Quick & Easy Instant Pot Cassoulet (Duck & White Bean Stew) Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
4 to 6 servings
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.