Instant Pot Sourdough Cassoulet with Crusty Bread Lid

Name: Instant Pot Sourdough Cassoulet with Crusty Bread Lid
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: French
Ingredients: 4 cups (960 ml) canned white beans (cannellini or great northern), drained and rinsed, drained and rinsed; 2 tbsp (30 ml) extra-virgin olive oil; 1½ lbs (680 g) duck confit, thighs and legs, shredded (or roasted duck), shredded or pulled from bones, fat reserved separately; 1 lb (454 g) fresh pork sausage, preferably with herbs (fennel or thyme), cut into ½-inch (1.3 cm) chunks; 6 clove (30 g) garlic cloves, minced, minced; 1 medium (150 g) yellow onion, diced, diced into ¼-inch (6 mm) pieces; 2 medium (150 g) carrots, diced, diced into ¼-inch (6 mm) pieces; 2 cups (480 ml) chicken or vegetable stock; ¾ cup (180 ml) dry white wine; 2 tbsp (30 g) tomato paste; 4 sprigs (5 g) fresh thyme sprigs; 2 leaf bay leaves; to taste kosher salt; to taste freshly ground black pepper; ½ cup (120 ml) active sourdough starter, unfed, at room temperature, bubbly and active; 1¼ cup (150 g) bread flour or all-purpose flour; ½ cup (120 ml) water, room temperature; ½ tsp (3 g) kosher salt; 1 tbsp (15 ml) duck fat (or olive oil); 1 pinch (1 g) fleur de sel or sea salt, for garnish (optional)

From the MyKitchenBank Kitchen

A modern take on the French classic cassoulet, made faster in an Instant Pot and topped with a golden sourdough crust. Tender white beans, duck confit, and spiced sausage simmer together until the flavors meld, then the pot is finished under the broiler with a sourdough bread lid that bakes into a savory crown. The sourdough starter adds depth and tang that complements the rich, slow-cooked flavors traditionally achieved over hours.

Prep: 25 min
Cook: 55 min
Wait: 45 min
Total: 2 hr 5 min
Makes: 6 servings (about 8 cups cassoulet, 1 sourdough lid)

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Ingredients

6 servings

For the cassoulet
4 cups (960 ml) canned white beans (cannellini or great northern), drained and rinsed, drained and rinsed
2 tbsp (30 ml) extra-virgin olive oil
1½ lbs (680 g) duck confit, thighs and legs, shredded (or roasted duck), shredded or pulled from bones, fat reserved separately
1 lb (454 g) fresh pork sausage, preferably with herbs (fennel or thyme), cut into ½-inch (1.3 cm) chunks
6 clove (30 g) garlic cloves, minced, minced
1 medium (150 g) yellow onion, diced, diced into ¼-inch (6 mm) pieces
2 medium (150 g) carrots, diced, diced into ¼-inch (6 mm) pieces
2 cups (480 ml) chicken or vegetable stock
¾ cup (180 ml) dry white wine
2 tbsp (30 g) tomato paste
4 sprigs (5 g) fresh thyme sprigs
2 leaf bay leaves
to taste kosher salt
to taste freshly ground black pepper
For the bread lid
½ cup (120 ml) active sourdough starter, unfed, at room temperature, bubbly and active
1¼ cup (150 g) bread flour or all-purpose flour
½ cup (120 ml) water, room temperature
½ tsp (3 g) kosher salt
1 tbsp (15 ml) duck fat (or olive oil)
For finishing
1 pinch (1 g) fleur de sel or sea salt, for garnish (optional)

Equipment (6)

6-quart Instant Pot or similar pressure cooker
Large mixing bowl
9×13-inch (23×33 cm) baking sheet or large oven-safe dish for the sourdough lid
Measuring cups and spoons
Sharp knife for chopping
Instant-read thermometer (optional but helpful)

Steps

Before you start

Have sourdough starter at room temperature and fed (bubbly and active) for at least 4–6 hours before starting
If using canned white beans, drain and rinse them; if using dried, soak overnight and drain
Have duck confit prepared ahead (store-bought is fine), or use leftover roasted duck
Preheat your oven to 425°F (220°C) for the sourdough lid about 15 minutes before you finish the cassoulet

1
Sear the sausage
- Set the Instant Pot to the sauté function on high heat.
- Add 1 tbsp olive oil.
- Once hot, add the sausage chunks and cook for 4–5 minutes, breaking them up slightly with a wooden spoon, until the exterior is browned but the inside remains pink (they'll finish cooking in the pressure cooker).
- Transfer to a plate and set aside.
- Leave the rendered fat in the pot.
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Ready when: Sausage is browned on the outside but still pink inside; fat is rendered
Tip: Don't cook the sausage through—it will finish cooking under pressure. Browning it adds flavor and helps it hold its shape.
2
Build the sauce base
- To the same pot, add the remaining 1 tbsp olive oil.
- Add the diced onion and carrots, and sauté on high heat for 3 minutes, stirring occasionally, until the vegetables soften slightly and release their aromatics.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute to caramelize it slightly.
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Ready when: Vegetables are softened and fragrant, tomato paste has darkened
Tip: Caramelizing the tomato paste develops deeper, savory flavors that mimic long, slow cooking.
3
Deglaze and add stock
- Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (fond).
- Let it simmer for 1–2 minutes.
- Add the chicken stock, white beans, reserved browned sausage, and the shredded duck confit.
- Stir well to combine.
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Ready when: Fond is fully dissolved, all ingredients are submerged in liquid
Tip: Don't skip the deglazing—those stuck-on bits contain intense, concentrated flavors.
4
Add herbs and season
- Tuck the thyme sprigs and bay leaves into the mixture.
- Season with 1 tsp kosher salt and ½ tsp black pepper (you'll taste and adjust after pressure cooking).
- Turn off sauté mode and cancel any pending function.
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Ready when: Herbs are submerged, seasoning is evenly dispersed
Tip: Taste after pressure cooking because salt absorption varies; you may need more or less.
5
Pressure cook the cassoulet
- Secure the lid and set the pot to high pressure for 20 minutes.
- The pot will take about 8–10 minutes to come to pressure (don't open it).
- Once the timer beeps, let the pressure release naturally for 10 minutes, then carefully perform a quick release to vent any remaining steam.
- Remove the lid, tilting it away from you, and stir.
- Taste and adjust salt and pepper.
- Remove and discard the thyme sprigs and bay leaves.
- The sausage should register at least 160°F (71°C) when tested with an instant-read thermometer inserted into the thickest piece, and the duck should reach at least 165°F (74°C).
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Ready when: Beans are very tender and break easily under a spoon; sausage registers 160°F (71°C) and duck reaches 165°F (74°C); liquid has reduced slightly
Tip: Natural release is gentler on the beans and prevents them from bursting. If you're short on time, a 5-minute natural release followed by quick release is acceptable.
6
Make the sourdough lid dough
- While the cassoulet is cooking, combine the sourdough starter, bread flour, room-temperature water, and salt in a large mixing bowl.
- Mix with a wooden spoon until a shaggy dough forms (it will be slightly sticky).
- Knead gently by hand in the bowl for 2 minutes—don't overwork it; the gluten structure will develop during resting.
- Cover with a damp kitchen towel and let it rest for 15 minutes at room temperature.
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Ready when: Dough is cohesive, slightly tacky but not sticky, and has relaxed
Tip: A slack dough is easier to work with than a stiff one. Don't be afraid of a wetter dough—it will produce a more open crumb.
7
Shape and proof the lid
- Lightly flour a baking sheet.
- Turn the dough out onto a lightly floured surface and shape it into a round or oval roughly 8–9 inches (20–23 cm) across and about ½ inch (1.3 cm) thick—it should roughly fit the opening of your Instant Pot or be large enough to rest on the rim of an oven-safe dish.
- Place it on the floured baking sheet and cover loosely with a damp towel.
- Let it proof for 15 minutes at room temperature while the cassoulet finishes cooking.
- The dough should puff slightly and feel airy to the touch.
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Ready when: Dough has risen slightly, feels airy, and springs back slowly when poked
Tip: A short proof is fine here because the dough will puff more in the oven. If it over-proofs, it may deflate when you dock it.
8
Transfer cassoulet to baking dishOven 425°F / 220°C
- Once the cassoulet has finished cooking and the pressure is released, preheat your oven to 425°F (220°C).
- Carefully transfer the cassoulet (including all liquid and solids) from the Instant Pot to a 9×13-inch (23×33 cm) or similar oven-safe baking dish.
- The cassoulet should fill the dish about two-thirds full.
- If there's excess liquid, leave it—the bread will absorb some of it.
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Ready when: Cassoulet is fully transferred without spilling; oven is preheated
Tip: Use a slotted spoon if you prefer less liquid on top, or keep all the braising liquid for extra moisture and richness.
9
Dock and brush the dough
- Brush the top of the proofed dough round with duck fat (or olive oil).
- Using a sharp knife or fork, lightly score or dock the surface with shallow cuts or prick marks—this prevents large steam bubbles from forming and creates an even bake.
- Gently place the dough round directly onto the hot cassoulet, centering it as best you can.
- It's okay if it's slightly uneven; it will stretch as it bakes.
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Ready when: Dough is brushed, scored, and resting on top of the cassoulet
Tip: Dock the dough to control how it puffs. Without docking, a large dome can form and block heat from reaching the cassoulet below.
10
Bake until goldenOven 425°F / 220°C
- Place the baking dish in the preheated 425°F (220°C) oven for 20–25 minutes.
- The sourdough lid should puff, turn deep golden brown, and feel firm to the touch.
- The edges of the cassoulet around the bread will bubble gently, and you should see steam rising.
- If the bread is browning too quickly, tent it loosely with aluminum foil for the last 5 minutes.
- The internal temperature of the bread should reach 205–210°F (96–99°C) at the thickest point when measured with an instant-read thermometer.
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Ready when: Bread is deep golden brown, firm to the touch, and registers 205–210°F (96–99°C) internally
Tip: The sourdough lid won't have the dark crust of a traditional loaf because it's steaming in the cassoulet—that's intentional. It should be golden and sturdy enough to cut.
11
Rest and finish
- Remove the cassoulet from the oven and let it rest for 5 minutes before serving.
- This allows the bread to set and the cassoulet to settle slightly.
- If desired, sprinkle a pinch of fleur de sel over the bread.
- Serve directly from the baking dish, breaking off pieces of the sourdough lid and serving them with the cassoulet.
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Ready when: Bread is cool enough to touch and cut cleanly
Tip: Serve the cassoulet while it's still warm. The bread lid will soften as it cools, so don't delay.

Good to know

Tips

Plan ahead: the sourdough starter should be fed and bubbly at least 4–6 hours before you begin. A thin, sluggish starter will produce a dense bread lid.
The ratio of cassoulet to bread is important. Too much bread and it becomes a bread casserole; too little and the lid is fragile. The dough round should rest on top and nestle slightly into the beans.
Don't skip the natural pressure release step. It prevents the beans from breaking apart and keeps them creamy rather than mushy.
Sourdough doughs benefit from high hydration (a wet, sticky dough). This one is intentionally slack to mimic a rustic, open crumb—resist the urge to add extra flour.

Make ahead

Prepare the cassoulet (steps 1–5) up to 2 days ahead and refrigerate in an airtight container. Reheat in a 350°F (175°C) oven for 15–20 minutes, then proceed with the sourdough lid (steps 6–10). Alternatively, prepare the sourdough dough 4 hours ahead, refrigerate it, and let it come to room temperature before shaping and proofing.

Storage & reheating

Store the cooled cassoulet (without the bread lid) in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F (175°C) oven or on the stovetop over low heat until steaming. The sourdough lid is best eaten fresh but can be wrapped in foil and reheated at 350°F (175°C) for 10 minutes if needed. The cassoulet freezes well for up to 3 months; thaw overnight in the refrigerator and reheat as above. Do not freeze the sourdough lid; bake it fresh instead.

Substitutions

duck confit, thighs and legs, shredded (or roasted duck) → Roasted chicken thighs, leftover roasted duck, or even pulled pork. Any tender, rich, slow-cooked meat works. Adjust salt if using pork, which may be less salty than duck. Ensure all poultry reaches 165°F (74°C) and pork reaches 145°F (63°C).
fresh pork sausage, preferably with herbs (fennel or thyme) → Toulouse sausage, Polish kielbasa, or ground pork mixed with herbs and fennel seed. Choose a sausage with herbal notes (thyme, sage, or fennel) to complement the cassoulet. Remove casings if using link sausages. Ensure pork sausage reaches 160°F (71°C).
canned white beans (cannellini or great northern), drained and rinsed → Dried beans (soak overnight, then drain; use 2 cups dried, which yields about 4 cups cooked) or other beans such as haricot vert or cannellini. If using dried beans, increase Instant Pot cooking time to 30 minutes on high pressure.
active sourdough starter, unfed → ½ cup whole wheat starter, or use 1 cup store-bought dough (thawed if frozen) and skip the water, salt, and flour in the bread lid. A 100%-hydration starter (equal parts flour and water by weight) works best. If your starter is thicker, reduce water slightly.