1

Spray chicken with cooking spray and sprinkle with 1/2 tsp 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 tsp 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