Chicken with white wine, cabbage, carrots and county cheeese

500 g chicken cut into cubes

100 g smoked bacon pieces

1 grated white or green cabbage

5 carrotss

2 minced onions

2 minced shallots

150 g county cheese

400 ml white wine

4 tbsp fresh cream

3 tbsp sauce thickener

2 cups of poultry broth

1 cup of bouillon with bouquet garnished

Pepper

2 tbsp mustard

Put the instant pot in mode browning

Fry the onion, bacon and chicken

Pepper

Deglaze with a little white wine

Add the mustard, cabbage, carrots, cups of bouillon and stock, and the rest of the white wine

Switch the instant pot to pressure cooking mode 14min

At the end of cooking, dilute the sauce thickener in a little sauce

Add it to the instant pot with the cream and the comté

Close and keep it warm