Submitted by: Jamie B.-M.
Cassoulet is a classic provincial French dish, which can take a few days to make when one has to soak beans and cook meat to the right tenderness. The Instant Pot Pressure Cooker yields a cassoulet in under an hour!
Ingredients:
- 2 tablespoons olive oil
- 2 pounds boneless pork ribs, cut into 1-inch chunks Salt and pepper to taste
- 2 cups great northern beans (or similar)
- 1 cup beef broth
- 1 carrot, diced
- 1 celery stalk, diced
- ½ white onion, diced
- 2 tablespoons dried rosemary
- 4 cloves garlic, minced
- 2 cups herbed croutons
- 1 cup goat cheese, crumbled (optional)
Instructions:
Heat olive oil to medium high heat in a large skillet. Sprinkle pork ribs with salt and pepper, then brown in the skillet on all sides.
Add the pork to the Instant Pot Pressure Cooker, then add the beans, broth, carrot, celery, onion, rosemary and garlic. Seal the pressure cooker and cook on the stew setting for 35 minutes.
Dish cassoulet into 4-6 large soup bowls, then top with equal amounts of croutons and goat cheese. Serve.
Serves 4-6.
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Submitted by Ed A.
This recipe does not require soaking the beans before hand so it is easy to throw together. I have used it at many barbecues with large crowds and it is always a favorite.
Ingredients:
- 2 cups dry pinto beans
- 1 tablespoon chili powder
- 1 tablespoon Cumin Seed
- 2 can diced green Chiles
- 2 14.5 ounce cans beef broth and one can water
- 1 can diced tomato
- 1 small onion diced
- 2 glove garlic
- 2 lb course ground chuck
- For extra spiciness add canned diced jalepenos to your liking.
Instructions:
- Brown ground chuck and allow to carmelize. Deglaze pan with can of diced tomatoes.
- Add meat beans and all other ingredients in Instantpot and set for beans.
- After first cycle in the beans setting check your seasonings then reset the Instantpot for the beans cycle again.
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Submitted by Teresa G.
This is an Indian vegetarian dish so full of flavour. A meal on its own. We enjoy it over rice but most of all I enjoy it as a side dish accompanying beef stroganoff that I also cook in the pressure cooker.
The pressure cooker is a wonderful cooking tool which I try to use DAILY. I think I am eating a lot healthier because of it and learning so many ways to use it. Pressure cooking has opened my eyes as to the different ethnic dishes that can be made and enjoyed…and shopping in the various ethnic stores is a treat!
Chholey
Ingredients:
- 2 cups of dry chickpeas – washed and soaked overnight in boiling water covering the chick peas
- (Sometimes I want to make it and had not soaked the chickpeas overnight so then I soak them during the day for several hours)
- 1 large diced onion
- 1 can of diced tomatoes ( 796 ml) with the liquid ½ – tsp of Garam Masala – which can be bought in any Indian grocery store – inexpensive
- 2 tablespoons heaping of Chholey Masala, MDH brand also purchased in any Indian grocery store
- 1 tbsp garlic paste – I mash and chop up 3-4 cloves of garlic if I do not have the paste on hand
- 1 tbsp ginger paste – again if I do not have ginger on hand I will use ginger powder to taste (1-2 tbsp)
- 4 – 6 tablespoons of cooking oil
- 1 tsp Turmeric
- Salt to taste – I only add a little as I am trying to eliminate it from my diet
- 2-4 tablespoons lemon juice. Adjust it according to taste.
- Coriander leaves – washed and minced or again just use coriander powder – a tsp or so.
Method:
- After soaking the chickpeas overnight put your pressure cooker to heat (sauté function) boil the chick peas in about 2 cups of water for about 10 minutes. Skim off the frothing otherwise the pressure cooker vent may get blocked. Pour the chick peas and water into another container and put aside.
- Heat the oil in the pressure cooker – you may add more oil if need to, becareful not to burn the spices.
- Heat the garam masala in the oil to bring out the flavour.
- Add diced onion and when it is transparent add the turmeric. Cook it a bit.
- Add the ginger and garlic, stir it a bit to cook.
- Add the tomatoes and cook a bit.
- Now add the 2 heaping tablespoons of chholey masala Add the presoaked chickpeas with about 2 cups of water Add salt to taste Pressure cook for about 20 – 25 minutes Let the pressure release naturally Then add the coriander leaves or powder and the lemon juice to taste.
Enjoy as a dish on its own over rice or noodles or as a side dish.
I eat it on its own for lunch.
I also have to say that when I pressure cook, I like to do the rice at the same time….I have a metal container that seals (or use another heat proof type that you can wrap with aluminum foil).
I put one cup rice and two cups water in it, seal it and place it gently on top of the chick peas in the pressure cooker, then it cooks along with the Chholey. 25 minutes is long for rice but the rice comes out the way I like it….very sticky and thick. Perfect for the chholey. If you like fluffy rice then cook separately or pressure cook for much shorter time. I use brown rice mixed with white.
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Submitted by Deborah P.
Ingredients:
- 1 lb. small white beans (sometimes called Navy beans, or Northern white beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/3 cup molasses
- 1/3 cup maple syrup
- 1 tablespoon mustard powder
- 1/8 cup balsamic vinegar
- ground pepper
- 4 cups of water or more as needed to cover beans
- 2 tsp. salt (optional)
Instructions:
Soak beans over night in pot with cold water. Discard water in morning, and rinse the beans. Cover with 4 cups of fresh water, or more as needed. Pressure cook for 10 minutes to begin the softening process; skim off and discard any frothy stuff that rises to the surface. Add all of the other ingredients, top up water if necessary and pressure cook on “bean” setting for 45 minutes. The beans turn out uniformly soft and delicious. The Instant Pot will accommodate this recipe doubled which can be easily frozen in serving sizes.
I like the way the Instant Pot does the Baked Beans better than any other method. I have been doing Baked Beans for over 30 years. Originally, I did them in a casserole in the oven which took about 12 hours and required someone to top up the liquid frequently… terribly inconvenient. My next attempt was with a crock pot, which was much more convenient, but the product with both methods often had some hard beans remaining which detracted from the flavour and texture. Now, the Instant Pot produces a perfectly even product, superior in every way to the other methods; and because it requires so much less power (less than an hour) it is a more eco-friendly method as well. 
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Submitted by Sue B.
Great with BBQ menu.
Ingredients:
- 1 bag dry small red beans (10 oz)
- 1 small yellow onion (chopped fine)
- 4 cloves garlic (smash first, then grind in coffee grinder or mince)
- 1 large crisp apple peeled/chopped in 1 inch squares (Jonagold easter apple is good)
- ¼ cup dark brown sugar
- 10 tablespoons ketchup (w/o high fructose corn syrup)
- 1 rounded tablespoon sea salt
- 1 generous dash of celery salt
- 3 tablespoons dry oregano
- 4 generous dashes of cayenne pepper
- 12 twists fresh black pepper
- 2 dashes cumin powder
Instructions:
Soak beans overnight. (15 min prep time)
Place soaked beans in fresh water in pressure cooker with 2 inches over top of beans. Cook 45 minutes until very tender. Enjoy!
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