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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This is a recipe submitted by Sina.
got my instant pot today. i just made my first food in it and i’m impressed!!!! i have in 20 minutes tender pork back ribs( after they were finished i put them for 5-10 minutes under the broiler so they got a nice colour!) they taste amazing.
I ALREADY LOVE MY INSTANT POT. falling of the bone ribs after 20 minutes in the instant pot. wow.
i seasoned them with a rib rub and browned them on the “browning” setting first. took them out…. added 1 can of root beer. added the steam rack in the pot,brushed selfmade bbq sauce on the rib pieces,arranged the pork back ribs on the steam rack. closed the lid, used meat setting for 20 minutes. after pressure was gone and all was finished i took the ribs out(very tender!!!!) and just brushed some bbq sauce on them again and put them for 5-10 minutes under a broiler(oven). that’s it. awesome and tender fall of the bone ribs in 30 minutes with the help of the instant pot! thanks for an amazing product.
(shared it on facebook as well)more to come on facebook for sure. 
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This finger licking food is everybody favor but it takes time to cook. It usually takes hours in the oven to have nice soft and juice ribs. With Instant Pot Programmable Pressure cooker, it is matter of minutes.
Prepare Time: 30 minutes
Cooking Time: Around 35 minutes with Instant Pot Programmable Pressure cooker
Ingredients: 4 servings
- 2 racks of pork ribs
- 2 cup of your favor BBQ sauce
- 1 cup of water
- 2 red onions peeled and cut in half
- 4 carrots peeled and cut in desired size
Cooking: There are two parts – Pre-Meal and Ready for Meal.
Cut ribs into half and place them into Instant Pot Programmable Pressure Cooker. If frozen, no need to defrost. Add a cup of BBQ sauce and a cup of water in the cook pot. Close the lid. Then press Meat button and set + to Longer. Let it cook. Once it is done and cool down. Open the lid and ensure the ribs are soaked in the sauce. Close the lid and let it sit for a few hours.
Take the ribs out and place onions and carrots in the Instant Pot Programmable Pressure Cooker with existing sauce. Close the lid and Press Manual button and set to 2 minutes. Then BBQ the ribs with BBQ sauce.
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There are a few things to aware of when cooking meat.
- Raw meat is perishable food, which should not be left at room temperature for more than 2 hours (or 1 hour if room temperature is above 32C/180F). When use delayed cooking, do not set delayed cooking more than 1 ~ 2 hours.
- Do not try to thicken the sauce before cooking. Corn starch, flour or arrow-root may deposit to the bottom of the inner pot and be burnt to block heat dissipation. This could cause the cooker overheating.
- You may want to brown the meat to seal the natural juice before starting pressure cooking.
Please note that the cooking time is pressure keeping time on Instant Pot or other electric pressure cooker operating at 10.2 – 11.6 psi or 70-80 kPa. Cooking times are approximate. Please use them as a guideline only.
Pressure Cooking Timetable for Meat (Chicken, Duck, Turkey, Beef, Pork and Lamb)
| Meat |
Cooking Time
(in Minutes) |
| Beef, stew meat |
15 – 20 |
| Beef, meat ball |
10 -15 |
| Beef, dressed |
20 – 25 |
| Beef, pot roast, steak, rump, round, chuck, blade or brisket, large |
35 – 40 |
| Beef, pot roast, steak, rump, round, chuck, blade or brisket, small chunks |
25 – 30 |
| Beef, ribs |
25 – 30 |
| Beef, shanks |
25 – 30 |
| Beef, oxtail |
40 – 50 |
| Chicken, breasts |
8 – 10 |
| Chicken, whole |
20 – 25 |
| Chicken, cut up with bones |
10 – 15 |
| Chicken, drumsticks, legs or thighs |
10 – 15 |
| Cornish Hen, whole |
10 – 15 |
| Duck, cut up with bones |
10 – 12 |
| Duck, whole |
25 – 30 |
| Ham slice |
9 – 12 |
| Ham picnic shoulder |
25 – 30 |
| Lamb, cubes, |
10 -15 |
| Lamb, stew meat |
10 -15 |
| Lamb, leg |
35 – 45 |
| Pheasant |
20 – 25 |
| Pork, loin roast |
55 – 60 |
| Pork, butt roast |
45 – 50 |
| Pork, ribs |
20 – 25 |
| Turkey, breast, boneless |
15 – 20 |
| Turkey, breast, whole, with bones |
25 – 30 |
| Turkey, drumsticks (leg) |
15 – 20 |
| Veal, chops |
5 – 8 |
| Veal, roast |
35 – 45 |
| Quail, whole |
8 – 10 |
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Instant Pot takes advantage of pressure cooking, which cooks flavorful meal, softens the food and retains vitamins/minerals. Thanks to its micro-processor controlled cooking cycles, meals are made in a consistent fashion.
Trapping Flavor in Food
Instant Pot cooks meals in a fully sealed environment. Nutrients and aroma stay in the ingredients instead of being dispersing around the home. The original juice of fish, meat (e.g. chicken), and fruits remains within the food.
Retaining Vitamins and Minerals
When steaming with Instant Pot, you don’t need to put large amount of water. Enough water to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not leached or dissolved away by water. Since steam surrounds the food, foods are not oxidized by air exposure at heat, so asparagus, broccoli, and so on retain their bright green colors and phytochemicals.
Tender & Tasty Meal
Meat and bones can be cooked really tender in Instant Pot. After cooking in Instant Pot, the bones pork ribs are completed separated from the meat and become chewable, allowing calcium and other minerals to be easily absorbed.
Under pressure cooking, whole grain and bean based meals are also softer texture and taste better than cooked in other methods.
Consistent Results
Another important features is that Instant Pot cooks meals with remarkable consistence. During pressure cooking, heat is very evenly, deeply, and quickly distributed. The Instant Pot’s intelligent programming ensures cooking being consistent regardless the volume of water and the amount of food. This is an unmatched advantage with programmable electric pressure cookers.
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