Instant Pot Cassuolet
You have a horde of guests coming to your house on a weeknight or you need to take a meal to a family who has suffered a death or sickness. The problem is, you work for a living and have no time to make a meal. You think," I'll just go pickup McDonald's," and then you remember that your grandmother will haunt you if you do or even worse you are a well known food blogger who can't even be seen in MickieD's! Yikes! Watcha gonna do?
This Instant Pot recipe alone would be worth buying the appliance. It is so wonderful and can be made early in the morning, refrigerated and then popped back into the Instant Pot for an amazing dinner. For close friends, I've even taken the meal in the Instant Pot with instructions on how to pressure cook when they are ready for dinner. The prep time is about 45 minutes, but I love anything that can be made ahead and does not taste like the culinary horrors of a crack pot, ooops, I mean crock pot dinner!
In a bowl of hot tap water begin soaking picked through beans as you assemble the cassoulet.
Set the Instant Pot to Sauté
Saute bacon until brown and fat has rendered a bit, about five minutes. Remove to a paper towel lined plate with a slotted spoon to drain.
Saute sausage for about five minutes until slightly browned. Remove to a paper towel lined plate to drain.
If you have more than 2 tablespoons of oil in the pot you can remove a bit with a paper towel and tongs at this point.
Add carrots and onion and cook until they begin to brown, about five minutes, adding a bit of wine if they threaten to burn. Add garlic and cook for one minute until fragrant.
Add wine and deglaze the pot scraping up all of the brown bits from the bottom of the pot. Allow the wine to reduce by about half. If you don't wish to use wine you can also use a cup of stock. Personally, I say drink all you don't use!
Drain the beans.
Add stock to the pot along with brown sugar, mustard, dry mustard, chipotle, pepper, bay leaf and drained beans. Add bacon and sausage back to the cassuolet and stir to incorporate. Bring to a simmer.
Press Cancel on the Instant Pot *You can do all of this ahead and then place the pot liner in the refrigerator covered in foil. Before you pressure cook, allow the pot to come back close to room temperature. If you bring the ingredients to a simmer first it will cook more quickly.
Close the Instant Pot lid and set the cooker to high pressure for 45 minutes. Allow the cooker to pressure cook for 45 minutes and then allow pressure to release naturally for at least 20 minutes.
Vent the pressure and carefully open the lid.
Remove bay leaf and adjust seasoning.
Ladle into bows and serve hot with a garnish of flat leaf parsley.
Serves 4-6 and is easily doubled in the Instant Pot
4 Slices or 4 Oz Bacon Chopped
1 lb Kielbasa Sausage Fully Cooked Cut into 1/4" medallions
1 Yellow Onion Diced
2 Medium Carrots Diced
4 Cloves of Garlic Minced
1 Cup White Wine
2 1/2 Cups Chicken Stock
1 Cup Dried Great Northern White Beans or Canellini Beans
1 Tablespoon Yellow Mustard
1 Teaspoon Dried Mustard
2 Tablespoons Brown Sugar
1/8-1/4 Teaspoon Chipotle Pepper
1 Bay Leaf
Salt and Pepper to Taste
Flat Leaf Parsley for Garnish