Chicken and Smoked Sausage Cassoulet
By :Time Inc.
Print Recipe
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"
Votes: 6
Rating: 4.83
Rate this recipe!
Course Main Course
Cuisine French
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet High Fibre
Cooking Technique Multicooker
Main Ingredient Beans, Butternut Squash, Sausage
Prep Time 25 minutes
Cook Time 12 minutes
Servings
6-8 servings
Ingredients
For the Cassoulet
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cups panko breadcrumbs
  • Cooking Spray
  • 1/2 pound smoked sausage sliced
  • 1 cup onion chopped
  • 1 small butternut squash peeled and cubed
  • 1 3/4 cups broth from Pressure Cooker Rotisserie-Style Chicken
  • 2 cups shredded Pressure Cooker Rotisserie-Style Chicken
  • 2 cups cannellini beans
  • 14.5 ounces can diced tomatoes with rosemary and oregano, undrained, 1 can
  • 1/2 teaspoon table salt
  • 1/4 teaspoon pepper freshly ground
For the Rotisserie-Style Chicken
  • 1 whole frying chicken 3 1/2 pounds - 3 3/4 pounds
  • 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 1 can
Course Main Course
Cuisine French
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet High Fibre
Cooking Technique Multicooker
Main Ingredient Beans, Butternut Squash, Sausage
Prep Time 25 minutes
Cook Time 12 minutes
Servings
6-8 servings
Ingredients
For the Cassoulet
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cups panko breadcrumbs
  • Cooking Spray
  • 1/2 pound smoked sausage sliced
  • 1 cup onion chopped
  • 1 small butternut squash peeled and cubed
  • 1 3/4 cups broth from Pressure Cooker Rotisserie-Style Chicken
  • 2 cups shredded Pressure Cooker Rotisserie-Style Chicken
  • 2 cups cannellini beans
  • 14.5 ounces can diced tomatoes with rosemary and oregano, undrained, 1 can
  • 1/2 teaspoon table salt
  • 1/4 teaspoon pepper freshly ground
For the Rotisserie-Style Chicken
  • 1 whole frying chicken 3 1/2 pounds - 3 3/4 pounds
  • 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 1 can
Votes: 6
Rating: 4.83
Rate this recipe!
Instructions
For the Cassoulet
  1. If using the Rotisserie-Style Chicken recipe, cook the recipe prior to the Cassoulet.
  2. 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.
  3. 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.
  4. Add onion and squash. Cook, stirring constantly, 3 minutes. Turn cooker off.
  5. Add broth, sausage, chicken, beans, tomatoes, salt and pepper, stirring to remove brown bits from the bottom of the skillet.
  6. Close and lock the lid. Turn steam release handle to “Sealing” position. Cook at High Pressure 5 minutes.
  7. 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.
To Cook the Chicken
  1. 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.
  2. Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
  3. 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.
  4. 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.
  5. 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.
7 replies
  1. GOBLU51
    GOBLU51 says:

    Absolutely LOVED IT!!
    So simple, to prep,so easy to complete!!
    We added EXTRA meats and squash, we love having more than one meal from our INSTANTPOT recipes!!

  2. Michael
    Michael says:

    I guess folks are making an assumption in the recipe. It doesn’t say if the cannellini beans are cooked or dry. I’d assume cooked because it seems 5 min cooking time is too short to cook the beans tender…right? Can you clarify and adjust recipe? Thanks.

  3. redlake242
    redlake242 says:

    Also an amazing dish with pork shoulder instead of chicken, or duck instead of chicken, or really any combination of these!

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *