French Cassoulet

French Cassoulet is a hearty stew made with white beans, duck confit, sausages and other meats, originating from the South West region. The Toulouse version uses pork and mutton, and the Carcassonne version may include partridge. Traditionally, the cassoulet is slow-cooked for hours until the beans and meat meld into a dish of unctuous richness. 

I have enjoyed Cassoulet in the South of France, the flavors of cured meat and rich bean sauce make this simple rustic dish a real treat, especially during the winter months.

In the classic French Cassoulet recipe, the dry beans must be soaked overnight and the ingredients are first cooked separately, then slow cooked together for 4 to 6 hours.

This is a modern update using chicken (instead of duck), cured meat and sausage, with a much simplified process thanks to Instant Pot, yet the flavors are still complex and the result is an irresistible, hearty stew.

Ingredients (4 to 6 servings)

1 lb (500 g) dry cannellini beans (or white lima beans)

4 chicken thighs

1 lb (500 g) smoked sausage

1 lb (500 g) salted pork

1 lb (500 g) bacon

1 can 28 oz (800 g) crushed tomatoes

1 cup dry white wine

1 cup carrots, chopped

1 cup onion, chopped

1 tsp Herbes de Provence

Sprigs of fresh thyme (about 2 tsp)

Sprigs of parsley, finely chopped (about 2 tsp)

1/2 cup chicken broth

French Cassoulet Instructions

Have all the ingredients ready. The total cooking time is less than an hour.

Set the Saute function on the IP. Add the bacon and salt pork and sauté for about 5 minutes, add the smoked sausage and sauté for another 5 minutes.

Remove the meat and set aside. Scoop out the rendered fat, leaving only 2 tbsp in the IP. With Saute function, sauté the diced onions, carrots and chicken thighs for about 4 minutes (the chicken thighs will be only partially cooked). Remove the chicken thighs and set aside. Add the white wine and deglaze the pan, scrapping any bits sticking to the bottom, stir well. Cancel the Saute function.

Add the crushed tomatoes, chicken broth, dry beans, bacon, salt pork, herbs to the IP. Close and lock the lid, turn the vent to lock position. Set to High Pressure Cook for 23 minutes.

When time is up, manually release the steam. When ready, open the lid, cancel the Pressure Cook function. Add the chicken thigh and sliced sausages. Close and lock the lid, turn the vent to lock position. Set to High Pressure Cook for 6 minutes.

When ready, manually release the steam. When ready, open the lid, cancel the Pressure Cook function. Taste and adjust seasoning to your liking. I have not added any extra salt as the bacon, salt-pork and sausages are already well-seasoned.

Sprinkle chopped parsley on top of each French Cassoulet serving.

Serve piping hot with crusty French bread.

For more delicious French recipes, check my Boeuf Bourguignon recipe.

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