INSTANT POT CHICKEN CASSOULET
This French-inspired peasant stew of chicken and beans is what gourmands might call cassoulet. Pressure cooking reduces this cassoulet to less than 2 hours.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Preheat Instant Pot on "Sauté"
- setting and "Normal" temperature.
- Cook bacon in Pot until crisp,
- transfer to a paper-towel-lined
- plate and discard all but 3 Tbsp.
- drippings.
- Arrange hindquarters in Pot skin-sides
- down; sauté until skins are
- brown and naturally release from
- Pot, 8-10 minutes. Transfer
- hindquarters to plate with bacon.
- Add sausages, onions, and garlic
- to Pot; sauté until onions softened,
- 3 minutes.
- Deglaze Pot with wine, scraping
- up any brown bits. Add bay leaves
- and thyme and cook until wine
- is reduced by half, 5 minutes.
- Stir in broth, lima beans, and
- tomato paste; return bacon and
- hindquarters to Pot. Close lid, lock
- Pot, select "Manual" or "Pressure
- cook" setting, "High" temperature,
- and 25 minutes time. Pressure
- cook hindquarters until time is up,
- then natural release until steam
- subsides; open Pot. (If beans are
- unevenly cooked, transfer
- hindquarters to a plate and keep
- warm. Select "Sauté" setting and
- cook bean mixture until tender,
- 5-10 minutes more.) Discard
- bay leaves and thyme stems.
- Season cassoulet with salt and
- pepper; top servings with parsley.
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