Cassoulet—that classic southern-French dish of beans and meat is the very definition of a hearty fall stew. It can also take days to make. We took a lot of the fuss out, and then went ahead and made it vegetarian, as well, so it’s perfect for a #meatlessmonday. But don’t worry about the taste—we kept all that and then some. This is as delicious as it is healthy and easy to make.
How to Make It
Set Instant Pot to sauté. Add butter and 1 tablespoon of the olive oil; heat until butter is melted. Add leek, carrot, celery, mushrooms, and 1 tablespoon of the garlic; cook, stirring often, until softened, about 5 minutes.
Add cannellini beans, diced tomatoes, vegetable broth, salt, and pepper; cook, stirring often, for 2 minutes. Cover Instant Pot and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE for 3 minutes. Release pressure naturally. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot. Stir in sherry vinegar.
While cassoulet is cooking, heat remaining 1 tablespoon olive oil in a small skillet over medium. Add remaining 1/2 tablespoon garlic, and cook until golden brown, about 30 seconds. Stir in panko, and cook, stirring often, until golden brown, about 2 minutes. Stir in parsley, thyme, and rosemary. Sprinkle panko mixture over cassoulet and serve immediately.
