Chicken Cassoulet In Instantpot Recipes

INSTANT POT® CAJUN CASSOULET

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1/2 the butter in the pot. Add onion, bell pepper, and celery. Cook until soft, about 5 minutes. Transfer vegetables to a bowl. Add bacon and cook until brown and crisp, about 5 minutes. Remove bacon and drain on a paper towel-lined plate. Add chicken and boudin sausage. Cook in rendered bacon fat until chicken is no longer pink inside and juices run clear, 5 to 10 minutes. Drain and discard bacon grease and turn off Saute function.
• Pour in cannellini beans, chicken broth, and cooked onion mixture. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, melt remaining butter in a small skillet over medium heat. Stir in minced garlic and fresh bread crumbs. Cook until garlic and bread crumbs are browned, 2 to 4 minutes. Transfer bread crumb mixture to a bowl.
• Release Instant Pot® pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove boudin sausage, cut into 1-inch pieces, and return to the pot. Stir in Cajun seasoning, hot sauce, and cooked bacon. Ladle cassoulet into serving bowls and top each serving with toasted bread crumbs.

CHICKEN CASSOULET IN INSTANTPOT

Steps:

• Preheat Instantpot on Saute setting and normal temperature.
• Chop bacon and cook in Pot until crisp. Transfer to a paper towel lined plate. Leave 3 Tbl of dripping in Pot.
• Salt & pepper the chicken. Arrange 3 pieces in Pot and cook until skin is brown, 8-10 minutes. Transfer to bacon plate and cook remaining chicken and remove from pot. Trim any excess skin.
• Add cut sausages and chopped onion and garlic to Pot. Saute until onions soften, 3-5 minutes.
• Deglaze Pot with wine (leave sausage and onion in place), scraping up any brown bits. Add bay leaves and thyme sprigs and cook until wine is reduced by half, about 5 minutes.
• Stir in broth, beans and tomato paste. Return bacon and chicken to Pot. Close lid, lock, select the pressure cook setting on high temperature and cook 25 minutes.
• Let the Pot naturally release the steam slowly and open Pot. Check the beans for doneness.
• If the beans need more time (mine didn't) transfer the chicken from the Pot and keep warm. Select the Saute setting and cook beans if necessary 5-10 minutes longer.
• Discard the bay leaves and thyme sprigs. Serve in bowls with rice or a crusty bread.

PRESSURE COOKER COUNTRY CASSOULET

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Select saute and adjust for high heat in a 6-qt. electric pressure cooker. Add sausage links. Brown sausage links. Remove and set aside. Add bacon to pressure cooker; cook until crisp. Remove with a slotted spoon and set aside. , In bacon drippings, cook pork and lamb until browned on all sides. Stir in beans and remaining ingredients. Add sausage links and bacon. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Discard cloves and bay leaves. Remove sausage and cut into 1/4-in. slices; return to pressure cooker and stir gently.