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.
Instant Pot Cassoulet (Duck Confit and White Bean Stew)
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
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
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.