Go Back Email LinkDownload PDF
–+ servings
Bowl of white bean and chicken stew with sausage and herbs.

Instant Pot Cassoulet

Diana Rattray
With its soft, creamy great northern beans, smoky bacon, sausage, and tender chicken, this Instant Pot cassoulet is a big bowl of comfort!
5 from 1 vote
Servings 6 to 8 servings
Calories 643
Print Pin It Start Cooking Save Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Other Time35 minutes
Total Time 1 hour 40 minutes

Ingredients
  

  • 4 strips bacon, diced
  • 1 medium onion, chopped
  • 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, on the bone, with skin
  • Kosher salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 4 to 6 sprigs thyme
  • Chopped fresh parsley or thyme leaves (optional), for garnish
  • Crusty French bread (optional), for serving

Recommended Equipment

Instructions

  • 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 onion and smoked sausage and cook for 4 to 5 minutes, until the onion is translucent and the sausage is browned. Add the garlic and cook for an additional 1 minute. 
    4 strips bacon | 1 medium onion | 12 ounces smoked sausage | 3 cloves garlic
    Sautéed onions and garlic in a stainless steel pot.
  • Optional Crispy Chicken Skin Garnish: This step is totally optional, but it adds great crunch. Remove the skin from the chicken thighs and place it flat in a skillet over medium-low heat. Set a heavy pan or skillet on top to keep the skin flat as the fat renders, about 7 to 10 minutes. Season lightly with kosher salt and freshly ground black pepper and continue cooking until golden and crisp. Transfer to paper towels to drain; set aside.
  • Pressure Cook: Add the chicken stock and beans to the Instant Pot. Season the chicken thighs with salt and pepper and tuck them into the beans. Add the bay leaf 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.
    (If the beans aren’t fully tender, transfer the chicken to a plate, then pressure cook the beans for 5 to 10 minutes more (quick release), and add the chicken back to warm through.)
    3 cups chicken stock | 12 ounces dried great northern beans | 4 chicken thighs | Kosher salt | Freshly ground black pepper | 1 bay leaf | 4 to 6 sprigs thyme
    Sausage slices, chicken breasts, and pearl barley cooking in a pot.
  • Finish the Dish: Remove the chicken thighs and remove and discard the bones. Chop or shred the meat. Remove and discard the bay leaf and thyme sprigs. Add the meat back to the pot and keep it set on warm until serving time.
  • Serve: Spoon the cassoulet into bowls and serve with crusty French bread. Garnish with the crispy chicken skin and fresh parsley or thyme leaves, as desired.
    Chopped fresh parsley or thyme leaves (optional) | Crusty French bread (optional)
    Baked chicken with beans and sausage served in a black bowl.

Nutrition

Calories: 643kcalCarbohydrates: 43gProtein: 37gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 127mgSodium: 816mgPotassium: 1240mgFiber: 12gSugar: 4gVitamin A: 101IUVitamin C: 6mgCalcium: 123mgIron: 5mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword bacon, beans, cassoulet, chicken thighs, comfort food, french food, sausage
Tried this recipe?Let us know how it was!