Aaron Kirk
Active Time
15 Mins
Total Time
20 Mins
Serves 6 (serving size: 1 cup cassoulet, 2 tsp. herbed bread crumbs)

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

Step 1

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.

Step 2

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.

Step 3

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.

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