Step 1

Pour broth into Instant Pot. Add in the potatoes, cabbage and butter. Sprinkle with the garlic salt, paprika and pepper.

Step 2

Place the chicken thighs on top of the cabbage. Sprinkle the chicken with salt and pepper.

Step 3

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh thighs/breasts, 15 minutes for frozen thighs/breasts or 5 minutes for tenders. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.

Step 4

Use tongs to place chicken on a plate.

Step 5

Drain most of the extra liquid. Use a potato masher to mash the potatoes and cabbage together like mashed potatoes. Stir in the heavy cream. If needed, salt and pepper to taste.

Step 6

Place chicken back into the pot. Baste the chicken with BBQ sauce and sprinkle with cheese and bacon. Cover with air fryer lid and cook for 3 minutes, until cheese is melted.

Step 7

Serve and enjoy!

Step 8

Pour broth into slow cooker. Add in the potatoes, cabbage and butter. Sprinkle with the garlic salt, paprika and pepper.

Step 9

Place the chicken thighs on top of the cabbage. Sprinkle the chicken with salt and pepper.

Step 10

Cover and cook on low 4-6 hours.

Step 11

Use tongs to place chicken on a plate.

Step 12

Drain most of the extra liquid. Use a potato masher to mash the potatoes and cabbage together like mashed potatoes. Stir in the heavy cream. If needed, salt and pepper to taste.

Step 13

Place chicken back into the slow cooker. Baste the chicken with BBQ sauce and sprinkle with cheese and bacon. Cover with lid and cook on high for 5 minutes, until cheese is melted.

Step 14

Serve and enjoy!