Instant Pot Cassoulet Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Instant Pot Cassoulet Pressure Cooker Recipe


SERVES 8 to 10 – Cooker: 8-quart or larger – Time: 20 minutes at HIGH pressure (then 1 hour in oven)


  • 2 cups dried Tarbais, lingot, coco, cannellini, Great Northern, or flageolet beans, soaked and drained
  • 4 cups unsalted or reduced-sodium chicken broth
  • ½ pound sliced bacon, cut into ¾-inch pieces
  • 1 to 1½ pounds lamb shoulder chops, the thickest in the case, trimmed of fat
  • 1 pound pork shoulder or veal stew meat, trimmed of fat and cut into 1½- to 2-inch chunks
  • olive or sunflower oil, as needed
  • 2 confit duck legs
  • 2 large onions, chopped
  • 4 cloves garlic, chopped
  • 4 medium carrots, sliced ½ inch think
  • 2 ribs celery, chopped into ½-inch pieces, leafy tops reserved for bouquet garni
  • ½ pound sweet Italian sausages
  • 1 cup dry white wine
  • 1 (28-ounce) can whole tomatoes packed in juice, undrained
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or 3 to 4 sprigs fresh thyme
  • 2 big sprigs fresh flatleaf parsley
  • 1 bay leaf
  • salt


  • 3 cups soft, fresh bread crumbs (grind several slices of a good quality firm country bread such as a boule or a ciabatta)
  • ¼ cup minced fresh flatleaf parsley
  • 2 tablespoons butter, melted and cooled, or olive oil


  1. Place the drained soaked beans in an 8-quart or larger pressure cooker Add the broth
  2. Heat a large, heavy skillet, preferably cast iron, over medium-high heat
  3. Add the bacon and cook, stirring, until some of the fat has rendered, about 2 minutes; you do not want to fully cook it
  4. Use a slotted spoon to transfer the bacon to the pressure cooker Stir gently to combine with the beans
  5. Brown the lamb chops well in the fat in the skillet, 2 to 3 minutes per side, then set them atop the beans in the pressure cooker
  6. If the skillet is dry, add about 1 tablespoon of oil Brown the pork or veal in the skillet, about 2 minutes per side
  7. As the pieces are browned, transfer them to the pressure cooker Brown the duck legs well, about 2 minutes per side
  8. Place the browned legs in the pressure cooker
  9. Add the onions and garlic to the skillet and cook, stirring, until they are fragrant and beginning to brown, about 2 minutes
  10. Add the carrots and celery and continue to cook, stirring, for another 2 to 3 minutes
  11. Transfer the vegetables to the pressure cooker Place the sausages in the skillet and brown them on all sides
  12. Pour in the wine, bring it to a boil, and scrape up all the flavorful brown bits stuck to the bottom of the skillet with a wooden spoon
  13. Cover the skillet, reduce the heat to medium-low, and cook for a minute to allow the sausages to plump up
  14. Uncover the skillet and transfer the sausages to the pressure cooker
  15. Add the tomatoes and their juice to the skillet, using a wooden spatula or spoon to break up the tomatoes Stir in the pepper and thyme, if you are using dried thyme
  16. Bring the mixture to a boil and cook, stirring, for 1 to 2 minutes to allow the liquid to reduce slightly
  17. Pour the contents of the skillet into the pressure cooker
  18. Tuck this bouquet garni into the pressure cooker, submerging it Tuck in the bay leaf
  19. Close and lock the lid Set the burner heat to high
  20. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure Set a timer to cook for 20 minutes Remove the pot from the heat
  21. Open the cooker with the Natural Release method; let stand for 15 minutes
  22. Meanwhile, preheat the oven to 350° F
  23. Using tongs, transfer the bouquet garni, sausages, pork, duck confit, and lamb chops to a plate Discard the bouquet garni (and the bay leaf when you find it)
  24. Slice the sausages ¾ inch thick
  25. Remove and discard the lamb bones Remove and discard the bones and skin from the duck
  26. Grease a large earthenware or enameled cast iron casserole or Dutch oven
  27. Carefully ladle the contents of the pressure cooker into the casserole Gently stir in the sliced sausages, lamb, and duck, leaving the meat in large pieces
  28. The liquid should come up just to the top of the beans, or a bit higher
  29. In a medium bowl, combine the bread crumbs, parsley, and butter, working the butter into the mixture
  30. Sprinkle the crumbs on top of the casserole as evenly as possible
  31. Bake for 1 hour, checking it every 20 minutes
  32. If the beans dry out too much, add a bit more broth or water
  33. The crumbs will form a crust on top If that happens within the first 40 minutes or so, use a wooden spoon to break it up and push it under the surface A new crust will form
  34. If no crust has formed when the cooking time is almost up, turn the oven to broil and brown the crumbs under the broiler
  35. Serve the cassoulet hot, in flat soup plates

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