Chicken and Kielbasa Cassoulet In the Instant Pot

Submitted by Myst on Sat, 11/10/2018 - 18:46

No idea how this is going to turn out as I was combining a couple of recipes and really just winging it.  Crossing my fingers.

Ingredients
3ozNavy Beans (dried)
1JohnsonvilleKielbasa (sliced)
2chickenThighs (bone in and skin on)
1carrot
2ozOnion (chopped)
1cloveGarlic (chopped)
1RomaTomato (seeded and chopped)
1/4cWhite Wine
2sprigsFresh Thyme
1sprigRosemary (about 1 inch)
1/2tspHerbs De Provence
1bayLeaf (small)
8ozTomato Sauce
1 1/2cChicken Stock
1/3cPanko Crumbs
1tspButter (melted)
pinch ofHerbs De Provence
pinch ofPaprika (smokey)
Preparation
  1. Heat a small amount of butter and olive oil on high sauté in the Instant Pot and sauté the sliced kielbasa until browned and remove to a plate.
  2. Salt and pepper the chicken thighs and put skin side down in Instant Pot (adding more butter or olive oil, if needed) and brown on both sides (4-5 minutes per side) and remove to plate.
  3. Add onion and carrot and sauté, add tomatoes to soften, add garlic and stir until fragrant (about 30 seconds) and add all the herbs and bay leaf.
  4. Deglaze with white wine.
  5. Add tomato sauce, chicken stock and navy beans put a lid on pot and allow to come to a boil.
  6. Remove lid and replace with Instant Pot lid and close to lock with pressure release valve in the closed position.
  7. Cancel saute and cook on manual high pressure for 30 minutes.
  8. When timer goes off, press cancel and let natural pressure release for 15 minutes.
  9. Remove chicken and cut into chunks and return to the mixture.
  10. in a small bowl mix panko crumbs and herbs.
  11. Pour cassoulet into a cast iron pan and sprinkle with the panko mixture and drizzle with butter.
  12. Broil to brown the crumbs.