Instant Pot Ham Hock Cassoulet Beans Recipe

Pressure Cooking 101: Kick Ass Beans

An original recipe by Not Quite Nigella

• 1 ham hock (approximately 1 kg/2 pounds)

• 1 clove garlic, chopped

• 1 large onion, chopped

• 2 rashers middle bacon, chopped

• 1/2 cup molasses (or if you can't find this, try dark muscovado or dark brown sugar)

• 140g/5ozs tin tomato paste

• 3 cups stock (I've found any kind will do)

• 1/4 cup Worcestershire sauce

• Tabasco sauce to taste

• 2 cups dried beans soaked overnight (whatever beans you prefer) or 3x 440g tins of beans

• Bread and butter to serve

Step 1 - Ensure that the pressure cooker is clean and that there is nothing, including dried food particles, in the hole.

Step 2 - Add all ingredients ensuring that the pressure cooker is not filled over 2/3rds full.  Turn the pressure cooker valve to the setting (I used setting 2) and place on stove and turn heat up to high and then when steam starts coming out, turn down to medium and cook for 45 minutes. If you are using tinned beans, as they are already cooked, add them in at the end once the 45 minutes is up and you have released the steam. You can cook them in the lidless cooker for about 10 minutes to help them absorb the flavour.

Step 3 - When the time is up, switch valve on to release all of the steam. It takes about 5 minutes but I like to leave it for 15 minutes as I like my eyebrows and don't want them blown off ;). Enjoy!