Cassoulet in Instant Pot: Rich French Bean Stew

Cassoulet is a slow-simmered French casserole of white beans, pork, and duck confit, traditionally baked for hours until a crust forms on top. This Instant Pot version delivers the same deep, garlicky flavor and tender meat in a fraction of the time, using the pressure cooker to infuse the beans with smoky sausage and rich pork in about an hour. It’s a hearty, company-worthy dish that tastes even better the next day.

Ingredients

1 lb (450 g) dried white beans (Great Northern or cannellini), soaked overnight or quick-soaked
2 tbsp (30 ml) olive oil, divided
4 oz (115 g) salt pork or bacon, diced
1 lb (450 g) pork shoulder, cut into 1-inch cubes
4 duck confit legs (or substitute with 4 chicken thighs, see Tips)
1 large onion, chopped
2 carrots, peeled and diced
4 cloves garlic, minced
1 tbsp (15 g) tomato paste
1 (14.5 oz / 410 g) can diced tomatoes, drained
4 cups (950 ml) chicken broth, preferably low-sodium
1 bouquet garni (2 sprigs thyme, 2 sprigs parsley, 1 bay leaf, tied together)
1 tsp (2 g) salt, plus more to taste
½ tsp (1 g) black pepper
12 oz (340 g) garlic sausage (like Toulouse or kielbasa), sliced into ½-inch rounds
1 cup (100 g) fresh breadcrumbs (optional, for crust)

Instructions

Soak the beans: cover with cold water by 2 inches and soak overnight, or use the quick-soak method: bring beans and water to a boil for 2 minutes, then let stand for 1 hour. Drain and rinse.
Set the Instant Pot to Sauté (high). Add 1 tablespoon of olive oil and the diced salt pork or bacon. Cook, stirring, until crisp and fat is rendered, about 5 minutes. Remove with a slotted spoon and set aside.
Season the pork shoulder cubes with salt and pepper. Add to the pot in batches and sear on all sides until browned, about 3 minutes per batch. Remove and set aside.
If using duck confit, remove the meat from the bones and shred roughly; set aside. (If using chicken thighs, sear them skin-side down until browned, then remove.)
Add the remaining 1 tablespoon oil to the pot. Sauté the onion, carrot, and garlic until softened, about 3 minutes. Stir in tomato paste and cook for 1 minute, then add the diced tomatoes and cook for 2 minutes.
Pour in the chicken broth and scrape up any browned bits from the bottom. Add the drained beans, the reserved pork and salt pork, the duck confit (or chicken thighs), and the bouquet garni. Stir to combine.
Lock the lid and set the valve to sealing. Cook on high pressure for 35 minutes.
Let the pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure.
Open the lid and discard the bouquet garni. If using chicken thighs, remove them, shred the meat, and return to the pot.
Add the sliced sausage and stir. Set the Instant Pot to Sauté (low) and simmer uncovered for 10 minutes, until the sausage is heated through and the liquid has thickened slightly. Taste and adjust salt.
For a crust (optional): preheat the broiler. Transfer the cassoulet to a shallow baking dish or leave in the Instant Pot insert (if oven-safe). Top with breadcrumbs and drizzle with a little olive oil. Broil for 2–3 minutes until golden.
Let rest for 10 minutes before serving. The internal temperature of the pork and duck should reach 165°F (74°C) for poultry (duck) and 145°F (63°C) for pork, checked with a food thermometer.

Tips

Soaking beans: Soaking reduces cooking time and helps prevent digestive discomfort. If you forget to soak, use the quick-soak method in step 1.
Duck confit substitute: If you can’t find duck confit, use 4 bone-in, skin-on chicken thighs. Sear them in step 4, then cook as directed. The flavor will be less rich but still delicious.
Breadcrumb crust: The traditional crust is optional. If you skip it, the cassoulet will be more like a hearty stew. For a crunchy top without broiling, sprinkle with toasted breadcrumbs just before serving.
Don’t skip the browning: Searing the meat and sautéing the vegetables builds deep flavor. Take the extra 10 minutes—it makes a difference.

Serving Suggestions

Serve the cassoulet in deep bowls with a green salad dressed with a simple vinaigrette and a crusty baguette. A glass of red wine, such as a Côtes du Rhône or a light Beaujolais, pairs beautifully. For a lighter side, steamed green beans or a fennel salad work well.

Variations

Vegetarian: Omit the meat and duck, use vegetable broth, and add extra mushrooms or root vegetables. Cook the beans with the vegetables for 40 minutes.
Spicy: Use chorizo instead of garlic sausage and add a pinch of cayenne or smoked paprika.
Herb swap: Add a teaspoon of dried herbes de Provence in place of the bouquet garni.

Storage and Reheating

Refrigerate leftover cassoulet in an airtight container for up to 4 days. The flavors meld and improve overnight. To reheat, place in a pot over medium-low heat, adding a splash of broth or water to loosen, until bubbling (165°F/74°C). You can also reheat individual portions in the microwave. For longer storage, freeze for up to 3 months—thaw in the refrigerator overnight before reheating.

Frequently Asked Questions

Can I use canned beans instead of dried?
Yes, use three 15-ounce cans, drained and rinsed. Reduce the pressure cooking time to 10 minutes, and add the beans after the meat has cooked. The texture will be softer, but it’s a good shortcut.

Why did my beans turn out hard?
Hard beans usually mean they weren’t soaked long enough, or the cooking liquid was too acidic (tomatoes can slow softening). Always soak, and if you add tomatoes, do so after pressure cooking, or reduce the amount.

Can I cook this without soaking the beans?
Yes, but increase the pressure cooking time to 50 minutes. The beans will be less creamy, but it works in a pinch.

What is duck confit, and can I make this without it?
Duck confit is duck leg slow-cooked in its own fat. It adds a signature richness. If you can’t find it, use chicken thighs as a substitute, and add a tablespoon of duck fat or butter for extra flavor.

My cassoulet is too watery. How do I fix it?
After pressure cooking, simmer on Sauté for 10–15 minutes to reduce. You can also mash a few beans against the side of the pot to thicken the liquid.

Can I make this in a slow cooker?
Yes, after browning the meat and vegetables, transfer everything to a slow cooker and cook on low for 8 hours. Add the sausage in the last 30 minutes.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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