantro always elevates it.

Tips and Tricks for making Instant Pot Chicken Cabbage:

1. Use a good-quality broth to cook the chicken and cabbage; they’ll absorb all the flavorful goodness.
2. Prepare a batch and store it in individual containers for up to 4 days in the fridge. Just reheat in the microwave when ready to eat.
3. Use leftover chicken; if you don’t have any, you can add raw chicken breast directly with the broth, cabbage, and sautéed onion. Then simply shred.
4. For an added touch, after cooking in the Instant Pot, transfer it to the oven with a sprinkle of Parmesan cheese on top and broil until golden brown.

WW Points

Olive oil 1 point
Chicken broth 1 point
Cornstarch 2 points
Onion 0 points
Garlic 0 points
Fat free cottage cheese 0 points
Cooked boneless skinless 0 points
Table salt 0 points
chicken breast 0 points
Black pepper 0 points
Fat free skim milk 3 points
Cabbage (all varieties) 0 points