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In a pressure cooker, melt butter over medium-high heat. Season chicken with 1/2 teaspoon of the salt and brown 3 minutes. Remove with a slotted spoon and add onion. Cook 3 minutes and sprinkle with 2 tablespoon of the flour. Add cider, cabbage, apple, caraway seeds, remaining 1/2 teaspoon salt and pepper. Seal cooker and bring up to pressure. Once pressure is reached, cook 10 minutes.
Carefully release pressure and stir chicken back into pot. In a small bowl, whisk heavy cream, mustard and remaining 1 tablespoon flour. Add to pot and cook 5 minutes, until slightly thickened. Serve over noodles.