Sauté: 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 an additional 1 minute. 

Fry the Chicken Skin: This is optional, but the fried chicken skin makes a tasty garnish and adds to the texture of the dish. Remove the skin from the chicken thighs and set aside. Sprinkle the thighs with kosher salt and freshly ground black pepper. Lay the chicken skin flat in a skillet and cook it over medium-low heat to render the fat slowly. This will take about 7 to 10 minutes. Press with a spatula or another pan to keep it flat as it crisps. Season with salt and pepper and fry until golden brown and crisp. Drain the crispy skin on paper towels and set aside.

Pressure Cook: Add the chicken stock and beans to the Instant Pot. Tuck the chicken thighs into the beans and add the bay leaves and thyme. Lock the lid in place and choose the pressure cook function. Ensure the lid is in the sealing position and set the timer for 45 minutes. When the time is up, let the pressure come down naturally; this will take approximately 15 to 20 minutes.

Finish the Dish: 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.

Serve: Spoon the cassoulet into bowls and serve with crusty French bread. Garnish with the crispy chicken skin and parsley or thyme leaves, as desired.