Weeknight Cassoulet in a Pressure Cooker
Weeknight Cassoulet in a Pressure Cooker
Classic DishCassoulet
Prep: 30 min • Cook: 60 min. A simplified, faster version of classic cassoulet using a pressure cooker to tenderize beans and meats, bringing this hearty French comfort food to your table on a busy weeknight.
- Preparation time
- 30 min
- Cooking time
- 1 hr
- Total time
- 1 hr 30 min
- Servings
- 6
Instructions
Cassoulet
- 1Heat duck fat in a pressure cooker over medium-high heat. Sear pork shoulder cubes until browned on all sides. Remove pork and set aside.
- 2Add garlic sausage to the pressure cooker and brown. Remove sausage and set aside with the pork.
- 3Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 4Return the pork and sausage to the pressure cooker. Add the drained white beans, chicken broth, diced tomatoes (with juice), thyme sprigs, and bay leaf.
- 5Stir everything together and season with salt and pepper. Secure the lid on the pressure cooker.
- 6Cook on high pressure for 45 minutes. Allow pressure to release naturally for 15 minutes, then manually release any remaining pressure.
- 7Carefully remove the lid. Stir in the shredded duck confit.
- 8Taste and adjust seasoning with salt and pepper if needed. If the cassoulet is too thin, you can simmer it uncovered for a few minutes to thicken.
- 9Serve hot, garnished with fresh parsley.
Nutrition Information
- Calories
- 751 kcal
- Protein
- 40 g
- Fat
- 46 g
- Carbs
- 48 g
| Nutrient | Per serving |
|---|---|
| Calories | 751 kcal |
| Protein | 40 g |
| Fat | 46 g |
| Carbs | 48 g |
Tips
- Soaking dried beans overnight is recommended for the best texture, though canned beans are used here for speed.
- Ensure all meats are well-browned to build depth of flavor in the cassoulet.
- Serve this hearty cassoulet with a side of crusty French bread to soak up the delicious sauce.
