Step 1

If using the Rotisserie-Style Chicken recipe, cook the recipe prior to the Cassoulet.

Step 2

Remove the lid from a 6-quart Instant Pot. Place oil and butter in the inner pot, and press Sauté. When butter melts, add Panko, and cook, stirring frequently, 1 to 2 minutes or until crumbs are golden brown. Turn cooker off. Remove crumbs from inner pot.

Step 3

Wipe the pot clean with a paper towel. Coat pot with cooking spray. Press Sauté; add sausage, and cook, stirring frequently, 4 minutes or until browned. Remove sausage from pot.

Step 4

Add onion and squash. Cook, stirring constantly, 3 minutes. Turn cooker off.

Step 5

Add broth, sausage, chicken, beans, tomatoes, salt and pepper, stirring to remove brown bits from the bottom of the skillet.

Step 6

Close and lock the lid. Turn steam release handle to “Sealing” position. Cook at High Pressure 5 minutes.

Step 7

Open cooker using Quick Pressure Release. Turn cooker off. Remove inner pot from cooker, and let stand 5 minutes. Spoon into shallow bowls, top evenly with crumbs, and serve immediately.

Step 8

Rinse chicken, and pat excess moisture with paper towels. Combine Greek seasoning and next 3 ingredients (through Italian seasoning) in a small bowl. Rub seasoning over entire chicken and inside body cavity.

Step 9

Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.

Step 10

Place chicken, breast side down, in pot. Cook 5 minutes to brown. Turn chicken over, and cook 2 minutes. Pour chicken broth around chicken to avoid washing off the herb mixture.

Step 11

Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Turn cooker off.

Step 12

Open cooker using Natural Pressure Release. Remove chicken from pot. Let stand 10 minutes before carving. If desired, you may remove skin and bones and chop chicken for another use.