Instant Pot Chicken with Red Cabbage, Green Apple, and Creamy Mustard Thyme Rice

Name: Instant Pot Chicken with Red Cabbage, Green Apple, and Creamy Mustard Thyme Rice
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 cup yellow onion; 4 cloves garlic; 4 cups red cabbage; 1 medium green apple; 1 cup long-grain rice; 2 cups chicken broth; 2 tbsp Dijon mustard; 1 tbsp fresh thyme; 1 tsp sweet paprika; 1 1/2 tbsp butter; 1 tbsp apple cider vinegar; 2 tbsp fresh parsley

An original Instant Pot dish featuring browned chicken thighs, tender red cabbage, tart green apple, and creamy rice scented with thyme and a touch of mustard. Comforting, balanced, and perfect for a complete one-pot meal.

20 minPrep

22 minCook

42 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
6 g salt (divided)
2 g black pepper (freshly ground)
15 ml olive oil (for dorar)
150 g yellow onion (chopped diced small)
12 g garlic (chopped)
250 g red cabbage (in strips finas)
180 g green apple (diced small)
200 g long-grain rice (enjuagado)
480 ml chicken broth (low sodium if possible)
30 g Dijon mustard (divided)
4 g fresh thyme (solo the hojitas, divided)
2 g sweet paprika
20 g butter
15 ml apple cider vinegar
8 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

498 kcal

Calories

31 g

Protein

34 g

Carbs

25 g

Fat

4 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

MustardDairy

Instructions

1
Season the chicken thighs with 4 g (3/4 tsp) salt, black pepper, and sweet paprika. In a small bowl, mix 1 tbsp Dijon mustard with half of the fresh thyme and set aside.
2
Turn the Instant Pot to Sauté mode on high heat. Add the olive oil and, once hot, brown the chicken for 2 to 3 minutes per side, working in batches if needed. Transfer the chicken to a plate.
3
Add the yellow onion and cook for 2 minutes, stirring. Add the garlic and cook for 30 seconds more. Pour in the apple cider vinegar and scrape the bottom well to release any browned bits.
4
Add the red cabbage, green apple, long-grain rice, chicken broth, the reserved mustard-thyme mixture, and the remaining 2 g (1/4 tsp) salt. Stir only once to distribute everything evenly.
5
Nestle the browned chicken pieces on top of the mixture without pressing them down too much. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
6
When cooking ends, allow a natural pressure release for 10 minutes. Then carefully release any remaining pressure.
7
Open the lid. Add the butter, the remaining 1 tbsp Dijon mustard, and the rest of the fresh thyme. Stir gently until the butter melts and the rice turns creamy. If you want to serve it extra hot, use Keep Warm mode; the dish should stay above 140°F/60°C for safe service.
8
Taste and adjust salt if needed. Finish with chopped fresh parsley and serve immediately.

Chef tips

For the best texture, avoid over-stirring the rice before pressure cooking. Green apple adds acidity and gentle sweetness; choose a firm variety so it holds some shape.

Substitutions

You can swap the thighs for cubed chicken breast, though it will be slightly less juicy. Red cabbage can be replaced with green cabbage, and fresh thyme with 1 tsp dried thyme. For a dairy-free version, use extra olive oil instead of butter.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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