This hearty and tasty cassoulet is made in a pressure cooker with Italian sausage, white beans, and fragrant herbs.
Ingredients: 1 lb Italian sausage, sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 2 cans 15 oz each cannellini beans, drained and rinsed. 1 can 14 oz diced tomatoes. 1 cup chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 bay leaves. Chopped fresh parsley for garnish.
Instructions: Put the pressure cooker on saut mode and cook the sausage slices until they turn brown. Cut the onion into small pieces, then mince the garlic and add the carrots and celery. Cook the vegetables in oil until they get soft. Add the diced tomatoes, chicken broth, dried thyme and rosemary, salt, and pepper, and mix them in. Mix well after adding the bay leaves. Put the lid back on the pressure cooker. To cook, turn the pressure cooker on and cook for 15 minutes on high pressure. After you're done, let the pressure drop naturally for 5 minutes. Then, carefully let go of the pressure quickly. Take off the lid, throw away the bay leaves, and stir the cassoulet. Serve hot with fresh parsley chopped on top. Have fun with your tasty Pressure Cooker Sausage and White Bean Cassoulet!
Prep Time: 15 minutes
Cook Time: 25 minutes
mypigcse
