Chicken and Smoked Sausage Cassoulet

While you could buy a rotisserie chicken and canned beans, this recipe utilizes the more economical, home-cooked version of these ingredients that you can prepare in your versatile Instant Pot. From Time Inc's "Instant Pot All-Time Best Recipes"

Cuisine

French

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

High Fibre

Cooking Technique

Multicooker

Keywords

30-60 min, 6-8 servings, broth, butter, butternut squash, can diced tomatoes, cannellini beans, chicken broth, contributed, cook 12 min, cooking spray, dried italian seasoning, easy, french, garlic powder, greek seasoning, high fibre, main course, multicooker, olive oil, onion, panko breadcrumbs, paprika, pepper, prep 25 min, shredded pressure cooker rotisserie-style chicken, smoked sausage, table salt, Time Magazine, whole frying chicken

Prep Time

25 min

Cook Time

12 min

Servings

6-8 servings

Ingredients

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

Instructions

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.