Instant Pot Chicken Cassoulet Recipes

INSTANT POT® CAJUN CASSOULET

Instant Pot® Cajun Cassoulet image

This cassoulet has a decidedly Cajun twist as it uses the 'holy trinity' (onion, bell pepper, and celery) instead of the French mirepoix (onion, carrot, and celery). I'm not a fan of overly spicy food, so my seasoning is a starting point for those with a more mild palate.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Pork Sausage

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

3 tablespoons butter, divided
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
½ pound thick-cut bacon, cut into 1-inch chunks
2 (4 ounce) chicken breasts, cut into 1-inch pieces
1 pound boudin sausage
2 (15.5 ounce) cans cannellini beans, drained and rinsed
3 cups low-sodium chicken stock
3 large cloves garlic, minced
2 cups fresh white bread crumbs
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce

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.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 45.4 g, Cholesterol 44.9 mg, Fat 14.8 g, Fiber 6.9 g, Protein 20.8 g, SaturatedFat 5.7 g, Sodium 1120.6 mg, Sugar 2.8 g

CHICKEN CASSOULET IN INSTANTPOT

Chicken Cassoulet in Instantpot image

Categories Chicken

Number Of Ingredients 11

Ingredients

8 slices Bacon
6 pieces Chicken thighs with skin
5 links Chicken sausages cut in quarters
1 cup Onions, chopped
2 tablespoons Garlic, sliced
1 cup Dry white wine
2 pieces Bay leaves
2 sprigs Thyme
1 1/2 cups Chicken Broth
1 1/2 cups Dried beans (lima was good)
3 tablespoons Tomato Paste

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.

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