Instant Pot® Cajun Cassoulet

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.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 403 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.