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"
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"
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- cooking spray
- 3/4 teaspoon paprika
- 1/2 teaspoon table salt
- 3/4 teaspoon garlic powder
- 1 cup onion (chopped)
- 2 cups panko breadcrumbs
- 1/2 pound smoked sausage (sliced)
- 1 small butternut squash (peeled and cubed)
- 1 3/4 cups broth (from pressure cooker rotisserie-style chic
- 2 cups shredded pressure cooker rotisserie-style chicken
- 2 cups cannellini beans
- 1 can diced tomatoes (with rosemary and oregano, undrai
- 1/4 teaspoon pepper (freshly ground)
- 1 whole frying chicken (3 1/2 - 3 3/4 pounds)
- 1 tablespoon greek seasoning
- 1/2 teaspoon dried italian seasoning
- 1 can chicken broth (14.5-ounce can)
- Carbohydrate 55.3279285897448 g
- Cholesterol 10.9143750043603 mg
- Fat 10.0113796818558 g
- Fiber 4.02200456738472 g
- Protein 13.4154267628378 g
- Saturated Fat 3.76244666780837 g
- Serving Size 1 1 -8 serving (195g)
- Sodium 1539.1810000117 mg
- Sugar 51.3059240223601 g
- Trans Fat 0.856217596288598 g
- Calories 360 calories
Step-by-step
- 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.
Swapping the traditional white haricot beans for canned cannellini beans drastically alters the starch release during pressure cooking, yielding a creamier sauce that coats the butternut squash uniformly. Such strategic ingredient modifications make pressure cookers remarkably adaptable when converting slow-simmered French classics into weeknight realities. Cooking the whole frying chicken first requires careful handling of the internal juices before shredding the meat for the final bean mixture.
Managing Texture and Heat Retention
Toast the panko breadcrumbs in butter and oil strictly until they turn an even golden brown, monitoring the pot constantly because bread products burn within seconds over direct heat. When scraping the bottom of the Instant Pot after sautéing the onions and squash, ensure every caramelized brown bit dissolves into the broth to prevent the burn notification during the five-minute high-pressure cycle. Allow the inner pot to rest for five minutes off the heating element before portioning into shallow bowls so the liquid stabilizes.
- Judge chicken doneness by piercing the thickest part of the thigh and checking that juices run completely clear rather than pink.
- Store leftover shredded chicken and beans in an airtight glass container in the refrigerator for up to three days.
- Vent the pressure cooker immediately using the quick release method to prevent overcooking the tender squash cubes.
