Instant Pot Chicken with Fennel and Red Cabbage
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons ghee
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds chicken thighs, bone and skin on
  • 2 teaspoons sea salt
  • 2 tablespoons fennel seeds, coarsely ground
  • ¼ cup apple cider vinegar
  • 1 large fennel bulb, sliced
  • ½ medium red cabbage, sliced
  • 2 tablespoons coconut aminos
  • ½ cup organic broth or water
  • 2 tablespoons coconut aminos
  • Coconut Yogurt for serving
  • Chimichurri Sauce for serving
How To Make
  1. Season the chicken thighs with ½ teaspoon salt and 1 teaspoon ground fennel.
  2. Set the Instant Pot to Sauté. Add the ghee and olive oil. After 1 minute, add the chicken, skin side down and cook for 8 minutes, until browned. Flip and cook for 1 minute more. Transfer the chicken to a plate.
  3. Slowly pour the cider vinegar into the Instant Pot and stir, scraping the browned bits from the bottom.
  4. Add the fennel, cabbage, and remaining salt and ground fennel. Pour in the broth and coconut aminos and arrange the chicken on top of the cabbage.
  5. Lock the lid in place, making sure the valve is sealed. Set the Instant Pot to Pressure-cook for 10 minutes on high.
  6. Allow the pressure to release naturally, or carefully use the quick release. Serve the chicken and cabbage with coconut yogurt and Chimichurri Sauce, if desired.
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