Chicken thighs with apple, onions, and sauerkraut

Chicken Thighs with Apples, Onions & Sauerkraut

Total Time
35 min
15 min
20 min
Sweet golden delicious apples mellow the tang of sauerkraut in this comforting Instant Pot® chicken dinner that can be cooked and on the table in just over 30 minutes. Fresh dill added at the end lends wonderful bright flavor to the rustic dish, and grainy mustard makes a great accompaniment, adding a little punch of vinegary heat to the chicken. We called for 6 oz chicken thighs, but you could also use 8 oz thighs for one more Points™ value per serving. 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.


Uncooked bone in skinless chicken thigh

24 oz, 4 (6-ounce) thighs

Kosher salt

¾ tsp

Black pepper

¼ tsp

Uncooked onion

1 medium, sliced

Golden Delicious apple

1 medium, cored and cut into chunks


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

Caraway seeds

½ tsp, or to taste


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


¼ cup(s), chopped, sliced

Olive oil cooking spray

2 spray(s)

Whole-grain mustard

5 Tbsp, 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, 3/4 cup sauerkraut, and 1 rounded tbsp mustard