![](https://cdn.statically.io/img/www.allrecipes.com/thmb/mtKnBshyO8HnW_VNdA0lnSK5Av4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6443194-e8dcc21bd254475687cb470f752a2acd.jpg)
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
Directions
-
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.
-
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.
-
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.
-
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.
Nutrition Facts (per serving)
403 | Calories |
15g | Fat |
45g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 403 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 6g | 29% |
Cholesterol 45mg | 15% |
Sodium 1121mg | 49% |
Total Carbohydrate 45g | 17% |
Dietary Fiber 7g | 25% |
Total Sugars 3g | |
Protein 21g | 42% |
Vitamin C 15mg | 16% |
Calcium 100mg | 8% |
Iron 3mg | 18% |
Potassium 234mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.