Recipe: Cassoulet in Instant Pot
An easy way to make Cassoulet in the Instant Pot.
Equipment
Ingredients
- 2 cans of drained white cannellini beans
- 2 medium duck confit legs*
- 4 sliced sausages eg. saucisse de Toulouse
- 2 pork bellies chopped into cubes
- 35 g of canned tomato purée
- 2-3 cloves of garlic
- 2-3 sprigs of thyme
- 1 bay leaf
- Pinch of salt and pepper
- 4 cups of chicken stock
- 1 tablespoon of olive oil
- Handful of seasoned or garlic breadcrumbs or croutons
- 2 tablespoons of flour
Instructions
- Turn the Instant pot to Sauté and sear the sausages, pork belly and duck confit in the pan along with the olive oil for about 5 minutes.
- Add the rest of the ingredients (except the breadcrumbs and croutons) and cook over high pressure for 20 minutes with natural release.
- Once depressurized, make a flour slurry and mix into the cassoulet.
- Set Instant pot to Sauté and mix the cassoulet well.
- After the Instant Pot finishes, quick release the cassoulet stew.
- (Optional) Move the stew to oven-friendly individual bowls or a pan and top with breadcrumbs. Put in oven for 10 minutes at 400F (200C).
- Serve warm when ready.
Notes
*Substitute chicken legs for the duck confit for a lower fat version of cassoulet.
Nutrition
Serving: 1gCalories: 829kcalCarbohydrates: 42gProtein: 47gFat: 53gSaturated Fat: 16gPolyunsaturated Fat: 31gCholesterol: 153mgSodium: 3431mgFiber: 6gSugar: 6g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.