Instant Pot Duo Crisp + Air Fryer - Party Cassoulet


  • 1 cup dried white navy beans
  • 4 bone-in chicken thighs
  • 1/2 tsp each salt and pepper
  • 4 thick bacon slices
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • 1 leek
  • 3 garlic cloves
  • 1/2 tsp herbes de Provence
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine
  • 2 thyme sprigs
  • 2 bay leaves
  • 1 lb pork stewing meat
  • 8 oz kielbasa sausage
  • 2 1/2 cups sodium-reduced chicken broth
  • 1 cup packed French bread
  • 1/4 cup grated parmesan cheese
  • 3 tbsp olive oil
  • 2 tbsp finely chopped fresh chives
  • Soak beans in water overnight. Drain and rinse; set aside.
  • Season chicken thighs with 1/4 tsp each salt and pepper; set aside.
  • Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, select Saute, then set to High Temperature. Cook for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel–lined plate.
  • Place chicken thighs in pot, skin side down. Cook for 3 to 5 minutes per side or until starting to brown. Transfer chicken to plate.
  • Stir in onion, celery, carrot, leek, garlic, herbes de Provence, and remaining salt and pepper. Cook for 3 to 5 minutes or until vegetables start to soften. Stir in tomato paste. Cook for 1 minute. Stir in wine, thyme sprigs and bay leaves; bring to boil.
  • Press Cancel. Layer soaked beans, chicken, pork stewing meat, kielbasa and reserved bacon over top. Pour in broth.
  • Place lid on pot and lock in place to seal. Pressure Cook on High Pressure for 30 minutes.
  • When pressure cooking is complete, Naturally Release the pressure. Once pressure is released, remove the lid. Discard bay leaves.
  • Stir together bread, Parmesan cheese and olive oil. Sprinkle over top of casserole. Using the Air Fryer Lid select Roast at 400°F  for  3 to 5 minutes or until topping is golden brown and toasted. Sprinkle with chives.
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