Instant Pot Chicken Cabbage
On the lookout for recipes that keep me full for hours, this Chicken Cabbage recipe packs in protein and fiber, leaving you completely satisfied.
Servings: 4 servings
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
- 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.
- Add the shredded cooked chicken to the pot, stirring to combine with the onion and garlic.
- Next, add the finely chopped cabbage to the pot, followed by the chicken broth. Stir everything together until well combined.
- Close the Instant Pot lid and set the valve to sealing position. Cook on manual high pressure for 5 minutes.
- While the Instant Pot is cooking, prepare the creamy sauce. In a separate bowl, mix together the skim milk and cornstarch until smooth.
- 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.
- 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.
- 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.
Notes
With only 2 WW points
Nutrition
Serving: 498g | Calories: 185kcal | Carbohydrates: 23g | Protein: 21g | Fat: 2.3g | Saturated Fat: 0.7g | Cholesterol: 32mg | Sodium: 1555mg | Potassium: 549mg | Fiber: 5g | Sugar: 11g | Calcium: 195mg | Iron: 1.2mg