Photo: Caroline Arcangeli; Prop Styling: Christina Daley; Food Styling: Robin Bashinsky
Active Time
20 Mins
Total Time
1 Hour
Yield
Serves 4 (serving size: 1 chicken leg quarter, 1 cup beans, 2 Tbsp. breadcrumb mixture)

Fast-track your way to a classic French dinner with this Instant Pot Chicken Cassoulet. In our version, chicken leg quarters take the place of traditional duck confit, but that doesn’t make the rustic, rib-sticking meal any less impressive. With two types of smoky pork, unctuous chicken, and a base of rich, salty, tomatoey beans, Instant Pot cassoulet is a hearty dish that’s fantastic for cool weather entertaining. You will have to saute in batches, but trust us—in this case, it’s so worth it. 

How to Make It

Step 1

Set Instant Pot to SAUTÉ setting. Add butter; cook until melted, about 1 minute. Add panko and 2 teaspoons of the thyme; cook, stirring often, until toasted, about 3 minutes. Transfer mixture to a small bowl. Wipe pot clean.

Step 2

Add 1 tablespoon of the oil to Instant Pot. Sprinkle chicken with pepper and 1 1/4 teaspoons of the salt. Cook 2 leg quarters, skin side down, until browned, 4 to 5 minutes. Turn and brown on other side, 2 to 3 minutes. Transfer chicken to a plate. Repeat with remaining oil and chicken. Add sausage, bacon, and garlic to pot. Cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Turn Instant Pot off. Stir in stock, beans, tomato paste, and remaining 3/4 teaspoon salt. Nestle chicken quarters into mixture.

Step 3

Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select HIGH pressure, and cook 1 hour. Carefully turn steam release handle to VENTING position, and let steam fully escape. Remove lid. Spoon beans into shallow bowls. Top with chicken, and sprinkle with breadcrumb mixture and remaining thyme.

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