This content may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
by Diana Rattray
If the weather outside is cold and snowy and you don’t feel like chili or stew, try this fabulous protein-rich French cassoulet. Cassoulet is a versatile pot of beans frequently made with duck legs, sausage, and pork, among other proteins. This version is relatively simple, and includes chicken thighs, bacon, and smoked sausage. All you need is an Instant Pot pressure cooker (Amazon Link) or another brand of pressure cooker, dried beans, bacon, smoked sausage, and chicken thighs, and you’ll have a fantastic dinner dish in about 1 1/2 hours!
I was going to sear the chicken thighs before pudding them in the pot, but I knew the skin would soften. So I removed the skin, diced it, and cooked it to crispy perfection. It made the most delicious garnish along with some chopped fresh parsley.
Between the soft, creamy great northern beans, smoky bacon and sausage, and falling-apart chicken, this cassoulet is a big bowl of comfort. The 45-minute pressure cook time make it an excellent meal for any night of the week. If you can’t find dried great northern beans, use cannellini beans, navy beans, or pinto beans. For smoked sausage, I like to use spicy andouille, but any smoked sausage will do. Try turkey or chicken sausage or use fresh cooked sausage instead of smoked.
How to Store Leftover Cassoulet
- Refrigerate cooled leftover cassoulet within 2 hours of serving in an airtight container, and consume within 3 days.
- To freeze cassoulet, transfer it to a freezer container or resealable freezer bag. Label with the name and date and freeze for up to 3 months.
- Reheat cassoulet over medium low heat, stirring frequently, until hot. The USDA recommends a minimum safe temperature of 165 F for leftovers. Alternatively, transfer leftover cassoulet to a baking dish, cover with foil, and reheat in a preheated 350 F oven until hot, about 30 to 40 minutes.
Instant Pot Cassoulet
With its soft, creamy great northern beans, smoky bacon, sausage, and tender chicken, this Instant Pot cassoulet is a big bowl of comfort!
- Prep Time: 10 minutes
- Pressure Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 to 8 servings 1x
- Category: Beans, Sausage, Instant Pot, Bacon
- Method: Pressure Cooker
- Cuisine: French
Ingredients
- 4 strips bacon, diced
- 1 medium onion, sliced
- 12 ounces smoked sausage
- 3 cloves garlic, minced
- 3 cups chicken stock
- 12 ounces dried great northern beans, about 2 cups, rinsed
- 4 chicken thighs, with skin
- Kosher salt
- Freshly ground black pepper
- 1 bay leaf
- 4 to 6 sprigs thyme
- Chopped fresh parsley, for garnish
Instructions
- Add the diced bacon to the Instant Pot and choose the sauté function. Cook the bacon for 3 to 4 minutes, until most of the fat is rendered. Add the onions and smoked sausage and cook for 4 to 5 minutes, until the onions are translucent and the sausage is browned. Add the garlic and cook for 1 minute longer.
- Meanwhile, remove the skin from the chicken thighs and set aside. Sprinkle the thighs with kosher salt and freshly ground black pepper. Heat 1 tablespoon of oil in a skillet over medium heat. Cut the chicken skin into pieces or strips and fry until golden brown and crisp, turning frequently. Drain on paper towels and set aside until serving time.
- Add the chicken stock to the Instant Pot along with the beans. Tuck the chicken thighs into the beans and add the bay leave and thyme.
- Lock the lid in place and choose the pressure cook function. Make sure the lid is in the sealing position and set the time for 45 minutes. When the time is up, let the pressure come down naturally—this will take about 15 to 20 minutes.
- Remove the chicken thighs and slice the meat; remove and discard the bones. Add the meat back to the Instant pot and keep the pot on warm until serving time.
- Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Cut the chicken skin into pieces or strips and fry until golden brown and crisp. Drain on paper towels and set aside until serving time.
- Serve the cassoulet in bowls with crusty French bread. Garnish with the crispy chicken skin and parsley or thyme leaves, as desired.
Very nice and easy recipe. Minimal prep. New to the instant pot and this one is a super quick and easy way to get a bangin and hearty dish (with leftovers). I’ve done this a couple of times and I really like: setting the pressure cook time to 1 hr over 45 minutes (flavor seems to dig into the beans more) and adding a 1/2 cup of dry white wine, which really makes the flavors pop. However, that’s just my preference and the recipe is lovely as is.
Fascinating, Cassoulet recipes seem to range between super elaborate ( Anthony Bourdain in LesHalles cookbook) to to Chef John’s mid complicated version online, to Chef Rattray’s version here, reduced to the bare minimum of complication, preserving the essential elements of the Dish with New World practicality. My wife and I, in all fairness, cooked at the former end when we were young, cooking elaborate meals for eight that destroyed the kitchen. ( we DID learn to clean up as we go, a maturation process?) and now delightedly embarace simplicity for most of the week of the week or month, having a station in the kitchen with a stainless steel cart equipped with instapot, air fryer, Vitamic blender below. The knives are still sharp, but the oxo mandoline does a lot of prep. The prep is fast, as is the cooking, and the clean up. C’est tout.
Epifani