Step 1

Turn the Instant pot to Sauté and sear the sausages, pork belly and duck confit in the pan along with the olive oil for about 5 minutes.

Step 2

Add the rest of the ingredients (except the breadcrumbs and croutons) and cook over high pressure for 20 minutes with natural release.

Step 3

Once depressurized, make a flour slurry and mix into the cassoulet.

Step 4

Set Instant pot to Sauté and mix the cassoulet well.

Step 5

Serve in bowls and top off with breadcrumbs.