📝 About This Recipe
Transport your kitchen to the heart of Languedoc with this streamlined version of France’s most celebrated white bean stew. Traditionally a three-day labor of love, this Instant Pot rendition captures the profound depth of duck confit, garlic sausage, and creamy Cannellini beans in just over an hour. It is a soul-warming masterpiece that balances smoky, savory meats with a velvety legume base and a golden, buttery crumb topping.
🥗 Ingredients
The Meats
- 2 pieces Duck Confit Legs (shredded into large chunks, skin reserved)
- 12 ounces Garlic Sausage or Kielbasa (cut into 1-inch rounds)
- 4 ounces Salt Pork or Thick-cut Bacon (diced into small lardons)
- 1 pound Boneless Pork Shoulder (cut into 1.5-inch cubes)
The Legumes and Aromatics
- 1 pound Dry Cannellini or Great Northern Beans (rinsed and picked over; no soaking required)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced)
- 6 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste
- 4 cups Chicken Bone Broth (low sodium)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1 Bouquet Garni (2 sprigs thyme, 1 sprig rosemary, 2 bay leaves tied with kitchen twine)
The Crunchy Topping
- 1 cup Panko Breadcrumbs
- 2 tablespoons Unsalted Butter (melted)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode on high. Add the diced salt pork or bacon and cook until the fat has rendered and the bits are golden brown (about 5-7 minutes).
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2
Remove the bacon with a slotted spoon, leaving the fat in the pot. Add the cubed pork shoulder in a single layer, searing until browned on all sides. Work in batches if necessary to avoid crowding. Remove and set aside.
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3
Add the sliced sausage rounds to the pot. Brown them for 2-3 minutes per side until caramelized, then remove and set aside with the other meats.
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4
Add the onions and carrots to the rendered fat. Sauté for 4-5 minutes until the onions are translucent. Stir in the garlic and tomato paste, cooking for another 60 seconds until fragrant.
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5
Pour in the white wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom. This prevents the 'Burn' notice and adds immense flavor.
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6
Add the dry beans, the seared pork shoulder, and the cooked bacon back into the pot. Do not add the sausage or duck yet, as they are already cooked and may break down too much.
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7
Pour in the chicken broth and tuck the bouquet garni into the liquid. Ensure the beans are submerged by at least an inch of liquid.
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8
Secure the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High for 45 minutes.
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9
While the beans cook, prepare the topping by mixing the breadcrumbs, melted butter, and parsley in a small bowl. Set aside.
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10
Once the timer beeps, allow for a natural pressure release (NPR) for 15 minutes before venting any remaining steam. This ensures the beans remain intact and creamy.
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11
Open the lid and discard the bouquet garni. Gently stir in the browned sausage and the shredded duck confit. If the stew looks too thin, use the 'Sauté' function for 5 minutes to reduce the liquid slightly.
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12
Transfer the mixture to a large oven-safe casserole dish (or keep it in the pot if it's oven-safe). Sprinkle the breadcrumb mixture evenly over the top.
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13
Place under a preheated oven broiler for 3-5 minutes, watching closely, until the topping is deeply golden and bubbling.
💡 Chef's Tips
Use high-quality dry beans; older beans take longer to soften and may remain tough even after pressure cooking. If you cannot find duck confit, substitute with bone-in chicken thighs that have been seared until the skin is very crisp. Always deglaze the pot thoroughly with wine or broth to prevent the 'Burn' error on your Instant Pot. For the best texture, always use the Natural Pressure Release method for legumes to prevent the skins from bursting. Adjust the salt only at the very end, as the salt pork and sausage will release significant sodium during cooking.
🍽️ Serving Suggestions
Serve with a crisp, acidic Green Salad tossed in a sharp Dijon vinaigrette to cut through the richness. A crusty French baguette is essential for mopping up the creamy bean sauce. Pair with a medium-bodied French red wine, such as a Madiran or a Côtes du Rhône. Offer a side of cornichons or pickled red onions for a bright, vinegary contrast. Finish the meal with a light lemon sorbet to cleanse the palate after the heavy meats.