A wonderful stew that comes together with the help of your pressure cooker. A cassoulet has beans; add some vegetables and you get plenty of nutrition with loads of flavour. Serve with polenta or fresh spaetzl.
Ingredients
2 cups chopped carrots, large pieces
2 cups chopped celery, large pieces
3-5 small potatoes, medium diced
1 fennel bulb, chopped 1" pieces
3/4 cup water
pinch of salt
oil for pot
3 lbs boneless pork meat, cut in 1" pieces
salt-free garlic and herb seasoning mix
salt and pepper
1 onion, small diced
3-4 garlic cloves, minced
1 tbsp dried herbes de Provence
2 tsp fennel powder, or crushed seeds
1 bay leaf
1/4 cup white wine
3 cups chicken stock, divided
6 tbsp flour
15 oz can of white beans, drained
basil, chiffonade
lemon, squeeze as desired
tt salt and pepper
Instructions
Read Susie's Tips and Tricks below
1. Place carrots, celery, potatoes, and fennel in electric pressure cooker pot with salted water. Bring to pressure on high heat for 3 minutes, then quick release and remove lid. Drain water and set aside vegetables.
2. Turn on electric pressure cooker to: saute-medium; once it is hot add oil (this helps create a better searing surface). Sprinkle salt-free herb mix, as well as salt and pepper, on the protein and begin caramelizing parts of the pork. After it's 3/4 browned, then add onion, garlic, herbs de Provence, fennel powder, and bay leaf. Let bloom in the pot with the pork.
3. Deglaze the pot with white wine and add 1 1/2 cups of the chicken stock. Lock lid and on high pressure set to 8 minutes. Let pressure fall naturally for 10 minutes then carefully let release.
4. Add 1 1/2 cup chicken stock mixed with flour, to the pot and bring to a moderate boil using the saute setting. This should give you a fairly thick product. If necessary, you can add more chicken stock or water with more flour to thicken the base.
5. Once thickened nicely add carrot/fennel mixture and white beans. Garnish with basil and a fresh squeeze of lemon. Taste and season with salt and pepper.
Susie's Tips and Tricks
I know this recipe is put together a little differently - that's because I love my vegetables to have a nice fresh texture. Should you cook all together, they would become baby food before the protein is complete. This method gives you the best results in the quickest way possible.
Use boneless chicken thighs if desired. Pressure cook thighs approximately 7 minutes, and then 10 minutes natural release.
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