Chicken and Smoked Sausage Cassoulet


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cups panko breadcrumbs
  • Cooking Spray
  • 1/2 pound smoked sausage
  • 1 cup onion
  • 1 small butternut squash
  • 1 3/4 cups broth
  • 2 cups shredded Pressure Cooker Rotisserie-Style Chicken
  • 2 cups cannellini beans
  • 14.5 ounces can diced tomatoes
  • 1/2 teaspoon table salt
  • 1/4 teaspoon pepper
  • 1 whole frying chicken
  • 1 tablespoon Greek seasoning
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried Italian seasoning
  • 1 tablespoon olive oil
  • 14.5 ounces chicken broth
  • If using the Rotisserie-Style Chicken recipe, cook the recipe prior to the Cassoulet.
  • Remove the lid from a 6-quart Instant Pot. Place oil and butter in the inner pot, and press Sauté. When butter melts, add Panko, and cook, stirring frequently, 1 to 2 minutes or until crumbs are golden brown. Turn cooker off. Remove crumbs from inner pot.
  • Wipe the pot clean with a paper towel. Coat pot with cooking spray. Press Sauté; add sausage, and cook, stirring frequently, 4 minutes or until browned. Remove sausage from pot.
  • Add onion and squash. Cook, stirring constantly, 3 minutes. Turn cooker off.
  • Add broth, sausage, chicken, beans, tomatoes, salt and pepper, stirring to remove brown bits from the bottom of the skillet.
  • Close and lock the lid. Turn steam release handle to “Sealing” position. Cook at High Pressure 5 minutes.
  • Open cooker using Quick Pressure Release. Turn cooker off. Remove inner pot from cooker, and let stand 5 minutes. Spoon into shallow bowls, top evenly with crumbs, and serve immediately.
  • Rinse chicken, and pat excess moisture with paper towels. Combine Greek seasoning and next 3 ingredients (through Italian seasoning) in a small bowl. Rub seasoning over entire chicken and inside body cavity.
  • Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
  • Place chicken, breast side down, in pot. Cook 5 minutes to brown. Turn chicken over, and cook 2 minutes. Pour chicken broth around chicken to avoid washing off the herb mixture.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Turn cooker off.
  • Open cooker using Natural Pressure Release. Remove chicken from pot. Let stand 10 minutes before carving. If desired, you may remove skin and bones and chop chicken for another use.
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