Quick Instant Pot Cassoulet with Duck Confit and White Beans
This streamlined version of the classic French cassoulet transforms the traditional hours-long braise into a pressure cooker meal ready in under an hour. Tender Tarbais beans meld with rich duck confit, savory salt pork, and aromatic French sausages in a deeply flavored stew. The Instant Pot method eliminates the need for overnight bean soaking while still delivering the complex, rustic flavors that make cassoulet a celebrated comfort food. Perfect for cold weather entertaining or when you crave authentic French bistro flavors without the lengthy preparation.
Ingredients
- 3 cups Tarbais or cannellini beans
- 1 pound duck confit legs, 3 mediumchicken thighs1:1poultry
less rich flavor
- 12 ounces salt pork, cut into 1-inch cubesbacon1:1pork
smokier flavor
- 8 ounces cooked French garlic sausage, sliced 1/2 inch thick
- 8 ounces duck sausage, 2 links
- 4 cups chicken stock
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 thyme sprigs
- 1 bay leaf
- kosher salt, to taste(optional)
- freshly ground black pepper, to taste(optional)
Instructions
- 1
Cover beans with 2 inches of water in Instant Pot bowl
- 2
Cook on high pressure for 5 minutes
- 3
Cancel setting immediately when pressure is reached and let beans sit in hot water for 15 minutes
- 4
Drain the beans
- 5
Return soaked beans to Instant Pot with remaining ingredients
- 6
Cook on high pressure for 20 minutes
- 7
Allow pressure to release naturally
- 8
Carve duck confit and duck sausages
- 9
Divide cassoulet between bowls and serve
Tips
Don't skip the 15-minute resting period after the initial bean cooking - this helps ensure even texture without overcooking.
Save time by using pre-cooked duck confit from specialty stores rather than making your own.
For richer flavor, brown the salt pork and sausages in the Instant Pot using sauté mode before adding other ingredients.
Good to Know
Refrigerate up to 3 days. Flavors improve overnight. Reheat gently on stovetop with additional stock if needed.
Can be made 1-2 days ahead. The flavors actually improve with time. Reheat gently and add stock if mixture seems thick.
Serve hot in deep bowls with crusty French bread and a robust red wine like Côtes du Rhône.
Common Mistakes
Don't skip draining the beans after initial cooking to avoid mushy texture
Allow natural pressure release to prevent beans from breaking apart
Substitutions
similar texture
FAQ
Can I use dried beans without soaking?
Yes, this recipe uses a quick pressure cook method that eliminates overnight soaking while still achieving tender beans.
What if I can't find duck sausage?
Substitute with additional French garlic sausage or use kielbasa or andouille for different but delicious flavor profiles.
How long will leftovers keep?
Refrigerate up to 3 days or freeze up to 3 months. The flavors actually improve after a day in the refrigerator.