Instant Pot Cassoulet with Garlic Sausages
8
servings
Main
Course
Print Recipe
Ingredients
Directions
Beans
2 tbsp
extra-virgin olive oil
2
cloves garlic, minced
1
yellow onion, diced
2
stalks celery, diced
1
large carrot, diced
1 tsp
dried thyme
1
bay leaf
2 c
dried flageolet beans
2 tbsp
tomato paste
Sausages
2 tbsp
nutritional yeast
2 tbsp
extra-virgin olive oil
1 tbsp
tomato paste
2
cloves garlic, minced
1 ½ tsp
herbes de Provence
¾ tsp
fine sea salt
½ tsp
freshly ground black pepper
1 c
vital wheat gluten
¾ c
low-sodium vegetable broth
Low-Sodium Vegetable Broth
1 tbsp
extra-virgin olive oil
1 lg
yellow onion, diced
4
cloves garlic, smashed
2 lg
carrots, diced
4 lg
celery stalks, diced
2 tsp
fine sea salt
2 tbsp
tomato paste
2 tbsp
nutritional yeast
8 c
water
1 tsp
black peppercorns
2
bay leaves
1
(3-ounce) bunch flat-leaf parsley
Homemade sausages and fancy flageolet beans get a topping of herbed bread crumbs in this impressive and hearty stew. It’s a tummy-warmer of a dish, perfect for chilly winter nights. Think of it as an elevated take on franks and beans, with a dash of French flair. Serve it with glasses of red wine.
Directions
Low-Sodium Vegetable Broth
- Select the Sauté setting on the Instant Pot, add the oil, and heat for 1 minute. Add the onion, garlic, carrots, celery, and salt. Sauté for about 10 minutes, until the vegetables give up some of their liquid and begin to brown just a bit. Stir in the tomato paste and nutritional yeast, then add 1 cup of the water and use a wooden spoon to nudge loose any browned bits from the bottom of the pot. Add the peppercorns, bay leaves, parsley, and remaining 7 cups water, making sure not to fill the pot more than two-thirds full.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Soup/Broth setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.)
- Place a wire-mesh strainer over a large stainless-steel bowl. For a clearer broth, line the strainer with a double layer of cheesecloth.
- When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth through the prepared strainer into the bowl. Discard the vegetables. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
- The broth can be used right away, stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 6 months.
Cassoulet with Garlic Sausages
- To make the beans: Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling. Add the onion, celery, and carrot, and sauté for 5 minutes, until the onion softens. Add the thyme and bay leaf and sauté for 1 minute more. Stir in the beans and broth, using a wooden spoon to nudge loose any browned bits from the bottom of the pot.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual, Pressure Cook, or Bean/Chili setting and set the cooking time for 25 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking program ends, let the pressure release naturally (this will take about 30 minutes). Open the pot and discard the bay leaf. Press the Cancel button to turn off the pot. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot housing. Use a slotted spoon to measure out 3/4 cup beans and set aside. To the inner pot, add the tomato paste and stir to combine. Transfer the remaining beans and their liquid to an 8 by 10-inch baking dish, cover the dish, and set aside. Rinse out the inner pot and return it to the housing.
- To make the sausages: In a food processor, combine the reserved 3/4 cup beans with the nutritional yeast, 1 tablespoon of the oil, tomato paste, garlic, herbes de Provence, salt, and pepper. Process in about ten 1-second pulses until fairly smooth, scraping down the sides of the container, if necessary. Add the wheat gluten and broth and pulse about 15 more times, until a ball of dough forms.
- Turn the dough out onto a work surface and divide it into four even pieces. Roll a piece into a 6-inch log, then place it on top of an 8-inch square of parchment paper. Roll the log in the parchment and tie the ends with kitchen twine. Repeat with the remaining dough to make three more sausages.
- Pour 1 cup water into the Instant Pot and place the wire metal steam rack inside. Place the sausages in a single layer on the rack. Secure the lid and set the Pressure Release to Sealing, then select the Steam setting and set the cooking time for 20 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
- While the sausages are steaming, make the bread crumb topping: In a bowl, stir together the bread crumbs, parsley, and oil. Set aside.
- When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Wearing heat-resistant mitts, grasp the handles of the steam rack and lift the sausages out of the pot. Let the sausages cool for 5 minutes, then transfer to a cutting board. Remove the parchment paper, taking care not to get burned from the steam. Slice the sausages in half lengthwise, then into 1/2-inch-thick pieces.
- Preheat the oven to 375°F.
- Heat the remaining 1 tablespoon of oil in a nonstick skillet over medium heat. Add the sausages and sear for 5 minutes, turning the pieces occasionally so they are lightly browned all over. Uncover the baking dish, add the sausages, and use a spoon to poke them down into the beans.
- Sprinkle the bread crumb topping evenly over the beans and sausages. Bake the cassoulet, uncovered, for 30 to 35 minutes, until the bread crumbs are golden brown and the beans are heated through and bubbling. Scoop portions onto plates and serve warm.
Reprinted with permission from The Essential Vegan Instant Pot Cookbook by Coco Morante, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Coco Morante © 2019.
