Season the chicken thighs with ½ teaspoon salt and 1 teaspoon ground fennel.
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.
Slowly pour the cider vinegar into the Instant Pot and stir, scraping the browned bits from the bottom.
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.
Lock the lid in place, making sure the valve is sealed. Set the Instant Pot to Pressure-cook for 10 minutes on high.
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.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/instant-pot-chicken-with-fennel-and-red-cabbage/