Instant Pot or Ninja Foodi Cassoulet

subheading: THE CASSOULET:

1 lb of dried Cannellini or Great Northern Beans, rinsed OR 2 15.5 oz cans of Cannellini or Great Northern Beans (see instructions on cooking time as dried vs. canned will greatly vary the time)

1 tbsp of olive oil

½ stick of salted butter

2 shallots

2 tbsp of crushed garlic

8 to 10 oz pancetta (optional)

1 lb of duck legs confit (I used pre-cooked but you can use raw as well)

1 lb of chicken thighs (either skin-on/off or bones in or out are fine - you can also do 2 lbs of chicken thighs if you can’t find the duck legs confit)

1 lb of a pre-cooked smoked sausage of your choice, cut into ¼” discs (you can double this is you want a lot of sausage)

2 ham hocks (optional, this could really intensify the smokiness of the flavor - so you can just use one instead of two or none at all)

2 tbsp of tomato paste

5 cloves of garlic, halved

5 cups of chicken and/or ham broth (you can use 2.5 cups of each broth; I used 2.5 tsp of Chicken Better Than Bouillon + 2.5 cups of water and 2.5 tsp of Ham Better Than Bouillon + 2.5 cups of water but you can use 5 cups of only one flavor if desired. If using canned beans instead of dried, only use 3 cups of broth as the dried beans absorb the broth as they cook and the canned beans are already cooked) 5 cups of chicken and/or ham broth (you can use 2.5 cups of each broth; I used 2.5 tsp of Chicken Better Than Bouillon + 2.5 cups of water and 2.5 tsp of Ham Better Than Bouillon + 2.5 cups of water but you can use 5 cups of only one flavor if desired. If using canned beans instead of dried, only use 3 cups of broth as the dried beans absorb the broth as they cook and the canned beans are already cooked)

½ tbsp of dried thyme

¼ tsp of nutmeg

2 bay leaves

subheading: THE CRUST:

1 cup of panko breadcrumbs

2 tsp of dried parsley

¼ cup of Parmesan cheese

2 tbsp of olive oil

Directions at pressureluckcooking.com

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