Quick & Easy Instant Pot Cassoulet (Duck & White Bean Stew) Recipe

A 3-day dish made in 1 hour

As delicious as it may be, traditional French cassoulet takes three days to make. But we don't always have three days to make traditional French cassoulet. Which is why we've decided to speed up the process of making the rich stew full of white beans layered with duck confit, garlic sausage and a touch of salt pork with our Instant Pot. By quick-soaking the beans directly in the Instant Pot, they need to be cooked for only 20 minutes before the whole dish is ready to eat.

Another part to speeding up this process is substituting store-bought confit duck legs. Most specialty grocery stores or butchers will have prepackaged legs already brined and confited to perfection, so you can just pop them into your Instant Pot.

Check out our favorite Instant Pot recipes.

Recipe from the Tasting Table Test Kitchen

Instant Pot Cassoulet (Duck Confit And White Bean Stew)
5 from 63 ratings
This cassoulet packs duck confit, white beans and garlic sausage all into one Instant Pot for a comforting French stew that's ready in less than an hour.
Prep Time
20
minutes
Cook Time
30
minutes
Servings
4
to 6 servings
Total time: 50 minutes
Ingredients
  • 3 cups Tarbais or cannellini beans
  • 1 pound (3 medium) duck confit legs
  • 12 ounces salt pork, cut into 1-inch cubes
  • 8 ounces cooked French garlic sausage, sliced ½ inch thick
  • 8 ounces (2 links) duck sausage
  • 4 cups chicken stock
  • 3 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 2 thyme sprigs
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
Directions
  1. In the bowl of an Instant Pot, cover the beans with 2 inches of water. Set to cook on high pressure for 5 minutes. As soon as the proper pressure is reached, cancel the setting and let the beans sit in the hot water for 15 minutes, then drain.
  2. Return the soaked beans to the Instant Pot, add the remaining ingredients and cook over high pressure for 20 minutes. Once depressurized, carve the duck confit and the duck sausages, then divide the cassoulet between bowls and serve.
Nutrition
Calories per Serving 1,254
Total Fat 82.4 g
Saturated Fat 28.4 g
Trans Fat 0.2 g
Cholesterol 171.9 mg
Total Carbohydrates 70.3 g
Dietary Fiber 16.2 g
Total Sugars 6.0 g
Sodium 2,379.1 mg
Protein 58.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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