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
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
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 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 .
- 2
Add the beans, tomatoes, stock, salt, pepper, and herbs; cook, stirring often, for . Cover the Instant Pot and fasten the lid. Set to High Pressure for . 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.