Instant Pot Duo Crisp + Air Fryer - Party Cassoulet

This rustic French dish is usually prepared with confit duck legs but chicken thighs make an easy substitute. This is a hearty heart-warming dish on a chilly winter night.

Cuisine

French, Modern

Course

Dinner, Main Course

Difficulty

Medium

Duration

more than 2 hours

Cooking Technique

Pressure Cook, Roast, Sauté

Keywords

4 servings, bay leaves, bone-in chicken thighs, carrot, celery stalk, dinner, dried white navy beans, dry white wine, each salt and pepper, finely chopped fresh chives, french, garlic cloves, grated parmesan cheese, herbes de provence, instant pot chicken recipe, Instant Pot Culinary Team, instant pot recipes, kielbasa sausage, leek, main course, medium, modern, more than 2 hours, olive oil, onion, packed french bread, pork stewing meat, pressure cook, roast, sauté, sodium-reduced chicken broth, thick bacon slices, thyme sprigs, tomato paste

Servings

4 servings

Ingredients

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

Instructions

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.

Notes

Recipe Notes:
• Serve cassoulet with a fresh and simple salad of hearty greens.
• Substitute 2 chicken legs for chicken thighs if desired.
Nutrition Facts
Per 1/4 recipe
Calories 1150
Fat 73g
Saturated Fat 22g
Cholesterol 275mg
Sodium 1820mg
Carbohydrate 48g
Fiber 15g
Sugars 4g
Protein 69g