This recipe for a homemade Instant Pot Low Carb Chicken Bratwurst defies expectations in more ways than one.
For starters, when is Bratwurst ever made at home? Isn’t this something you’re only meant to get ready-made? All ready to eat while having a beer?
Whoever heard of Bratwurst made in a pressure cooker? What madness is this?
And where is the casing that all sausages come in? How are we making little meatballs and calling them Bratwurst?
Are we really going to make things worse now by making a bratwurst with ground chicken? Do we not all know that bratwurst is only ever made with pork?
But what if you really don’t want to stuff sausages into casings? What if you need dinner on the table quickly along with a vegetable?
More importantly, what if you don’t eat pork though? Are you meant to go through life never having tasted a good bratwurst? I think not!
Behold then, a homemade Instant Pot Low Carb Chicken Bratwurst and Cabbage dinner. This easy chicken sausage recipe makes meatballs that are very mildly spiced but flavorful, and sure to be very kid-friendly.
As to getting your kids to eat the cabbage, they are steamed in, however, well, there you may be on your own! Although I will say, steaming that cabbage with a little milk and butter as I did for this steamed cabbage is one of the best ways to eat it.
The History of Bratwurst
Brats have a long and gloried history and are often eaten in Germany as a snack. Often accompanied by mustard, bread, potato salad, and other yummies, these sausages vary by region as to the particular flavorings used in them.
While I’m sure there’s not one definitive thing that makes a Bratwurst a Bratwurst when you taste these chicken bratwurst meatballs, I think you’ll agree they taste a lot like the Bratwurst that is widely available in the United States.
Other Chicken Sausage Recipes
I have an old Thai Chicken Sausage Recipe, and I just need to redo the pictures so it looks as good as it tastes. I also like to cheat sometimes and just make these Chicken sausages meatballs. or make Chicken Sausages with Bok Choy .
The Steps to this Instant Pot Low Carb Chicken Bratwurst with Cabbage Recipe are:
- Mix ground chicken with spices
- Lay half the roughly-cut cabbage into the Instant Pot
- Scoop chicken meatballs on top
- Cover with more cabbage
- Pour Milk and butter on all of it
- Add 1/4 to 1/2 cup of water to help the pot come to pressure.
- Cook on high pressure for 4 minutes, QPR
Want More Instant Pot Chicken Recipes?
- Instant Pot Butter Chicken - My most famous recipe.
- Low Carb Garlic Chicken - Has a sauce good enough to drink.
- Chicken Tikka Masala - Delicious Indian meal.
- Instant Pot Chicken Biryani - Comfort food at its finest.
- Chicken Korma - Just like your favorite restaurant.
- Chicken Vindaloo - Perfectly spiced in under 30 minutes.
If you love these Instant Pot Brats as much as I do, make sure you share them with your friends on Facebook and Instagram so they can try them too.
Instant Pot Brats | Chicken Bratwurst with Cabbage
Ingredients
For the Chicken Meatballs
- ▢ 1 pound ( 453.59 g ) Ground Chicken
- ▢ 1/4 cup ( 60.5 g ) Half and Half
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) ground caraway seeds
- ▢ 1/2 teaspoons ( 0.5 teaspoons ) Ground Black Pepper
- ▢ 1/4 teaspoons ( 0.25 teaspoons ) Ground Allspice
For the Cabbage
- ▢ 4-6 cups ( 280 g ) thickly chopped cabbage
- ▢ 1/2 cup ( 122 g ) Whole Milk
- ▢ 4-5 ( 4 ) pats of butter
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 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
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Instant Pot Brats | Chicken Bratwurst with Cabbage
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
Instant Pot Brats | Chicken Bratwurst with Cabbage https://twosleevers.com/instant-pot-low-carb-chicken-bratwurst-with-cabbage/
Make an easy sweet, tart, and unusual Green Mango drink in your Instant pot. This easy raw mango recipe is refreshing and can be served a drink or as dessert.
I’m quite sure that the only way you’ve ever had Panha before, is either because you are Maharashtrian, know someone who is, or grew up in India .
What is Panha / Panna?
Aam Panna (or Aam Panha) is a lovely drink recipe that uses raw green mangoes to produce an unusual, but deliciously sweet and tart cooler. It is quite refreshing and is great for beating the heat.
It usually contains raw mangoes, and an variety of other spices, such as mint leaves cumin, black salt, or even black pepper .
It is a classic favorite during the hot summer months, and if you haven’t had a glass of this green mango drink over ice, you’d missed out on a great pleasure.
Do I Need Ripe Mango For This Recipe?
No. I know it sounds crazy since there aren’t many things you want to use unripe mango for. However, this is exactly what you need to make this Panha. The tartness from the unripe mango is what makes this recipe so delicious.
So you want tart, hard, green mangoes for this Aam Panha recipe.
How To Make Panha
What follows could only ever be loosely called a recipe. This is because raw mangos vary in their tartness, as well as in the pulp they produce. I’ll try to give some guidelines, but this is very similar to making lemonade at home.
You add, taste, you add some more. This is also a very rich Aam ka Panha , and I’d either dilute it considerably or serve in little half cups as dessert .
- Cook sliced green mangoes in your Instant Pot for 10 minutes, using the Pot in Pot Method . Release pressure naturally.
- Squeeze out the pulp, push it through a strainer.
- Add sweetener and cardamom and mix. Add water to dilute and serve over ice.
How to Serve Aam Panha
- As a drink. This recipe yields a nice, thick concoction which keeps very well in the fridge for weeks on end. I like to place mine in mason jars , and put it away. So when you’re ready to serve it, pour in about 1/2 cup of the green mango syrup or panha, fill the glass to the top with ice, and then pour in some cold water. and voila! Mango-ade!
- With soda. Again, not conventional but utterly delicious. Use soda water in place of the water above and you’ll have a pretty little glass with bubbles in it.
- As a dessert. This is not conventional. But I find little shot glasses of the mango concentrate are a great way to end a meal. I have also been known to dip a little bit of naan or chapatti into it during my meal!
Tips and Tricks for Making Instant Pot Green Mango Drink
- Use unripe green and tart mangoes. Rock hard mangoes are not good for much else–but they are most excellent for this drink.
- I find it easier to peel the mango before cooking, but you can leave the peels on and remove them from the cooked mangoes .
- Mangoes vary in their tartness so you may need to add a little more sweetener. You want a pleasing combination of sour and sweet in your Panha.
- You can use either Splenda , Truvia , Erythritol , sugar, or brown sugar in this recipe. If you can find Indian Jaggery or Mexican piloncillo , that adds a lovely smoky taste to this raw mango drink.
- I like to add salt to offset the sweet and tart tastes. You can also add ground cumin or black salt to it.
- Some people use a few crushed mint leaves to flavor the mango and it’s quite delightful. I’d suggest you use either mint or ground cardamom. But not both.
If you like this Aam ka Panha recipe, make sure you share with your friends and family on Facebook and Pinterest so they can enjoy it too.
Instant Pot Green Mango Panha | Aam ka Panha
Equipment
- Instant Pot
- 6 inch round baking pan
- 16-OUNCE MASON JAR
Ingredients
- ▢ 1 ( 1 ) green mango , unripe and hard
- ▢ 1/3 cup ( 0.33 g ) Truvia , or sugar
- ▢ 1-2 teaspoon ( 1 teaspoon ) ground cardamom seeds
- ▢ 2 cups ( 500 g ) Water , (adjust as needed, see note)
Instructions
- Slice the raw mango and place inside a container with an additional 1/4 cup of water. Cover tightly with foil.
- Into the inner liner of your Instant Pot, add 2 cups of water and place a trivet in the liner.
- Cook the sliced mango on High Pressure for 10 minutes and let it release pressure naturally. Check to see if the mango is soft and pulpy; if not, cook again for a few more minutes.
- Once the mango is cool, pull off the peel and get ready to get messy, or better still, ask your kids to help. Squeeze off all the pulp you can off the peel and the seed. Use whatever cooking water remained in your PIP container.
- Push this pulp through a wire mesh strainer being sure to get all the last little bits of it.
- Add sweetener or choice and cardamom and stir well until the sweetener is completely dissolved.
- I had 1 cup of pulp to which I added 1/3 cup of Truvia baking blend, and to this, I added 2 cups of water plus 1/2 cup of ice. Depending on the tartness of the mango, you may have to adjust this.
- Serve in 1/2 cups as a dessert drink, or dilute more and serve as “mango-ade”
- Mangoes vary in their tartness so you may need to add a little more sweetener. You want a pleasing combination of sour and sweet in your Panha.
- You can use either Splenda , Truvia , Erythritol , sugar, or brown sugar in this recipe. If you can find Indian Jaggery or Mexican piloncillo , that adds a lovely smoky taste to this raw mango drink.
- I like to add salt to offset the sweet and tart tastes. You can also add ground cumin or black salt to it.
- Some people use a few crushed mint leaves to flavor the mango. Use either mint or ground cardamom. But not both.
- As a drink. This recipe yields a nice, thick concoction that keeps very well in the fridge for weeks on end. I like to place mine in mason jars , and put it away. So when you’re ready to serve it, pour in about 1/2 cup of the green mango syrup or panha, fill the glass to the top with ice, and then pour in some cold water.
- With soda. N ot conventional but utterly delicious. Use soda water in place of the water above and you’ll have a pretty little glass with bubbles in it.
- As a dessert. This is not conventional. But little shot glasses of the mango concentrate are a great way to end a meal.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Originally published June 10, 2017
