Instant Pot Chicken Cassoulet

Speed up your cooking for a classic French dinner with this instant potted chicken cassoulet. In our version, chicken leg quarters replace the traditional duck confit, but that doesn't make the rustic rib dish any less impressive. Instant potted cassoulet with two types of smoked pork, buttery chicken and thick salted beans with tomato sauce is a hearty dish that is perfect for entertaining guests in cool weather. You will have to fry in portions, but trust us — in this case it is worth it.
Set the stew mode in the instant pot. Add the butter; cook until it melts, about 1 minute. Add panko and 2 teaspoons thyme; cook, stirring frequently, until browned, about 3 minutes. Transfer the mixture to a small bowl. Wipe the pan dry.Add 1 tablespoon of oil to the instant pot. Sprinkle the chicken with pepper and 1 1/4 teaspoons of salt. Cook 2 quarters of the leg, skin side down, until lightly browned, 4-5 minutes. Flip and saute on the other side for 2-3 minutes. Transfer the chicken to a plate. Repeat with the remaining butter and chicken. Add the sausage, bacon and garlic to the pot. Cook, stirring occasionally, until they are lightly browned, 3-4 minutes. Turn off the instant pot. Add the broth, beans, tomato paste, and remaining 3/4 teaspoon salt. Add chicken quarters to the mixture.Cover the stove with a lid and lock it in place. Turn the steam release knob to the SEALING position. Select HIGH pressure mode and cook for 1 hour. Carefully turn the steam release knob to the release position and allow the steam to escape completely. Remove the cover. Place the beans in shallow bowls. Top with the chicken and sprinkle with the breadcrumbs and remaining thyme mixture.