Instant Pot® Cajun Cassoulet recipe

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Ingredients

3 tablespoons butter, divided
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
½ pound thick-cut bacon, cut into 1-inch chunks
2 (4 ounce) chicken breasts, cut into 1-inch pieces
1 pound boudin sausage
2 (15.5 ounce) cans cannellini beans, drained and rinsed
3 cups low-sodium chicken stock
3 large cloves garlic, minced
2 cups fresh white bread crumbs
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce

Nutrition Info

402.6 calories
carbohydrate: 45.4 g
cholesterol: 44.9 mg
fat: 14.8 g
fiber: 6.9 g
protein: 20.8 g
saturatedFat: 5.7 g
servingSize: -
sodium: 1120.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1/2 the butter in the pot. Add onion, bell pepper, and celery. Cook until soft, about 5 minutes. Transfer vegetables to a bowl. Add bacon and cook until brown and crisp, about 5 minutes. Remove bacon and drain on a paper towel-lined plate. Add chicken and boudin sausage. Cook in rendered bacon fat until chicken is no longer pink inside and juices run clear, 5 to 10 minutes. Drain and discard bacon grease and turn off Saute function.

  2. Pour in cannellini beans, chicken broth, and cooked onion mixture. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Meanwhile, melt remaining butter in a small skillet over medium heat. Stir in minced garlic and fresh bread crumbs. Cook until garlic and bread crumbs are browned, 2 to 4 minutes. Transfer bread crumb mixture to a bowl.

  4. Release Instant Pot® pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove boudin sausage, cut into 1-inch pieces, and return to the pot. Stir in Cajun seasoning, hot sauce, and cooked bacon. Ladle cassoulet into serving bowls and top each serving with toasted bread crumbs.

Recipe Yield

8 servings

Recipe Note

This cassoulet has a decidedly Cajun twist as it uses the 'holy trinity' (onion, bell pepper, and celery) instead of the French mirepoix (onion, carrot, and celery). I'm not a fan of overly spicy food, so my seasoning is a starting point for those with a more mild palate.

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