Photo of Chicken Thighs with Apples, Onions and Sauerkraut by WW

Chicken Thighs with Apples, Onions and Sauerkraut

Points® value
Total Time
35 min
15 min
20 min
Sweet apple mellows the tang of sauerkraut in this comforting Instant Pot® chicken dinner. Fresh dill added at the end lends wonderful bright flavor to the rustic dish.


Uncooked bone-in skinless chicken thigh

24 oz, 4 x 6-ounce thighs

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)


1 medium, sliced

Golden delicious apple

1 medium, cored and cut into chunks


2 cup(s), drained, refrigerated (bagged or jarred)

Caraway seeds

½ tsp(s), or to taste

Fresh dill

¼ cup(s), chopped fresh, plus additional for garnish

Uncooked scallions

¼ cup(s), sliced

Whole-grain mustard

1 tbsp(s), for serving, optional


  1. Spray chicken with olive oil nonstick spray and sprinkle with 1/2 teaspoon salt and pepper. Press Sauté on 6-quart Instant Pot and set cooking time for 15 minutes. When Hot is displayed, add chicken and cook until browned, about 4 minutes. Turn and cook until browned on second side, about 2 minutes longer. Transfer to plate.
  2. Add onion and apple to pot and cook, stirring occasionally, until onion is almost softened, about 2 minutes. Stir in sauerkraut, caraway seeds, and remaining 1/4 teaspoon salt. Place chicken on top of sauerkraut mixture. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
  3. Press Pressure Cook and select Low Pressure; set cooking time for 7 minutes. When time is up, press Cancel to turn off pot. Allow pressure to naturally release for 5 minutes. Move steam-release valve to Venting position to release remaining pressure. Remove lid.
  4. Arrange chicken on serving platter. Stir 1/4 cup dill into sauerkraut mixture; spoon sauerkraut onto platter surrounding chicken. Sprinkle with scallions and additional dill. Serve with mustard, if desired.
  5. Serving size: 1 chicken thigh and 3/4 cup sauerkraut


Shopping tip: For fresher flavor and the most probiotic benefits, look for sauerkraut that contains only cabbage, water, and salt and is sold refrigerated. The addition of preservatives can give it a harsh taste, and pasteurization can kill gut-friendly probiotics.