Lunch / Dinner
Instant Pot Chicken Cassoulet with garlic sausage
This French-inspired peasant stew of chicken and beans is what gourmands might call cassoulet. When made with duck confit, classic French cassoulet is a 2–3 day process. Pressure cooking in the Instant Pot reduces this cassoulet to less than 2 hours.
Ingredients
COOK:
ARRANGE:
ADD:
DEGLAZE:
STIR IN:
Test Kitchen Tip
Naturally releasing the steam is a kinder, gentler way to finish cooking the lima beans without adding time to the cycle.
Instructions
Preheat Instant Pot on “Sauté” setting and “Normal” temperature.
Cook bacon in Pot until crisp, transfer to a paper-towel-lined plate and discard all but 3 Tbsp. drippings.
Arrange hindquarters in Pot skin-sides down; sauté until skins are brown and naturally release from Pot, 8–10 minutes. Transfer hindquarters to plate with bacon.
Add sausages, onions, and garlic to Pot; sauté until onions softened, 3 minutes.
Deglaze Pot with wine, scraping up any brown bits. Add bay leaves and thyme and cook until wine is reduced by half, 5 minutes.
Stir in broth, lima beans, and tomato paste; return bacon and hindquarters to Pot. Close lid, lock Pot, select “Manual” or “Pressure cook” setting, “High” temperature, and 25 minutes time. Pressure cook hindquarters until time is up, then natural release until steam subsides; open Pot. (If beans are unevenly cooked, transfer hindquarters to a plate and keep warm. Select “Sauté” setting and cook bean mixture until tender, 5–10 minutes more.) Discard bay leaves and thyme stems.
Season cassoulet with salt and pepper; top servings with parsley.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 874
% Daily Value*
Total Fat 55g 84%
Saturated Fat 4g 20%
Cholesterol 270mg 90%
Sodium 998mg 41%
Carbs 17g 5%
Protein 65g
*Percent Daily Values are based on a 2,000 calorie diet.