Easy Cassoulet - Pressure Cooker Recipe

Name: Easy Cassoulet - Pressure Cooker Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (.5 kg). (2 cups) dried white beans - you can also use northern, flageolet or cannellini; 2 whole chicken breasts, split into halves; 1 tbsp (15 ml). oil; 4 smoked pork sausages; 2 large onions, peeled and finely chopped; 2 large cloves garlic, peeled and minced; 3 carrots, chopped; 1 bouquet garni; 1 14.5 oz (406 grm). can peeled and chopped tomatoes, drained; 3/4 cup (175 ml) dry white wine; 3/4 cup (175 ml) chicken broth; 1/2 tsp (2 ml) dried thyme; salt and black pepper to taste; 2 tbsp (30 ml). parsley, finely chopped for garnish

Servings: persons

1 lb (.5 kg). (2 cups) dried white beans - you can also use northern, flageolet or cannellini
2 whole chicken breasts, split into halves
1 tbsp (15 ml). oil
4 smoked pork sausages
2 large onions, peeled and finely chopped
2 large cloves garlic, peeled and minced
3 carrots, chopped
1 bouquet garni
1 14.5 oz (406 grm). can peeled and chopped tomatoes, drained
3/4 cup (175 ml) dry white wine
3/4 cup (175 ml) chicken broth
1/2 tsp (2 ml) dried thyme
salt and black pepper to taste
2 tbsp (30 ml). parsley, finely chopped for garnish

1
Wash, sort and soak the beans; drain and rinse the soaked beans.
2
In a 4 quarts (3775 ml) or larger pressure cooker, cover the beans with water and bring to boil.
3
Close lid and bring to the second red ring over high heat.
4
Adjust heat to stabilize pressure at the second red ring; cook for 6 to 8 minutes.
5
Remove from the heat source and leave to cool and release pressure naturally.
6
In a 2 quarts (1900 ml) or larger pressure cooker, brown chicken on all sides.
7
Close lid and bring pressure to the second red ring over high heat.
8
Adjust heat to stabalize pressure at the second red ring.
9
Cook for 6 minutes; remove from the heat source and use touch release method.
10
Remove chicken and set aside to cool.
11
In a large saute pan, brown sausage and set aside, reserving the drippings.
12
Saute onions, carrots, thyme and garlic until soft and golden in the drippings.
13
Add tomatoes, parsley, wine, broth and some salt and pepper.
14
Simmer for 5 to 10 minutes over medium-high heat to reduce and thicken sauce.
15
Cut up the chicken and slice the sausages.
16
Place the meats and beans in a 3 quarts (2850 ml) to 4 quarts (3775 ml) casserole.
17
Add tomato mixture and mix well.
18
Bake at 350 degrees (175 C.) for 30 minutes to intensify flavors.
19
Serve in bowls, garnishing with parsley.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb (.5 kg). (2 cups) dried white beans - you can also use northern, flageolet or cannellini, 2 whole chicken breasts, split into halves, 1 tbsp (15 ml). oil, 4 smoked pork sausages, and more.

Yes, Easy Cassoulet - Pressure Cooker Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!