instant-pot ChartsDATASHEET // CT-IP-081
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Cassoulet (White Bean, Pork & Duck Stew) in the instant pot
Specification: 1 lb soaked great northern beans, 1 lb pork shoulder, duck confit or sausage
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
35–40 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
185°F (85°C)
USDA Safe Pull
Release: full natural release (35 min pressure + 10 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add cassoulet (white bean, pork & duck stew) (1 lb soaked great northern beans, 1 lb pork shoulder, duck confit or sausage) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 35–40 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 35–40 mins. Use full natural release.
3
Check & Rest
Beans are creamy throughout and meats are completely fork-tender in rich sauce After full natural release, carefully open the lid away from you. Let stand 10 minutes before serving.
Verification Basis & Testing Rig
Instant Brands European Classics & America's Test Kitchen Multicooker
Pro Tip: Soak beans overnight in salted water before cooking to ensure uniform texture across both the starch and meat components.
Related instant pot Cook Times
White Rice (Long Grain)
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Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
High Pressure (239°F / 115°C)5 mins
Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins