Pressure cooker, Sunday dinner
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Instant Pot Flageolet Beans with Lamb

A teal colored bowl of cooked flageolet bean stew with chunks of lamb and carrot, sprinkled with thyme, and the text "Instant Pot Flageolet Beans with Lamb" below it
Instant Pot Flageolet Beans with Lamb

I got a bag of flageolet beans in my Rancho Gordo bean box and immediately thought of France. Instant Pot Flageolet Beans with Lamb, here we come!

This recipe is in memory of Peter Mayle, author of A Year in Provence. He is a large part of why I’m writing this blog; I vicariously visited the south of France through his books, dreaming of lavender and sunshine. Ten years ago I got to live that dream, traveling to Provence and Paris, and taking cooking classes. Six months after that, energized by the trip, I started writing Dad Cooks Dinner.

Unfortunately, Mr. Mayle passed away last month at age 78. His last book, My Twenty-Five Years in Provence, is sitting unread on my bedside table. I don’t have the courage to open it yet. Au revoir, Mr. Mayle, and thank you for the inspiration.

Flageolet beans (pronounced Fla-zhoh-lay) are small beans, some white, some pale green. They remind me a lot of navy beans and are as Traditional French as you can get without wearing a beret and smoking unfiltered Gitanes.

As with all my beans, the Instant Pot is my secret weapon. I sauté a mirepoix of onion, carrot, celery, and garlic, then cook the flageolets with a lamb shank and some thyme. In about an hour I’ve got a fantastic French bean stew or a hearty side dish. Wishing you were back on the Champs Elysees? Here, have a bowl of flageolets.

Print
A teal bowl of cooked flageolet beans with chunks of lamb and carrot and a sprinkling of thyme leaves on top from the recipe Instant Pot Flageolet Beans with Lamb

Instant Pot Flageolet Beans with Lamb


  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: French

Description

Instant Pot Flageolet Beans with Lamb – a French farmhouse staple from the Instant Pot


Ingredients

  • 1 pound dried flageolet beans, sorted and rinsed
  • 1 tablespoon olive oil
  • Small (1- to 1½-pound) lamb shank
  • ¼ teaspoon fine sea salt
  • 1 large onion, minced
  • 2 small carrots, minced
  • 1 celery stalk, minced
  • 3 cloves garlic, crushed or minced
  • ½ teaspoon fine sea salt
  • 1 teaspoon dried thyme
  • 4 cups water
  • 2 cups homemade chicken broth(or water)
  • 1 teaspoon fine sea salt
  • ½ teaspoon fresh ground black pepper

Instructions

  1. Brown the lamb shank on one side:Heat the olive oil in the pressure cooker pot over high heat (Sauté mode adjusted to high in an Instant Pot) until the oil is shimmering, about 3 minutes. Sprinkle the lamb shank with ¼ teaspoon fine sea salt, then set it in the pot and sear it on one side until it is browned, about 5 minutes. Remove to a plate for later.
  2. Saute the aromatics; add beans, shank, water, and stock to the pot:Add the onion, carrots, celery, and garlic to the pressure cooker pot, and then sprinkle with the ½ teaspoon sea salt and dried thyme. Saute until the onion softens, about 5 minutes, scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of lamb into the onions. Once the onion is softened, put the lamb shank back into the pot, and then add the sorted and rinsed flageolet beans. Pour in the water and chicken broth, then sprinkle with the remaining 1 teaspoon sea salt.
  3. Pressure cook for 35 minutes with a natural pressure release:Lock the lid and pressure cook on high pressure for 35 minutes in an Instant Pot or other electric pressure cookers, or for 30 minutes in a stovetop pressure cooker. (On the Instant Pot, use the Manual or Pressure Cooking setting, and set the cook time for 35 minutes.) When the cooking time is over, let the pressure come down naturally. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes of natural pressure release.) Remove the lid, tilting it away from you to avoid any hot steam.
  4. Shred, season and serve:Lift the lamb shank out of the pot. Pull and shred the lamb meat, discarding the bone and any pieces of fat or gristle. Stir the shredded lamb back into the pot, then stir in the ½ teaspoon black pepper. Serve.

Notes

  • Watch the size of the lamb shank – the long bone can make it hard to fit the shank in the Instant Pot. Try to get a shorter shank if you have a choice.
  • If you don’t want to use a lamb shank, a smoked pork hock or beef shank are good substitutes
  • If you can’t find flageolet beans, navy beans are a good substitute
  • If you use store bought chicken broth, make sure to use low sodium broth, and cut the 1 teaspoon of fine sea salt back to 1/2 teaspoon. (I assume you’re making homemade broth with your pressure cooker…or just using water.)

Tools

Keywords: Instant Pot, Pressure Cooker,

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Chicken With 40 Cloves of Garlic
Pressure Cooker French Green Lentils (Lentils du Puy)
Pressure Cooker Beef Stew Provencal (Beef en Daube)
My other Pressure Cooker Recipes

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3 Comments

  1. Razzy 7 says

    What a lovely story, Mike. It’s amazing how a book can inspire us. After reading your post I thought I’d check into Mayle’s two books but saw that he’s written 15. Would you list the titles of those that you particularly liked and found inspiring, please? I want to check them out.

  2. PattiAnn says

    Yes Mike, Mayle inspired so many of us. Nice of you to remember him in this recipe.
    I have a hard time finding lamb shank here in my part of the world. How about some lamb chops or another substitute?
    Thanks

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