Instant Pot Brats | Chicken Bratwurst with Cabbage
Servings: 4
Calories: 228kcal
Calories: 228kcal | Carbohydrates: 6g | Protein: 22g | Fat: 12g | Fiber: 2g | Sugar: 3g
Ingredients
For the Chicken Meatballs
- 1 pound Ground Chicken
- 1/4 cup Half and Half
- 1 teaspoon Kosher Salt
- 1/2 teaspoon ground caraway seeds
- 1/2 teaspoons Ground Black Pepper
- 1/4 teaspoons Ground Allspice
For the Cabbage
- 4-6 cups thickly chopped cabbage
- 1/2 cup Whole Milk
- 4-5 pats of butter
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1/4 cup Water
Instructions
For the meatballs
- Mix all ingredients and refrigerate for 30 minutes if possible. (Of course I often skip this step).
To Assemble
- In the inner liner of your Instant Pot or pressure cooker, lay half the roughly chopped cabbage.
- Using a small scooper, scoop up half the chicken into small to medium size meatballs and place over the cabbage.
- Follow with the remaining cabbage and chicken.
- Pour over the milk, place butter pats here and there, sprinkle salt and pepper.
- Add 1/4 to 1/2 cup of water to help the Instant Pot come to pressure.
- Close and cook at high pressure for 4 minutes. Quickly release pressure when done.
- Serve the meatballs on top of the cabbage.
- You can definitely substitute ground beef or pork for the chicken, just check internal temperatures to ensure they're cooked through.
- You can also broil or air-fry the bratwurst meatballs at the end for a browner look