Instant Pot Vegetarian Cassoulet
French

Instant Pot Vegetarian Cassoulet

Instant Pot Vegetarian Cassoulet is a hearty stew. Serve it with a crusty bread and a glass of red wine.

By Chef Laura Bonicelli

Beanstomatoes

Prep Time

20 min

Cook Time

10 min

Total Time

40 min

Servings

6 servings

Ingredients

  • 1 tablespoonunsalted butter
  • 1 tablespoonextra-virgin olive oil
  • 1 cupchopped leek
  • 1 cupchopped carrot
  • 1 cupchopped celery
  • 1 8- ouncepackage white mushrooms -- quartered
  • 3 clovesgarlic -- minced
  • 3 15- ouncecans cannellini beans -- drained and rinsed
  • 1 15- ouncecan diced tomatoes
  • 1 cupvegetable stock
  • 1 1/2 teaspoonsKosher salt
  • 1/2 teaspoonfreshly ground black pepper
  • 1 tablespoonchopped Italian parsley
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 tablespoonsherry vinegar

Instructions

  1. 1

    Set the Instant Pot to sautè. Add the butter and olive oil; heat until the butter melts. Add the leek, carrot, celery, mushrooms, and garlic. Cook, stirring to soften the vegetables, for approximately 5 minutes.

  2. 2

    Add the beans, tomatoes, stock, salt, pepper, and herbs; cook, stirring often, for 2 minutes. Cover the Instant Pot and fasten the lid. Set to High Pressure for 3 minutes. When finished, release the pressure valve and wait until the pressure valve drops. Uncover and turn the pot off. Stir in the sherry vinegar. Serve over mashed potatoes and with crusty bread or croutons.

Nutrition (per serving)

146

Calories

7g

Protein

23g

Carbs

5g

Fat

6g

Fiber

1063mg

Sodium