Pressure Cooker Country Cassoulet
This bean stew goes great with fresh dinner rolls and your favorite green salad. It's a hearty meal that's perfect after a long day in the garden. —Suzanne McKinley, Lyons, Georgia
Total TimePrep: 20 min. + standing Cook: 25 min. + releasing
- 1 pound dried great northern beans
- 2 uncooked garlic flavored pork sausage links TC:Is this hard to find?
- 3 bacon strips, diced
- 1-1/2 pounds boneless pork, cut into 1-inch cubes
- 1 pound lamb stew meat, cut into 1-inch cubes
- 1-1/2 cups chopped onion
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 4 whole cloves
- 2 bay leaves
- 2-1/2 cups chicken broth
- 1 can (8 ounces) tomato sauce
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
- Select saute and adjust for high heat in a 6-qt. electric pressure cooker. Add sausage links. Brown sausage links. Remove and set aside. Add bacon to pressure cooker; cook until crisp. Remove with a slotted spoon and set aside.
- In bacon drippings, cook pork and lamb until browned on all sides. Stir in beans and remaining ingredients. Add sausage links and bacon.
- Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Discard cloves and bay leaves. Remove sausage and cut into 1/4-in. slices; return to pressure cooker and stir gently.
Nutrition Facts1 serving: 375 calories, 12g fat (4g saturated fat), 74mg cholesterol, 950mg sodium, 32g carbohydrate (5g sugars, 10g fiber), 35g protein.
Originally published as Country Cassoulet in Cook It Fast, Cook It Slow