Season the chicken, prep aromatics, and dice napa cabbage and slice shiitake. Set them aside ready to use.
In a 6-quart instant pot, press “Saute” and wait until the panel indicates hot, add 2 tbsp avocado oil and sear the chicken thighs about 3 minutes per side. Set the chicken aside.
Add 1 to 1.5 tbsp cooking oil, saute garlic, shallots, and ginger until fragrant (about 20-25 seconds). Season with a pinch of salt.
Deglaze the pot with 1 cup chicken stock and use a wooden spoon to scrape any brown bits. Press “Cancel”. Add chicken, shiitake, and cabbage stems on the top layer. Seal the lid and valve, Press “Manual” and adjust cook time to 15 minutes. Once the Instant Pot is done cooking (it will beep) wait for 10 minutes (natural release) before switching to quick release.
Stir-in cabbage leaves. Season the broth with coconut aminos and toasted sesame oil. Taste and see if you like to add the fish sauce or more salt. Garnish with chopped scallions and jalapeno, if using. Serve hot or warm with sautéed cauliflower rice, roasted sweet potatoes, or any rice or sweet potato noodles for a gluten-free meal.
For a stir-fry version, check out my Paleo Chicken Cabbage Stir-Fry. For a stovetop version, I recommend using a Dutch Oven. Follow the same cooking steps - season and sear the chicken in a large well heated soup pot or Dutch oven. You may also dice the chicken to bite size chunks first before searing them. Once the chicken are seared. Set them aside. Use the same pot to saute the aromatics. Deglaze with chicken stock and add stock liquid that's just enough to cover the chicken, mushrooms, and touches the cabbage stems. Cook until the chicken is cooked through and the cabbage stems turn softer but not mushy. Add and stir-in the cabbage leaves toward the end of cooking process. Adjust the seasonings with more coconut aminos, fish sauce, or coarse salt.